EPP Set Date Events - TA

We’re excited to invite you to Pars & Paella, FoodSpace’s inaugural charity event, taking place on Wednesday, September 10, 2025, in Boise Idaho! We will also be celebrating FoodSpace’s 10 Year anniversary!!! This special event benefits two impactful organizations helping shape the future of our industry and community: Life’s Kitchen – Empowering young adults through culinary and life skills training FCSI Educational Foundation – Supporting the future of foodservice consulting 📅 Event Schedule: ⛳ Morning: Golf Outing at BanBury Golf Course (Eagle, ID) Registration: 8:00 AM Shotgun Start: 9:00 AM 🍽 Evening: Paella Festival & Celebration at FoodSpace HQ (Meridian, ID) Festivities begin: 6:00 PM 👉 Let Us Know How You’d Like to Participate! (View/vote in browser) You’ll be able to choose from the following options: ⛳ Golf Only (BanBury Golf Course – Registration 8 AM | Shotgun Start 9 AM) ⛳ + 🍽 Golf & Paella Dinner 🍽 Paella Dinner Only (FoodSpace HQ – 6 PM) ⭐ Sponsorship Opportunities (Ask about our sponsorship packages) ⛳ + 🍽 + ⭐ All of the Above Whether you're playing, feasting, or sponsoring — we can't wait to celebrate with you. 🎉 Look out for your formal invitation in the coming weeks! Warm […]

Provided by California Energy Wise (CEW), Southern California Edison 2 CEUs available Description: This class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers but, they also apply to equipment service professionals who might be working in those kitchens. Learn the details of these new regulations, how to help operators lower kitchen temperatures, and how to come into compliance with these laws. Likewise, new California laws require that all water utilities follow strict conservation guidelines in both dry and wet years - which could impact water costs. The second half of the class provides training on how to spot and mitigate common water-wasting leaks and wasteful operating practices in kitchens and dishrooms. Participants will be able to: Appraise an employee's indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations Explain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization Employ corrective techniques to reduce water waste in commercial kitchens and dishrooms. Speaker: […]

Provided by Eagle Group 5 CEUs available The consultants who attend will be able to grasp how fabrication techniques have advanced through the years, this includes the use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel, what NSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. To register, contact Karen Seeney at kseeney@eaglegrp.com or 302-653-3000 et. 3025.

Provided by California Energy Wise (CEW), Southern California Edison 2 CEUs available Description: The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. Participants will be able to: Describe the water and energy savings associated with heat recovery dishmachines. Understand the benefits of using heat pump water heaters in commercial foodservice. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective. Speaker: Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center To register, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566.