FCSI The Americas

34th Annual Golf Scramble and Crab Feast
2026-08-05
This event supports the FCSI Educational Foundation, which provides scholarship and conference monies for hospitality, restaurant, and foodservice management students. To date your contributions have totaled over $639,300! THANK YOU!

Come for both events or just golf, or dinner. Please feel free to extend this invitation to other industry affiliates. Deadline for registration is JULY 17th! This is a hard deadline so register EARLY! No refunds after this date.

Golf Crab Feast

Queenstown Harbor Atlantic Golf Links Maria’s Love Point Bed & Breakfast
310 Links Lane 1710 Love Point Road
Queenstown, MD 21658 Stevensville, MD 21666
Directions Directions

Registration Start Time: 09:15 AM Hors d’oeuvres Start: 04:00 PM
Event Start Time: 10:15 AM Dinner Starts: 05:30 PM
Event Contact
Bob Jacobs
Email: fcsicrabs@gmail.com

Register

Modern Kitchen Ventilation Engineering & Design (On Demand)
2026-08-05 08:00 - 09:00, 2026-09-02 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand kitchen ventilation design with code requirements in regards to fire protection and the proper prevention and maintenance needed to reduce risks
Learning Objective 2: Overview of history of indoor environmental quality and the technology as it relates to building ventilation systems
Learning Objective 3: Recognizing need for new technologies to address customer/building issues in regards to exhaust, humidity and filtration
Learning Objective 4: Understand the need for total system integration when it comes to building design
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

Hatco University
2026-08-12 - 2026-08-13, 2026-09-09 - 2026-09-10 | Hatco University, 208 E. Deck St., Sturgeon Bay, WI, 54235, United States
12.5 CEUs available
The overall objective of our training is to educate on Food Warming, Light Cooking, Hot/Cold Wells, Hot/Cold Shelves, Humidified Cabinets, Lockers, Water Heating, Merchandisers, Drawer Warmers, Toasters, Sneeze Guards and their applications in foodservice. We present and discuss the basics and history of each category, the rules and restrictions that need to be adhered to meet NSF and UL guidelines. The class will also have hands-on interaction with the different types of products. We will also cover items such as the different options and accessories that can improve the efficiency of each product in its application.
We will tour of our factory/ This will allow the consultants to see the end-to-end manufacturing process of each product category. We will finish the event with a final exam of the product knowledge they have attained.
Agenda
To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378

(On Demand) Modular Ice Machine Training
2026-08-15 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Manitowoc Ice
1 CEU available
Summary:
Lern the basics of how and when to specify Modular Ice Machines for your project.
Contact Keith for a link to the webinar:
Keith.pennison@pentair.com
337-304-0188

What's Brewing? Beverage Trends Driving the Next Wave of Hospitality
2026-08-15 08:00 - 09:00, 2026-09-15 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Middleby
1 CEU available
This course explores how beverage trends are reshaping consumer behavior, social spaces, and modern hospitality. Participants will learn why beverages have become powerful drivers of experience, community, and affordability; how third spaces and warm service encourage guests to linger and connect; and how personalization, wellness, and non-alcoholic innovation are redefining beverage menus. The course also examines emerging flavor and seasonal trends, the role of beverages as accessible “little luxuries,” and how operators are responding to rising costs and labor challenges. Finally, participants will gain insight into how beverage automation supports 24/7 access, consistency, customization, and operational efficiency—while still delivering a high-hospitality guest experience.
To schedule, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038.

(On-Demand) Health, Safety & Efficiency in Action - Designing for Success: Foodservice Equipment
2026-08-15 08:00 - 09:00, 2026-09-15 08:00 - 09:00 (America/New_York)
Provided by Multiteria
1 CEU available
Learning Objectives:
1) Serving Line Design: Learn how to specify various serving line types, considering operational needs and food safety.
2) Frame Construction: Differentiate modular, uni-body, and millwork foodservice equipment construction methods.
3) Welding Quality: Learn how to evaluate weld quality and its impact on structural integrity and sanitation.
4) Hot & Cold Wells: Understand design considerations for temperature control, insulation, energy efficiency, and food safety.
5) Health & Safety: Apply health, safety, and wellness principles to equipment selection and layout.
Jason Carroll: Having 30 years of experience in the construction industry, Jason brings a unique perspective in dealing with Multiteria clients. Jason has worked closely with many companies ranging from dealers, general contractors, architects and building owners in that time. His career has been built on creating paths to connect good people and adding the value of great products.
To request an On-Demand Live Presentation, email Hello@multiteriausa.com

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future
2026-08-20 10:00 - 11:30 (America/Los_Angeles) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen.
Learning Objectives: Participants will be able to:

Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.
Assess cost factors, operational impacts, and staff training considerations associated with the transition.
Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens.
Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.

To register, click link Seminars – California Energy Wise

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future
2026-08-20 10:00 - 11:30 (America/Los_Angeles) | Webinar
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
Description:
Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen.
Learning Objectives:
Participants will be able to:

Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.
Assess cost factors, operational impacts, and staff training considerations associated with the transition.
Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens.
Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.

Speakers:

Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center
To register, contact Ariana Catanjal-Cueva at acatanjal-cueva@frontierenergy.com

MAINS: Business & Industry
2026-08-24 - 2026-08-25 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
10.25 CEUs available
This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their understanding of commercial kitchen equipment and its application within Business and Industry environments, with a focus on corporate workplace settings. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including rapid cook solutions, coffee and
beverage solutions, ventless solutions, baking solutions, and the evolving technologies shaping today’s commercial kitchen environments.
The program focuses on specifying and designing for Business and Industry foodservice operations such as corporate dining facilities, workplace campuses, amenity-driven foodservice spaces, and employee-focused culinary environments. Participants will explore operational considerations, throughput expectations, flexibility requirements, and design implications unique to Business and Industry settings, where efficiency,
scalability, and experience-driven design are critical.
Attendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The experience concludes with an interactive cooking challenge, allowing participants to apply course concepts in a practical setting while reinforcing best practices in equipment selection, space planning, and design decision-making.
MAINS Business and Industry Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-bi-aug-24-25-consultants

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future
2026-08-26 10:00 - 13:00 (America/Los_Angeles) | SCE Energy Education Center, 4175 S. Laspina, Tulare, CA, Tulare, United States
Provided by SCE Energy Education Center
3 CEUs available
Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen.
Learning Objectives:
Participants will be able to:

Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.
Assess cost factors, operational impacts, and staff training considerations associated with the transition.
Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens.
Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.

Speakers:
Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center
To register, contact Jey Lacey at Jey.Lacey@sce.com

On Demand Content
2026-09-01
Our Education Providers are pleased to offer a variety of education programs online . Please note, you must request online access with the contact person listed in the program description. Once you have been given access to the program, it will be available to you on demand.
Visit our on demand page for more details on individual events offered:
On Demand Content

(Access On Demand) Alto-Shaam Webinar - Elevating Healthcare Dining: From Kitchen to Patient & Beyond (.5 CEUs)
2026-09-01 | On Demand Webinar
According to Technomic, 80% of healthcare operators have innovated their menus in the last year. However, growing a healthcare foodservice program can mean many things, from implementing nutritious dishes to adding an extended à la carte menu. Find out how real-life operators innovate their menus and deal with everyday challenges in this upcoming online event: Elevating Healthcare Dining: From Kitchen to Patient & Beyond.
For On Demand Access to this webinar contact Matt Webber MattWe@alto-shaam.com 262-251-3800

Electricity DC Fundamentals (On Demand)
2026-09-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand electricity on an atomic scale and its history.
Learning Objective 2: Understand the importance of having a fundamental understanding of electrical concepts.
Learning Objective 3: Visualize electrical materials and components – their interactions and constraints.
Learning Objective 4: Understand the basics of utilizing electromagnetic fields.
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

HVAC Maintenance - A Step by Step Guide
2026-09-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by CaptiveAire Systems
1 CEUs available
Course Description:
A little TLC goes a long way in ensuring your unit performs the way it should.
Whether you’re a seasoned tech, and engineer, or an owner with a knack for DIY, this video gives you all the steps, tips and tricks to keep an HVAC unit in tip top shape.
Prerequisite Knowledge: None.
Learning Objective 1:
Understanding how to properly and safely disassemble and inspect an HVAC unit.
Learning Objective 2:
Understanding how to properly clean and maintain heat pre-filters, exchange coils, drain pans and drains.
Learning Objective 3:
Understanding what cooling and heating parameters must be tested and verified during preventive maintenance.
Learning Objective 4:
Understanding how to correctly and safely make adjustments to indirect fired heaters.
To access, https://www.youtube.com/watch?v=TDMlGDtu20shttps://www.youtube.com/watch?v=TDMlGDtu20s

(On Demand) Fundamentals of Refrigeration
2026-09-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Presented by Utility Refrigerator
Fundamentals of Refrigeration (1.0 CEU) – A discussion of the basics of refrigeration, applicable to all refrigeration systems ranging from a small dorm refrigerator up to a refrigerated warehouse. Participants will have a thorough understanding of what makes refrigeration works after attending this session. We also discuss newer hydrocarbon refrigeration systems, such as those operating on R-290 and R-600a.
Contact Marcella Zavala for On Demand access

(On-Demand) Fan Wheel Design
2026-09-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by CaptiveAire Systems Inc.
1 CEU provided
Course Description:
Fan wheels move air through your HVAC system, but their basic design is shared with machines such as water wheels, pumps, and even jet engines. In this presentation, we intuitively explain essential turbomachinery concepts as we develop and test several fan wheel prototypes.
Prerequisite Knowledge: None.
Learning Objective 1:
To achieve a basic understanding of specific speed, specific diameter, and how they relate to one another and influence fan design using the Cordier diagram.
Learning Objective 2:
To achieve a basic understanding fan blade angle, shockless fluid entry and tangential fluid velocity using Euler’s Pump/Turbine equation.
Learning Objective 3:
Understanding how fan design changes as fans are scaled for HVAC applications.
Learning Objective 4:
Understanding the basics of different fan testing methodologies.
Click here to access the webinar – https://youtu.be/Bh7pHLedo8c

(On-Demand) Food Hall Adaptive Hood Systems
2026-09-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Halton
1 CEU Available
This is a 1 hour webinar that that will provide understanding on how a Food Hall Adaptive Hood System can enable flexible, energy‑efficient, safe ventilation, and how its integrated controls, IoT platform, and demand‑control technology support multi‑tenant operations.
This is an online webinar that can be requested at any time by emailing sarah.marcotullio@halton.com or by visiting https://www.foodhallkitchenventilation.com/foodhall_webinar_registration/.

(On-Demand) Ghost Kitchen Adaptive Hood Systems
2026-09-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Halton
1 CEU available
This is a 1 hour webinar that that will provide understanding on how a Ghost Kitchen Adaptive Hood System can enable flexible, energy‑efficient, safe ventilation, and how its integrated controls, IoT platform, and demand‑control technology support multi‑tenant operations.
This is an online webinar that can be requested at any time by emailing sarah.marcotullio@halton.com.

Chill-Rite: Cold Beverage Systems - Webinar On Demand
2026-09-01 08:00 - 17:00 (America/New_York) | On Demand Webinar
Cold beverage systems overview, including: beer, soda, wine, carbonated beverages and new bulk milk for schools.
Contact Mike Teders for on demand access to the webinar
miketeders@chillrite32.com
260-249-0361

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future
2026-09-10 10:00 - 13:00 (America/Los_Angeles) | Southern California Edison – Foodservice Technology Center, 6050 N. Irwindale Avenue, Suite E, Irwindale, California, 91702
Provided by SCE Foodservice Technology Center
3 CEUs available
Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen.
Learning Objectives:
Participants will be able to:

Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.
Assess cost factors, operational impacts, and staff training considerations associated with the transition.
Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens.
Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.

Speakers:
Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center
To register, contact Andre Saldivar at Andre.Saldivar@sce.com

Latin Chef Series: Viva La Cocina
2026-09-14 | So Cal Gas Energy Resource Center, 9240 Firestone, Downey, CA, 90241
Provided by So Cal Gas
4 CEUs available
Audience: Chefs, restaurant owners, kitchen managers, consultants, designers, equipment manufacturers
Focus: Latin cuisines, equipment selection, cook-to-order service
Dive into the vibrant world of Latin cuisine with hands-on cooking and menu development sessions. Explore how the right natural gas equipment may help enhance efficiency and potentially elevate your culinary creations. Enjoy live demonstrations, expert insights, and interactive discussions that may help bring flavor and innovation to your kitchen.
Learning Goals: After attending this class, participants will be able to:

Learn how to use key natural gas cooking equipment to help enhance energy efficiency and support authentic preparation techniques for a variety of Latin cuisines.
Understand how to develop and refine Latin‑inspired menus through hands‑on cooking, live demonstrations, and expert guidance.
Discover practical tips for improving cook‑to‑order operations, from equipment selection to workflow adjustments that elevate both speed and food quality.

Speakers:
Mark Duesler Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC)
To register, contact Andrew Gibson at ARGibson@socalgas.com

Commercial Refrigeration Design in a Fragmented Regulatory Environment
2026-09-16 08:00 - 15:30 (America/Chicago) | RDT Factory, 1808 FM Road 66, Waxahachie, TX, 75167
Provided by RDT
6 CEUs available
Education & Factory Tour
This educational workshop is designed to help foodservice consultants navigate refrigeration system design decisions amid evolving refrigerant regulations, state-level GWP restrictions, owner sustainability initiatives, operational realities, service infrastructure limitations, long-term adaptability requirements, and modern connectivity expectations.
The program focuses on practical design decision-making, refrigerant strategy, operational performance, serviceability, connectivity planning, and field lessons learned from real-world foodservice refrigeration applications.
Upon completion of this program, participants will be able to:

Evaluate foodservice refrigeration architectures based on operational, serviceability, and lifecycle considerations.
Understand refrigerant classifications, regulatory considerations, and long-term refrigerant strategy implications.
Identify design conditions that contribute to refrigeration system performance issues.
Recognize connectivity, monitoring, and operational visibility considerations during project planning.
Review refrigeration layouts and identify potential operational, coordination, and serviceability concerns.
To register, please contact Dave White at dwhite@rdtonline.com

MAINS: Institution
2026-09-21 - 2026-09-22 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
10.25 CEUs available
This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their
understanding of commercial kitchen equipment and its application within institutional foodservice environments,
including education, healthcare, government, and correctional facilities. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including convection and combi solutions, ice and water solutions, rapid cook and induction, baking solutions and the evolving technologies shaping today’s commercial kitchen environments.
The program focuses on specifying and designing for institutional foodservice operations such as K–12 schools, higher
education campuses, hospitals, long-term care facilities, government buildings, and correctional facilities. Participants
will explore operational considerations, compliance and safety requirements, durability standards, throughput demands, and design implications unique to institutional environments, where reliability, consistency, and efficiency are critical.
Attendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The
experience concludes with an interactive cooking challenge, allowing participants to apply course concepts in a practical setting while reinforcing best practices in equipment selection, space planning, and design decision-making.
MAINS Institution Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-inst-sept-21-22-consultants

Camacho's 26th Annual "Who Loves Ya?" Golf Tournament
2026-09-23 | Heritage Golf Links, Tucker, GA
September 22 – Mixer (TBD)
September 23 – Golf Tournament
Heritage Golf Links
Tucker, GA
Registration Opens Soon!
Questions? Email connect@camachousa.com
