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DTSTART;VALUE=DATE:20260914
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DTSTAMP:20260330T134544Z
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UID:10001293-1789344000-1789430399@fcsita.org
SUMMARY:Latin Chef Series: Viva La Cocina
DESCRIPTION:Provided by So Cal Gas\n4 CEUs available \nAudience: Chefs\, restaurant owners\, kitchen managers\, consultants\, designers\, equipment manufacturers\nFocus: Latin cuisines\, equipment selection\, cook-to-order service \nDive 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. \nLearning Goals: After attending this class\, participants will be able to: \n\nLearn how to use key natural gas cooking equipment to help enhance energy efficiency and support authentic preparation techniques for a variety of Latin cuisines.\nUnderstand how to develop and refine Latin‑inspired menus through hands‑on cooking\, live demonstrations\, and expert guidance.\nDiscover practical tips for improving cook‑to‑order operations\, from equipment selection to workflow adjustments that elevate both speed and food quality.\n\nSpeakers:\nMark Duesler Consulting Chef at the Frontier Energy\, Foodservice Technology Center (FSTC) \nTo register\, contact Andrew Gibson at ARGibson@socalgas.com
URL:https://fcsita.org/event/latin-chef-series-viva-la-cocina/
LOCATION:So Cal Gas Energy Resource Center\, 9240 Firestone\, Downey\, CA\, 90241
ORGANIZER;CN="andrew Gibson":MAILTO:ARGibson@socalgas.com
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DTSTART;TZID=America/Los_Angeles:20260414T100000
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UID:10001290-1776160800-1776166200@fcsita.org
SUMMARY:From Heat Waves to Water Wins: Helpful Tips for Smarter Kitchens
DESCRIPTION:Provided by So Cal Gas\n1.5 CEUs available \nExplore two critical challenges in commercial kitchens: managing high-heat environments and reducing water waste. Learn about the newly adopted Cal/OSHA Indoor Heat Illness regulations and their impact on kitchen operations and service professionals. Gain practical strategies to help lower kitchen temperatures and maintain compliance. In the second segment\, uncover ways to identify and help prevent potential water-wasting leaks which could reduce inefficient practices in kitchens and dish rooms—all while understanding how California’s water conservation laws may affect costs. \nLearning Objectives:  Participants will be able to: \n\nUnderstand the essentials of the new Cal/OSHA Indoor Heat Illness regulations and learn practical\, real‑world strategies to help reduce kitchen temperatures\, which could help improve comfort and safety for staff.\nIdentify the most common sources of water loss—like hidden leaks and inefficient dish-room practices—and learn simple steps to help prevent them before they potentially drive-up costs.\n\nAudience: Restaurant owners\, chefs\, facility managers\, dealers\, kitchen managers\, service technicians\, maintenance personnel\, risk and safety managers\, consultants\, designers\, equipment manufacturers. \nFocus: New ventilation and heating regulations\, energy efficiency\, safety updates. \nSpeakers:  \n\nBrandon Pimental\, Engineer at the Frontier Energy\, Foodservice Technology Center (FSTC)\nTrey Young\, Engineer at Frontier Energy\, Foodservice Technology Center (FSTC)\nTo register\, contact Andrew Gibson at ARGibson@socalgas.com
URL:https://fcsita.org/event/from-heat-waves-to-water-wins-helpful-tips-for-smarter-kitchens/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="andrew Gibson":MAILTO:ARGibson@socalgas.com
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