Gina Christian

Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW) 2 CEUs available Designed for commissary and large-batch cooking operations, this session provides insights to streamline production and maintain quality. Learn best practices for food safety, production planning, portion control, and quality assurance to keep operations efficient and compliant. Audience: Restaurant owners, chefs, facility managers, kitchen managers, foodservice directors, nutritionists, dieticians Focus: Large-volume cooking systems, workflow optimization Learning Goals: After attending this class, participants should be able to: Learn how to plan and organize large‑batch cooking so operations may stay more efficient, timely, and help consistency during high‑volume production. Understand key food‑safety practices and temperature controls which may help keep large‑scale kitchens compliant and provide assistance with protecting customer health. Discover practical techniques for portion control, workflow optimization, and quality assurance to boost efficiency without potential risk of compromising quality. To register, contact Gina Christian at gchristian@socalgas.com

Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW) 4 CEUs available Celebrate the art of baking with an interactive showcase featuring innovative equipment, premium ingredients, and expert demonstrations. Gain insights into trends, tools, and techniques that may help streamline production while helping to maintain artisanal quality. Learning Objectives: After attending this class, participants should be able to: Learn how modern baking equipment may help streamline production while preserving the artisanal quality expected in professional baking operations. Understand current trends, techniques, and ingredient innovations that could support efficient, high‑quality seasonal baking. Gain hands‑on experience with cutting‑edge baking tools and demonstrations to improve workflow, consistency, and product excellence. Audience: Chefs, consultants, designers, equipment manufacturers, nutritionists Focus: Seasonal baking showcase, pastry and dough equipment Speakers: Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC) To register, contact Gina Christian at gchristian@socalgas.com