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DTSTART;TZID=America/Los_Angeles:20260623T100000
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LAST-MODIFIED:20260317T200137Z
UID:10001289-1782208800-1782216000@fcsita.org
SUMMARY:Cooking Big\, Cooking Smart: Expert Tips for High-Volume Kitchen
DESCRIPTION:Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)\n2 CEUs available \nDesigned 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. \nAudience: Restaurant owners\, chefs\, facility managers\, kitchen managers\, foodservice directors\, nutritionists\, dieticians \nFocus: Large-volume cooking systems\, workflow optimization \nLearning Goals: After attending this class\, participants should be able to: \n\nLearn how to plan and organize large‑batch cooking so operations may stay more efficient\, timely\, and help consistency during high‑volume production.\nUnderstand key food‑safety practices and temperature controls which may help keep large‑scale kitchens compliant and provide assistance with protecting customer health.\nDiscover practical techniques for portion control\, workflow optimization\, and quality assurance to boost efficiency without potential risk of compromising quality.\n\nTo register\, contact Gina Christian at gchristian@socalgas.com
URL:https://fcsita.org/event/cooking-big-cooking-smart-expert-tips-for-high-volume-kitchen/
LOCATION:So Cal Gas Energy Resource Center\, 9240 Firestone\, Downey\, CA\, 90241
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250617T100000
DTEND;TZID=America/Los_Angeles:20250617T113000
DTSTAMP:20250407T211811Z
CREATED:20250407T211811Z
LAST-MODIFIED:20250407T211811Z
UID:10000942-1750154400-1750159800@fcsita.org
SUMMARY:Stay Competitive: No-Cost Tools to Meet Energy Codes and Be Carbon Conscious
DESCRIPTION:Provided by California Energy Wise (CEW)\, SoCalGas\n1.5 CEUs available \nClass: In-person & Webinar \nSummary:\nEfficient building kitchen design starts with high-performance equipment\, and carbon conscious kitchen cooklines that match the needs of the operator and the menu. This class will teach operators\, designers\, and industry professionals how to use no-cost\, online tools and resources to locate high-performance equipment\, write specifications\, and perform ROI calculations that achieve maximum kitchen performance while also becoming aware of your carbon impacts.\nThe class will include ENERGY STAR\, California Energy Wise\, and California Instant Rebates resources that will help operators\, designers\, and industry professionals stay competitive. \nTo be presented: \n\nUse the ENERGY STAR and CA Energy Wise online resources to locate equipment and write performance-based and energy-effective specs\nUse the ENERGY STAR Product Finder to verify compliance of specified equipment where required\nUse the California Instant Rebates program to lower capital costs and purchase high-performance equipment\nUse the SoCalGas Energy Resource Center to help create better designs\n\nSpeaker:\nRichard Young\, Director of Education at Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gina Christian at 562.803.7305 or gchristian@socalgas.com
URL:https://fcsita.org/event/stay-competitive-no-cost-tools-to-meet-energy-codes-and-be-carbon-conscious/
LOCATION:9240 Firestone Blvd.\, Downey\, CA 90241\, 9240 Firestone Blvd\, Downey\, CA
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250411T100000
DTEND;TZID=America/New_York:20250411T113000
DTSTAMP:20250407T212415Z
CREATED:20250407T212332Z
LAST-MODIFIED:20250407T212415Z
UID:10000943-1744365600-1744371000@fcsita.org
SUMMARY:Meet the Heat Regs: Understanding the New CalOSHA Rules (plus BONUS: Eliminate Kitchen Water Waste)
DESCRIPTION:Provided by California Energy Wise (CEW)\, SoCalGas\n1.5 CEUs available \nSummary: \nThis 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. \nTo be presented: \n\nAppraise an employee’s indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations.\nExplain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization.\nEmploy corrective techniques to reduce water waste in commercial kitchens and dishrooms.\n\nSpeaker: Richard Young\, Director of Education at Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gina Christian at 562.803.7305 or gchristian@socalgas.com
URL:https://fcsita.org/event/meet-the-heat-regs-understanding-the-new-calosha-rules-plus-bonus-eliminate-kitchen-water-waste/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250313T100000
DTEND;TZID=America/Los_Angeles:20250313T113000
DTSTAMP:20250221T210332Z
CREATED:20250221T204959Z
LAST-MODIFIED:20250221T210332Z
UID:10000802-1741860000-1741865400@fcsita.org
SUMMARY:Steamers and Combi Ovens: Canning and Preserving
DESCRIPTION:Provided by California Energy Wise (CEW)\, SoCalGas\n1.5 CEU \nJoin us as we present Canning\, one of the preservation methods for fruits and vegetables utilizing steamers and combination ovens. Canning is the process of applying heat to food sealed in a jar or can to destroy unwanted microorganisms that can cause food spoilage. This seminar will focus on the steaming and combination oven methods of preserving and canning\, including step-by-step instructions to help you prepare recipes\, purchase ingredients and supplies and learn proper storage guidelines. \nTo be presented: \n\nCanning and preserving methods\, sanitizing and prepping jars and lids\nPreservation and canning equipment selection\, tips\, tools and resources\nIngredient selection – fruits\, vegetables\, herbs\, sauces and more\nUtility programs\, services\, identify cost savings and rebates for qualified energy-efficient equipment\n\nSpeakers: Mark Duesler\, Program Manager and Chef Consultant\, Frontier Energy’s\, Food Service Technology Center \nTo register\, visi https://caenergywise.com/seminars/
URL:https://fcsita.org/event/steamers-and-combi-ovens-canning-and-preserving/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240214T100000
DTEND;TZID=America/Los_Angeles:20240214T120000
DTSTAMP:20240118T180839Z
CREATED:20240118T180546Z
LAST-MODIFIED:20240118T180839Z
UID:10000152-1707904800-1707912000@fcsita.org
SUMMARY:Frontier Energy/SoCal Gas - COMMERCIAL FOODSERVICE ENERGY AND ECONOMICS FORECAST 2024 (2 CEUs)
DESCRIPTION:Class Title: COMMERCIAL FOODSERVICE ENERGY AND ECONOMICS FORECAST 2024\nDate: Wednesday\, February 14th\, 2024\nTime: 10:00am to 12:00pm\nDescription:\nThe restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations\, a challenging labor market\, and rising food\, utility\, and real estate costs.\nIn 2024\, operators will need to remain fast\, flexible\, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices\, food delivery\, consumer confidence\, the recovering supply chain\, and the challenge of finding adequate labor. High-output\, energy-efficient\, kitchen equipment and smart facility design are more important then ever for restaurant profitability.\nJoin our speakers\, Richard Young from Frontier Energy\, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie\, President and CEO of the California Restaurant Association as they discuss trends\, innovations and the future state of our industry.\nLearning Objectives:\n1. Discuss National trends in the restaurant industry related to equipment and operations\n2. Understand national and international market and growth trends are driving and shaping the food service industry\n3. Utilize utility programs\, services\, and rebates for qualified energy-efficient equipment\nSpeakers:\n1. Richard Young\, Director of Education at the Frontier Energy\, Foodservice Technology Center (FSTC)\n2. Robin Ashton\, Ashton Foodservice Consulting\, and the Ashton Report\n3. Jot Condie\, CEO and President at the California Restaurant Association (CRA)
URL:https://fcsita.org/event/frontier-energy-socal-gas-commercial-foodservice-energy-and-economics-forecast-2024-2-ceus/
LOCATION:SoCal Gas\, 9240 Firestone Blvd.\, Downey\, California\, 90241\, United States
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240213T090000
DTEND;TZID=America/Los_Angeles:20240213T120000
DTSTAMP:20240118T180811Z
CREATED:20240118T180800Z
LAST-MODIFIED:20240118T180811Z
UID:10000153-1707814800-1707825600@fcsita.org
SUMMARY:Frontier Energy/SoCal Gas - 2024 FOOD SERVICE ENERGY AND ECONOMIC FORECAST (3 CEUs)
DESCRIPTION:Class Title: 2024 FOOD SERVICE ENERGY AND ECONOMIC FORECAST \nDate: Tuesday\, February 13th\, 2024 \nTime: 9:00am to 12:00pm \nDescription: \nTechnological advances\, new sustainability initiatives\, greater sophistication of diners\, labor challenges continue to grow in the ever-changing foodservice industry. This forecast will present market insight and trends to discover the health of the foodservice industry. Special guest speaker and foodservice publisher\, Robin Ashton\, will discuss the growth and segment trends of foodservice equipment and supply markets. Richard Young\, Frontier Energy\, will present the latest trends in equipment technology and restaurant sustainability. \nSpeakers: \n\nRichard Young\, Director of Education at the Frontier Energy\, Foodservice Technology Center (FSTC)\nRobin Ashton\, Ashton Foodservice Consulting\, and the Ashton Report
URL:https://fcsita.org/event/frontier-energy-socal-gas-2024-food-service-energy-and-economic-forecast-3-ceus/
LOCATION:SoCal Gas\, 9240 Firestone Blvd.\, Downey\, California\, 90241\, United States
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
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