How to get the most out of low and slow cooking. Whether you are a purist or a rebel using these techniques can attract new customers and increase menu selection. We will explore different cooking, smoking and holding technologies which focus on increased product quality and consistency while decreasing operational and labor costs.
Join the FSTC and guest speakers Richard Buck (Pro Reps West) and Malcolm Cerri (ProLine Marketing) to discuss the different technologies that are out there that you can smoke product in. Taste different products from each technology and learn how to take your barbecue to the next level!
Stay following the seminar from 11:00am to 12:00pm to see hands-on demonstrations and enjoy some BBQ for lunch!
Attendees will learn:
How to select the right equipment for your operation
Different ways you can smoke a variety of products
How to clean and maintain your equipment
Speakers: Richard Buck (Pro Reps West), Malcolm Cerri (ProLine Marketing) & Mark Finck (FSTC)
Mark Finck is the Lead Engineer at the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. He is responsible for developing and applying standard test methods for evaluating the energy efficiency and performance of commercial food service equipment at the FSTC. Finck has more than twenty years of experience in commercial cooking equipment product development - including performance, application and efficiencies.