Modern Cooking Technologies for the Luxury Client CEU (Sub-Zero Group)
This course educates trade professionals about the modern cooking technologies available for the luxury client - especially convection, convection steam, and induction cooking - and how they can be used to prepare food quicker that tastes better and is more nutritious. Approved by AIA, ASID/IDCEC, NARI and NKBA for 1 hr/1 LU REGISTER HERE