GHI Webinar: The future of sustainable kitchen design: Induction Cooking

This educational course will cover the topic of sustainable food service, looking particularly at how all-electric kitchens, specifically induction cooking equipment, can transform commercial food service. High performance electric kitchens save a considerable amount of energy, compared to traditional gas kitchens. Eliminating combustion from the commercial kitchen also dramatically improves thermal comfort, indoor air quality, and even human psychology. The course will delve into these topics and provide the audience with real-world examples.

RSVP

Instructor: Christopher Galarza

Renowned for his work in kitchen electrification Chef Chris Galarza is the Founder and Culinary Sustainability Consultant for Forward Dining Solutions LLC. As one of the country’s foremost expert in commercial electric-kitchens chef works with clients to sustainably create kitchens of the future. Chef has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus), Microsoft Redmond, and Castilleja All-Girls School.

Chef worked for several prestigious establishments such as Carnegie Melon University, Monterey Bay of Pittsburgh, and The Greenbrier of WV where he apprenticed under several Certified Master Chefs and culinary Olympians. Chef leverages his experience as a culinarian, educator, and consultant to get projects moving forward and leaves operators educated and prepared to successfully, efficiently, and safely run their kitchen for years to come.