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Free Webinar: The Induction Advantage - Fast, Clean, Powerful, September 17, 10 - 11:30 am PT
Event Description
As sustainability becomes a top priority, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use, reduce emissions, and contribute to broader climate goals without compromising kitchen performance. This training Includes real world examples and a live demonstration.
Learning Objectives -
The objective of this course is that at the conclusion, participants will be able to:
Why Induction: Energy, emissions and performance
Induction in all-electric and low-carbon kitchens
Equipment options and kitchen strategies
Case studies: electrified cooklines in practice
Wrap up/key takeaways
Mark oversees the Try Before You Buy program at the FSTC. With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the industry. Duesler has experience in a wide variety of full service restaurants including small family owned operations, volume and multi course fine dining, and chef driven farm-to-table concepts. Given his exposure to multiple dining concepts, Mark has a deep understanding of the unique needs specific to individual operations. Sharing this knowledge with operators allows them to make more informed decisions on proper equipment selection and usage.
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