Electroluxovi stručni seminari

Sastanci, obuka, inspiriranje i dijeljenje iskustava u Electroluxovim profesionalnim centrima izvrsnosti

Pod vodstvom Electroluxove kulinarske akademije poznati kuhari iz različitih dijelova svijeta i najistaknutiji stručnjaci u industriji posluživanja hrane, Electroluxovi stručni seminari zasnovani su na najmodernijoj edukativnoj metodologiji najboljih međunarodnih kulinarskih instituta.

 
Electrolux Professionalovi stručni seminari 2017-05-09T09:42:46+00:00 Electrolux Professional
Flour no-flour in the kitchen - seminars

23 may 2017 – Flour no-flour in the kitchen

Flour no-flour in the kitchenTuesday 23 may 2017 9:30 am to 3:30 pm (Pordenone, Italy) Enriching foods has become a need, as well as a widespread trend. The alternative flours can renew your menu, ancient ingredients to offer to your custom...

OLVASSON TOVÁBB
Raw or marinated fish Italian style - seminars

04 april 2017 – Raw or marinated fish Italian style

Raw or marinated fish Italian styleTuesday 04 april 2017 9:30 am to 3:30 pm (Pordenone, Italy) An alternative to Japanese sushi and sashimi to meet the growing demands of customers. Learn how to add it safely to your menu thanks to the corr...

OLVASSON TOVÁBB
pizzas and focaccia gourmet- seminars

21 march 2017 – Pizzas and focaccia gourmet

Pizzas and focaccia gourmetTuesday 21 march 2017 9:30 am to 3:30 pm (Pordenone, Italy) A trend of recent years that disrupts and improves the concept of traditional pizza and focaccia, thanks to the choice of 100% high quality italian ingre...

OLVASSON TOVÁBB
one-ingredient - seminars

21 february 2017 – The secrets of “one ingredient” menu

Tuesday 21 february 2017 9:30 am to 3:30 pm (Pordenone, Italy) Focus on an ingredient for a menu with low environmental impact that combines seasonality and creativity. A new experience, high productivity and low food cost.Designed for:...

OLVASSON TOVÁBB