Electric Foodservice Council
Electric Foodservice Council
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Power Foodservice
Electric Foodservice Intermediate Training
April 23 – 24, 2008

Location for ALL training: Alabama Power Technology Center (see directions)
Registration:  (See Registration Form)
Hotel/Airport Recommendations:  (See recommendations)

We have finalized our training dates and it has been determined what will be included in the training.

Intermediate Training
Dates:  Wednesday, April 23, 2008 from 10:00am until 5:30pm and Thursday, April 24, 2008 from 8:00am until 2:00pm with lunch being part of the training.  At 6:30 on Wednesday a reception and catered dinner will be hosted by Chef Nick Hartmann at his home (as most of you know, dinner with Nick is a real experience!)  The breakfast and lunch on April 24th will also be part of the training.  25 people maximum, please register early.


Training:  The focus of this year’s intermediate training will be considerably more hands-on application experience training with less classroom presence.  We will be metering the demands and consumption of the cooking equipment that is being used.  There will be a brief classroom review of equipment demand/consumption impact on operating cost.

I have asked all equipment reps/chefs to review differences, advantages/disadvantages, and other pertinent issues between gas and electric equipment.

Our overall agenda will continue to be focused on efficiency, new and improved technologies, and how application and utilization improvements in electric cooking equipment can influence productivity/profits in the different foodservice segments.


Reception/Dinner: Chef Nick Hartmann has graciously hosted our reception and dinner for the last two years at his home.  This is an experience you do not want to miss.  Chef Nick Hartmann’s home is a very unique 4-story house with an English Pub from his “home” country on the 3rd floor.  The home includes an ice production and carving room located on the 4th floor.  Historical and family artifacts are displayed throughout the home.


Intermediate Training Agenda
April 23 & 24, 2008

Wednesday, April 23rd
10:00am – 10:15amWelcome & Introduction
10:15am – 12:30pmBKI Combi Ovens (Lunch included)
12:30pm –  1:00 pmBreak
  1:00pm –  3:00pmCharbroiler - EmberGlo
  3:00pm –  3:30pmDemand Operating Cost (Classroom)
  3:30pm –  5:30pmFryer – Anets
  6:30pm –  9:30pmReception and Catered Dinner at Chef Nick Hartmann’s home


Thursday, April 24th
  8:00am –   9:30amGriddles - TBA (Breakfast included)
  9:30am – 11:00amFryer & Ventless Hood System - Giles
11:00am –   1:00pmSteamers
  1:00pm –   2:00pmReview/Q&A/Survey



As soon as we have firm commitments, from all trainers/speakers, we will send out an expanded agenda.

This training should be considered for those people who have basic knowledge of foodservice equipment and customer issues.  It is recommended that they have about two years experience in foodservice responsibilities.

Registration:  $175.00; includes all meals.

ServSafe Food Safety Training
April 22, 2008       8:00am – 5:00pm