Welcome to the 3rd annual GGRA Industry Conference. Thanks for joining the conversation. We have two packed days including 23 sessions, more than 70 speakers, and ample opportunity to network, share and reflect with peers and colleagues. Check out the schedule and once you are registered for the conference, select the sessions you want to attend. Choose which morning and afternoon breakout sessions you wish to attend or select a Chefs Professional Development training. Let us know if you have questions. And start the conversation now on social media #IndustryOnlyGGRA. See you at the conference!
Chef Mat Schuster from Canela Bistro & Wine Bar and Joe Sieleski President of Minipak-America are joining forces in this workshop about what you can do with a chamber vacuum. This workshop is geared toward back of house line cook and sous chef level staff. It's a great opportunity to invest in your team and further their development with other industry leaders.
Learn how the chamber vacuum machine can ignite creativity for creating food and drink recipes as well as be a practical workhorse for packaging and storage. This class will cover:
Aeration Compression Infusion Preserving Instant Marination Sous Vide Prep
Learn what the Health Inspector expects from your chamber vac program including; HAACAP, proper data logging, time, temperature and traceability. Learn how this processing affects the shelf life of your product, how to choose the right machine and the right vacuum bags. Attendees will have the opportunity to try out a chamber vacuum machine and taste some recipes created with them.
