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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-SE_REG_13-S_DEMO04@acfchefs.org
DTSTAMP:20130225T155533Z
DTSTART:20130302T101500
DTEND:20130302T111500
SUMMARY:ACF Advanced Staging Techniques
LOCATION:Louisville Marriott Downtown, Louisville, KY
DESCRIPTION:Sponsored by:  Winston Industries, LLC  \n Ever have to have 100 filets ready for a party at the snap of a finger but only one cook on the line? At some point in their lives, all chefs have to stage food. In order to be ready for the rush, some food needs to be prepared ahead of time and held to ensure customers can be fed in a timely manner. Unfortunately, staging food via conventional methods can lead to inconsistent and unsatisfactory food quality. Wouldn't it be nice to have food ready to go with just a quick flash on the grill or a quick pan sear?  That's where the art of advanced staging with CVap Technology can help.  In this session you will learn how to use advanced staging techniques and CVap technology to speed your service times and optimize food quality.  \n  Presented by:  Barry Yates, CFSP,  Director of Innovation Winston Industries \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on June 20, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=SE_REG_13 for updates.
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