All-electric kitchens can be energy-efficient and labor-effective when properly designed. As a growing number of restaurants and industrial kitchens embrace electric equipment, the appliance industry is likewise shifting to provide a growing efficient electric inventory. Check out this interactive webinar centered around two different kitchen types, full-service and small-institutional, and including candid chef-led discussion around the pathway towards full electrification. Learn about the current landscape of the commercial kitchen electrification movement and gain the knowledge and resources necessary for energy-effective kitchen decarbonization.

Panelists include:

Matt Dailey, CEO and Co-Owner, PLAYTE Kitchen
Based in Napa, CA, Matt is the CEO and co-owner of PLAYTE Kitchen, a hands-on cooking school that empowers home cooks through interactive in-person and virtual classes. PLAYTE Kitchen offers an engaging, approachable space where people can learn fundamental culinary techniques and gain confidence in the kitchen—whether they’re just getting started or refining their skills. PLAYTE Kitchen is proudly built around sustainability and the future of cooking. All classes take place in an all-electric kitchen powered by induction cooking ranges, demonstrating that delicious food and responsible energy use go hand in hand. Matt is also a Chefluencer for the Building Decarbonization Coalition, advocating for the shift toward clean energy in home and professional kitchens alike.

Mark Duesler, Chef Consultant / Senior Program Advisor, The Food Service Technology Center
Chef Mark Duesler oversees the FSTC’s “Try Before You Buy” program, serves as a Senior Program Advisor, and offers an operator’s perspective on energy and water efficiency in commercial foodservice. After more than 26 years in foodservice and 20 years in the kitchen, Chef Mark is eager to share his knowledge and expertise with the industry. He has worked in various full-service restaurants including small family-owned operations, multi-course fine-dining, and chef-driven farm-to-table concepts. Additionally, Chef Mark works with the FSTC’s engineering team and participates in ASTM subcommittees related to commercial foodservice appliance testing to better understand how equipment performance evaluations translate to real-world applications.

Moderator:

Susan Harris, Senior Technical Communications Advisor, New Buildings Institute
Susan focuses on communications and strengthening stakeholder relationships with project documentation, outreach, and management that enables tech transfer of research and guidance.

Supported by

Explore free courses on energy efficiency and electrification with The LEARN Program. LEARN’s interactive learning hub covers topics like building design & construction, HVAC and hot water systems, renewable energy, and more as well resources to help you electrify your own home. Start learning today at sandiegolearn.com.