In this course, Chef Rosendale draws from years of high-level culinary experience to guide professionals and aspiring chefs through the strategic use of modern kitchen equipment to streamline operations, reduce waste, and enhance food quality.
With a focus on precision, innovation, and time management, this class explores how today's tools—from sous-vide circulators to combi ovens—can transform your kitchen’s productivity without compromising on creativity or craftsmanship. Whether you're optimizing a fine dining kitchen or scaling up a catering operation, this course will equip you with the insights needed to work smarter, not harder.
