K-12 school children are in the driver's seat for our future, and school foodservice provides the fuel to make that future bright.
Exciting new menus, exotic new fresh foods and cultural experiences are being introduced into many school foodservice programs, but can your equipment keep up with the changes? An expert team of school foodservice operators will assist you in answering this question and more.
- Identify the latest gas equipment technologies which will ease your training concerns and help reduce product waste.
- Procedures that will allow changes to your menu with your current kitchen line.
- How to determine if purchasing new rebate-qualified equipment is worth the investment.
CFSP, Certified ServSafe Instructor & Proctor
Andrew is a Foodservice Technical Specialist at SoCalGasí Food Service Equipment Center, in Downey, CA. His expertise includes conducting live equipment demonstrations, educational and food safety training and developing seminars. Andrew earned his Bachelor of Science degree in Food and Nutrition Sciences from California State Polytechnic University, Pomona and is a CFSP (Certified Food Service Professional) from the North American Association of Food Equipment Manufacturers. Andrew has a fresh outlook on the foodservice industry and uses his experiences to help customers understand and address their operations and facility concerns. Andrew strives to continue to support SoCalGas customers by building a culture of continuous improvement and knowledge transfer in the foodservice equipment industry.