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Nourishing Our Net Zero Future With Induction Cooking (1.5 LUs)
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Nourishing Our Net Zero Future With Induction Cooking (1.5 LUs)

 Export to Your Calendar 10/25/2018
When: Thursday, October 25, 2018
5:00 - 8:00 PM
Where: Map this event »
Riggs Showroom + Distributing
1755 Rollins Road
Burlingame, California  94010
United States


Online registration is available until: 10/25/2018
« Go to Upcoming Event List  

Meals are bonding agents with families and friends. Every meal is an opportunity to instill appreciation for healthy foods, and for the environment that produces them. How do we cook in an environmentally-responsible manner and nourish our net zero energy future? Like the latest electric vehicle technology, induction appliances not only offer the most exciting culinary experience because they are fast, precise, safe and easy to clean, but also provide multiple health and environmental benefits for homes, housing and food service facilities. This diverse panel will challenge conventional hang ups around induction cooking by sharing case studies and cost benefit analyses of induction as a new culinary vehicle to a decarbonized future.

Followed by a live induction demonstration during the welcome reception by The Sub-Zero, Wolf, and Cove Showroom | Riggs Distributing, Teresa Jan, Gould Evans San Francisco Studio will kick off the panel discussion by presenting a brief film documenting a gas vs induction cook off. Whose cuisine will reign supreme?

If you have questions for the panel, please feel free to include these in the RSVP Comments section during the registration process.

This program is generously sponsored by Riggs Distributing

 


Agenda

  • 5:00 PM Shuttle service pick up in front of AIASF (130 Sutter Street, Suite 600)
  • 5:45 - 6:30 PM Welcome Reception/ Induction Demo by Chef Ivan Dubriwny, Riggs Distributing
  • 6:30 - 8:00 PM Short Film and Panel Discussion
  • 8:00 PM Shuttle service pick up at Riggs Showroom back to AIASF

 


Transportation

  • Shuttle: RSVP by Oct 20, 2018, and fill out RSVP comments with “Shuttle RSVP”
  • Public Transit: 10 min walk from Millbrae Bart Station
  • Driving: On-site Parking is available

 


Learning Objectives

  1. Articulate the culinary benefits of induction appliances.
  2. Identify the culinary, safety and environmental benefits of induction technology.
  3. Discuss challenges and opportunities of incorporating an all-electric kitchen with induction appliances to achieve an NZE project.
  4. Evaluate the potential of induction technology to achieve NZE projects and decarbonization.

 


About the Speakers

Panama Bartholomy
Director, Building Decarbonization Coalition

Panama is not a futurist. He is not a Block-chain expert. He is not part of the Internet of Things. He is not providing THE platform for anything. Panama is the Director of the Building Decarbonization Coalition, a multi-sector forum advocating for and creating solutions to our pollution-intensive building stock. He used to work for the California Legislature, the Energy Commission, the State Architect and Conservation Corps. He has worked on climate solutions in over 30-countries, presented at and collaborated on products from the United Nations, the International Energy Agency, the European Commission and is a Gemini.

Woody Delp, PhD
Mechanical Engineer: Indoor Environment and Sustainable Energy Systems Groups, Lawrence Berkeley National Laboratory

Woody has decades of experience in the HVAC industry, working with all possible sizes and classes of buildings. He has been at LBL for more than 20 years, where most of his work has centered on ventilation and airflow within buildings. Woody’s work involves both field measurements and modeling. This work covers the spectrum from cooking in your home to understanding a clandestine anthrax release in a transportation hub. His recent work includes residential range hood capture efficiency, and low cost consumer sensors (can they provide useful information).

Mark Duesler
Chef Consultant and Program Advisor, Frontier Energy | PG&E Food Service Technology Center

With 20 years in the food service industry and 15 years in the kitchen, Mark is eager to share his knowledge and expertise with the foodservice industry. He oversees “Try Before your Buy “ program at PG&E Food Service Technology Center. The program not only serves the practical interests of the restaurant operator but enable the FSTC to demonstrate live the myriad benefits of energy efficient equipment and new, energy-saving technologies.

Teresa Jan | AIA, LEED AP
Senior Associate, Sustainable Design Committee Leader, Gould Evans San Francisco

Teresa approaches each new challenge with curiosity and the goal of connecting people to the larger culture and environment. Her deep care for the local community and nature led to her early professional immersion in productive architecture before sustainability was popular. Most of her projects have embodied biophilia, blended the boundary of landscape and architecture or demonstrated integrated building technologies, as a direct result from her natural gravitation toward collaborating with like-minded clients, experts and builders.

Kirstin Weeks | LEED AP, WELL AP, GRP, CEM
Associate Energy and Building Ecology Specialist, Arup

With more than 15 years of experience, Kirstin champions Arup’s Net Positive Design initiative, and works with interdisciplinary teams to create built environments that work more like ecosystems, supporting biophilic wellness, biodiversity, regeneration and reliance on renewable resources. Kirstin’s diverse experience has made her a facile communicator with multiple stakeholders. Her projects extend from sustainability leadership on office, arts, civic, academic, residential, and industrial projects to policy, master planning and research. She has helped many of these clients pursue electrification and ZNE goals.

Richard Young
Director of Education | FSTC

Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team twenty-nine years ago. He is a contributor to the US Green Building Council's Leadership in Energy and Environmental Design (LEED) rating system, an adjunct professor at Diablo Valley College and a member of the College’s Regional Culinary Arts Advisory Board. Richard is a former member of the National Restaurant Association's Conserve Advisory Council and is a past Fellow of the Hobart Center for Foodservice Sustainability.

 


Pricing and Registration

  • AIASF Member or Partner: $10
  • General Admission: $15
  • AIASF Student Member: $5

If you have not already done so, please create an account on the aiasf.org website here (you will need this to sign up for all AIA events); AIASF members will automatically have a profile on the AIASF website. You do not need to be an AIA member to register with the website or to attend events - everyone is welcome. While logged into your account, complete your registration by clicking the "register" button at the top right of this page.

If you have any difficulties creating a profile on the AIASF website, logging in, or registering for an event, please contact the AIASF reception at info@aiasf.org.

 


Photo Credit: Wolf Induction Cooktop