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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)

10/3/2019
When: Thursday, October 3, 2019
5:00 - 8:00 PM
Where: Riggs Showroom + Distributing
(Shuttle service available from Downtown SF. See the Agenda)
1755 Rollins Road
Burlingame, California  94010
United States

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In mid-July, the Berkeley City Council unanimously voted to ban the installation of natural gas lines in new low-rise residential. It is the first ban of its kind in our nation, paving the way for other cities to reduce their carbon footprints by going all-electric. The passage of the ordinance was accompanied by a demonstration of induction cooking of chocolate fondue during the city council meeting, showcasing its benefits and cementing this historic moment.

So what is induction cooking? Like the latest electric vehicle technology, induction appliances not only offer energy-efficiency, speed, precision, safety and ease of cleaning after cooking, 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 all-electric future.

We invite you to enjoy a lively induction cooking demonstration, bond over food, drink and great dialogue about how we can prepare food in environmentally-responsible manner and nourish our net zero future. Moderator Teresa Jan will kick off the panel discussion by presenting a short film documenting a gas vs. induction cook off.

This program is generously sponsored by Riggs Distributing

 


Agenda

  • 5:00 PM Shuttle service pick up in front of AIASF (130 Sutter Street, San Francisco)
  • 5:45 - 6:30 PM Welcome Reception/ Induction Demo by Chef Ivan Dubriwny, at 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

 


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

Executive Chef Ivan Dubriwny
Riggs Distributing

As Executive Chef at Riggs Distributing, Ivan oversees in-house catering, dealer demonstration chef programming and all in-house cooking demonstrations. He has held numerous chef positions at prestigious Bay Area restaurants and catering companies, including Executive Chef at Burlingame Country Club, and Executive Sous Chef at CuisineStyle, where he managed the catering of a fundraiser for President Barack Obama. Ivan is a graduate of the California Culinary Academy in San Francisco.

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 | Frontier Energy 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 | Frontier Energy Food Service Technology Center

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

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

Photo Credit: Wolf Induction Cooktop