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Content provided by Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy, Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy, Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
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227: Electrifying Kitchens with Chef Chris Galarza

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Manage episode 468387739 series 2781735
Content provided by Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy, Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy, Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

In this episode of the Passive House Podcast, we sit down with Chef Chris Galarza—founder of Forward Dining Solutions, co-founder of EcoChef, and author of Understanding the Green Industrial Revolution—to explore the powerful intersection of food, sustainability, and energy efficiency. Chris shares his journey from skeptic to advocate for kitchen electrification, highlighting how induction cooking transforms commercial kitchens by improving air quality, reducing costs, and boosting efficiency. We dive into his groundbreaking cooking demonstration for the U.S. Congress, the hidden economics of electrified kitchens, and how chefs can lead the charge toward a more responsible and sustainable future.

https://forwarddiningsolutions.com/ecochef

  continue reading

451 episodes

Artwork
iconShare
 
Manage episode 468387739 series 2781735
Content provided by Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy, Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy, Matthew Cutler-Welsh, Zack Semke, Mary James, and Ilka Cassidy or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

In this episode of the Passive House Podcast, we sit down with Chef Chris Galarza—founder of Forward Dining Solutions, co-founder of EcoChef, and author of Understanding the Green Industrial Revolution—to explore the powerful intersection of food, sustainability, and energy efficiency. Chris shares his journey from skeptic to advocate for kitchen electrification, highlighting how induction cooking transforms commercial kitchens by improving air quality, reducing costs, and boosting efficiency. We dive into his groundbreaking cooking demonstration for the U.S. Congress, the hidden economics of electrified kitchens, and how chefs can lead the charge toward a more responsible and sustainable future.

https://forwarddiningsolutions.com/ecochef

  continue reading

451 episodes

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