Podcasts Technology AWESome EarthKind Whats Better than Cooking with Gas - with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC

Whats Better than Cooking with Gas - with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC

Published: June 21, 2021, 9 a.m.

Quantum Quote: \u201cBe the change you want to see in the world,\u201d Gandhi said. So whatever it is you don\u2019t like, instead of complaining about it, do something about it. Live that change!\u201d\xa0

- Chef Chris Galarza

\xa0

Did you know that cooking with gas can produce unhealthy levels of carbon monoxide? At 200 parts per million, gas emissions can even far exceed the federal maximum of 9 parts per million.

\xa0

While only 1% of chefs in America are currently cooking with an induction stove -\xa0 the top US restaurants are making the transition, and about 30% of the world\u2019s chef\u2019s have already moved to make our air cleaner, kitchens more productive and comfortable, and our lives more sustainable.\xa0

\xa0

In one hour of cooking with gas, you can produce 38.9 pounds of food.In the same hour, an induction stove can cook 70.9 pounds of food.

\xa0

Eco-friendly and energy-saving electric induction stoves are SAFER, CLEANER, more CONTROLLABLE, and FASTER than gas.\xa0

\xa0

So what is stopping you from making the change?

\xa0

Check out this week\u2019s AWESome EarthKind Energy podcast, where we interview Chef Chris Galarza, the Founder and Culinary Sustainability Consultant of Forward Dining Solutions LLC.

\xa0

Chef Chris Galarza is the Founder and Culinary Sustainability Consultant of Forward Dining Solutions LLC and is one of the country\u2019s leading commercial kitchen electrification experts. Chef Galarza gained his experience by working at such notable places as the Greenbrier resort and Carnegie Mellon University, and has spent the last 6 years operating Chatham University\u2019s Eden Hall Campus \xa0the world\u2019s first university campus designed to be a showcase for sustainability solutions.\xa0

\xa0

As one of the most knowledgeable & experienced chefs in the U.S working with electric kitchen equipment, Chris has set himself apart as an industry leader and has consulted with some of the top tech companies in the world as a result.

\xa0

Sign up for a free webclass to discover how easy it is to get ultra-efficient geothermal heating and cooling installed in your home \u2013 without the pain of emptying your savings account.

\xa0

In \u201cThe Power Of Earth With Comfort\u201d From Climate Master webclass, you\u2019ll discover the answers every homeowner needs to know, including:

\xa0

  • How geothermal heating and cooling can draw energy from the ground beneath our feet (for pennies)

\xa0

  • Why homeowners everywhere are making the switch

\xa0

  • The secrets to securing utility incentives and tax credits to pay for a large portion of your new geothermal system

\xa0

and much more\u2026

\xa0

If you tired of rising energy costs and want to save up to 70% on your energy bills, Go to www.AWESomeEarthKind.com and register now for this FREE special event that will show you exactly how to get geothermal heating and cooling installed in your home.

\xa0

We\u2019d like to hear from you! Please help us understand how AWESomeEarthKind can help you achieve your clean energy goals \u2013 and you\u2019ll automatically be entered into a Sweepstakes for a Free LED Light Fixture:

\xa0

SEND YOUR FEEDBACK TODAY



SuperNova #1. When talking about sustainability, when talking about electrification and decarbonization, it has to start with the kitchen.

\xa0

SuperNova #2. When I was running Chatham Eden Hall, the recorded indoor kitchen temperature did not exceed 72 degrees Fahrenheit, despite having temperatures outside that far exceeded 85 degrees. Even through production, we were cooler inside in the kitchen next to the ovens than we were outside with the fresh air.

\xa0

SuperNova #3. Gas ranges at best are 50% efficient - which means that, if you have a 60,000 BTUs burner, 30,000 BTUs are literally getting burned and tossed into your kitchen, which isn't going into the pan, isn't going into the food - it's just wasting your money.

\xa0

Worst Career Moment: \u201cSo the worst moment was when we were giving a tour of the campus and I was explaining how this all works. I had someone trying to help that was doing it all wrong, and then the power went out. And, I was like \u201ceverything was going wrong\u201d. So I had to explain to them that, of course, if the power goes out, you can't cook. But also it's illegal to cook with anything, gas or electric, when the power's out.\u201d - Chef Chris Galarza

\xa0

Aha! Moment: \u201cMy background was working at five stars, five-diamond resorts all the way down to mom-and-pop restaurants, I never worked with electric cooking. It was all new to me, and we were creating it on the fly. For the last six years, that's all I've done. I had this Aha! moment in the middle of like construction, in the middle of creating this, that if this works out it can be life-changing.\u201d - Chef Chris Galarza

\xa0

Best Advice He\u2019s Ever Received: \u201cGet out of your head. Your worst enemy is the little voice in your head.\u201d - Chef Chris Galarza

\xa0

Personal Habit that Contributes to Success: \u201cNo matter what, even if I'm working from home, I always wear my chef's coat. It gives me the illusion that I'm at work instead of being at home with my Xbox is. So, always try to keep yourself professional, even when you're working from home. And be diligent.\u201d - Chef Chris Galarza

\xa0

Internet Resource: LinkedIn hashtags

\xa0

Book Recommendation: What Einstein Told His Cooks: Kitchen Science Explained by Robert L. Wolke. The Flavor Bible by Karen A. Page & Andrew Dornenburg

\xa0

Magic Wand: \u201cIt would be the destigmatization of electric cooking, Just eliminate all gas cooking and the stigma behind it.\u201d - Chef Chris Galarza

\xa0

WTF: \u201cSo I'll say my most fun one is a weird one. It was a hurricane right before Hurricane Katrina, I was living in Florida. Then another one that came through. It was my first hurricane ever. We were terrified. We're from New Jersey and have never lived through a hurricane. So we're barricading stuff, and then, we're ready to go. We have food. We have everything we need. Around three in the morning, we lose power, and everyone's asleep. My stepdad and I were listening to what's happening outside. And he and I are like, "We should open that door and check it out." So... we opened the door, and it flew open. There was stuff flying in the house. We were just- both of us, big dudes trying to shut this door, and we just laughed. My mom was livid with us because we had tree branches and water in the house. It was so awesome. And then after it was all done, we walked outside and for the first time and only time I've ever been in Florida, there was no humidity. It felt like a perfect fall day. I just enjoyed that day more than anything.\u201d\xa0

\xa0

Most Energized About Today: \u201cOne thing I'm most energized about is that people are actually taking this topic seriously. And there's a lot of people like yourself that are talking about it.\u201d - Chef Chris Galarza

\xa0

Parting Advice: \u201cNever ever take a job that you're not afraid of. Always take a job that you think is outside your reach because that's what's gonna make you push yourself. That's just going to make you go in there every day and try to outwork everybody.\u201d - Chef Chris Galarza

\xa0

Connect:

\xa0

\xa0