As commercial and educational institutions look for electrification strategies to reduce their carbon footprint, the kitchen is the final frontier. Abandoning natural gas appliances can result in reduced energy bills, healthier work conditions, enhanced safety, and increased performance and throughput. But the lure of the gas flame endures.

This panel session will debunk perceived barriers to kitchen electrification, including energy use, equipment availability and effectiveness, menu concerns, and staff happiness. Learn from a chef, an architect, and an engineer how to rewire commercial and institutional facilities by installing healthier, energy efficient, all-electric kitchens.

This program is accredited by AIASF to provide 1 HSW Learning Unit to AIA member attendees.

Registration for this session is open at the bottom of this page.

Silver Sponsors

     
AIASF COTE thanks Leddy Maytum Stacy Architects and RATIONAL for their silver-level sponsorship of this program.

Learning Objectives

1. Identify strategies that motivate owners and clients to embrace all-electric commercial kitchens as a greener, healthier, energy saving approach.
2. Identify the health, safety and thermal comfort concerns associated with burning natural gas in kitchens, and how electric equipment reduces or eliminates these issues.
3. Learn how energy consumption and operational carbon are reduced in kitchens that use all-electric equipment.
4. Understand how all-electric kitchen equipment and performance characteristics compare to equipment that burns natural gas.

Panelists

Christopher Galarza
Chef & Culinary Sustainability Consultant | Forward Dining Solutions LLC

Entrepreneur, author, public speaker, and podcaster Chef Chris Galarza is renowned for his work in kitchen electrification and is the Founder of Forward Dining Solutions LLC. As the country’s foremost expert in commercial electric-kitchens chef works with governments, manufacturers, brands, designers, and chefs to create lasting sustainable kitchens and culinary ecosystems. Chef has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus), Microsoft HQ, and Castilleja All-Girls School.

Pauline Souza, FAIA
Partner, Director of Sustainability | WRNS Studio

Pauline brings a tenacious leadership approach to architecture, rooted in the idea that good design and sustainable design are synonymous. As WRNS Studio’s Director of Sustainability, she is responsible for implementing sustainable design principles into all of the studio’s projects and business operations. A recognized leader within the green building movement, she currently serves as a USGBC Green Schools National Chair, and has served as the Green Schools Advocate for the USGBC Green Schools Campaign since 2007.

Steve Gross, PE
Associate Principal | Interface Engineering

Steve is a registered mechanical engineer and leads Interface’s High Performance Building Team. With a background in building science, he specializes in whole-building energy analysis, human thermal comfort, building electrification, and mechanical control system optimization.