There are many tools in the modern kitchen available. The challenge is to find the ones that bring the most value to your kitchen. There is perhaps no other appliance that adds more impact to our kitchens as the Pacojet. Chef Rosendale was an early adapter of the Pacojet using it in the Tavern Room at the Greenbrier when he was the Chef De Cuisine there. Today Rosendale Collective uses it for everything from pastries, to savory applications.
Here are some of its biggest advantages:
Perhaps the most compelling reason for Pacotizing is that the process really intensifies the natural flavors of fresh fruit, vegetables, and select herbs. By freezing them in beakers, we can guarantee long-term freshness and intense flavor while controlling waste.
The Pacojet shaves off very thin increments by processing the foods on a molecular level. The surface of the flavor compounds expand and the taste is significantly more pronounced. In general, foods do not need to be cooked before pacotizining, and whatever goes into the beaker after freezing will be preserved both in flavor and color. Many of the bases that are created can be processed into a smooth puree that can be used for further processing or cooking especially for soups and sauces.
Using the Pacojet will give you the ability to organize your kitchen and streamline production that makes a big impact on food cost. You can buy items that are in peak season like fresh berries, and freeze them until needed making your own highly flavorful purees. This not only helps with production but it saves you time and money in a busy kitchen.
Most people think of the pace jet only as an ice cream machine, but that is not the case. Rosendale Collective uses it for mousses, purees, terrines, oils, marinades, and pralines.
The Pacojet can pay for itself in less than a year if you are using it to create new products. We use leftover vegetables trim, herbs, fish trim, and all sorts of leftover product to make new items that can give us more nimbleness in our menu creation.
For chefs that work with patients that may have a chewing or swallowing problem, the Pacojet can be extremely valuable in menu composition by processing food to a much finer consistency with added flavor.
Also for non-frozen foods
The Pacojet also includes an optional Coupe Set for the processing of fresh, non-frozen foods. It also includes a cleaning system to keep your unit sanitary and easy to clean.
- Product Overview- We will demonstrate proper set up of the machine, including how to prepare a beaker for freezing, proper operation of the machine and breakdown and cleaning.
- Pastries- We will demonstrate various recipes for the pastry kitchen such as ice creams, sorbets, and sauces.
- Savory Applications- We will walk you through a range of recipes that are for the hot kitchen such as sauce bases, soup bases, marinades, and chopping while using the Coupe Set for the processing of fresh, non-frozen foods
- The Pacojet Systems- We will show you how to properly integrate other products in your kitchen to make more fluid processes to streamline workflow and incorporate other equipment such as the Irinox blast chiller, and sous vide circulators.
- Nut and Seed Praline- Everything from nut purees to black sesame praline can be accomplished using the Pacojet. These ingredients give the modern chef new possibilities in the kitchen.
- Flavor- We will demonstrate how to get the most out of your ingredients by using the Pacojet to extract herb oils and other delicate flavor profiles.
This is a brand new class at the RC Culinary Lab, a state of the art Kitchen.
This is a hands-on workshop. Participants will receive a welcome letter with the schedule three weeks prior to the course. The certificate provided at the end of the course is good for 8 hours toward continuing education with the American Culinary Federation. All participants will receive an electronic file with recipes and the course material upon completion. We supply all of the food and material for the workshop to facilitate in-class participation.
Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.
Here’s what chefs are saying about our classes.
“In the classes with Chef Rosendale, I was pleased to be as hands-on as we were and able to talk through with him the thought process put into the material. I left the class with great templates to start building my own program that was built with the experiences of an organized craftsman. Daily I walked away with insight and planning for each day of the test and tasting experience that I feel gave me a tangible grasp into the required level of flavor development. As a recognized Master of the craft, I fully support what Chef Rosendale does. If I were to start the journey again, I would again include this program into my preparation.”
Gerald Ford, CMC
Executive Chef, The Ford Plantation
ACF Team USA
TOOLS AND ATTIRE:
Each attendee may bring your own knives & notepad. We suggest your normal kitchen attire and apron.
PLEASE NOTE: No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.
CLASS SCHEDULE: (ALL DAYS/LOCAL TIME)
8:30 – (Continental Breakfast) 8:30 to 12:00 – (Morning Session) 12:00 to 12:30 (Lunch) 12:30-3:00– (Afternoon session)
Suggested: Washington Dulles International Airport (IAD) 15 minutes to the Lab
Ronald Regan Washington National Airport (DCA) 1 hour to the Lab
Baltimore/Washington Airport (BWI) 1 hour 20 minutes to the Lab
Hampton Inn & Suites (Less Than 10 minutes to the Lab)
117 Fort Evans Rd NE
Leesburg VA, 20176
ADDRESS FOR THE CLASS:
The RC Culinary Lab
75 Lawson Rd. Unit 203
Leesburg VA 20176
Space is limited.
NO REFUNDS - AMOUNT CAN BE USED FOR FUTURE CLASSES.
WANT A CLASS IN YOUR CITY?
Equipment sponsors from www.rcculinarylab.com
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