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LEED and the Hotline: Using LEED Guidelines to Create a High Performance Cookline

This webinar is brought to you by
The Food Service Technology Center in partnership with FCSI


Tuesday September 19, 2017
10:00 am - 11:00 am PST


Speakers:
Brett Daniel, Camacho Associates, FCSI Member, 2016 FER Young Lion Award recipient
Richard Young, FSTC


Using LEED as a guideline - whether you have a client that wants LEED or LEED equipment or a client you want to please, the LEED guidelines can be used to create a high-performance energy efficient cookline.

The FSTC's Richard Young and guest speaker Brett Daniel will:
· Discuss industry and LEED standards
· Calculate examples of energy and cost savings associated with LEED equipment
· Share case studies of high-performance hotlines that increased the energy efficiency of a LEED building

Get all your questions answered during a Q&A session!
Don't miss out- sign up today!!
Earn CEU’s! (Approved for FCSI CEUs = 1)







The FSTC is proud to
partner with FCSI




Daniel
Brett Daniel
Foodservice design allows Brett Daniel, FCSI Member, project and BIM manager at Camacho, a foodservice and laundry facilities design and consulting firm based in Atlanta, Ga., to combine two of his passions: tinkering and cooking. He got into the business ten years ago.

As product and BMI manager, Daniel says he enjoyed designing for Pennsylvania’s Great Wolf Lodge, a family fun park with an accompanying high-end hotel experience. Other recent challenges include specifying all the mechanical, electrical, and plumbing equipment for Atlanta’s massive Mercedes-Benz Stadium. "The sheer volume of equipment in that project was way above and beyond what I’ve ever worked on before," says Daniel. He’s also designed for numerous Cancer Treatment Centers of America across the country. He's also taken the reigns to make sure 90 percent of Camacho is up to speed on Revit 3D modeling software by hosting weekly demos in the office.

Richard
Richard Young, Director of Education and Senior Engineer at Fisher-Nickel, Inc. (fishnick) currently focuses his efforts on technical outreach and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.
» more about Richard



Upcoming Webinars
Wednesday, July 12th, 2017
Reduce Frying Costs While Optimizing Food and Oil Quality

Tuesday, September 19th, 2017
LEED and the Hotline: Using LEED Guidelines to Create a High Performance Cookline




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