Press & Media
Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza
Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza
Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza
Learn more about sustainable commercial kitchens with Chef Chris Galarza from Forward Dining Solutions, who will also be joining GBA for our 2030 District Partner Meeting!
Meet a chef working to electrify commercial kitchens
Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza
Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza
Chef Chris sat down with Maria Virginia Olano of Canary media to discuss his journey from chef to entrepreneur and how electrified kitchens are the future of cooking.
The Legal Clash Over a City’s Landmark Natural Gas Ban
Bridging the Gap between Sustainability and Culinary Arts with Chef Galarza
The Legal Clash Over a City’s Landmark Natural Gas Ban
Our founders are the only chefs to have submitted a brief in the landmark Berkeley "Gas Ban" case. Now a federal appeals court will decide whether the statute is allowed under federal law.
Induction Cooking w/ Chef Chris Galarza
Chefs Turn Off the Gas and Light Up Induction Cooktops
The Legal Clash Over a City’s Landmark Natural Gas Ban
Chef Chris sat down with Jennifer Green, the Director of Sustainability for the city of Burlington Vermont, to discuss electrification, induction cooking, and the roll FDS is taking to elevate the conversation.
Electrifying the Commercial Kitchen
Chefs Turn Off the Gas and Light Up Induction Cooktops
Chefs Turn Off the Gas and Light Up Induction Cooktops
Chef Chris sat down with Daren Bloomquist to talk about why it makes sense to electrify the commercial kitchen and points out how he made the process work when he was a head chef who knew nothing about how to run an all-electric kitchen.
Chefs Turn Off the Gas and Light Up Induction Cooktops
Chefs Turn Off the Gas and Light Up Induction Cooktops
Chefs Turn Off the Gas and Light Up Induction Cooktops
Sierra Club's Ed Humes shares what a chef's experience is really like and showcases what the future of dining looks like.
1000 Conversations About Our Future
1000 Conversations About Our Future
1000 Conversations About Our Future
Dr. Luis Aguirre-Torres, Director of Sustainability for the City of Ithaca, sits down with our Founder, to discuss the future of kitchens as we move into an increasingly electrified world.
Q&A : A CONVERSATION ABOUT SUSTAINABLE KITCHEN DESIGN
Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.
Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.
Chef Chris sat down with California Energy Codes & Standards to discuss what to expect from a more sustainable and electrified kitchen.
Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.
Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.
Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.
People are moving away from gas stoves because of the impact on the environment, but they also aren’t risk-free when it comes to your health. Here’s what experts recommend
The Ben Wiersma Show, SVK Network
Gas Stoves Emit Pollutants. Here’s How They Impact Your Health.
The Ben Wiersma Show, SVK Network
We welcome back The Ben Wiersma Show for 2022 with another great episode on SVK. Ben has two legendary Chefs on his show, Chef Chris Galarza - Founder and Culinary Sustainability Consultant for Forward Dining Solutions LLC & Chef Joe Martin Thottungal CCC - Owner Coconut lagoon Restaurant.
Six Ways to Healthier Housing
Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar
The Ben Wiersma Show, SVK Network
Our Chef was quoted on the AIA's Official publication discussing electric kitchens as a solution for a healthier space for all.
Chef Christopher Galarza is a Catalyst for Culinary Change
Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar
Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar
Chef Galarza was honored with a spotlight article in Cuvee Magazine. The Official international publication for the Confrérie de la Chaîne des Rôtisseurs. The oldest gastronomic society in the world!
Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar
Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar
Chef Chris Galarza, Forward Dining Solutions, To Speak on Induction Webinar
The commercial electric kitchens expert will tell attendees why he is a fan of induction cooking.
Episode 37 - The Electrification of the Kitchen - Let's Dig In w/ Rich Rosendale Pocast
What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC
Episode 37 - The Electrification of the Kitchen - Let's Dig In w/ Rich Rosendale Pocast
On today’s episode of Let’s Dig In, host Rich Rosendale welcomes guest Christopher Galarza and is joined by co-hosts Christopher Rieloff.
Chef Christopher Galarza is the Founder/Owner and Culinary Sustainability Consultant for forwarding Dining Solutions and one of the country‘s foremost experts in electrification and creating kitchens of the future.
This episode explores the benefits of moving away from traditional gas and creating a more productive and safe home and professional kitchen.
Learn why induction cooking is so much better than gas or standard electric!
What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC
Episode 37 - The Electrification of the Kitchen - Let's Dig In w/ Rich Rosendale Pocast
Chef Chris Galarza of Forward Dining Solutions LLC. will discuss induction cooking and the real world benefits as well as share his tips for being a more sustainable chef!
What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC
What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC
What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC
Our Chef sits down with the AWESome Earthkind Podcast and they discuss the realities of Electric Kitchens.
Viewpoint: Should cooking go electric?
The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei
What’s Better than Cooking with Gas – with 5-Star Chef Chris Galarza of Forward Dining Solutions LLC
A break down on where the hospitality industry stands in the wake of Covid-19 and the opportunities it has created for electrification.
The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei
The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei
The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei
How does Wok cooking fit into the overall discussion of Electrification. Learn about how Wok cooking has influenced induction technology.
Environmental Inequality in Commercial Kitchens
The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei
The Challenges of Building Electrification - or, The Parable of Flameless Wok Hei
A deep dive in the world of commercial kitchens and explore the thermal realities that professional chefs face on a daily basis.
Buildings Beyond Podcast
The top 10 episodes of One On One, the podcast by Food Management
The top 10 episodes of One On One, the podcast by Food Management
Episode 38: It's time to 86 Fossil Fuels in Commercial Kitchens with Chris Galarza
In this episode, Kelly and Chris talk through some electric-kitchen-myth-busting, and ultimately answer the question “is moving away from gas and fire in the kitchen really that radical an idea or does it just make perfect sense?”
The top 10 episodes of One On One, the podcast by Food Management
The top 10 episodes of One On One, the podcast by Food Management
The top 10 episodes of One On One, the podcast by Food Management
Can Commercial Kitchens Go Electric?
The top 10 episodes of One On One, the podcast by Food Management
One on One Podcast: Hosted By Tara Fitzpatrick
An all-electric commercial kitchen offers potential energy and carbon savings over using natural gas, but making the switch can be complicated—and even controversial.
One on One Podcast: Hosted By Tara Fitzpatrick
Chatham’s Eden Hall campus offers a ‘taste’ of sustainability
One on One Podcast: Hosted By Tara Fitzpatrick
Pennsylvania farmland is fertile with ideas for sustainability in farming, fishing, wellness and more at this unique college campus. Galarza is sharing what he’s learned—and what could be lost—about the way our environment shapes us, and vice versa.
Cost Sector Magazine: Home Grown Bounty (pg 14-15)
Chatham’s Eden Hall campus offers a ‘taste’ of sustainability
Chatham’s Eden Hall campus offers a ‘taste’ of sustainability
Chatham’s Eden Hall campus offers a ‘taste’ of sustainability
Chatham’s Eden Hall campus offers a ‘taste’ of sustainability
Chatham’s Eden Hall campus offers a ‘taste’ of sustainability
Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability
Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability
Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability
The Conservation Fund: Fresh Water Institute
Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability
Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability
P-R Opportunities Fund to hold Farm to Table Progressive Dinner
Chatham’s Aquaculture Lab serves up Lenten feast, lesson in sustainability
P-R Opportunities Fund to hold Farm to Table Progressive Dinner
Pittsburgh abounds with festivals, charity dinners and more
Chatham University Aquaculture lab will research trout as crop
P-R Opportunities Fund to hold Farm to Table Progressive Dinner
Chatham University Aquaculture lab will research trout as crop
Chatham University Aquaculture lab will research trout as crop
Chatham University Aquaculture lab will research trout as crop