Chef Chris sat down with the Cool Down to discuss EcoChef and the future of the Hospitality Industry
Chef Chris sat down with the Utah State University to discuss his new book, induction cooking, and EcoChef.
Grid magazine wanted to know what the future of dining could look like in Philadelphia. Read on to see what Chef Chris had to say.
We sat down with the CNBC's Cheryl Winokur Munk to explain why professional chefs are falling in love with induction cooking.
We sat down with the Washington post's Tim Carman to give a chef's perspective on the benefits of cooking on induction.
As evidence mounts that gas stoves are bad for human health, a growing number of professional chefs say electric even makes for a better cooking experience
A firestorm of recent news is putting the spotlight on gas stoves and their harmful effects, but induction cooking has been heating up for years.
See what industry chefs who have cooked on induction has to say about it. Featuring our very own Chef Chris!
We answer CNN's burning questions about induction stovetops, woks, and the realities of working in commercial kitchens.
Our very own Chef Chris sat down with Time Magazine to weigh in on the latest gas stove study and what the future of dining could look like.
We sat down with our local paper to discuss the benefits of electrification and our work with Phipps Conservatory's new combustion free kitchen.
Abby Jackson breaks down how Chef Chris Galarza is transforming the culinary world, revolutionizing kitchens nationwide .
Chef Chris Galarza sat down with Bloomberg to share why induction cooking is superior to gas.
Boston Globe contributor penned this Op-Ed discussing the growing trend of kitchen electrification. FDS is heavily quoted throughout.
FDS partners with Duquesne Light Company and The Efficiency Network (TEN) to help kick off the Clean Energy Ministerial with an induction cooking demonstration for the students of Allegheny Traditional Academy
Want to improve your indoor air quality while upping your culinary game? On the latest Electrify This! episode host Sara Baldwin chats with Chef Christopher Galarza, Curtis Nordgaard & Eric Lebel about the benefits of ditching gas for your health & your taste buds.
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!
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.
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.
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.
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.
Nidhi Sharma of Avocado Magazine shares why Induction stoves are an affordable and easy way to reduce your reliance on climate change-causing fossil fuels and dangerous indoor air pollution.
Sierra Club's Ed Humes shares what a chef's experience is really like and showcases what the future of dining looks like.
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.
Chef Chris sat down with California Energy Codes & Standards to discuss what to expect from a more sustainable and electrified kitchen.
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
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.
Our Chef was quoted on the AIA's Official publication discussing electric kitchens as a solution for a healthier space for all.
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!
The commercial electric kitchens expert will tell attendees why he is a fan of induction cooking.
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.
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!
Our Chef sits down with the AWESome Earthkind Podcast and they discuss the realities of Electric Kitchens.
A break down on where the hospitality industry stands in the wake of Covid-19 and the opportunities it has created for electrification.
How does Wok cooking fit into the overall discussion of Electrification. Learn about how Wok cooking has influenced induction technology.
A deep dive in the world of commercial kitchens and explore the thermal realities that professional chefs face on a daily basis.
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?”
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.
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.