This presentation is worth 1 HOUR CEU CREDIT  for those keeping track- AIA, IDCEC, NARI, and NKBA

Click the link below to register for your CEU

https://www.ceuevents.com/subzero/20230615

During this educational unit, Alex Cain from Tisdale Distributing will explain the modern cooking technologies available for the luxury client –
especially convection, convection steam, and induction cooking – and how they can be used to prepare food quicker
that tastes better and is more nutritious.

LEARNING OBJECTIVES

1. Explore the history of cooking and appliances and their role in creating a kitchen that promotes healthy eating for occupants.
2. Discuss types of cooking including convention, and induction.
3. Examine how the type of cooking method impacts the overall well-being of occupants in a positive way.
4. Identify cutting-edge kitchen features which contribute to occupant safety and well-being in the kitchen.

Presented by Alex Cain from Tisdel Distributing.

Alex maintains Tisdel’s Indiana dealer base by providing training and ensuring pristine product displays in each showroom. She also works as a liaison between Sub-Zero, Wolf, Cove, Faber, Best, and Scotsman brands and the design community. She bridges gaps and builds relationships with key specifiers including architects, builders/developers, interior designers and remodelers by serving as a resource and educating them on the many features, benefits and technical aspects of the products she represents. Customer service is an important aspect of Alex’s role. As part of the luxury ownership experience, she conducts complimentary Use & Care appointments with customers in their home to ensure they are realizing all of the benefits and full functionality of their new appliances.