It’s been a few weeks since the chefs got a chance to catch up. This week Chef Chris catches everyone up on what’s been going on the last few weeks and gives everyone a recap on how the last 6 months have been shaping up for him and Forward Dining Solutions.

All that talking gets the chefs hungry as they put down the talk about sustainability and talk Barbecue! What sort of BBQ do the chefs love and why and what secret menu items can you order at your local spot!

Chef Chris Bio:

Renowned for his work in kitchen electrification Chef Chris Galarza is the Founder and Culinary Sustainability Consultant for Forward Dining Solutions LLC. As one of the country’s foremost expert in commercial electric-kitchens chef works with clients to sustainably create kitchens of the future. Chef has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus), Microsoft Redmond, and Castilleja All-Girls School.

Chef worked for several prestigious establishments such as Carnegie Melon University, Monterey Bay of Pittsburgh, and The Greenbrier of WV where he apprenticed under several Certified Master Chefs and culinary Olympians. Chef leverages his experience as a culinarian, educator, and consultant to get projects moving forward and leaves operators educated and prepared to successfully, efficiently, and safely run their kitchen for years to come.

Forward Dining Solutions 6 month Accomplishments

-Writing the electrification and Decarbonization guide with you for the William J. Worthen foundation

Spoke at Verge Electrify Conference – How to transform commercial buildings to be gas free

Featured in Greenbiz article titled: The challenges of building electrification – or, the parable of flameless wok hei

Helping Pittsburgh Technical College (PTC) create an all-electric kitchen for their students

Published an Article for Food-Management titled: Should cooking go electric?

Was a guest on the Awesome Earthkind Podcast

Hosting Sustainable Overload

Was mentioned on episode 34 of the Let’s Dig in with Rich Rosendale podcast (huge deal with chefs)

-I will be teaching classes for Phipps Conservatory from September through December. Culinary Arts | Phipps Conservatory and Botanical Gardens | Pittsburgh PA

I will be speaking at the NetZero Conference in September

I will be speaking at the GreenBuild Conference in September as well

This month I will have an article published and have a spotlight feature on me for Cuvee Magazine (international publication)

-I will be speaking tothe American Culinary Federation’s Los Angeles Chapter on August 13th

I will also be headlining a webinar for induction cooking and will be partnering with the Center for Community Energy non-profit

I also recently partnered with PlugSmart a firm that will allow me to offer a full suite of kitchen design services including MEP drawings and financing depending on the state.

-I just had my interview with world renowned Master Chef Rich Rosendale come out this week.

Episode 37 – The Electrification of the Kitchen | Let’s Dig In with Chef Rich Rosendale (

-I will be on a panel at the Smart Kitchen Summit on October 6-7 with Rachelle Boucher and Panama Bartholomy

-I will also be presenting at the ESource Conference this October 1 as well.

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Chef Chris Socials:

Instagram: @ForwardDiningSolutionsLLC

Twitter: @DiningForward

LinkedIn: Chef Christopher Galarza | LinkedIn

Chef Juice Socials:

@XanderWaynerxrx on all social platforms

Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”. This podcast is made possible because of listeners like you. Your listens, feedback, and patronage is this podcasts exists.

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