Tuesday, September, 19, 1 PM ET
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 Brett Daniel, FCSI 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
Presenters: Richard Young and Brett Daniel, FCSI
Richard Young, Director of Education and Senior Engineer at Food Service Technology Center 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.
Foodservice design allows Brett Daniel, 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. “I was working in lighting design and HVAC. To be honest, I got tired of crawling around in attics.” He contacted his father Reggie Daniel, FCSI, who then had a design firm in Charlotte, NC and asked if he needed any help. Reggie connected Brett with James Camacho in Atlanta for an interview. Ultimately, Reggie also joined Camacho in 2012 as Director of Design.
If he wasn’t in foodservice design, Daniel says he’d still be in kitchens. “I love to cook and could easily see being a chef.” He says his home is filled with raspberry pis – not the kind you eat, however, but a fun name for credit card-sized single-board computers. “I love to tinker and surround myself with gadgets like homemade radios. Putting kitchens together is a form of tinkering because it’s like solving a puzzle through spatial relationships,” he says. “It’s about understanding how adjacent equipment serves each other. I love getting up and going to work.”
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