What is Fe3?
Online training designed specifically to educate and certify foodservice professionals in the
fundamentals of energy and water efficiency for commercial foodservice.
Learn from the pros
The course is designed and developed by the foodservice energy and water research professionals at fishnick to help you learn in an interactive manner.
Fits your busy schedule
Available 24 hours a day, 7 days a week, the course is always accessible. You learn when and where you want, and at your own pace.
Designed for your success
Each of the six modules presents complex ideas in a simple and straightforward manner, testing your progress along the way.
Why Fe3?
Managing energy and water use is a good business strategy
The commercial food service industry is losing several billion dollars’ in profits a year to energy and water waste. Training foodservice professionals to treat energy and water like other commodities and giving them the skills to manage their utilities, like they manage food costs, has the potential to return those billions back to the bottom line.
The commercial food service industry is losing several billion dollars’ in profits a year to energy and water waste. Training foodservice professionals to treat energy and water like other commodities and giving them the skills to manage their utilities, like they manage food costs, has the potential to return those billions back to the bottom line.
Online education is an effective way to train the diverse foodservice workforce
Utilities, culinary schools, restaurants, institutions, and professional organizations all face the challenge of how to train a diverse, busy, and mobile workforce. Fe3 is the first cost-effective way to provide foodservice-specific efficiency training that reaches across the entire industry. Based on 28 years of lab and field work, energy surveys and design consultations by the industry experts at fishnick, the Fe3 curriculum is straightforward, practical and built for results.
Utilities, culinary schools, restaurants, institutions, and professional organizations all face the challenge of how to train a diverse, busy, and mobile workforce. Fe3 is the first cost-effective way to provide foodservice-specific efficiency training that reaches across the entire industry. Based on 28 years of lab and field work, energy surveys and design consultations by the industry experts at fishnick, the Fe3 curriculum is straightforward, practical and built for results.
Recognition as a Foodservice Energy Efficiency Expert shows dedication to effective design and operations
Foodservice operators increasingly understand the bottom-line benefits of efficient design and operations and they are searching for professionals who can help them reach their goals. Fe3 certification is a way to demonstrate skills-based knowledge to clients and employers. Fe3 certified professionals can use the Fe3 designation and logo in their signature block and on marketing materials. Restaurants with Fe3 certified staff can exhibit the Fe3 logo onsite to show customers their dedication to sustainability and energy efficiency.
Foodservice operators increasingly understand the bottom-line benefits of efficient design and operations and they are searching for professionals who can help them reach their goals. Fe3 certification is a way to demonstrate skills-based knowledge to clients and employers. Fe3 certified professionals can use the Fe3 designation and logo in their signature block and on marketing materials. Restaurants with Fe3 certified staff can exhibit the Fe3 logo onsite to show customers their dedication to sustainability and energy efficiency.
Earn the Fe3 Certification...
After successfully completing the Fe3 training you will understand basic energy terms and have practical skills that include: being able to choose the right lamp for lighting in a specific space; calculating the cost of water leaks; knowing how to properly maintain refrigeration; selecting energy efficient cooking appliances using online tools; and knowing how to trouble-shoot and optimize commercial kitchen ventilation systems.
After successfully completing the Fe3 training you will understand basic energy terms and have practical skills that include: being able to choose the right lamp for lighting in a specific space; calculating the cost of water leaks; knowing how to properly maintain refrigeration; selecting energy efficient cooking appliances using online tools; and knowing how to trouble-shoot and optimize commercial kitchen ventilation systems.
Fe3 is brought to you by fishnick
The leaders in energy efficiency education for the foodservice industry
Six (1-Hour) Modules
Focused on the fundamentals of
energy and water sustainability
energy and water sustainability
Fe3 Certification
Earn the certifcation by successfully
completing all six modules
completing all six modules
Fe3 is Now Live!
Join over 40 Charter Members
with Fe3 Certification!
with Fe3 Certification!
Six (1-Hour) Modules
Focused on the fundamentals of
energy and water sustainability
energy and water sustainability
Fe3 Certification
Earn the certifcation by successfully
completing all six modules
completing all six modules
Fe3 is Now Live!
Join over 40 Charter Members
with Fe3 Certification!
with Fe3 Certification!
Six (1-Hour) Modules
Focused on the fundamentals of
energy and water sustainability
energy and water sustainability
Fe3 Certification
Earn the certifcation by successfully
completing all six modules
completing all six modules
Fe3 is Now Live!
Join over 40 Charter Members
with Fe3 Certification!
with Fe3 Certification!
Who is Fe3 for?
Designers, Manufacturers, and Service Agents:
Gain skills that will make you more competitive and a professional designation that shows your dedication to efficient design and operations.
Gain skills that will make you more competitive and a professional designation that shows your dedication to efficient design and operations.
Educators:
Add sustainability curriculum to your culinary and hospitality education programs. The Fe3 course material has been successfully taught live to university, college, community college and culinary students by fishnick instructors for over a decade. Special student pricing is available.
Add sustainability curriculum to your culinary and hospitality education programs. The Fe3 course material has been successfully taught live to university, college, community college and culinary students by fishnick instructors for over a decade. Special student pricing is available.
Foodservice Operators:
Train management and staff how to purchase efficient equipment and how to operate and maintain an efficient kitchen. Save money while being more sustainable. Use the Fe3 designation to show your customers you believe in Sustainability Beyond the Plate.
Train management and staff how to purchase efficient equipment and how to operate and maintain an efficient kitchen. Save money while being more sustainable. Use the Fe3 designation to show your customers you believe in Sustainability Beyond the Plate.
Utilities and Foodservice Suppliers:
Learn about your customers’ energy challenges so you can better serve their needs. Offer a value added service by supplying your customers with Fe3 training so they can be more profitable.
Learn about your customers’ energy challenges so you can better serve their needs. Offer a value added service by supplying your customers with Fe3 training so they can be more profitable.
Fe3 Innovators
An online community of Foodservice Energy Efficiency Experts
who have successfully achieved the Fe3 certification.
who have successfully achieved the Fe3 certification.
Fe3 Charter Members – a select group of foodservice professionals who provided valuable input
and feedback for development of the Fe3 program and the first to achieve the Fe3 certification.
and feedback for development of the Fe3 program and the first to achieve the Fe3 certification.
Aaron Guevara
Clinical Nutrition
UC Davis
UC Davis
Aaron Vo
Clinical Nutrition Student '17
UC Davis
UC Davis
Adam Spitz
Technical Specialist
ICF International
ICF International
Ajee'lon Boyd
Allison Rezendes
Managing Editor
Foodservice Equipment Reports
Foodservice Equipment Reports
Alyssa Kwan
Nutrition Site Coordinator
On Lok
On Lok
Andrew Gibson
Food Service Equipment Technical Specialist
SoCalGas
SoCalGas
Aniela Tolentino
Clinical Nutrition Student
UC Davis
UC Davis
Ann Lovcik
Foodservice Energy Efficiency Consultant
CenterPoint Energy
CenterPoint Energy
Arianna Wexler
Dietetic Intern
Dominican University
Dominican University
Arnold B Breit
Consultant
Breit Ideas
Breit Ideas
Arriana Mengel
Mt Diablo High School
Ashley Pan
UC Davis
Beth Lorenzini
Editor In Chief
Foodservice Equipment Reports
Foodservice Equipment Reports
Betty Chrisman
Appliance Efficiency Program
CA Energy Commission
CA Energy Commission
Brenda Solares
Clinical Nutrition Student
UC Davis
UC Davis
Brian Ward
President
Target Market & Media Services
Target Market & Media Services
Carly Burke
Consultant
ICF International
ICF International
Charlie Souhrada
Director, Member Services
NAFEM/CFSP
NAFEM/CFSP
Charlie Taylor
Energy Solutions
Project Manager
Project Manager
Claudia Pingatore
Fisher-Nickel
Corby Stow
Director of Sales
Oil Solutions Group, Inc.
Oil Solutions Group, Inc.
Craig Smith
Regional Manager/Corporate Executive Chef
The Montague Company
The Montague Company
Emily Kao
Clinical Nutrition
UC Davis
UC Davis
Eric Schmitt
Rapids Foodservice Contract & Design, Inc.
Principal
Principal
Erica Motes
Vice President of Sales
Beverage Air
Beverage Air
Gary Rupp
Principal
GL Rupp & Assoc
GL Rupp & Assoc
Greg Sorensen
Fisher-Nickel
Haley Adelman
Jackie Lawson
Culinary Academy Coordinator
Dublin High School
Dublin High School
James M. Leedy
Owner
Rockin' Rubz Sodium-Free Seasonings
Rockin' Rubz Sodium-Free Seasonings
James Mincks
Partner
Kelly-Mincks
Kelly-Mincks
Janice Cha
Senior Contributing Editor
Foodservice Equipment Reports
Foodservice Equipment Reports
Jason Prantil
Regional Sales Director
TurboChef Technologies Inc.
TurboChef Technologies Inc.
Jason Rupp
Henry Technologies
VP Sales and Marketing
Jeff Dover
Facilities Resource Manager
RFMA
RFMA
Jennel Acker
Teacher
Jenny Ritchie
Fisher-Nickel
Jessica Seto
Sustainable Environmental Design
UC Davis
UC Davis
Jessica Zamora
Jey Lacey
Foodservice and Lighting Design Specialist
Southern California Edison
Southern California Edison
John Petosa
Account Manager
Snohomish County PUD
Snohomish County PUD
Joye Cantrell
Rialto High School
Teacher
Teacher
Justin Klauder
Combi Product Line Manager
Blodgett Oven Co.
Blodgett Oven Co.
Ka Wai Charlotte Hung
Clinical Nutrition
UC Davis
UC Davis
Leana Abusneineh
Clinical Nutrition
UC Davis
UC Davis
Karen Ravipaty
Fisher-Nickel
Kevin Fuller
Serendipity
Chef/Teacher
Chef/Teacher
Kevin Gin
Executive Chef
Bridges Restaurant & Bar
Bridges Restaurant & Bar
Kevin Rigdon
Contract Manager
Hotel & Restaurant Supply
Hotel & Restaurant Supply
Kiana Caban
Fisher-Nickel
Kim Plunkett
Vista High School
Culinary Arts Instructor
Culinary Arts Instructor
Kimberly Kissel
Director of Education
FCSI
FCSI
Lauren Shaffer
Clinical Nutrition
UC Davis
UC Davis
Leslie Hoffman
Vice President National Accounts - Foodservice
Alto Shaam
Alto Shaam
Lorri Davidson
Specialist/Trade Partnerships
Southwest Gas
Southwest Gas
Margaret Kelly
Knights Catering
Mark Duesler
Fisher-Nickel
Maria G. Villa
Pastry Chef
Michael Slater
Fisher-Nickel
Monika Ax
Nader Hamdi
UC Davis Dept of Nutrition
Research Assistant
Research Assistant
Nicole O'Rourke
Commissioning Director
Patrick N. Urain
Conservation Program Manager
Tacoma Public Utilities
Tacoma Public Utilities
Pujata K.C
UC Davis
Rachel Lou
Clinical Nutrition
UC Davis
UC Davis
Rachael Marchand
Clinical Nutrition
UC Davis
UC Davis
Rebecca Rodriguez
Rebecca K. Yager
Chief of Dietary Services
CCHCS
CCHCS
Richard Buck
Principal
Pro Reps West
Pro Reps West
Rob Geile
Vice President of Consultant Services
Ali Group North America
Ali Group North America
Roberto Rodriguez
Supervising EHS
Contra Costa County Environmental Health
Contra Costa County Environmental Health
Roberto Rodriguez
Vendor Outreach Manager
SoCalGas
SoCalGas
Russell Laub
Program Advisor
SDG&E
SDG&E
Saela Ohara
UC Davis
Scott Lund
Principal
Lund-Iorio, Inc.
Lund-Iorio, Inc.
Sean O'Callahan
President
RestEquipPro
RestEquipPro
Sheri L. Tucker
Culinary Arts Instititute Coordinator
La Quinta High School
La Quinta High School
Stacey Turek
Business Development Manager
Vulcan/ Wolf
Vulcan/ Wolf
Stanley Sienko
Compliance Engineer
Blodgett Oven Co.
Blodgett Oven Co.
Stephanie Gilbert
National Sales Manager, Consultant Services
Hobart Food Equipment Group
Hobart Food Equipment Group
Suzanne Painter-Supplee
SEE Solutions LLC
Principal
Principal
Tommy Hughes
Product Specialist
Meiko
Meiko
Walter Abrams
Executive Chef
Dabba
Dabba
Looking to expand your knowledge
and add more profit to your bottom line?
Fe3 is for You!
and add more profit to your bottom line?
Fe3 is for You!
Fe3 Course & Certification $725*
*Inquire about
volume (5+ seats)
and student pricing
volume (5+ seats)
and student pricing
