Commercial kitchens are one of the most challenging spaces to electrify, but we need to take on this challenge in order to decarbonize buildings with commercial kitchens, from restaurants and hotels to schools and hospitals. Is another green certification program the answer? In this episode, Chefs Christopher Galarza and Duke Gastiger are back to dive into EcoChef—the first electric kitchen rating system and certificaiton program with the goal to standardize how commercial kitchens are designed, built, and operated. They discuss the origin story of EcoChef, the structure of the program, the pilot project with Duke’s RE Farm Café, and why commercial kitchens need a dedicated certification program for electrification. Keep listening: If you missed it, listen to our last episode with Chefs Christopher and Duke, It’s Getting Hot in Here! – Why We Can’t Stop Talking About Electric Kitchens. Episode Guests Chef Christopher Galarza Christopher is a pioneering force in the culinary world, known for his unwavering commitment to sustainability and innovation in kitchen design. As the founder of Forward Dining Solutions LLC and co-founder of EcoChef, Chef Galarza has become a leading advocate for decarbonizing commercial kitchens and championing the Green Industrial Revolution within the foodservice industry. His work is driven by a deep passion for environmental stewardship, and he is widely recognized for his efforts in educating and empowering chefs, culinary professionals, and designers to adopt sustainable practices. Read more Congratulations to Chef Christopher for becoming a Certified Executive Chef (CEC), making him the first chef in history to earn this certification in an all-electric kitchen! Read more Learn more about EcoChef at ecochef.org.