Spring USA partners with the Butter Book to take a look at how the new LoPRO induction range powers one of the famous 'Butter Book' recipes.
As a longstanding partner to the Butter Book, Spring USA has provided induction equipment to the chefs and bakers from when they were known as The French Pastry School located in Chicago. For many years, the Butter Book/ French Pastry School relied on Spring USA induction for their in-person trainings, test kitchens, and digital content.
Founded by world-renowned chefs and education experts, the Butter Book's award-winning platform leverages the celebrated pastry and baking training proven methodology of The French Pastry School brick-and-mortar model. Designed for hospitality groups, culinary schools, and foodservice operations, it offers the most substantial skill-based, personalized training available fully online.
It features adaptive and interactive learning resources for chefs-led education and ongoing professional development. For companies seeking a scalable, repeatable, and cost-effective solution, our platform delivers the most reliable, consistent, 24/7 access and seamless Learning Management System (LMS) integration.
Learn more, visit thebutterbook.com
You can also watch our "In the Red Chair" session with the Butter Book's own Chef Sébastien Canonne, M.O.F
