Individualized Core Culinary Training
Training is one of the key points stated by most industry experts as essential in running your operation to the fullest. The process of training is only effective when there are critical learning objectives defined before training begins. You need to ensure that each of your employees understands the key points of your business. On site training sessions can be customized to come to your operation at the right time and length when your employees can retain the most information possible. Each workshop is designed to be no longer than 45 minutes in length.
Workshops include:
• Kitchen Sanitation
• Knife Skills
• Plating Techniques and Presentation
• Stocks and Sauces
• Station Dynamics
• Sandwich and Soup Workshops
• Basic Butchery and Meat Fabrication
Specialized Culinary Techniques
Comprehensive more specialized programs are developed according to your needs and with your facilities. These workshops are for smaller groups of chefs or key staff and focus on hands-on practical sessions at your location.
Workshops include:
• Charcuterie, Salumi and Sausage Production
• Off-premise Catering Operations
• Flavor Development Techniques
• The Creative Process in Action
• Recipe Development and Implementation
Culinary Training for Sales and Service Teams
Sales associates and service staff are the face of your organization and have the responsibility of generating sales and promoting the high standards and quality of your culinary team’s food. Without the proper training and culinary knowledge the process can be impaired. We offer some short lecture workshops that teach your sales staff to think like chefs and choose menus that are cost effective, creative and operationally successful. By bridging this culinary gap your entire team can become unified and focused on their operational goals.
Workshops include:
• Operational Excellence through Leadership
• Taste and Flavor Workshop
• Menu Design from Classical to Modern
• Menu Innovation and Creativity