Culinary Innovation

Signature Cooking Workshops

  • Sauces, foams, mousses and others techniques
  • The art of the presentation, optimization of the tableware  
  • Creation of signature dishes, setting you apart
  • Creative applications of semi-finish products
  • Signature Pastry and Baking Workshops 
  • Plated desserts
  • Restaurants and Buffet desserts
  • Breads for restaurant
  • Petits-fours and mignardises

Classic Cooking Workshops 

  • Basic of the real French cuisine
  • Verrines and hors d’oeuvre
  • Soups and Salads
  • Fish new techniques and presentation
  • Meats techniques and cuts for recession period
  • Fish and shellfish
  • Classic Pastry and Baking Workshops

Modern Entremets and Cakes

  • Chocolate candies
  • Chocolate and confectionary
  • Ice cream, sorbets and frozen desserts
  • Breads specialties
  • Viennoiseries, croissants brioche, etc…
  • Sugar work and masterpieces
  • Chocolate work and masterpieces

Food Safety Course

  • Basic principles of personal hygiene and food safety procedures, and identify the causes of food borne illnesses
  • Operational and control procedures used within the kitchen operations in relation to hygiene and understand how  to handle food in a safe manner
  • HACCP system and appropriate actions to create and maintain a safe and sanitary working environment.
  • Systems and tracking procedures to insure a safe food production environment using the HACCP rules through the cycle of purchasing, receiving, storage and handling.

Course on Nutrition for Chefs Adapted to the Environmental Background  

  • Review of the digestion mechanisms
  • Main categories of nutrients and their benefits
  • Vitamins, minerals etc…and their importance in diet.
  • Characteristics of a nutritious diet for adults, children and  people with special needs
  • Planning tools available to consumers and professionals
  • Nutrition trends and diets that can affect food service and customer behavior
  • Alternative ingredients and substitutes in developing  recipes and menus to provide customers with adapted food to their particular diet or allergies

Menu Engineering and Recipes Analysis

Menu strategies:

  • Understand and adapt to the market evolution
  • Optimize the ergonomic situation of the facilities
  • Control waste using the professional level of the staff
  • Elaboration of specific menus (Themes, Organic, Limited budget, Seasonal, -Regional, Nutritional, etc…)
  • Menu structure
  • Recipes strategies:
  • Importance of standardized recipes
  • Price, productivity, design and service
  • Consistency on restaurant identity
  • Creation and development of recipesÂ