Training kitchen staff is one of my favorite aspects of the restaurant industry. I have everything for it: a huge amount of knowledge, practical experience, teaching education and the ability to find an approach to any cook – regardless of age and professional competence.
I have worked with establishments of various formats – from a pancake house or a small cafe to a private restaurant VIP complex or the largest catering in the country. And each time, the knowledge I provided was successfully put into practice by the cooks.
When is it needed?
- When you are opening a new restaurant and recruiting a new team of chefs and cooks,
- When you are updating the menu in part or in whole in an existing restaurant,
- When the team or individual team members need to improve their skills in a specific area such as pastry, sous vide techniques or food plating,
- When you feel your team is close to burnout and the cooks need a change of scenery to shake things up and get out of the routine.
How does it work?
- I develop a customized training program based on your goals, crew level,and chosen topic,
- I prepare handouts with course recipes and theoretical information on the topic,
- I organize the training at your location without disconnecting the chefs from their usual working conditions and technological equipment,
- I provide training in a hands-on mode – the chefs work with their own hands under my careful guidance.