We teach butchery, haccp compliance, modern techniques, modern tools, sous vide and much more
Is your staff growing and learning are they becoming better cooks or are they simply grinding it out? Does your restaurant currently foster a consistent staff training and development environment or do you trial by fire?
"Successful food and beverage operations require a training environment which ensures that restaurant management, leadership, executive, and service teams have the adequate resources and depth of knowledge to execute at a high level every day … within the culture and principles of the company."
If your company is not delivering in the training and education department, now is the perfect time to consider investing in a training overhaul. With the current level of growth and competitive climate, your restaurant can’t afford to wait another day or let poor performance be your downfall.
The social benefits of growth, teaching and educating your staff can be just as important to retention as compensation. As a young cook I would spend hours in the kitchen after service, off the clock learning. I spent countless days, giving up weekends to stage in other kitchens just to learn different techniques, develop my skill set and create new relationships. I still do.
We can offer custom developed plans and standard staff training for a new opening or we can offer educational plans in:
Tools and techniques of the Modernist Chef
Plating principles and design, contrast on the plate and on the palate
Collaborative Menu Development, getting your team involved
Nose to Tail Butchery and Charcuterie and how to balance the menu
Farm to Table and developing and growing those relationships to your benefit
Preserving the seasons, pickling, canning and dehydrating