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SCHOOL DEPRIVES OF PROFESSIONAL KITCHEN
Toque d'Or 1999 Estoril
Concours M.O.F 1987
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Run for confirmed professionals and amateurs Six months training course and become professional to open your establishment or to corrently integrate a brigade of kitchen the cooks have rare a trade moreover moreover snuffed or the outlets do not miss or the wages are evalued according to knowledge's and capacities of the cook it go from the base of the hotel smic which is for a cook of 1700€ crude and reach wagesnfrom 3 to 7000€ according to the station which one ocupies the categoty of the establishment and the country or it is. During the training course you will learn the bases from the French gastronomy, the way of marking, the turns of hand easy ways which make the diffference, the installation of a kitchen, a service how to face a shot has, the management of the pourchases thr charts, the development of a chart and menus to learn how to work the products season to benefit from the best moments for the meter in value and to benefit from it the maximum in quality and. To know to preserve the foodstuff by complying with the rules of hygiene and safety in force. You will make advanced training courses in establishments of world fame in France, Europe and in addition to the Atlantic. Then if you want to be establisched by opening to an establishment of quality i would help you to carry out your will by finding together the sryle of restaurant which will be appropriate to you best the point of view of site viability and chance of success. I would contribute you to the need to find best financings to be able to carry out your project. I would accompany you to the opening and would give a support to you and helps during the first three months with one recadrèrent immediate if it proves to be necessary. During your training course you will learn the Savouries, the Entries, Desserts sauces, fhe fish meats and their cooking the grill. The ices and sorbets pastry making and manufacture of various bread house which will differentiate your house. For those which do not need training courses of kitchen divide a little my receipt, you want to improve your chart your menus it you can make you misses me ideas or quite simply you do not have time. I can help you while bringing my support and a little my knowledge to you. *** M.J.A Cook-Consulting
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