Chef Apprentices – Professional Chef Training

all of us humans live on food – And the world interest in food has increased dramatically during the years of human domination. growing chef apprentices He has proven his ability to tailor the culinary industry to his creativity for the general public for years, and as time goes on, things get better. Culinary training improves from time to time; with colleges and universities that offer training for cooksThere is no doubt that this industry will continue to expand and reach greater heights in the near future.

food center has seen many up-and-coming chefs (those who work and don’t work in our kitchen) who possess such interest and a wonderful amount of influence in the culinary line. As much as we would love to train everyone and in the future, provide Online training for chefs Not only for chefs/cooks, but also for service-oriented staff and management levels, Food Central would like to present these posts as a guide to them first, before taking their time and putting more effort into looking at each and every one personally.

Back to the topic, culinary training. Our topic today is:

Culinary Training for Chefs

At Food Central, we always insist on this: Get creative! Use your wildest imagination to create something so robust it will blow people away. Or find a solution where you can benefit some people, at least not just you or the public alone. Aim Food Fundamentals they are still very important. Here are some tips for chefs or those in management positions.

  1. Knife Basics

    The knife is not necessarily the most important thing in the kitchen, but it is quite important. Make sure your apprentice chef knows his knife skills well. For example: filleting a fish well (with a fillet knife), when to use a knife for vegetables and when not to, how to sharpen a knife, different types of knives for different uses, using a saw to separate/cut thick bones, how to put away the knife etc. If you break down these general themes, you’ll be hunted with tons of more basic knife skills.

  2. Hygiene and safety practice in the kitchen Y HACCP

    Kitchen hygiene (and personal hygiene) is one of the most important things to remember, follow and respect in the kitchen. The failure of this implementation can lead to unnecessary losses and damage to the reputation of the restaurant, the quality of the food, etc. Note that this topic would also include, but is not limited to: storage, preparation, cooking, garnishing, serving, mise en place (preparation), kitchen hygiene, utensils and equipment, gas and oil handling, etc.

  3. Food Preparation Basics

    Food preparation basics include, but are not limited to: food handling, cutting and slicing, dividing and tearing, seasoning and tasting, pre-cooking and pre-garnishing, using the slicer and automatic meat portioning machine, using the dryer for salads, vegetables and meat. handling and storage, etc. Preliminary basic skills should be applied before teaching robust techniques like flipping the pan or making cheesy eggs roulette without using a hand, strap or spatula.

  4. Communication and stress management

    Communication here how to communicate with your colleagues, how to handle customer’s special request (like vegetarian carbonara), how to talk to customers etc. Emphasize here what it means when times are hard: how to handle food nonchalantly when a restaurant is busy, how to obey the kitchen thief even if he is wrong, what to do when a particular food has run out, etc.

  5. kitchen management

    Kitchen management is extremely crucial, especially when it comes to trainee chefs, because there are a lot of misunderstandings, and we want to combat that, as well as give value in terms of kitchen knowledge. Teach your chef trainees how to take orders, how to calculate daily food costs, how to receive invoices (and food raw materials), how to manage vendors, understand payment terms, manage the kitchen like a boss (diplomat please) , etc. When you give your Chefs a better perspective on this (with ongoing kitchen management training), they will obey, understand and work better for you.

These five topics cover many topics for you to teach your Chefs (and if you watch them 6 times a week, you can finish them in 6 months, depending on the intensity of your training and your knowledge). Food Central pushes both on pressing issues and to also understand:

  1. How the Service Area works And what are their areas of work?
  2. what is stress manages the F&B/Restaurant Manager.
  3. Tea Organization chart from the restaurant
  4. Advanced understanding of cooking (Floor Movements, Equipment Placement, In-Out Areas, Backdoor for supplier entry, food preparation flow, spacing, etc.).
  5. How to set up a restaurant and manage it well.
  6. Internal Marketing – Take care of the internal community of the restaurant.
  7. food history and the implementation of classic foods to our current century/decade.
  8. food science. (How to cook acid without heat, why anchovies/caviar instead of salt, food alternatives)
  9. Accounting and Finance in the kitchen and for the restaurant.
  10. food cost, Calculate restaurant sales volume Y continued viability of the restaurant menu.

Understanding these issues for yourself will give you a better idea of ​​what a restaurant needs: knowledgeable, creative, and exceptional leaders. Leadership training is not just limited to corporate industries (office work). In your kitchen, when you build leaders, you build chefs. Real chefs, culinary/commercial.

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