Knife Care – Superior knife skills are at the core of any chef’s success; learn proper knife selection, sharpening, sanitation and safety
Fish Fabrication – Discover how to select the freshest fish, store it safely, create a variety of fillets, steaks and goujonettes
Vegetable Cuts – Learn all the classical knife cuts including julienne, battonet, brunoise and more; make your vegetables look better, cook more evenly and have greater nutrient retention
Chicken Fabrication – Prepare chickens “in-house,” control portion size and meet quality standards; truss an entire bird for roasting; prepare boneless chicken
Shellfish Fabrication – Work with clams, oysters, scallops, crab, lobsters, shrimp and squid.
Culinary Principles/Foundations is our flagship training program. This program will access and evaluate the basic skill levels of your culinary staff. This course will also help them polish all of the information they learned throughout their culinary careers. This training course can be customized to a 3 or 5 day training program for 10 culinary staff. Below are the topics covered in this training program along with a sample class outline
Click Below For A Preview Outline Of Our Program