Cold Line Production
Duration: 8 hours in your kitchen (over two sessions)
€ 980 + IVA 21%
Producing for later regeneration is something that is not typically taught in school.
In this course, you will learn how to optimize your kitchen to produce dishes that remain at their best even after regeneration.
From menu planning and design to production, preservation, and regeneration, we will provide you with the tools and techniques needed to ensure efficient and high-quality production.
You will learn the fundamentals of the Cook Chill methodology, including the various regeneration methods and how to apply them in your kitchen.
We will also teach you how to avoid common mistakes, such as uneven cooking or dry dishes, so your guests always enjoy an exceptional culinary experience.
In-Person Format
Aimed at:
Restaurants, care facilities, institutions, catering services, hotels, and food establishments
