Duration: 12 hours spread over three days.
€ 1470 + IVA 21%
Producing for subsequent regeneration is not typically taught in school.
In this program, 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 necessary to ensure efficient and high-quality production.
You will learn the fundamentals of the Cook & Chill methodology, including the different regeneration methods and how to apply them in your kitchen.
We will also teach you how to avoid common errors, such as uneven cooking or dry dishes, so that your diners always enjoy an exceptional culinary experience.
What will we learn?
The different types of regeneration that can be carried out in a kitchen.
Rules and production tricks that ensure good regeneration and allow for adaptation to the event.
How to avoid typical regeneration failures: overcooked points, dried-out food, waterlogged, cold, or stained dishes, etc.
What we should consider when designing our banquet dishes.
What else does it include?
Receive your training certificate upon course completion
Direct contact with your instructor.
Training materials provided.
