Do you know how many items on your menu you could be preparing in your combi oven?

This course is designed to help you get the most out of your oven.

• How to save time, reduce waste, and conserve energy in nearly all cooking processes.
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  All applicable cooking techniques and their requirements: boiling, roasting, searing, sautéing, regenerating, dehydrating, etc.
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  Programming to standardize quality and make the most of every minute of the day.
• Proper use of the probe: how to control cooking according to the food and its desired doneness.
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  What types of cooking can be done overnight and why they result in energy savings.
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  How and which products we can combine in a single cooking process to save time and energy.
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  Connectivity: alerts, programs, and remote daily control.
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  Care, maintenance, and recommendations for a long lifespan.

Discover the methodologies that will allow you to extend the shelf life of your kitchen creations.

We will examine the various containers we can use and their main characteristics, the necessary protocols to ensure preservation, and how to create the thermal processes for each item.

The course includes a practical shelf-life test, tailored to the creations you wish to pasteurize as an example.

Perfect for those looking to improve control over their production and stock, or who wish to venture into selling fifth-range products.

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.

All dishes the same, all hot, all at the right cooking point, and at the same time.

The plated regeneration system is a revolution in banquets. We’re talking about having all the dishes prepped, plated, and ready to regenerate the day before the event. Just sauce, garnish, and serve! Gone are the weekend extras and the chaos at service time.

In this course, we will explain everything you need to know to carry out this operation under 100% quality conditions. We will discuss plate composition, how to maintain juiciness, control cooking points, avoid stains or excess moisture, and all the necessary details to implement the system effectively.

In this course, we explain the key principles to follow in order to achieve the maximum shelf life for your preparations.

Obviously, we all know how to wrap and store items in the refrigerator, so this course goes beyond that.

We will cover the key aspects that affect food shelf life: hygiene, containers, cooling, fresh products, and prepared items…

We will also explore the different preservation methods available in the kitchen and which one is most suitable for each situation.

In a kitchen, raw materials are very valuable and must be utilized to their fullest potential.

Sometimes, chefs create a gastronomic offering focusing on wonderful flavors and presentations without considering the operational costs it incurs for the kitchen.

Of course, meeting the basics is essential, but it’s also important to ensure that things are done in a practical and efficient manner.
Otherwise, we might end up increasing production costs without realizing it (overtime, unnecessary stress, etc.).

In this training, we will examine the main characteristics a menu should have and the criteria it must meet to ensure it is operational and profitable with the available facilities and resources.

All of this will be tailored to your kitchen and specific situation. If you already have a menu, we will work on improving it. If you don’t have one, this course can inspire you to create a system more efficient than McDonald’s.

We may all know what a cost breakdown is and how important it is, but sometimes we don’t dedicate enough time to this aspect.

In this course, we will learn how to create cost breakdowns and keep them updated.
We will also examine the key points to monitor in order to keep accounting under control.

Once we have the information, we will explore what filters it must pass and what decisions can be made to improve. We will also provide software solutions that allow you to manage all of this from a computer.

In summary, this course can be the starting point for controlling the costs and profitability of your menu beyond just reviewing supplier prices.

If vacuum sealing were only about closing the lid and letting the machine do its job, everyone would know how to do it.
The unfortunate part is that it’s not that simple.

There is much to learn about how to vacuum seal different types of products: meats, fish, vegetables, liquids, and more.

A vacuum sealer also allows us to delve into sous-vide cooking, another great method for professional kitchens.

We will also explore other possibilities such as gas flushing, compacting, marinating, and infusion.

In summary, a course designed to make the most of your raw materials and your vacuum sealer.

Gestionar la trazabilidad en cocina es algo importante.
Hacerlo de manera eficiente, también.

En éste curso aprenderemos lo más importante sobre la normativa de trazabilidad en cocina, pero sobre todo, te explicaremos las metodologías más sencillas que hemos encontrado para llevarlo a cabo y que siempre esté al día sin ser un quebradero de cabeza para el personal.

También hablaremos de las herramientas y softwars que pueden servirnos como alternativa al sistema convencional.