Service à la Française International Brochure Programmation SERVICE A LA FRANCAISE_Mauritius | Page 35

CHARCUTIER & CATERING
(DELICATESSEN) TRAINING
From 10th to 13th August
Theme of training: Traditional French gourmet charcuterie
Theme of contest: Indian Ocean Creative Deli Contest
From 9th to 12th November
Theme of training: Making an exceptional ceremonial buffet
Theme of contest: Big hotel buffet contest
Objective of the Training
Strengthen and deepen the knowledge of the trainee to enable him/her to:
• Master the processing techniques of raw materials,
• Produce delicatessen, fine and modern, hot and cold starters,
• Master the basic pastry techniques,
• Master decorating and presentation techniques of cooked meat products,
• Organisation of a buffet.
Content
The training is structured around 4 areas that are gradually tackled through
various practical exercises during the training. Emphasis is placed on a
theme or technique according to the needs of the trainees.
• The preparation of cooked meat and delicatessen: made from meat (pâté,
terrine, galantine, aspic, regional sausages) and made from fish,
• Canapés, nibbles, mini tarts, verrines: salty and sweet,
• Vegetable and fish based mousse,
• Decoration techniques: aesthetic combination of volumes, colours, shaping,
carving, topping, and the organisation of a buffet.
Duration
4 days.
David BRET
MEILLEUR OUVRIER DE FRANCE
DELICATESSEN & CATERING
CHEF
SAF Member
GREEN ZOOM
SAF has a Sustainable Development
Commitment which will result in
the choice of our partner-suppliers
for our classes which are already
committed
towards
products
with a low carbon emission, and
the teaching of "good practices"
linked to the reduction of energy
consumption, renewable energies,
water saving, waste recycling and
biodiversity protection. During the
training the following aspects will
be reviewed: quality cooking with
products taking inti consideration
health, reduction of waste, choice of
cooking methods "more sustainable
and healthier", the use of local
products that allows gastronomy
and the fight against food waste,
the use of products from organic
farming, or environmental-friendly,
conservation methods that consume
little energy and are respectful of the
product such as the low temperature
box (.. .)
LO
LO
The Delicatessen & Catering chef is the guarantor of an ancient culinary
tradition (rillettes de Mans, andouille de Vire, jambon de Bayonne etc.)
His speciality: prepare pork- based food. He also works with other meats
(beef, chicken, venison), fish and vegetables and prepares a large variety of
appetizers and meals, hot or cold.
Jacques HENRIO
MEILLEUR OUVRIER DE FRANCE
DELICATESSEN & CATERING CHEF
SAF Member