Service à la Française International Brochure Programmation SERVICE A LA FRANCAISE_Mauritius | Page 36

GASTRONOMY CHEF TRAINING
From 24 th to 27 th August
Theme of training: Mediterranean cuisine of star chefs showcasing
their talents on the French Riviera
Theme of contest: Most creative dish contest "Tastes and colors of
Mauritius''
Jean-Claude BRUGEL
MEILLEUR OUVRIER DE FRANCE
GASTRONOMY CHEF
SAF Member
Craft leader
The Gastronomy Chef ensures the implementation with or without help.
He implements all the preparatory techniques, all types of cooking, simple
or complex cuisine and pastries. He cooks all the products with the help of
traditional or scalable materials within the given timeframe.
He ensures the implementation with or without help. He implements all the
preparatory techniques, all types of cooking, simple or complex cuisine and
pastries. He cooks all the products with the help of traditional or scalable
materials within the given timeframe.
Objective of the Training
Strengthen and deepen the knowledge of the trainee so that he can master all
or part of the culinary, pastry and catering which regroup the most complex
techniques and skills of the profession (traditional and recent or innovative)
Content
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 into 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 (.. .)
The training is structured around fields that are gradually tackled through
several exercises carried out throughout the training:
• Technical and material organisation,
• 
Basic cooking techniques - preliminary and advanced preparation of
vegetables, fruits, fishery products, meats, poultry, game etc,
• Basic pastry techniques - puff pastry, creams, application etc,
• 
Simple and complex cooking techniques, traditional and/or evolving
cooking considering regional criteria and/or foreign influence,
• Pastry techniques - cooking, assembling, and dressing of kitchen utensils,
a small pastry shop that can integrate the evolutionary techniques of the
profession,
• Enhancement of organoleptic prepared delicacy,
• Dressing and presentation of prepared dishes.
Duration
4 days.