THE SUSTAINABLE CHEF IN CULINARY ARTS, RESTAURANTS, AND HOSPITALITY

Description

Discover The Sustainable Chef, an essential guide for culinary artists, restaurant owners, and hospitality professionals who are passionate about integrating sustainability into their kitchens. This comprehensive resource offers innovative techniques, tips for sourcing local and organic ingredients, and strategies for reducing waste while maintaining exceptional culinary standards. Transform your culinary arts into a sustainable practice that not only enhances your dishes but also supports environmental stewardship and community engagement.

CUSTOM PLAN FOR ONE MONTH OF ONLINE TRAINING.

An intensive culinary program based on classic international cuisine that incorporates all the basic and advanced skills and knowledge needed for professional food production. ​​

On an individual level, we grow up eating the food of our cultures. It becomes a part of who each of us is. Many of us associate food from our childhood with warm feelings and good memories, and it ties us to our families, holding a special and personal value for us.

Food from our family often becomes the comfort food we seek as adults in times of frustration and stress.

​On a larger scale, food is an important part of the culture. Traditional cuisine is passed down from one generation to the next. It also operates as an expression of cultural identity. Immigrants bring the food of their countries with them wherever they go, and cooking traditional food is a way of preserving their culture when they move to new places.

Continuing to make food from their culture for family meals is a symbol of pride in their ethnicity and a means of coping with homesickness. Many open their restaurants and serve traditional dishes. However,

The food does not remain the same; some ingredients needed to make traditional dishes may not be readily available, so the taste and flavor can be different from the taste and flavor of the dishes that they would prepare in their home countries.

Additionally, when immigrants sell food in another country, they do not only sell it to people from the same countries as them but to people from different countries.

Therefore, they have to alter the original dishes to cater to a wider range of customers with distinct tastes and flavor preferences. Alterations to original dishes can create new flavors that still retain the cultural significance of the dish.

​DELIVERY:

This is hands-on training.