I chefs go, let me teach!
learning Options Let's look at the options of training and its effectiveness. Today evolve in this direction in several ways: 1 Myself. With the help of books, free videos, or sitting for an internship. Pros: free. Cons: books on culinary skill set, but not all of them are equally useful; high levels of stress on learning in the real world and disloyal attitude. The effectiveness of such training is minimal, and the effort and time does not always pay off. 2 School. With the help of teaching cooking classes or workshops. The cost depends on the type of institution and starts from 3000 rubles. Pros: detailed advice and step by step diagrams performed by professionals; opportunity to familiarize themselves with new techniques; lack of fear of the boss. Cons: most of specialization; a limited number of seats; strict peg to the time you can not always get to a good teacher. The effectiveness of such training due to the high of a good program and waste lessons. 3 Communities. In the kitchen there is also a certain amount of professional communities. For example: The International Chef Alliance guild cooks in different countries, and others. Pros: constant development in a professional environment; operational familiarity with current trends and new techniques; the opportunity to use the materials community or attend private events. Cons: high price, or as in the International Alliance Povarskoy - start can only masters of their craft. This culinary training effectively, but more suitable for those artists who have already mastered the basic techniques. Why the chef to learn? At first glance, there is no need really. The menu is familiar to the last detail, with routine activities cope assistants, and leave the customer to hear the gratitude - and do not need any knowledge. Let's look at it differently. 1 Menu. Do you really want to feed their visitors the same course for 10 years? It is unlikely, especially since the update is recommended that at least 1 time per season. 2 staff. Yes, assistants handle fine, but do you know how to properly organize to improve productivity? Know how to plan a purchase and can be taught new employees? Training for chefs, it is important not only to improve culinary skills, but also for the development of managerial skills. 3 Customers. Can you reassure disgruntled client or to offer him an alternative? What benefits chef from study And finally, consider all the pros of study: 1 Professional growth and increase your value as a specialist. 2 Useful contacts and links. 3: Update your services and demand in the labor market. 4 Creative job satisfaction and new ideas. I think you have already understood that the modern chef without constant training anywhere. And so it was really effective you need to follow only 2 rules: learn from the best; learn constantly.
Submitted by 08/10/2014 16:06