I'm a catering chef. I'm looking for ideas to further my cooks and chefs education in our slow season this winter.

  1. If your people are even slightly serious about knives, I would recommend to book a group sharpening class. Explanation about how they work and why geometry is important, plus learning how to take care of your own.

  2. If you're teaching about charcuterie and curing I would also teach more about fermentation and preserving, and maybe even distilling. And you would have time to get more into the science of it if it's slow

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Author: admin