Culinary Fundamentals - a theory course in the basics of culinary arts. This is a must for all full time cooks who have not had formal training. 5 hours a day for 5 days.

The Sauciers Apprentice - covers all soups and sauces when and how to use them as well as their characteristics.

Superior Mise en Place - This will bring your culinary team on task and avoid them wasting time and duplicating work. The secret to all efficient kitchen teams is superior mise en place.

Many others personalized to your requirements. Call Peter at 954-873-6193 or email for more information.