A good cooking training start with a good preparation and pre-cut or wash ingredients.
Then the realization have to be slowly with clear explanation of what you are using and the quantities for each ingredients. The best is to use a white board and write clearly on it the full recipe.
Everyone should look and record it, because this white board will be deleted soon.....
Then after bring on the table all the ingredients you will need you can start to cook. Take attention to add the ingredients one by one because everyone should see.

Speak out what you are doing. After done it, serve immediately and share with as many people as people attended this training.
EVERYONE WIHTOUT EXCEPTION SHOULD TRY ! If they don't try it, how to know the right taste and how to remember it ? They won't be able to reproduce the same dish. For that reason I request everyone to have a spoon permanently in his pocket (this is part of the uniform for my opinion).
If the training is about different dishes, such as soup, main courses, salads, make them one by them or start a maximum of 3 dishes at the same for the long time needed dishes.

Of course the dishes must be presented to the restaurant staffs, particulary to the restaurant manager. He will later make further explanation for his staff himself.

After training, everyone sit around a round table and we review the dishes one by one with the details of the recipe .

Everyone has to memorize the presentation, the quantity, the taste, the colors and the smell.

For the big occasion like a full change of menu or a new restaurant opening, the next day, we book a training room with TV, computer or screen.
 
Each dishes with be explain again and some question will be ask to make an interaction with the trainees.
About one week later, a written test will be realized to be sure that everyone has study seriously.

Even in the middle of nowhere in the center of Myanmar, a small and poor country, you can see the success of the french crepes.
This was popular at the Mandalay Hill resort hotel that I decide to keep a daily station at the entrance of the coffee shop restaurant. Sometimes when the business was good, I had to made double station and I remember once with 3 staffs stand-by.
I developped the idea and improve the presentation and decoration with a fresh flower and light under a glass square. The success was fast and soon we had to cook about 10 liters of crepes by day.
Look at the hat of the cook. Funny and attractive !

Even the outside catering was request with a crepes station.

When I was in Poland I was a member of the chef team in charge to implement the standard dish for the whole Orbis group ( about 56 hotels ). The Poland was separated in 5 areas and we were 5 people. 
30 % of the a la carte menu is a standard one for the whole hotel and another 70 % are free according each hotel. What we have to decide is which dishes ?
First we discuss, how many starters, how many soups....and then we share the 15 dishes, about 3 dishes to be realized by each chefs. It could be more and then we discussed each other if the idea is good or not. This is a team work and everybody can bring his idea for a better taste or presentation. The meeting - cooking is about 2 days, 3 times per year. After photos shooting and fiche technique each chef is back to his hotel, 1 month later he will get the full set of photos, cost and fiches techniques and then he will have to call for another training with all the chefs of his hotel in his designated area ( All Novotel, Sofitel, Ibis or Dorint ).
The dishes must be the same, with the same ingredients and same presentation.

Sometimes for some occasion, we have some special training, such as greek food promotion, italy food promotion.

Here it's an italian food training with "Giancarlo" a native sicilian, now married with a polish girl and owner of one famous italian restaurant in Warsaw. Giancarlo is a TV star and do many live cooking show on polish TV.

I made a full training myself about the fusion food. In Novotel Warsaw airport, all the Poland were invited to follow my 2 days training.

How to use the asian ingredients ? What to do and what to avoid ?
The first day was 12 famous asian dish with an europen touch. Exemple : "Roasted Duck with Blueberry", "Mapo Doufu with rosemary", Sichuan Eggplant in Pyramid Feuilletee".
The second day was 12 famous european dishes with an asian touch. Exemple :Beef Bungundy Stew with Red Curry Paste, Thai style fried spaghettis with tiger prawn.

 

A private buffet dinner for the opening of the new Carrefour hypermarket in Wuhan - China in june 2005.


Here with with 2 assistant : Donne Zhou & Miller Wang.

A small buffet in the restaurant "Garden Brasserie" in Novotel Krakow Centrum in june 2004

Hope you like it.




Big quantities for big people




That's the cold buffet for the european football cup in 2004