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.