CONSULTING & COACHING

Live cooking coaching - Oceania April 2019

Live cooking coaching - Oceania April 2019

 
 

AS A TRUE LEADER, CHEF JEAN-LOUIS’ PASSION FOR HANDS-ON COACHING BRINGS CONFIDENCE AND PROPER TECHNIQUES TO CHEFS, PROFESSIONAL OR NOT.


His compassionate yet firm approach to the intellectual side of culinary proved successful in international competition.

2010-2019, International Culinary Competitions -Coach/advisor:

TROPHEE PASSION March 2019 – BRENDAN SCOTT – a 23 years old chef

INTERNATIONAL CATERING CUP – SYRHA January 2019 – Jury-Coach Team USA

TROPHEE PASSION 2017 – ADAM MONETTE – NECI graduate and adjunct

TROPHEE PASSION 2014 –  SAMUEL BENSON – Winner Grand Marnier Lapostol

TROPHEE PASSION 2012 – JEFFREY LIZOTTE – Winner patisserie Valrhona

TROPHEE PASSION 2010 – LUKE BERGMAN – Gold Winner 1st place

 

EDUCATION

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NEW ENGLAND CULINARY INSTITUTE is where I learned to teach … by doing

I always had an urge for sharing my passion for Culinary and Hospitality.

As Campus executive chef then Managing Director of Operations at the famous NECI school, I learned from amazing chef-instructors how to coach aspiring as well as seasoned cooks.

It’s more than getting the muscle memory of the gesture, but indeed understanding how and why it works, or does not. I am a firm believer that one must repeat the gesture to feel and understand it, therefore “Hands-On” is, in my book, the most efficient education.

Each program is customized for your group.

Principle and fundamental: 1 day
Principle, Fundamental and Practice 1 to 2 more days.

  • Sauce: from Mothers to modern, coulis and salsa.

  • Sous-Vide: getting the most out of it, re-temping and finishing. Cost efficiency.

  • Soup: The classic, The Consommé as well as Vegan, Paleo

  • Efficiencies: Cross utilization, Food cost, FOH/BOH synergy, learning to share knowledge, ServSafe principle.

  • Taste: development, Menu building

 

TEAM BUILDING

Rugby or Orchestra?

 

A kitchen team called “a Brigade” is very similar to any other team. According to my mentor Guy Savoy it is a rugby team, in my mind it is closer to an orchestra. In fact everyone on the team, either sport or music, has a job. Regardless of the importance of said job, the team cannot function or will perform poorly if each team player is not at his/her peak level of performance.

Inter-department team building, such as Front of House and Back of the House in a restaurant, is vital to create trust, respect and synergy within a house. Gone are the days of bickering — let’s build a team!

The principles of Continuing Education can be applied to Team Building. 5 to 6 people make for an ideal training team.

Subject matter is based on a common decision depending on the goal:

  • Trust

  • Sharing

  • Efficiency

  • Fun