EDUCATION

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

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.

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

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

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

• Taste: development, Menu building