Training can be given in English or French to staff who have a basic knowledge of food preparation, which will in turn lead them into becoming an artisan baker/confectioner in a relatively short period of time with the opportunity to develop a love and a passion that will automatically develop once exposed to exceptional recipes and procedures. .
Training of chefs already skilled in their chosen field but have little or no knowledge of baking breads/desserts so wishing to expand their knowledge thus enabling a hotel/restaurant to offer home baked bread, cakes and desserts instead of using part-baked or bought in products. .
Training - Delicatessen .
Training on the correct mix of products to make a deli interesting .
Where to source products .
Advice on quantities required .
Training emphasis on fresh foods such
as patés and cheeses
requiring additional specialised knowledge. .
Maurice's cheese selection at his UK shop, Maison Chaplais in Cheltenham, is renowned for its 80 odd artisan cheeses all kept in perfect condition. This expertise and knowledge is available to all who have a keen desire to learn and is an amazing bonus when running a delicatessen. .
Coffee and tea knowledge training - for example, how to know the difference between Jamaican Blue Mountain and Old Brown Java. Barista training can be given to enable your staff to make excellent cappuccino coffee, lattes or espresso on your newly acquired coffee machine. .
Guiding through the maze of dry goods available - few of which will sell. Pinpointing the interesting product to go for, avoiding supermarket product and widely available items, thus creating an exclusivity essential for success. .
Exposure to alternative products which boost turnover.
Maurice Chaplais - artisan bakery consultant and delicatessen consultant
