Executive Culinary Training

Our training programs cover many areas and can be customized for your organization! *Minimum 8 participants.



Intro to Culinary Techniques of Thai Cooking
Covers the world’s top cuisines – Italian, French, Asian & Latin Simple Italian Ideation
Intro to Sensory Methods & Application for the Non-Sensory Scientist
  • Creative Brainstorming 
Simply Good Food Innovation is often sought with inadequate tools. Our"Food Forward" 
  • Methods and application for reducing fat, sodium and calories
  • approach provides an ideation that insures a succesful session. 
Intro to Product Development for the Industrious Chef We cover structure of a creative day, methods of ideation, organization,
  • Goes from idea to production
idea bucketing, fundamentals of concept writing, key driver identification
  • Offers tools new chefs need to enter the industrial world

For more information, email Tony Lagana at tlagana@culinarysystems.com 

Lobster Veloute

Intro to Sensory


Scallop Veloute

Melon Carving 

Lobster Risotto 

Reducing The Fat 

Simple Italian 

Scallops with Purple Mashed Potatoes 

Culinary Systems Inc

Windermare, Florida 34786

Email. tlagana@culinarysystems.com

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