Executive Culinary Training

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

CURRENT PROGRAMS INCLUDE:

 

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

Sushi 

Scallop Veloute

Melon Carving 

Lobster Risotto 

Reducing The Fat 

Simple Italian 

Scallops with Purple Mashed Potatoes 

Culinary Systems Inc

Windermere, Florida 34786

Email. tlagana@culinarysystems.com

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