Our Executive Culinary Training programs cover many areas and can be customized for your organization! (All customized programs must have a minimum 8 participants.)
Innovation is often sought with inadequate tools. Our food-forward approach provides an ideation that ensures a successful session.
We cover structure of a creative day, methods of ideation, organization, idea bucketing, fundamentals of concept writing, key driver identification, and more.
Current Programs Include:
Intro to Culinary
Covers the world’s top cuisines – Italian, French, Asian, and Latin
Intro to Sensory Methods & Application for the Non-Sensory Scientist
Simply Good Food
Methods and applications for reducing fat, sodium, and calories
Intro to Product Development for the Industrious Chef
Cover idea through production & offers tools new chefs need to enter the industrial world