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2015 Trades Acadamy Orientation

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Karen Johnston

on 18 February 2015

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Transcript of 2015 Trades Acadamy Orientation

Born in 1846 France, Auguste Escoffier was director of the kitchens at the finest hotels in Monte Carlo and London. He revolutionized French cuisine by simplifying it and adding modern recipes. His book Le Guide Culinaire included these new cooking methods along with his ideas on how to run an efficient, professional kitchen. This work established the job of chef as a respected profession.
LEVEL 4 Cookery

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
Thomas Keller
Welcome to Hospitality and Catering
Lets take a look at our diverse and wonderful Industry

Auguste Escoffier
2015 Trades Academy
Hospitality Team

vs
You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
Julia Child
“The only time to eat diet food is while you’re waiting for the steak to cook.” –­ Julia Child
What you are going to achieve by the end of 2015
Cookery Components
Coffee and Service

Amazing Race
Team Work is the name in this game
What do you Love about our industry?
Full transcript