Your culinary team lacks pastry-making skills. How can you design a training program to enhance them?
Enhancing your culinary team's pastry-making skills can significantly elevate your kitchen's offerings. A well-designed training program can bridge knowledge gaps and inspire creativity. Here's how to get started:
What strategies have worked for your team in skill development? Share your thoughts.
Your culinary team lacks pastry-making skills. How can you design a training program to enhance them?
Enhancing your culinary team's pastry-making skills can significantly elevate your kitchen's offerings. A well-designed training program can bridge knowledge gaps and inspire creativity. Here's how to get started:
What strategies have worked for your team in skill development? Share your thoughts.
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Evaluate your team to identify individuals with the best attitudes for working with desserts. A positive attitude fosters collaboration, teaching, and motivation.Provide resources such as books and suggestions for research to inspire creativity. Organize a roundtable discussion to encourage contributions from all team members, fostering inclusion and a sense of belonging.Select a few recipes or projects to work on, discussing collectively to finalize 2 or 3 desserts. Each chef can create the same product using their chosen recipe, allowing for comparisons and collaborative discussions on processes. This approach promotes modifications, resulting in a final creation that reflects the team's effort.
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So first of all we will have to explain to our team, we will have to set a good recipe, so what happens in it, after that we will have to train the team, so if we first ensure the quality of the product and plating and garnishing it & properly hygienic mention the area temperature
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One thing that I have found in my career whether I am training a new team when we open new restaurants, training an individual to add them to an existing team, or training the trainer, I let them know what my expectations for myself are in the training sessions first. I am there as their mentor their coach and their support. When mistakes are made they are a good coaching tool, to teach them for example if they curdle an Anglaise, how to fix it. I am there to pour all of my expertise and knowledge of pastry into those who want it and I teach them the basic parameters that we live by in pastry, Their success is my success, and I am always available for them to reach out too.
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I will create hands on deck practical training where everyone is mandated to learn and create something out of what they've been taught.
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To enhance your culinary team’s pastry skills, start by assessing their current proficiency and identifying skill gaps. Set clear objectives, such as mastering dough techniques, custards, and modern pastry trends. Use a blended approach with classroom theory on pastry science and hands-on workshops led by skilled professionals. Progress training from basics to advanced techniques like entremets and showpieces. Pair team members with mentors for real-time guidance, encourage creativity through recipe development and competitions, and leverage resources like culinary books, online courses, and industry publications. Regular evaluations and constructive feedback will track progress and refine the program.
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Here's my advice : create a similar timeline that is flexible and can be adjusted based on the team's existing skills and the specific needs of your establishment. Incorporating weekly and monthly milestones. To hire a professional in pastry or an instructor from your local university or college would be a good start to also gauge your team's learning ability and understanding in Pastry skills. Week 1: Foundations Week 2: Breads and Pastries Week 3: Cakes and Cookies Week 4: Advanced Month 2: Recipe Development and Application Month 3: Continuous Improvement Wish you the best, Chef Jaeger
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To enhance team’s pastry-making skills, start by assessing their current abilities through hands-on evaluations and feedback sessions. This will help pinpoint specific areas for improvement, whether it’s dough handling, decoration techniques, or understanding pastry science. Once these gaps are identified, engage expert pastry chefs to conduct workshops, providing specialized knowledge and teaching advanced techniques. Their insights will help elevate your team’s skills and inspire new ideas. Next, implement regular practice sessions, allowing the team to experiment and refine their craft in a low-pressure setting. These sessions should focus on essential skills such as pastry dough preparation, filling, glazing, and plating.
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First, I'll evaluate each member of my team to ensure and also enable me get the people really interested in Pastries. Some chefs do not have a flare for pastries and you can't force them which is the reason for the evaluation. Secondly, I'll work with those interested and ensure we develop a training plan/schedule that doesn't collide with our current business (so it doesn't get affected) and also something that will be really practical. Thirdly, since I'm not a professional pastry chef(not like I don't do pastries but it's not a niche for me) I'll engage the services of an expert in that field and ensure my team and I get the best out of it
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POV For me if the team are not good enough on the skill that they are doing on a daily basis, for me what alternative I can do or see is to first, seeing what they are good at and what need to be further developed. Second thing is to collaborate with other pastry establishment to see how I can improve my team in terms of gaining skills and knowledge. Third things is monitoring team on how they are elevating their performance.
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