THE BIG IDEA

摘要

Steal This Idea has consistently been the most popular feature in FoodService Director. But not every idea we receive is small enough to be contained in a box. On the following pages we offer 10 "big" ideas for readers to steal. Time is a commodity in foodservice, and a lot of my cooks have not had any formal culinary training. To that end, I wanted to develop a culinary training program that would fit in our busy schedule but would offer true culinary arts and be relevant to our staff. I took a formal, college-level culinary program and rendered it down to six 2.5-hour modules. Each module contains a didactic, PowerPoint and practical presentation. Each module builds on the one before it. At the end of each module, my staff will take a written or practical test to demonstrate their knowledge of the module's material. At the conclusion of all six modules, they get a set of knives.