For a week, our Chef Olivier Pons flew to the Lycée Hôtelier of Tahiti for a tailored programme organized for By Consulting company, around creative cuisine and events.
The overall objective of this training was to train chefs, sous-chefs and party chefs of different hotels and restaurants of the island, to the current culinary techniques in order for them to achieve quality services while respecting all applicable food safety and health regulations.
The first 3 days of training were focused on our advanced programme “Creative Cooking Techniques”, adapted to local flavours and textures, to allow participants to renew themselves and propose innovative recipes on a daily basis.
They then worked on new concepts, more modern and design for their catering service during the 3 days around our advanced programme “Event Cooking for Professionals”.
Discover this training in images thanks to the report produced by the local television channel « Tahiti Nui Télévision » here.