Training professionals in a way that closely reflects their everyday realities: the expertise of Institut Lyfe Executive Education in French Polynesia
Institut LyfeExecutive Education
As part of a partnership with By Consulting, a company specialising in inter-company training for hospitality and restaurant professionals in French Polynesia, Institut Lyfe Executive Education has taken its expertise to the far corners of the globe, all the way to Papeete and Bora Bora.
Two tailored modules were designed and led by head chef and trainer Olivier Pons, aimed at head chefs, section chefs and owner-chefs wishing to enhance their skills and develop their culinary offering.
Enhancing the plate: a course dedicated to food presentation
Over the course of three days, participants focused on food presentation, a key factor in enhancing both the dishes and the image of an establishment, whether it be a fine-dining restaurant or a bistronomic venue. The aim of the training was to learn how to elevate a dish through an aesthetic, harmonious and contemporary presentation, whilst adhering to the fundamental rules of plate composition.
The training enabled culinary professionals to consolidate their foundations and explore more advanced plating techniques, before moving on to discovering plating trends and developing their individual creativity.
Developing a responsible food service offering, deeply rooted in the local area
The second tailored module, also spanning three days, focused on responsible food service, with an approach specifically tailored to the challenges and constraints of Polynesia: its island location, reliance on imports, use of frozen products, and the abundance of local produce.
The learning objectives were designed to enable participants to:
- Understand the specific aspects of responsible catering in this context,
- Promote locally available short supply chains,
- Implement practical measures to combat food waste,
- Develop a responsible, creative and appealing menu,
- Sustainably improve their eco-friendly practices.
Each training day was structured around a key theme: from exploring alternatives to animal proteins and developing an appealing plant-based offering, through to incorporating the principles of sustainable fishing and local cuisine, right up to promoting products, utilising short supply chains and reducing food waste.
The training programmes on offer perfectly illustrate the expertise of Institut Lyfe Executive Education: designing tailored training programmes, developed in close consultation with the day-to-day realities of professionals in the hospitality and restaurant industry, whilst taking into account the specific constraints of the Polynesian region. Whether in France or internationally, Institut Lyfe Executive Education supports professionals, businesses and institutions in skills development, drawing on the expertise of its lead trainers.