DUCASSE Conseil’s partner Elior, France’s leading contract catering operator, wanted to make some adjustments to improve the culinary identity in its Education market (from daycare to university). We helped them adapt the cooking methods in their central production kitchens to put the emphasis back on taste, and create a culinary certification with strict criteria for quality and taste.
Our support involved creating enjoyable recipes, training central production kitchen staff on how to execute them, and publishing cafeteria plating tutorials.
Contract catering
France
Since 2016
Among other things, it was decided to do away with all industrial stocks and roux, to use rice flour to bind hot sauces, to cook fish with flavored oils, and cook all sautéed meat with an aromatic garnish base.
DUCASSE Conseil was involved in creating recipes complying with weight, cost, operational and material constraints. To encourage children to eat well and limit waste, these recipes had to be enjoyable.
A DUCASSE Conseil consultant chef visited fifteen central production kitchens across France to train staff on the new culinary processes and recipes, and to check production methods and the products used with the help of a culinary certification chart.
Our teams devised a guide explaining the rules and stages of plating and garnishing, illustrated with step-by-step photos and final presentation photos. They then created and recorded a video tutorial to help staff working in school cafeterias.
“Through this long-term partnership, we are able to lend a level of excellence to large-scale operations. This is our way of helping to educate children on enjoying flavorful food containing less salt, sugar, fat and animal protein.”
Alain DUCASSE
CHAIRMAN AND CEO OF DUCASSE PARIS
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