A road show and culinary workshops

In 2018, DUCASSE Conseil was commissioned by Elior North America to organize road shows to motivate and train its chefs and introduce them to French cuisine. In 2019, Elior North America decided to call on DUCASSE Conseil again to organize culinary workshops for Elior’s chefs.

OUR MISSION

These workshops focused on certain culinary techniques and types of cooking: sauces, soups, plant-based dishes, sous vide cooking, stewing and so on.

Expertise
Contract catering
Place
United states of America
Date
2018-2019

Our approach

01
Recipe creations
Based on predefined specifications drawn up with Elior North America’s staff, the DUCASSE Conseil project team had the job of creating the culinary workshop program along with thirty adapted recipes.
02
Educational culinary workshops
Once the program and recipes had been created, DUCASSE Conseil’s Executive Chef traveled to Cleveland, Ohio to set up and run the culinary workshops for the 10 Elior North America regional chefs. The attendees had the chance to visit a nearby farm, the Culinary Vegetable Institute, to stock up on fruit and vegetables. The DUCASSE Conseil chef then passed on our culinary philosophy throughout the recipe creation process. At the end of the session, each chef had to create an original dessert using the products at hand and abiding by the culinary philosophy and techniques studied during the workshop.

See other projects

Elior Enseignement

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.