Avec près de 800 établissements dans 12 pays, EMEIS est un leader de la prise en charge de la dépendance en Europe. Contactés par la direction du groupe, nos chefs consultants ont accompagné les équipes dans 36 établissements en Île-de-France et en région PACA.
The DUCASSE Conseil teams were called in to train chefs on basic culinary principles and texture-modified foods. Each season, they create new Sunday and festive recipes to brighten up the seniors’ meals. These new recipes are now available at all of the facilities via video tutorials enabling the cooks to perfect their skills.
Health contract catering
France
2016-2024
To hone the kitchen staff’s technical skills and help them execute DUCASSE Conseil’s creations, our consultant chefs produced 45 tutorial videos lasting 30 seconds, explaining how to prepare each new recipe.
DUCASSE Conseil’s consultant chefs visited the trained chefs’ facilities to analyze their specific problems and come up with practical, easy solutions.
EMEIS chefs were trained on the content of these instructive guides at our training center in Argenteuil.
We prepared materials for the EMEIS teams, guiding them through basic culinary principles and techniques for texture-modified foods. We also helped them with their organization and plating, and with streamlining day-to-day production.
The Elior Group, France’s leading contract catering operator, was seeking to enhance the culinary identity, and improve the financial performance and efficiency of its operations in the corporate, education and healthcare sectors.
Working closely with Elior teams, DUCASSE Conseil has been making substantial changes since 2016 to ehance overall quality and develop modified-texture recipes catering to the specific nutritional needs and taste preferences of patients.
Arpège, a subsidiary of Elior, is a leading premium corporate catering operator.
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