Service à la Française International Brochure Training done by Meilleurs Ouvriers de France | Page 11

Training done by Meilleurs Ouvriers de France
Presentation of selected crafts
Chef (gastronomy) performs the cuisine, pastry, and the
catering work. He has perfect knowledge of the products.
He implements all the technical preparation, all types of
cooking, simple or complex. He cooks all the products with
the help of traditional or scalable materials within the given
timeframe. He makes the finishing and dressing on different
support by controlling the appropriate temperatures. He
shows originality.
Pastry chef does all the confectionery and chocolate in
total autonomy. He masters all the basic baking techniques
used for creation of various pastries, salted pastry products,
baking of products and sugar works, nougatines, chocolates,
almond pastry etc. He masters the different techniques for
assembling and decorating products.
Delicatessen & catering chef is the guarantor of an
ancient culinary tradition (rillettes de Mans, andouilles de
Vire, jambon de Bayonne etc.) His speciality: prepare pork-
based food. He also works with other meats (beef, chicken,
venison), fish, seafood and vegetables and prepares a
large variety of appetisers and meals, hot or cold. The
delicatessen–caterer cuts and debones the animals himself,
sort and distributes the pieces of meat that he salts and
smokes before cooking.
Cheesemonger
is an expert in dairy products. He
perfectly knows dairy products including cheeses (history,
production, tasting, preparation). He can stage them in the
usual situations of sale, tasting, in presentations such as
buffets, trays and exceptional presentations-production of
a masterful work. He knows how to choose and refine them
to control their evolution to be able to taste their optimum
at their organoleptic stage. The candidate is pedagogically
able to transmit his knowledge.
Baker carries out all the baking in autonomy. He ensures
the production phases of products whatever the condition
of the materials by using all the work methods to obtain
products of the highest quality. He knows how to make
all types of bread, pastries, and catering bakery products.
He possesses artistic skills which allow him to highlight his
products by using decorating techniques.
Service à la Française, international brochure
Page | 11