Service à la Française International Brochure Training done by Meilleurs Ouvriers de France | Page 12

Training done by Meilleurs Ouvriers de France
Presentation of selected crafts
Chocolatier does all the chocolate and confectionery.
He particularly knows chocolates and sugars. He knows
and selects his raw materials and rationalises the use of
the products. He masters all the base techniques used
for production of chocolates and sugars. He makes all
the different masses (ganaches and masses de fourrage,
giandujas, pralinés, chocolate drinks, interior liquors, hard
and soft cooked sugar, masses aérées, fruit pastry, jellies,
jams, candied fruits, gums, almond pastry and derivatives).
Ice cream-maker
carries out all the ice cream making,
pastry and chocolate works in total autonomy. He masters all
the base techniques used for production (cooking of sugars,
nougats etc.), he makes all the different mixes (crèmes
glacées, ice cream, sorbets, parfaits, soufflés glacés, etc.)
he makes products composition of cold desserts. He makes
decorations which he produces on site. He masters the
assembling and decorating techniques. He sculpts the ice
and presents its production in a harmonious glazed buffet.
Barman
is the specialist of bar history, cocktails and all
that is relevant to bartending. He masters the preparation
of classic cocktails and the ability to innovate. He is the one
who welcomes the client. He advises and takes care of the
client throughout the service. Referent of the bar, he shows
the extent of his talents and maps out a style that is specific
to him.
Sommelier oversees the restaurants cellar: he chooses
the wines, purchases them, and drafts a varied and original
menu to accompany the food of the establishment; He
oversees the liquor and alcohol. The sommelier is present
in the dining room during service to advise the clients and
to conduct wine service. He knows the variety of dishes and
works in collaboration with the Head Chef.
Maître d’hôtel
is a master in human relations. He
participates in the harmony between individuals in a society
of which he must know all the codes. His counter-mastery is
to ensure the application of standards, and be strict about
what the product should be.
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