Instructor / Assistant Training

Classroom Photos

Trays
Trays
Trays
Trays
Sauce Pots
Sauce Pots
Cooking Station Items
Cooking Station Items
Whisk, Ladle, strainers
Whisk, Ladle, strainers
Baking Utensils
Baking Utensils
Cutting Board Set Up
Cutting Board Set Up
Bowls
Bowls
Pasta Machine Tray Set Up
Pasta Machine Tray Set Up
Mozzarella Making Set Up
Mozzarella Making Set Up
Pan Identification
Pan Identification
Kitchenaid Bowl Attachements
Kitchenaid Bowl Attachements

Videos

Sanitation

How to Clean the Windows

Dishwashing Tips, cutting boards, putting dishes away

How to Clean Cast Iron

How to Refill Paper Towel Dispenser

How to Set Up and Operate the Dishroom

How to Fill a Sanitation Bucket

How to Close Down the Dishroom

Storing Steak knives

Carbon Steel Pans - Where They Go

Bleach Spray Bottle - Filling and Using it.

Customer Service

How to Greet Our Guests

How to Use Portable Burners & Teach it to Our Guests

Cooking Skills

How to Chop an Onion
How to Make a Piping Bag
How to Cut a Pepper
How to Peel and Dice and Onion
Basic Knife Skills and Safety
How to Teach the Biscuit Method
How to Mix and Elastic Dough
How to Flip in a Pan
How to Cut Herbs
How to Cut Celery
Chef Knife Basics
How to Poach an Egg
How to Make a Piping Bag
Rolling Out Pasta Dough on Machine

Opening / Closing the Classroom

Refilling the Beverage Station

Beverage Station Presentation and Filling the Ice Machine

Instructor Training

How to Operate the Bar

Assistant Training

Handling Hot Things Safely

How to Use the Kitchen aid Mixer

Identifying the Cooking Stations

How to Label Items in the Fridge

Matching Tops and Bottoms of Portable Burners & Open Shelves

The First Hour Setting Up the Classroom

Leadership

Distraction is Destruction

Classroom updates

Intro to Classroom Updates