This course is for head chefs, kitchen managers and recipe development managers who want to learn how to create and sell menu plans that are better for the planet and good for your business.
This course has been designed after years of working with restaurants, caterers and hotels to help them to be more sustainable and profitable.
Here you will learn the key issues about food and its environmental impacts, and how to create and sell menu plans that are both profitable and sustainable.
These are your outcomes from course:
The course consists of short instructional videos, some short quizes and tasks for you to do during the course to build your knowledge. The course should only take you 2 hours in total and I recommend that you spend 20 minutes per day over a week on the course, so that don't have to use 2 hours of your time in one block. This helps you to think over the topics each day as well. You can of course take the course in one block as well, it is totally up to you!
I have worked as a chef for the last 15 years, and for the last 5 of them I have worked with restaurants, caterers and hotels to help them to be more sustainable and profitable. I have an MSc in Green Economy, focusing on food sustainability and a passion for making sustainable solutions work in real life, not just on research papers!
I keep getting asked to give training courses for chefs, kitchen managers, F&B managers and front of house staff, so I thought it was about time to put these learning opportunities somewhere that everyone can access.
"Wow! What an interesting, knowledgeable and informative course Will has created. Filled with facts and figures, its a huge insight into how we can all help with food sustainability and create sustainable and profitable menus with just a little careful planning and forward thinking."
- Chef Dez Turland, Group Development Chef at Brend Hotels, UK
"The course was very interesting and informative, I’ve been in the industry for nearly 25 years and I didn’t know how much of an impact the food industry has on the things like the environment. It is a real eye opener from junior chefs to the more experienced Chef, and provides a useful insight for the future of the industry."
- Chef Mark Walsh, Head Chef at Harvey Nichols, UK