Level 3 for chefs: How to run a sustainable buffet service
Special focus on staff restaurants and buffet service
This course is for head chefs, kitchen managers and recipe development managers who work in the catering providing food service for staff restaurants, school catering and buffet service
This course has been designed after years of working with caterers to help them to be more sustainable and profitable.
Here you will use the skills learnt in Level 1 and 2 and go into detail on how to optimise sustainability and profitability for your buffet service: hot main stations, daily salads, deli & salad bars, grab & go and more.
These are your outcomes from course:
- how to map your sustainability opportunity for different types of client.
- which service stations to focus on for your biggest sustainability wins
- how to design a sustainable weekly menu plan
- how to present your food in the buffet to help guests make sustainable choices
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 90 minutes in total and I recommend that you spend 15 minutes per day over a week on the course, so that don't have to use and hour and half 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.