For personalized support
All services offered by our organization are overseen by Jean-Michel Bannwart in person. They cover every aspect of production in the culinary arts and are held in France and abroad.
Hotel and restaurant professionalswho wish to assess the organization of their kitchens, rationalize production, develop their menus, or increase quality by managing ratios...
Butcher, charcuterie and catering professionalswho would like to promote their artisan image and create a delicious, "100% homemade" range whose production respects your management requirements... We will come and work on your recipes on your premises over a period of one or two days. During this time, Jean-Michel Bannwart will analyse your approach, products, organization, habits and constraints...
Following this visit, he will provide you with a clear, detailed report highlighting:
- Your strengths
- Areas to be improved
- Actions to be put in place to meet your goals
Bannwart will be able to help you implement these changes and train your staff on the new working methods, new tools and new production techniques you have chosen. This service is 100% personalized and designed entirely in response to the challenges you personally face. Training is held in a production environment, on your premises, with your tools, during your teams' normal working hours... making it a real-life situation, in real time, with concrete goals in terms of training and awareness.
This service is 100% bespoke, designed entirely in response to the challenges you personally face. Training is held in a production environment, on your premises, with your tools, during your teams' normal working hours... making it a real-life situation, in real time, with concrete goals.
Our approach is as follows:
Firstly, you will talk directly with Jean-Michel Bannwart and explain your aims.
Every method implemented requires support for teams to help them adapt to these new working methods, which is why training is set up.
The trainer will bring recipes: reworked versions of the company's own recipes or newly designed recipes.
At the beginning of the day, the trainer will go over the objectives for the day. They will explain the rules, priorities and attitude required.
During training, every step of production is an opportunity to highlight, develop and perfect: Knowledge and understanding of hygiene rules. The chemical reactions taking place. The choice of raw ingredients. The principles of management: avoiding loss, managing ratios, etc.
After training, a debriefing will be held. This enables teams to take stock with the trainer and to taste what they have produced, etc. An assessment questionnaire and satisfaction survey will be handed out. A certificate will be also be issued and signed by the trainer.
In the days following the session, Jean-Michel Bannwart will the adjust the recipes using the notes he has made and send these to you. He will be available after training for any clarifications or additional information you require.
- Aimed at professionals (employers and staff with prior experience in their profession)
- Held on the date of your choosing for the period of time that suits you, on your own premises
- Accompanied by clear, personalized advice adapted to your products, equipment, tools and techniques
- Held without interruption to activities
- Enables direct application of the lessons learnt at the end of training
Jean-Michel Bannwart also offers
Analysis of large-volume
He will provide advice on:
Processes, recipe scheduling and choosing raw ingredients
Support and preparation of candidates
for competitive exams
(Meilleur Ouvrier de France, Meilleur Apprenti de France, Bocuse d’Or, World Butcher’s Challenge, etc.)
(Meilleur Ouvrier de France Cuisine, Meilleur Ouvrier de France Charcuterie Traiteur, Foire du Boudin de Mortagne-au-Perche)
Research and development
with a qualitative approach
to optimize the quality and flavours of industrial production
at trade shows
Driven by constant self-reassessment to ensure he remains at the peak of his expertise, Jean-Michel Bannwart is constantly broadening his activities to stay at the centre of a world in perpetual evolution.
Quality is the leitmotiv of our approach:
Listening, advising and being responsive, recommendations to meet your goals and recipes.
This goes hand in hand with our ability to adapt to:
Your needs, tools, workspace, clientele and team