\n\t\tAuditing\n\t<\/h2>\n\t
Hotel and restaurant professionals<\/strong>who wish to assess the organization of their kitchens, rationalize production, develop their menus, or increase quality by managing ratios…<\/p>\n Butcher, charcuterie and catering professionals<\/strong>who would like to promote their artisan image and create a delicious, “100% homemade” range<\/strong> 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…<\/p>\n <\/p>\n Following this visit, he will provide you with a clear, detailed report highlighting:<\/p>\n <\/p>\n\t 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<\/strong>. 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.<\/p>\n This service is 100% bespoke, designed entirely in response to the challenges you personally face.<\/strong> 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.<\/p>\n\t Our approach is as follows:<\/strong><\/p>\n\t 1<\/strong><\/p>\n Firstly, you will talk directly with Jean-Michel Bannwart and explain your aims.<\/p>\n\t 2<\/strong><\/p>\n Every method implemented requires support for teams to help them adapt to these new working methods, which is why training is set up.<\/p>\n\t 3<\/strong><\/p>\n The trainer will bring recipes: reworked versions of the company’s own recipes or newly designed recipes.<\/p>\n\t 4<\/strong><\/p>\n 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.<\/p>\n\t 5<\/strong><\/p>\n 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.<\/p>\n\t 6<\/strong><\/p>\n 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.<\/p>\n\t 7<\/strong><\/p>\n 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.<\/p>\n (Meilleur Ouvrier de France, Meilleur Apprenti de France, Bocuse d\u2019Or, World Butcher\u2019s Challenge, etc.)<\/p>\n\t\t\t\t (Meilleur Ouvrier de France Cuisine, Meilleur Ouvrier de France Charcuterie Traiteur, Foire du Boudin de Mortagne-au-Perche)<\/p>\n\t\t\t\t with a qualitative approach<\/p>\n\t\t\t\t to optimize the quality and flavours of industrial production<\/p>\n\t\t\t\t at trade shows<\/p>\n\t Driven by constant <\/strong> 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.<\/p>\n Listening, advising and being responsive, recommendations to meet your goals and recipes.<\/p>\n\t Your needs, tools, workspace, clientele and team<\/p>\n Technical assistance for Rules of the art Sous-vide production Modified atmosphere Low temperature cooking Storage Molecular gastronomy<\/p>\n\t\t\t\t Research and development New textures New flavours New staging and presentation<\/p>\n\t\t\t\t Design (feasibility and reliability) Creation of a gastronomic identity Positioning Menu optimization Hygiene and gastronomic optimization<\/p>\n\t\t\t\t Cost control (margins, profitability, ratios, etc.) 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. Auditing Hotel and restaurant professionalswho wish to assess the organization of their kitchens, rationalize production, develop their menus, or increase quality by […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1575","page","type-page","status-publish","entry","has-post-thumbnail"],"yoast_head":"\n\n
\n\t\tTraining\n\t<\/h2>\n\t
\n\t\tOur training:\n\t<\/h2>\n\t
\n
\n\t\tJean-Michel Bannwart also offers\n\t<\/h2>\n\t\t\t\t
![\"prestation-icon\"](\"https:\/\/www.bannwart.fr\/wp-content\/uploads\/2019\/04\/prestation-icon.png\" "\\"prestation-icon\\""){kind=icon}
\nAnalysis of large-volume
production. <\/h3>\t\t\n\t\t\tHe will provide advice on:
\nProcesses, recipe scheduling and choosing raw ingredients\n\t\t\t\t\nSupport and preparation of candidates
for competitive exams<\/h3>\t\t\n\t\t\t\nJury
member<\/h3>\t\t\n\t\t\t\nResearch and development<\/h3>\t\t\n\t\t\t
\nRecipe scheduling<\/h3>\t\t\n\t\t\t
\nEvents<\/h3>\t\t\n\t\t\t
\n\t\tOur commitments\n\t<\/h2>\n\t
Quality is the leitmotiv of our approach:<\/h4>\n
This goes hand in hand with our ability to adapt to:<\/h4>\n
\n\t\tOur expertise\n\t<\/h2>\n\t\t\t\t
![\"photo1\"](\"https:\/\/www.bannwart.fr\/wp-content\/uploads\/2019\/04\/photo1.jpg\")
\n\t\t\tSharing knowledge<\/h3>\n\t\t\t\t
businesses (hotels, restaurants,
butcher, catering and charcuterie artisans, etc.) in France
and abroad – Team training<\/p>\n\t\t\t\t![\"photo2\"](\"https:\/\/www.bannwart.fr\/wp-content\/uploads\/2019\/04\/photo2.jpg\")
\n\t\t\tTechniques<\/h3>\n\t\t\t\t
![\"photo3\"](\"https:\/\/www.bannwart.fr\/wp-content\/uploads\/2019\/04\/photo3.jpg\")
\n\t\t\tCreativity<\/h3>\n\t\t\t\t
![\"photo4\"](\"https:\/\/www.bannwart.fr\/wp-content\/uploads\/2019\/04\/photo4.jpg\")
\n\t\t\tStrategy<\/h3>\n\t\t\t\t
![\"photo5\"](\"https:\/\/www.bannwart.fr\/wp-content\/uploads\/2019\/04\/photo5.jpg\")
\n\t\t\tManagement<\/h3>\n\t\t\t\t
Procedures (logistics, preparation, procurement, pass practices, HACCP, etc.) Teams (management, empowerment, motivation, etc.)<\/p>\n","protected":false},"excerpt":{"rendered":"