The objective of the workshop was to assist industry chefs on lessening cost without compromising the quality and taste of their menu items.
The initiative was developed by Mr. Justin Vella, Business Development Manager, and headed and run by Chef Peter Hallmanns, Advisory Chef, from the Fonterra Foodservices Division.
“In these current financial times the F&B market is starving for cost effective solutions. Even then, these solutions cost money, time and resources; I am very proud of our team for devising such a valuable, constructive, and practical tool to help, not only our clients but the industry as a whole. We’ve had great feedback from attending chefs and our plan now is to hold this workshop on a regular basis in order to share our knowledge as best we can.”
said Marwan Hassan General Manager Fonterra Foodservices.
Over 20 industry chef’s attended the two day workshop; the delegates consisted of Chef de parties, commis de cuisine, junior & apprentice chefs from all kitchen disciplines, procurement managers, chef / buyers, chef / proprietor, junior F&B managers & F&B students.
The initiative focused on enhancing the understanding of the attendees on the theoretical and practical aspects of cost effective preparation of menu items in a business operation.
The theoretical syllabus exposed delegates to understanding finances in terms of food costing and basic calculations of profits, profitability related issues and factors governing the profitability of a catering business.
Attending the workshop, Chef Atim Suyatim, Head Chef, Coffee Bean & Tea Leaf, commented: “I already use a lot of Fonterra products in my kitchen, mostly Anchor. The reason I attended the workshop is to learn how to use my products more efficiently in order to maintain the current quality of my menu while optimizing my revenue.”
The practical side ensured that hands-on experience was gained by presenting the workshop in a realistic environment. Specific focus was given on the appropriate use of dairy products, in conjunction with complimentary convenience of other products. Understanding the principles and values of cost control, whilst maintaining uncompromising standards of taste, texture, colour, and presentation were the core learning functions of the workshop.
“Our Foodservice team is always working on the ground; they know the market very well and they especially know what concerns our clients have. To our clients, this workshop is our way of expressing our gratitude and appreciation for their loyalty. For the industry, an industry that we have been part of for the past 14 years, this initiative offers counsel in the most practical form.” said Chef Peter Hallmanns.
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