Developing interpersonal relationships, an own personality, knowledge of human nature and front cooking expertise are fundamental ingredients for front cooks. They must be able to provide individual guidance, draw on relevant expertise confidentially and master showmanship.
Such skills do not appear from nowhere, but they can be learned and practised. With the field-tested BLANCO Professional Academy concept, we’ll ensure that you’ll be able to fulfil requirements and a wide variety of tasks confidently.
Five training modules will help you to become a successful front cook.
Take the opportunity, open up a range of new possibilities and gain an advantage in skills on both a technical and personal level.
Comprehensive training for employees and partners
Food around the World
Good to Know
TIPS & TRICKS
Stand as calmly as possible in front of your guests (firm posture, grounded)
Ensure an easy, relaxed body posture
The more organised your workplace is, the calmer and more confident you will be
Look your guest in the eye – even when portioning! Please note that eye contact creates a bond!
When you start a front cooking career: Breathe out to release tension; you’ll resume your natural breathing cycle automatically when you breathe in again.
You need room for hand movements and gestures to ensure a lively, dynamic presence.
Do not move your hands about unnecessarily. Do not play around with objects or latch onto them – this applies pressure onto the nerve ends on your fingertips, causing greater tension.
Ensure you use serene gestures. This will transmit a calm feeling to both you and your diners.
Make lively, natural facial expressions and gestures whenever you speak!
Don’t focus on your nervousness – concentrate on your guests or the people eating!
Tips & Tricks
It’s convenient to use a highly heat-resistant, coated griddle foil for flat and deep griddle table-top units. The griddle surface can then be kept clean very easily and the whole system becomes considerably less dirty.
If you use griddle foil, you can prepare slices of baguette with grated cheese without leaving any mess on the griddle plate.
You can make good use of the free space either side of the table-top units if you organise the required accessories such as Gastronorm containers, salt and pepper mills, and oil dispensers efficiently.
Always put your implements such as ladles, knives and tongs back in the same position. This saves time and looks professional when handling equipment.
Adapt the station décor to the theme of the day. It’ll pique people’s interest.
Ensure the components are placed in the right position if you use a multi-element.
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