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Creating & Implementing an Effective Culinary Training Program

Robert Mitchell  (Executive Chef, Bold Catering & Design)

Kris Reinhard  (Partner, Fifth Group Restaurants)

Suzanne Reinhard  (Principal, Suzanne Reinhard Weddings)

Location: Room 203

Date: Tuesday, July 20

Time: 11:00am - 12:00pm

Pass Type: All Access Pass, All Access Pass, CS Conference Pass, CS Conference Pass, CS Premium Pass, CS Premium Pass, Combined CS/TSE Education Pass, Combined CS/TSE Education Pass

Track: CS-Culinary, CS-Staff Development & Enrichment

Associations & Accrediting: CEH & CMP

Vault Recording: TBD

Audience Level: Advanced

Join Bold Catering & Design Owner/General Manager Kris Reinhard and Executive Chef Robert Mitchell as they explain the design, implementation and development of the company's new culinary training program. Chef Robert will help you understand where to start, how to get everyone involved, what to train your staff on, how to keep it fun and how often. Learn our unique method for moving a few dozen chefs through multiple training stations in small class sizes. Give away prizes to help encourage attendance and participation, but creative in those prizes as to minimize your cost. Leave the session with some sample training class agendas and ideas for executing your own training sessions with your staff. Kris will share his view on the value of the expense, why he is committed to it and why he feels its important to his company. A thoughtful and well executed training program not only leaves you with a better trained staff, it leaves your staff feeling as they you've made a legitimate investment in their future and better prepared for the next step in their careers. It also inspires teamwork, ignites passion and the good ole competitive nature in everyone.