Aimed at training hotel personnel, the “Cheese Master Classes” take place over two half-days sessions. They enable development of your team’s skills in the knowledge of serving your cheese selection.
The Art of Service
We will introduce your staff to conservation, cutting, tasting and cheese service.
We will discuss the history, methods of manufacture, and the place of cheese in the French gastronomic culture.
Theoretical and practical training for your teams in the form of a half day session.
To acquire basic knowledge to know how to sell and serve Cheese.
Master the tasting “rise in the mouth”.
Make personalized assortments to increase your turnover.