Consulting services
From starred restaurants to company catering, from dishes for International Space Station to recipes dedicated to cruise ships, Identité Culinaire® program grows and spreads to the planet and even further. Specialized in Audit, culinary creations and training, our consulting product aims at helping the professionals of the food business to look up at their structure. Thus, from Ukraine to Greece, going through Portugal, Spain or Kazakhstan, Identité Culinaire® pursues its strong growth dedicated to concept creation, allying expertises, passions, experiences and know-how to the market evolutions and to client’s expectations. Identité Culinaire® program comprises three phases, dedicated to the professionals of the food trade, of the hotel industry and other establishments that offer catering services, and is composed of the following:
Phase 1 : analysis and settle of the culinary engineering :
Audit phase preliminary audit phase is undertaken in order to get a better understanding of the environment of the client-company, and of the local culture as well as of the various external factors. Our teams: a senior executive consultant chef and a project head visit the client and analyse over one or two days, all aspects of the conditions of work and production of the culinary environment.
Audit report and offer of collaboration After analysing the client environment, a detailed audit report is sent to the client. From the quality of service to table art, all stages in the value added chain of catering are analysed from the point of view of quality and modernity. After this report, an offer of collaboration is made, that includes the various phases of creation, implementation and assistance, a detailed retro-planning and the costs incurred at each stage of implementation.
Creation and evolution of culinary engineering Once the stages of implementation have been validated, our technical teams that have been assigned to the project begin their work of culinary engineering. From creating menus to improving the existing ones, including setting up buffets or specific menus, the work of culinary assistance is carried out in close collaboration with the client. Infiltrating into all areas, the culinary creation of ADF’s Chefs operates as well as on main restaurant menu, as on breakfast, room service, banquets, but also on pastry and service by setting up quality standards and proven processes.
Phase 2 : implementation of Identité Culinaire® through the implementation of the training program :
Training program at ADF - Le Centre de Formation d'Alain Ducasse In our premises, on themes that are chosen from our standard training program, the teams will be trained in techniques and quality of culinary environments that are recognised in Alain Ducasse establishments.
Training program on the premises of the client-company Once the culinary creations and improvements have been carried out, the second phase of training is carried out in the technical environment of the client.
The training program now implemented is specific and customised. It caters to the requirements of the technical environment, to the particularities of the
new culinary service and to the strength and skills of the workforce. During about fifteen days, the whole team, in its familiar environment, will work to the
set up of the new menus and of the new concept of the restaurant. The training will take place in cuisine, pastry and service.
Phase of help during the launch of the new Identité Culinaire® To ensure that the client’s initial service is of quality at the time of the launching of the new Identité Culinaire®, specific aid is provided to the client. For a few days, including on the day of the initial launch, our experts will be with you, to reassure the workforce, to ensure production and service quality control.
Phase 3 : sustaining quality by the implementation of a process of testing culinary service and an updating of the training
During the Identité Culinaire® set up procedure, the company team will receive processes and standards, tools-documents on which the daily work will have to be based. Once the ADF teams are gone, the last phase of quality control is put in place. The objective of this final phase is to perpetuate the link established between the company team and the trainer chefs of ADF. Thus, during one renewable year, the client key resources will have entire free access to ADF consultants, permitting them to validate their new menu creations, to answer their questions, to help them with the suppliers, specific products or particular equipment. Moreover, during this year of quality control, two training sessions are forecasted in ADF premises in order to update the client’s team competencies.
Thanks to these 3 complementary stages, that have been tried, tested and validated Identité Culinaire® is a global consulting solution in the food trade..