Many cooks in South Africa are self trained or have not received much formal training. They work in many environments from office canteens to bush lodges. They are talented and hard working and would really benefit from further training, where they can learn new techniques, or recipes, as well as how to plate and present food.
Investing in staff, does wonders, and learning new and inspiring ways with food is exciting and brings a whole new enthusiasm into the work kitchen.
I consult first to understand the requirements of each kitchen. I then put a series of lessons together; according to the requirements of the establishment.
Among the topics I can cover, is hygiene, stock rotation and catering quantities.