Teamskills

Philippine Food And Beverages Expo 2012 And Culinary Events

admin — Wed, 08 Feb 2012 06:33:44 +0000

Marco Polo Plaza Cebu Internship

admin — Wed, 14 Dec 2011 06:04:09 +0000

I had so much fun and experienced so many things during my job training at Marco Polo Hotel. The chef’s improved my cooking skills and taught me how to handle pressure inside the kitchen. I thank Marco Polo for giving me this opportunity to work with the company and experience culinary industry.

Jackielou Ann Blanco
Teamskills Culinary Arts
Dumaguete City Neg. Or

The Brigade And You

Chef Rae — Thu, 08 Dec 2011 01:17:42 +0000

Becoming a part of a kitchen brigade starts with a single step into the doors of the kitchen and starting as a commis.

Here’s a quick list of the other positions in a kitchen brigade. Note that not all of these positions are given to modern kitchens as the roles fulfilled by these positions have been given to other chefs for smaller operations.

The Chef: is in charge of all aspects of the kitchen.

Sous chef: is the chef’s second-in-command. In larger operations, the chef may be occupied with other parts of the business. In those cases, the sous chef is responsible for overseeing day-to-day operations.

Commis chef: is an apprentice, learning the ropes of each station.

Expediter: calls out orders to the station chefs and does on-the-fly quality control for each dish that goes out to customers. This position may sometimes be fulfilled by the Sous-Chef or the Chef du Cuisine.

Pastry chef: is in charge of pastries, breads, and desserts. Depending on the size of the operation, a pastry-specific brigade might exist under the pastry chef’s supervision.

Garde manger chef: is responsible for cold foods, such as salads and cold appetizers.

Tournant: is the kitchen’s pinch-hitter, doing whatever the kitchen needs at any time.

Entremetier: handles hot appetizers, soups, pastas, and vegetables.

Friturier: is responsible for fried foods.

Grillardin: handles grilled foods, and may also be responsible for roasted foods and related saucing.

Poissonier: is in charge of fish, and may also be in charge of sauces and sauteeing in a smaller operation.

Saucier: handles sauteeing and sauce-making – however this position is warranted only if the operation is a big enough operation.

Your career in the culinary world in one of these positions can start now. Enroll in our Basic and Advanced Culinary Programs where we explode all the basics and delve into details of the culinary world. Learn from our instructors that have experience working in both local and international kitchens in both line and leadership roles.

Teamskills Joins Sabor Bisaya (Bacolod)

admin — Mon, 22 Aug 2011 08:33:36 +0000

[Slideshow]

Click here to view the photos.

Photo updates

admin — Tue, 09 Aug 2011 09:58:16 +0000

Batch 2 (Ravioli) – Final hands-on exam photos added to gallery. Click here

Batch 3 (Truffles) – Mid-term hands-on exam photos added to gallery. Click here

Knife Skills Lesson

admin — Tue, 28 Jun 2011 08:48:43 +0000

Chef Nathan shares his culinary knowledge to the students. Today’s lesson was all about knife skills. The students learned different kinds of cuts — from julienne to matignon. Nobody was hurt during the lesson.

Good work students..

[Slideshow]

Click here to view the gallery