From the moment CÔTÉ SUD was opened to the public, we started our cookery school. A small group of young people are able to learn the theory and practice of cooking. Our goal is to train good professional chefs, teaching them all aspects needed to manage a modern and creative kitchen.
On the theoretical side, the training also goes through the need for hygiene in the kitchen, the problems of food contamination, the different cooking methods, management and organization of a professional kitchen, the terminology, etc. On the practical side, students learn the products used in a kitchen, the correct handling and processing of raw materials, cutting and conservation of various meats, fish and seafood.
They learn to make all kinds of dishes and their correct presentation. They also learn the use of the state of the art machinery and tools that we have in our restaurant (convection ovens, bakery ovens, vacuum packaging machines, etc.).
Our goal is that our students end the course with enough knowledge and expertise, so as to be able to immediately join the labour market.