The first day of training with the chefs, technical, process and NPD team consisted of meat sauce cooking including bolognese, goulash, chilli con carne and other meat-based sauces.
The main aim was to train the team on how to convert traditionally cooked recipes to Jet Cook™, including the use of our patented Braising Bar and Recipe Manager System which are all included in the systems order by this customer.
All the cooks were produced in a reduced time when compared to traditional processing, with improved flavour profiles, meat integrity and yield.
Day two will consist of soups and ethnic sauces.
