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HOTELS & RESTAURANTS

Optimize your kitchen with modern and effective techniques.

Restaurant professionals, chefs, and restaurateurs, I offer my expertise to help you master the most modern culinary techniques, saving you time and money. With extensive experience in gastronomy, I will work with you to refine your methods while ensuring the safety of your customers.

Mastering sous-vide cooking, for example, requires precision and knowledge. I will help you apply these processes with accuracy to achieve impeccable results without compromising food safety.

What I offer:

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L'ATELIER

PRO CHEFS

"At Atelier d'Alix, refine your culinary skills with tailored training for future chefs and professionals, blending advanced techniques with hands-on expertise."

At Atelier d'Alix, we are dedicated to elevating the art of gastronomy by offering top-tier culinary education for aspiring chefs and seasoned professionals seeking to enhance their skills. Located in the heart of Zagreb, our workshop is a space devoted to knowledge sharing and skill improvement.

For aspiring chefs, we offer comprehensive courses that cover everything from the fundamentals of French cuisine to advanced techniques. Our training is designed to build a solid understanding of the basics while exploring the nuances of modern techniques.

For experienced chefs, Atelier d'Alix provides personalized advanced sessions aimed at refining their skills and integrating innovative practices into their professional routines. We cover a range of topics, from mastering perfect cooking techniques to optimizing sous-vide processes and advanced methods for efficient food cost management.

Each session is led by passionate experts, and participants benefit from a hands-on, interactive approach. Atelier d'Alix is equipped with the latest culinary technologies to ensure an immersive and enriching learning experience.

Whether you are at the start of your career or a chef looking to expand your knowledge, Atelier d'Alix is the ideal place to perfect your craft and excel in the culinary world.

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AND MORE...

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