It was on the initiative of Emma Palauqui, CSR Manager for the Pullman hotels in Paris, that I worked on a one-day inter-hotel training course on plant-based cuisine.
It was a great opportunity for one of the Accor group's brands to promote plant-based cuisine. In fact, the Accor group is aiming to have 50% of its hotel menus plant-based by 2030. So this training course came just at the right time.
For this training day with chefs from 5 Pullman hotels in the Paris region, we planned to work on seitan in the morning and tofu in the afternoon. The strategy was to give a short briefing at the start of the module, brainstorm in pairs and then go into the kitchen to cook the recipes we came up with during the brainstorming.
As always, it was very rich in creativity and exchange between the chefs, who didn't always know each other. As always, I was surprised by the ways in which the trainees used tofu and seitan, which was extremely stimulating for me.
One thing's for sure, we enjoyed their creations.
One day training is always short, fortunately, the chefs were very attentive and willing to share their time with me.
Above all, training means constantly learning, and this time I was challenged a lot in the format of my training sessions. That's how I grow as a trainer and I'm very grateful to my trainees for their honest and constructive opinions, which help me to improve a little more each time.
A huge thank you to all my trainees, to the Pullman Montparnasse hotel for their welcome and to Emma Palauqui for her solicitation.
