Welcome to Forethought India One-on-One Courses. Our program is designed to provide students with the skills and knowledge necessary to excel in their chosen profession. Our instructor for this course is João Garcia, Chef at Jumeirah Hotels & Resorts
"Culinary Visionaries: Launching Your Food Business" is a comprehensive course designed to equip aspiring entrepreneurs and culinary enthusiasts with the knowledge and skills needed to thrive in the dynamic world of food business. Whether you dream of opening a restaurant, a food truck, or an innovative food product, this course covers all the essential aspects of culinary entrepreneurship. From understanding the food business landscape and identifying your niche to mastering the intricacies of market research, branding, and marketing, you will learn how to create a successful food business concept. You'll also delve into the legal and regulatory requirements specific to the industry, as well as financial planning, budgeting, and efficient operations. Moreover, you'll gain insights into sourcing ingredients, maintaining quality, and developing menus, pricing, and innovative food offerings. Customer service, sustainability, and staff management are emphasized for creating a lasting impression. As you progress through the course, you'll explore strategies for scaling and expanding your food business, embracing emerging trends, and networking within the industry. The course culminates with insights into international expansion and the future of the food business industry, ensuring you're well-prepared to turn your culinary vision into a successful reality.
At the end of the program, students will receive a certificate & performance letter by the eductor indicating that they have completed the program and acquired the necessary skills and knowledge to excel in their chosen profession.
Culinary Visionaries: Launching Your Food Business by João Garcia
Meraas Group Head Chef F&B with an international career spanning over 15yrs within the Culinary and Michelin Star restaurant, experienced with delivering operational controls and menu innovation.
My career in the culinary world starts back on my 15th, working in the most prestigious places in Lisbon. I open the first Westin in Portugal, working as a Demi-chef in the pre-opening team. After a couple of years learning and developing myself I accepted the challenge to be Sous Chef of a Michelin Start restaurant Eleven in Lisbon. In UAE I had the role of Executive Chef of La Cantine and now the Group Head Chef of Meraas Holding.
During all this process I always had the wish to learn more and this took me to USA to the Culinary Institute of America and to the Alain Ducasse school in Paris.
Today in Meraas I’m in-charge of the grow of QSR concepts, Casual and Premium restaurants, developing menus, implementation of standards, hire of chefs, procurement, contracts and relationship with the stakeholders. With my experience I’m able to deal large culinary teams, controlling food COS and manning of the BOH teams.