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
Around the World in Flavor: Culinary Expeditions" is an immersive culinary course that takes you on a global gastronomic journey. This course explores the rich and diverse tapestry of world cuisines, providing a deep understanding of the cultural, historical, and culinary aspects of each region. From European delicacies to the bold flavors of Asia, the vibrant traditions of the Americas, and the exotic dishes of Oceania, this course offers a comprehensive look at international culinary traditions. You'll master the art of creating authentic dishes from various regions, gaining insights into ingredients, techniques, and cultural significance. Additionally, the course delves into contemporary culinary trends, including fusion cuisine and sustainability practices, ensuring that you stay at the forefront of the culinary world. Join us for an unforgettable journey where you'll develop a global palate and the skills to create world-class dishes in your own kitchen.
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.
Around the World in Flavor: Culinary Expeditions 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.