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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

 

The "Nourish and Thrive: The Science of Healthy Cooking" course is a comprehensive exploration of the art and science behind creating delicious, nutritious meals that promote well-being. This course is designed to provide students with a holistic understanding of the principles of healthy cooking, catering to all skill levels. It delves into the core elements of nutrition, including macronutrients, and teaches essential cooking techniques to prepare health-conscious dishes. As the course progresses, students will discover advanced concepts such as the health benefits of superfoods, accommodating dietary restrictions, and the science behind baking with whole grains. They will also explore international cuisines, smoothies, and even healthier dessert alternatives. With a strong emphasis on practical knowledge, this course equips participants with the skills to make informed, health-driven food choices, ensuring they leave with the ability to create and enjoy a wide array of nourishing and delicious meals.

 

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.

Nourish and Thrive: The Science of Healthy Cooking by João Garcia

₹22,800.00Price
  • 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.

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