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 Bread Artisan's Workshop: Crafting Perfect Loaves" is an all-encompassing and immersive course designed to take participants on a journey through the art of bread making. This comprehensive program delves deep into the world of artisanal bread, covering essential topics from the basics to advanced techniques. Participants will gain a thorough understanding of bread ingredients, equipment, and the science behind dough preparation. They'll master the intricacies of shaping, scoring, and baking bread to perfection. The course also explores the creative side of bread making, encouraging students to experiment with variations and unique flavors. As the course progresses, participants will develop the expertise to create signature loaves, understand the history of bread artisanship, and even explore entrepreneurial opportunities in the field. Whether you're a novice looking to start your bread-making journey or an experienced baker seeking to refine your skills, this course offers a comprehensive, in-depth exploration of the world of artisanal bread, culminating in a Bread Artisan's Certification for those who complete the advanced level.
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.
The Bread Artisan's Workshop: Crafting Perfect Loaves 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.