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
"Join us on a culinary adventure as we embark on the 'Street Eats World Tour: Global Street Food Delights' course. Delve into the vibrant tapestry of international street food, where the world is your plate and the streets are your dining room. This immersive journey will take you from bustling Asian night markets to the charming food stalls of Europe, from the rich flavors of African street cuisine to the sizzling delights of South America and beyond. Along the way, you'll uncover the secrets behind iconic dishes, explore the fusion of diverse culinary traditions, and gain the skills to recreate these global flavors in your own kitchen.
Our course goes beyond the taste buds, as we delve into the cultural, historical, and social significance of street food. Discover how street food adapts, evolves, and reflects the identity of the communities that create it. We'll also explore the entrepreneurial aspects of food trucks and delve into the representation of street food in popular culture.
Whether you're a seasoned chef or a passionate foodie, this course offers something for everyone. By the end, you'll be equipped with a global palate, a deep understanding of street food, and the skills to recreate these mouthwatering dishes at home. Get ready to savor the world, one bite at a time, in 'Street Eats World Tour: Global Street Food Delights'."
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.
Street Eats World Tour: Global Street Food Delights 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.