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 journey towards a more sustainable and eco-conscious future with our course, 'Eco-Cuisine: Sustainable Cooking for a Greener Future.' In this comprehensive program, you'll explore the fascinating world of sustainable cooking, from the basics to advanced techniques, and ultimately, mastery of the art. Discover the principles of eco-cuisine, the benefits of sustainable cooking, and the use of eco-friendly ingredients. Learn to reduce food waste, adapt eco-conscious cooking techniques, and make responsible food choices. Dive deeper into farm-to-table practices, seafood sustainability, vegetarian and vegan eco-cuisine, and explore sustainable meat and poultry options. You'll also master the use of seasonal, local ingredients, cooking with minimal energy, and responsible food packaging. Beyond the kitchen, we'll delve into ethical dining and culinary innovations that promote a greener planet. By the end of this course, you'll be well-equipped to create eco-friendly, delicious dishes, and make a positive impact on our environment through your culinary skills."
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.
Eco-Cuisine: Sustainable Cooking for a Greener Future 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.