| BAKER TRAINING CAFE CONSULTANT RECIPE REVISION | |||||||||||||||||||||||||||
| BED & BREAKFAST INNS, CAFE & RESTAURANT CONVERSIONS | |||||||||||||||||||||||||||
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Greetings I'm Charlie McClain Master Baker and Chef. I specialize in Old World style baking, artisan and specialty bread production, multifunctional mix preparation,dietetic and diabetic formulations.I guide people in the addition of a Bakery section to restaurants,cafes and bed & breakfast inns. I provide a four week Short Course Baker Training on site. I provide Master Baker Mix recipes for any size establishment and am available for consultation for any size project from a recipe reversion to Bakery and Production design. It has taken me some twenty years of practical application to develop the recipes and procedures included in the Master Baker Manual. Please take advantage of the FREE E-mail request line and if you have need of my professional services contact me at the E-Mail address below. | ||||||||||||||||||||||||||
| CURRICULUM | |||||||||||||||||||||||||||
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These are some of the many subjects covered in the training and Master Baker Manual. You may pick one subject or question and E-mail me for a FREE printout on that subject or question. You may ,as well, ask for advice or information on any other baking or bakery related subject and I will respond. One e-mail per person please. How to overcome problems with location. Why the addition of a Bakery to your operation will enhance your image and income. Equipment: Your minimum needs. What and where to buy at 75% below retail. Materiels: Where to get everything you need at a price you can afford. Why multiuse base mixes are a profitable element in your operation. Which products are your best sellers and which are the most profitable. Case management and product enhancement. Free promotional tools available to you. Diabetic and Dietetic formulations Multiuse base mix preparation Product make up and design Beyond Cinnamon Rolls. The workbench as a palette and Baking as an art form. Cake walks, short and sweet. These are just a sample of the wealth of information available from Charlie McClain MB MW | ||||||||||||||||||||||||||
| TERMS | |||||||||||||||||||||||||||
For the Short Course Training which takes about four weeks I require that you furnish the transportation to the site and acceptable housing. The fee for the training is no more that you would pay a Baker of my experience. The difference is I won't just bake for you, I'll teach you or yours to do the baking. I have trained literally hundreds of bakers in a commercial setting so had to develop methods that were fast and efficient. The prices you would pay at a recognized culinary institute are way beyond what I will require for the bulk of knowledge necessary to produce quality baked goods. The Master Baker Manual goes along with the training. Consultation is priced based on project needs whether it be a single recipe or a Bakery design. If you should have any questions please notify me by e-mail and include your phone number and will respond promptly. | > Have Rolling Pin Will Travel
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