Royal Academy
of Culinary Art
Amman, Jordan
A boutique-style campus coupled with rigorous academic standards. A Restaurant focused Chef training school offering intensive, hands-on courses in the culinary arts.
Years worked: 2010-2015
Spending each semester 4 weeks with the senior students working on the following four challenging subjects:
Sensory evaluation - experiencing the sensory world with real-life examples what’s happening in your mouth, nose, and mind when you eat. We are working with natural textures and flavors, flavor retention and exploration of flavor dynamics, method of investigating sensitivity of taste.
Molecular Gastronomy - we are exploring the scientific principles behind everyday recipes, focusing on temperature and time. An introduction to niche equipment like Gastrovac, Julabo Circulator Waterbath, Gastrovac, Thermomix, Smoking Gun, Aerator, Cryovac is given.
Quality Management - customer-driven quality, focus on continuous improvement, quality planning by designing measurable recipes including the weight of all spices.
Culinary Supervision and Management - knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. Ensure customer satisfaction, resolve complaints, conflicts and problems, control, maintain and improve cost.