Training and Support:

We provide extensive training and development support for each member of the IMAGINE Culinary Group. Training topics include:

  • Ethics and values
  • Customer service
  • Culinary technique
  • Sustainability and environmental impact
  • Safety and sanitation
  • Safe Food Handling (Hazardous Analysis Critical Control)

We follow a restaurant-style staffing model that includes the key positions of Executive Chef, Sous Chef, Pantry Chef and Pastry Chef. These individuals possess a formal culinary education and excellent communication skills to lead our hands-on approach to the on-going training process. We believe that “daily leadership and communication” provide the most effective and lasting training method. We only use traditional culinary techniques in our kitchens and reinforce these techniques with positive coaching and instruction. We view our profession as an “art” that is perfected through consistent work standards and the integrity of the ingredients we source.