One kitchen per school
Mouans-Sartoux did not want to have a central kitchen to cook and deliver one thousand meals. Each of the three school groups has its own production unit and a legumery (read below), with its staff of six to eight people. This solution allowsa great flexibility and a better level of team involvement and responsiveness. The opportunity for cooks to manage their own time increases the professional ease. It also improves service efficiency. Do not forget that everything is homemade, from starter to dessert to pasta pizzas, lasagna, cakes, with fresh and raw products. This program also allows animation teams to work in in close connection with the kitchens to present quality plates and develop guests well-being.
Market cooking, what are we talking about?
The three school restaurants and administrative staff have integrated the concept of market cooking. This means adaptation of the teams to seasonal products offerwhether it is the production of municipal farm or what the suppliers can offer. Unlike the logic that prevails today in main collective restorations, the menus are prepared according to the seasonality, the availability of the products but also their price at the time of the order. The recipes plan is defined periodically, on a weekly or monthly basis. This approach allows both lower the coststo avoid using strawberries in February and to allow cooks to arrange their time in meals preparation.
Cooks, technical assistants and animators regularly receive training and are sensitized to municipal information campaigns about objectives and political choices. Food balance, HACCP standards, use of steam cleaners, introduction to alternative meatless menus, participation in the implementation of the sanitary control plan, creation of the lumbricomposter. Integration of the food plan is a strong axis of training policy.
What about the "legumery" ?
The legumery is a refrigerated place located at the back of the kitchen where vegetables come in bulk. They are first decontaminated (white vinegar, bleach only being used sparingly during periods of epidemic), washed and cut. « It's a sport to prepare all that!, says Tayeb Nemri, the head of the kitchen division, there are vegetables longer to prepare than others like green beans or peas. But when there is a lot of time to go, we arrange to adapt the menus to spend less time on other dishes ».
Round the clock cooking
The cooks prepare a given volume of portions of the various dishes. During their service and until the last half hour, they continue to produce according to the demand and the appetite of the guests. Some days, dishes are more appreciated than others, pupils hunger is important or modest. Some dishes are easy and fast to prepare such as pasta, rice, escalopes, obviously it is more delicate when it comes to a cassoulet or some gratin. Faced with the regulatory obligation to throw away everything that is not consumed, the teams are able to organize themselves to reduce waste to 32 g per meal: a record (national average is150 g)!