Moment of truthMoment of truth

It´s all about the evaluations? How our French friends pulled through their on-the-job learning periods. What was the feedback from business and our co-operation companies?

It´s all about the evaluations? How our French friends pulled through their on-the-job learning periods. What was the feedback from business and our co-operation companies?

Nino and Clément – Hotel Santa Claus

Sylvain (teacher on left) and Nino listening when Juha-Matti (“Jussi”) is giving the feedback on behavior (politeness, integration in the team, respect for the working hours, interest in the tasks etc.), security (respect for the safety and right use of equipment) and activity (using new products and techniques, discovering new working organization, improving English etc.).

It has been a pleasure working with you, and thank you for sharing your knowledge on sauces – all the best

Anthony and Evans – Lappish Restaurant Nili

“Dolph” giving the feedback, and he has been around – Evans, Anthony and Sylvain listening

Good evaluation is always a two-way talk when you can share the facts, opinions and visions – Marko listening what Evans has to say: “What I have learned, how I have felt…”

And then came Xmas

Anthony`s tutor Katri – job well done guys

Not bad, not bad at all – quite funny that both companies gave them knives. There was also Lappi à la carte books and pictures to take home with.

Is it different in Finland than in France?

Well, it depends who is answering. Some of the students say that it`s really different and some say; not that different because cooking is cooking where ever you go. But there are things that differ from each other. Here`s the best of: you have better and sharper knives in Finland, you are using different fruits in Finland, you use ingredients in different way which makes your loss bigger than in France, you have berries that we don`t have, your alcohol law and rules & regulations are more strict, you use gloves when serving (it`s great!), your way of building the buffet is different, most of your local ingredients are fantastic, and one shift per day – we prefer two.

Co-operation companies – what do you think about the French apprentices?

Well, they are not “apprentices”. They are really skillful and flexible professionals with great open minded attitude and energy. In fact, they have also taught us which makes this co-operation and these training periods great. It´s always a pleasure to work with highly motivated people who can smile.

And my own opinion – Make listen 😉

This has bas been fun. Easy? No, but really rewarding, and I mean all of you seventeen youngsters from France. What can I say? Keep up the professional drive and spirit – ”the buzz” – and go for it.

Merci Mösjöös Meziere and Painot for joining my lessons – feedback from colleagues is always worth of gold.

Thank you so much co-operation companies in Rovaniemi, brilliant to work with professionals. You make things easy for me and my logo. With Group no4 – Thank you Hotel Santa Claus and Chef Petri, Vesku, Santtu, Staff and especially Juha-Matti. Thank you Nili and Chef Timo, Restaurant Manager Katri, Antti, Sirpa, Staff and especially Marko. Case closed.

Future – I can`t see why this co-operation wouldn`t continue 2013.  Joyeux Noël to everybody 🙂

Nino and Clément – Hotel Santa Claus

Sylvain (teacher on left) and Nino listening when Juha-Matti (“Jussi”) is giving the feedback on behavior (politeness, integration in the team, respect for the working hours, interest in the tasks etc.), security (respect for the safety and right use of equipment) and activity (using new products and techniques, discovering new working organization, improving English etc.).

It has been a pleasure working with you, and thank you for sharing your knowledge on sauces – all the best

Anthony and Evans – Lappish Restaurant Nili

“Dolph” giving the feedback, and he has been around – Evans, Anthony and Sylvain listening

Good evaluation is always a two-way talk when you can share the facts, opinions and visions – Marko listening what Evans has to say: “What I have learned, how I have felt…”

And then came Xmas

Anthony`s tutor Katri – job well done guys

Not bad, not bad at all – quite funny that both companies gave them knives. There was also Lappi à la carte books and pictures to take home with.

Is it different in Finland than in France?

Well, it depends who is answering. Some of the students say that it`s really different and some say; not that different because cooking is cooking where ever you go. But there are things that differ from each other. Here`s the best of: you have better and sharper knives in Finland, you are using different fruits in Finland, you use ingredients in different way which makes your loss bigger than in France, you have berries that we don`t have, your alcohol law and rules & regulations are more strict, you use gloves when serving (it`s great!), your way of building the buffet is different, most of your local ingredients are fantastic, and one shift per day – we prefer two.

Co-operation companies – what do you think about the French apprentices?

Well, they are not “apprentices”. They are really skillful and flexible professionals with great open minded attitude and energy. In fact, they have also taught us which makes this co-operation and these training periods great. It´s always a pleasure to work with highly motivated people who can smile.

And my own opinion – Make listen 😉

This has bas been fun. Easy? No, but really rewarding, and I mean all of you seventeen youngsters from France. What can I say? Keep up the professional drive and spirit – ”the buzz” – and go for it.

Merci Mösjöös Meziere and Painot for joining my lessons – feedback from colleagues is always worth of gold.

Thank you so much co-operation companies in Rovaniemi, brilliant to work with professionals. You make things easy for me and my logo. With Group no4 – Thank you Hotel Santa Claus and Chef Petri, Vesku, Santtu, Staff and especially Juha-Matti. Thank you Nili and Chef Timo, Restaurant Manager Katri, Antti, Sirpa, Staff and especially Marko. Case closed.

Future – I can`t see why this co-operation wouldn`t continue 2013.  Joyeux Noël to everybody 🙂

Vastaa