Watch Intro Video

Welcome Video

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Course curriculum

  • 2

    Packing & Traveling with Food & Gear for Success

    • Packing & Traveling: What you will Learn

      FREE PREVIEW
    • Building the Food Packing List

    • The Packing Matrix

    • Packing Materials

    • Packing & Traveling with Nonperishables

    • Alternate Vacuum Packing Method

    • Packing & Traveling with Perishable Food, Part One

    • Packing and Traveling with Perishables, Part Two

    • Packing & Traveling with Finished Terrines

    • Packing & Traveling with Fragile Items, Crackers & Garnishes

    • Building The Travel Tote

    • Packing & Traveling with Gear, Part One

    • Packing & Traveling with Gear, Part Two

    • Packing & Traveling with Plates

    • Packing the Tote

    • Traveling Considerations & Shipping

    • The Oh Sh&t Kit

    • Being Decisive

  • 3

    Course Conclusion

    • Where to, from here

    • Raising the Bar 2.0 Overview

    • Evolving Flavor Module Overview

What you will learn

In this component, you will focus on the ins and outs, the dos and don’ts of packing and traveling with food equipment and plates. This course is all about packing and traveling; after completing this course, you will know the proven and most effective ways of securely packing and traveling with cooked, fragile completed items like terrines and crackers. You will see recommended packing materials and sources for them. You will see how the Olympic team built their traveling footlockers and recommendations for traveling with equipment, packing plates, and how to save space when packing nonperishable and cold fresh products.    

FAQ

  • How do I access the online course?

    After registering for the course, you will receive a confirmation email with more details on how to access your online training.

  • How long do I have access to the material?

    You have lifetime access to the course material.

About Gerald L. Ford & Legit Concepts

Certified Master Chef, Gerald Ford has spent years learning from the best chefs, cooks, and establishments globally, having worked with Master Chefs, Michelin Starred Chefs, Bocuse d'Or Competitors, and Olympic Competitors. Legit Concepts is now working to concentrate on those lessons learned and bring them to you. Learning through my platform, you will save on the massive investments of time and money from learning it on your own through trial and error. I believe that a chef will always be a craftsman before they can be considered an artist. Only through mastery of the fundaments and a fully developed understanding of the raw materials can this level of expertise be achieved. Through mentoring, coaching, accountability, and personal growth, I am here to evolve the kitchens' culture and practices around the world. It is time for the toxic, shadow kitchen culture to be replaced. Craft and education must meet. Our responsibility is to ensure that the generations behind us learn about quality, wholesomeness, and technique. Our commitment is to ensure that the generations behind us understand the standards, practices, and philosophies that will serve as the building blocks to a successful career. Our responsibilities as chefs are to evolve how we teach, mentor and coach to ensure our message reaches our students. Standards like expectations need to be raised, not lowered, and that message needs to be precise and consistent. There will always be a critic of something we do. Sometimes the truth hurts, but it is our responsibility to tell it. Our message is our responsibility. My commitment is to the future of our industry.