Before becoming Presse Café franchisees, candidates are required to successfully complete a training program that lasts a few weeks. The goal of this program is to help future franchisees learn how to prepare all of exclusive recipes and discover all the facets of managing a Presse Café. And yes, our training program teaches franchisees how to tame the espresso machine!
We asked Nancy Kelendji, who is currently following the program, to give us an idea of her new adventure with Presse Café. What a story!
Our first week of training started on Tuesday. We began by preparing the Presse Café's special coffees. We started with the single- and double-shot espressos. That went off without a hitch. Then, we learned how to make a long espresso. Everything went well. Things got a little more complicated when learning how to make the perfect latte. After several tries, I can now make the fluffy foam!
The time came to practice making a cappuccino. First try: not so bad. Second try: a bit better. And then a client came up to the counter. She wanted a dry cappuccino. I eagerly jumped to it and started foaming the milk. Everything was going well and the milk foamed perfectly. The client watched me on the side of the counter, waiting for her coffee. Once the coffee was ready, I tried to turn off the steam wand-but instead, I increased the speed! Milk froth splattered all over my face, the cash register, espresso machine, and counter. The client burst out laughing and said "I think it's really dry now!"
On this picture: John (right-hand man) and Nancy Kelendji, the soon-to-be new franchisee of the Presse Café located at 7077 avenue du Parc in Montréal. The grand opening is planned for when school starts!