Service Description

We must start revising our food system with the biggest consumers of food, the culinary industry. Chefs, restaurants, & culinary products, in my opinion, have the largest impact on the way we consume food as a collective society by creating markets/demand for any food using our creativity and hospitality. Today, foods that dominate the consumer market are not chosen based on the impact they have on the ecosystems, or human health. It is time to create new markets and demands for foods that simultaneously nourish people, producers, and eco systems alike without compromise, all the while generating a profitable business! Combining my expertise in areas such as fermentation, minimizing waste, menu design, seasonal & local sourcing, + more, we will achieve these milestones together. Your consultation includes; - 60 minute consultation call to determine needs and goals - Menu/Product analysis & development - Recipe Development and food costing - Staff training - Operation analysis to determine inefficiencies + systematic solutions; i.e. product flow, kitchen organization, record keeping, staffing strategy, compost/0 waste systems, + more. - Ingredient Sourcing assistance - Complete report of consultation visit with recap & recommendations