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Product Development for Restaurants
- Develop signature, branded menu concepts for quick-serve, fast casual and casual dining restaurant groups.
- Create and implement core menu strategies featuring signature, regional and seasonal concepts.
Product Development for Retail
- Translate chef-based foodservice and consumer recipes into formulas for manufacturing that ensure fine dining quality in industrial quantities.
- Network with brokers and buyers to place refrigerated and frozen chef-inspired foods in the retail marketplace.
Chef Advocacy
- Represent the culinary integrity of high-profile fine dining chefs to ensure best of class menus, flavor profiles and ingredients in the casual dining and retail marketplaces.
- Challenge conventional protocols in manufacturing to realize a new caliber of food products in the casual dining and retail marketplaces.
Restaurant Management Systems
- Theoretical and Actual Food Costing Programs
- Recipe Writing Strategies, Logistics and Mentoring
- Ingredient Sourcing, Cross-Utilization Strategies and Supply Chain Management
Educational Programs
- Present educational programs for students at culinary schools and universities, and for colleagues at professional conferences and industry events.
Spokesperson
- Spokesperson to the industry for new food product launches and chef-to-chef marketing campaigns.
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