Chef Consultancy
Review current menu or design a
new menu from scratch
Eye on current trends
All costings and standard specifications
Commercially viable with customer appeal
Individual ‘quirky’ and signature dishes
Training requirements front and back of house
Training on various aspects of the kitchen:
menu, food cost management,
people management, progression to a Head Chef role
Front of house menu training
Brigade forming for new kitchen
Hygiene and food safety standards
Inspiration for younger chefs
Kitchen management and upkeep - revisit standards
Team building events
Group training - setting standards
Excite the team with some new skills
Purchasing premises
Recruitment of brigade
Kitchen systems and supplier contacts
Menu setup and training
Introducing a new food style
Opening events and press launches
Food cost and wastage:
- Menu costing
- Cost analysis
- Improve gross profit
- Staff training on cost control
- Reduce, recycle and manage waste
Head chef lost their way?
Creating brand new products
Developing existing product
Work with development teams - fresh new approach
Management or supermarket presentation
Refine and develop dishes
Specification sheets and systems
Scale up products or create a range
Pinpoint areas of weakness to get back on track
One-off days designed to your company’s needs
Bespoke impact
One day mentoring
Introduction of something new
COOKERY DEMOS
Steph loves a challenge and brings her skills to a wide variety of events.
- POP UP EVENTS
- COOKERY DEMOS
- MC EVENTS
- INTERVIEWS
- OPEN DAYS
- FOODIE PANELS
Problem with Food Waste?
Speciality masterclasses
Tailored tutoring to suit ability
Student cooking tuition
Cookery demonstrations
Inspire new dishes and make cooking fun
Prepare inviting dishes for your customers
Develop new recipes to present at launch
Cookery demos showcasing your produce
Interact with guests and media
Work with kitchen team to ensure a memorable occasion