resources-img

A. Restaurant and Foodservice Consultancy:

From concepts to realization of ideas
To planning and physical set-up organization support
Execution of products/menu items
Kitchen and Floor Staff training (not exceeding 3 months)
Provision of Operational Documents and Systems
Assistance in PR and Marketing
One (1) week advance notice
50% DP on PF before commence of project, and 50% balance when restaurant or foodservice establishment opens.

B. Available for “Pop-Up Restaurant/Kitchen”

Pop-Up Restaurants/Kitchens are when a chef is invited to cook his/her cuisine for a set number of pre-booked clients in an existing restaurant/kitchen (or home)
The clients order and are served as they should be in a normal restaurant setting
It is usually a one-night-only or a two-nights-only event, as the existing restaurant will have to “revert” to its original operations and products
One (1) week advance notice
Sponsoring Client/Host will help promote the event
Sponsoring client/host/restaurant will shoulder initial marketing expenses (procurement of goods)
PF will be provided for chef, post-event

Gourmet, Themed, Michelin Level, Comfort Food, Classics etc
Plate-service or Family style (multi-course of 3 to 8 courses perhaps) depending on budget and requirement
One (1) week notice minimum
Ingredients will be procured by myself, to be cooked at the venue
Cost will be based on client’s budget
Beverages are non-inclusive
Dinnerware (plates, glasses, cutlery, receptacles) to be provided by client. As are cookware etc
Themes may be: per country, holiday or occasion based, vegetarian, modern, classic, Asian, European etc

For groups of 10 above
Gourmet, Themed, Comfort food, Classics, etc
Demo will include tasting
Demo could include hands-on for participants if venue (space) and equipment/tools are available and are provided by Client or sponsor