Yumbii needed to reimagine their inventory process and take a deep dive into recipe costing, plating procedures and portioning protocols.Read More
Blackberry Farm sought guidance on creating a new butcher program as well as in the development of a proprietary line of charcuterie.Read More
The Queso Truck needed menu and recipe guidance to identify flavor profiles and test out menus.Read More
Saint Leo needed start up guidance and we provided them with a full suite of start up tools and recipe/menu development. In 2017, they became a James Beard winner.Read More
Opening Chef for 2nd and 3rd Atlanta units and 1st Asheville, NC Unit.
Embedded consultant for multiple culinary projects and lead consultant on recipe database implementation across 10 units.Read More