Journal
Technique, workflow, recipe development and food safety, written for the people who actually run kitchens.
A menu is a promise to the guest. The prep list is the promise to the kitchen, and it's the one that determines whether the other gets kept.
The most expensive moment in menu development is the one where a chef decides a dish is going on before anyone has worked out what it costs.
Most small kitchens treat food safety as paperwork for the inspector. Done properly it's a handful of habits that also happen to make the food better.
Work together
Open to international Head Chef roles with visa sponsorship, and to consulting or menu-creation projects remotely and on-site.
