www.greenchef.ca

Sharing extensive knowledge and experience gleaned from 20 years in the restaurant industry, I offer a variety of consultation services from effective menu planning, responsible kitchen management and systems training, and kitchen design for both residential and commercial projects.

As Chef of one of the most highly regarded restaurants in the country, I have designed, planned, and coordinated menus for daily use in the restaurant, special functions for several hundred people, weddings, and Guest Chef appearances both locally and internationally. I have been deeply committed to the development of a real regional cuisine in the Pacific Northwest, and have developed strong relationships with the finest producers and purveyors in the Province. Whether you need assistance in planning a menu for a large function, to wholesale analysis of menu design and recipe creation, I am available to provide an arms length opinion.

I believe in an inclusive style of restaurant management, and have worked on developing systems that are based on team building, individual skill development, education, empowerment, and successful planning and execution. I can offer a core review of systems and procedures to improve efficiency, management coaching, and ethical and sustainable purchasing analysis to ensure long term success and profitability.

I have worked with architects and interior designers in kitchen planning for both small residential and large commercial projects, analyzing the design for maximum efficiency, good mechanics, proper flow of traffic, and use of space. The technical aspects of cooking are key to the speed and efficiency at which any kitchen operates, and the proper design is key in making any space achieve maximum functionality.

Recipe development, product creation, and effective recipe writing services are also available.