This service is simple:
A new restaurant (or an older one wishing to upgrade its quality) hires a well-known chef to create a menu, train kitchen staff, line up reputable suppliers and generally put his or her stamp on the place without officially taking over.
Our chefs accepts consultancy work as an added challenge and cooks at your restaurant for a few months and might hire and install trusted personnel from his or her own place to your restaurant, or train new restaurant personnel first-hand in the more established kitchen.
The new restaurant gets expert advice, and an added boost in its early days through its association with an established chef (who it probably could not afford to hire on a full-time basis).
The chef gets to perform his expertise through a commitment of time and energy and the restaurant gets good chef quality food at less than permanantly employed executive chef prices.
When the chef completes the project, they leave a kitchens behind that is streamline, profitable and productive.