Business
Nutrition, cooking and management, at the service of your organisation.
Scientific expertise and management experience in hospitality, in a single point of contact.
Healthy Culinary Developer: restaurants, hospitality and catering
Customers are looking for dishes focused on wellbeing. The challenge, for those in food service, is to reconcile health, taste, speed on the line and cost control. I know the professional kitchen from the inside, as a restaurateur and as a Food & Beverage Director: every proposal is designed from the start to go on a menu and hold up during service. And, even before the proposal, I pass on the tools to you.
The chefs and cooks of the establishment are the heart of its creativity: my role is not to replace them, but to put science in their hands. I pass on criteria and tools so that the brigade can develop new proposals independently and, of course, we also work together on building menus and recipes.
Recipes and menus that are genuinely healthy.
A dish is not healthy just because it contains quality ingredients: it is healthy because of the balance of the whole recipe. Calibrating fats, reducing salt and sugar without compromising flavour, fibre always present.
Targeted cooking techniques.
Professional methods that preserve vitamins and minerals and limit the formation of process contaminants.
Inclusive menus.
Options suited to several needs already in the main menu, carefully prepared alternatives for special dietary needs, and a strong, visible plant-based offer suitable for everyone. A vegan option, to truly be one, must meet precise nutritional requirements: requirements that customers today know and recognise.
Training for the kitchen brigade.
Nutritional guidelines applied to the preparations on the line, without slowing down service at peak times.
Training for front of house.
Communicating the value of the menu to customers in a clear, transparent and professional way.
Where it applies: restaurants and hotels (seasonal menus, buffets, banqueting), catering and events (production lines for large numbers, special menus prepared with the same care as the main ones).
Contract catering and canteens
A meal left on the plate is nutrition that never arrives, as well as wasted food. In canteens the challenge is to serve large numbers while keeping nutritional balance, taste and cost sustainability together: this is what decides whether a menu is actually eaten.
I support organisations in reviewing and building menus, in managing special dietary needs and allergens, in choosing cooking and holding techniques that preserve nutritional value all along the line, and in training kitchen staff.
Food wellbeing for employees
Digital programmes and training sessions, entirely online or in a hybrid format, for people who have little time and want to eat better: meal organisation, lunch at the office, shopping and preparation. They can be included in company welfare plans.
Tell me about your organisation: together we will build the solution that suits it best.
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