Chef Daniel Consulting Services

Menu / Recipe / Ingredient Nutritional Analysis

  • Nutritional analysis may include total caloric content, protein, fat, carbohydrates and additional parameters as specified: health benefits, vitamins, minerals, etc.

Special Culinary Instruction

  • Hands-on instruction in the principles of healthy cooking: better use of "good" fats, proteins and carbohydrate management in the menu and individual diet
  • A realistic approach to healthful nourishment with easy to find foods.
  • "It's all about flavor" because nobody will eat boring, bland and bizarre food no matter how healthy it is!

Healthy Cooking Demonstrations for groups and corporations

  • The "new" entertainment for groups and corporate events: It's a "win-win" everybody learns about and enjoys eating and drinking.
  • "Powerful Nutrition to Keep Energy High and Minds Alert"
  • "Say it with Food - Your Secret Sales Tactic"
  • "Mood Altering Foods - When, Where, and How"

Food Service Employee Training

  • Prepare your employees for the "health-aware" guest: understanding the nutirtional needs of your guest and perfect execution ensure an abundance of returning customers
  • Uncle Sam wants nutritional information on your menu... resistance it futile!

Creative Plate Design and Fine Dining

  • Discover the fundamentals of culnary artistic presentation to create strong visual impact.
  • Explore techniques for consistant design and plate menu description to sell the star menu items

Flavor Enhancing Techniques

  • Flavor, flavor, flavor: incorporate layers of flavor into your menu and learn how to make distinctive and memorable flavor experience
  • A universe of ingredients from around the world are available in this country to add uniqueness to menu creations. Which ingredients are right for you?

Organics in Produce and Naturally Raised Meats

  • How and why to choose organic foods and naturally-raised meats. Use these first quality ingredients to increase check average and guest satisfaction.
  • Showcasing organic and naturally-raised products profoundly impacts the guest psyche and lowers price resistance.
  • "Organic" and "Naturally-raised" demonstrate a desire to offer the best to the guest.
  • Stategic positioning puts a "jewel" on the menu that "pulls the weight" and lends prestige.

Vegan and Vegetarian Lifestyles

  • Accomodate every guest by offering vegans and vegetarians flavorful and balanced meals - "They're bored to death of pasta primavera".
  • Explore the differences between vegans and vegitarians and possible motivation for meat avoidance.

Result-oriented Culinary Nutrition

  • What does your ideal 'you' look like? What can you do to get there and stay there?

 


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