Over 30 Years as a Chef
Hometown : Originaly Washington DC ,Currently Hendersonville NC. Education : Cooking Apprenticeships in California in the late 70s, and early 80s,Hotel /Restaurant Management, CPCC Charlotte NC.Web Technology,BRCC Flat Rock NC. Culinary Influence :James Beard / Ferdinand Metz/ Thomas Keller. My Cooking Philosophy : Use the Best and Freshest Seasonal Ingredients Cooked Following Good Procedure in an Interesting Style. Most Importantly, Don't Hurt the Food....
Award Winning Chef :08,First Place Finish,Select Registry's Inn-Credible Breakfast Cook-Off (National Culinary Competition)Best Dish in NC Competition: 08 ,Third Place Finish Fine Dining Category. 09 ,Second Place Finish Casual Dining Category.Entered the Best Dish in NC Contest Because: Competing Sharpens my Skills and I Enjoy Winning ,this Particular Competition Highlights the Style of Food that I Cook and I Enjoy Lending a Hand in Suporting NC Farmers and Products.
Catering Available for Small and Large Parties Alike,as Well as Corporate Events,Let Me Cater Your Party to Ensure Your Events Success.Private Chef at your Service,One on One Cooking Lessons and Group Classes Available.Call Today or Send an E-Mail to Set Up a Free Consultation.
Don't Wait Until It's Too Late: Contact Michael Today -Competitive Rates -Honest Advice -Experienced and Trustworthy, Chefmikenc Consulting supplies a Vast Variety of Food Related Services to Individuals and the Food Industry.Internet Awareness and Computer Training, Internet Site Construction and Going Live. Marketing, and Consumer Awareness. Restaurant Start-Up and Implementation of, the Basics of how to start a Restaurant.Food Service Consulting,Cost Controls,Culinary Education and Food Service Training,Menu and Wine List Devlopment,Website/ Internet Presence,Food Safety Awareness,Brainstorming,Marketing,Hands-on Instruction and Operational Review.
Business plans,, Budgeting,Startup Planning .Restaurant and Kitchen Design Proper Layout and Equipment Selection..Maintenance Schedules to Protect your Investment and Take Care of Your Equipment. Efficiency Expert, all Phases of not Wasting Time and Money. Wine List and Menu Specialist,Selection,Design, Proper Pricing and Implementation. Menu Implementation: Standardize Recipes, Training of Dining Room and Kitchen Staff. Systems Layout and Training,every Aspect from Cleaning to Guest Services. Vendor Selection,Finding the Products you Need at Prices that Make Sense. Receiving and Inventory Implementation,How to Accept Products and Account for Them. Marketing/Sales/Advertising,The How and Why of Successful Promotion,Press and Beyond. Customer Awareness,Instill Pride of Customer Service in all Staff.Community Acceptance, Help you Work to Achieve Harmony with the Community. Sanitation,Clean Facilities and Safe Food Preparation and Service. Computer Systems and Software Planning, Determining your Business Needs and Conducting Training. Cost Controls, Know How to Control Your Costs Through Purchasing, Pricing and Waste Prevention. World Wide Web/Internet development,Layout and Design of Your Web Site and E-Mail. Planning for the Future, Expansion,Moving,Exit Strategies, .Job Descriptions, Employee Manuals and Operation Procedures, I Will Help you Write Them. Loss and Fire Prevention,Safety Procedures and Emergency Planning. Quality Assurance,Only the Best Service and Employee Cooperation will do.Staff Training, Front and Back of House, Training Your Staff to be Efficient and Professional. Inventory Utilization,To Get the Most Out of Your Stock.
Rates determined on an individual basis, additional fees for travel,contact me for a free quote. Contact: firstname.lastname@example.orgGo to the top