Speciality Food Services

 
 
French Shoot_126.JPG
 
 

Recipe and Menu Planning

Food costing and calculation as part of session

Studying the current and future market of the client, getting to know the culture and background of the restaurant and bakery while developing a solid menu.

Formulating new and existing recipes tailored made for each bakery and restaurant is key as I do believe that each market and area are different.

Short training sessions can be organized to teach staff how to cost and calculate correct prices for products. Contact me for a private session.

For more information and to schedule a consultation session contact us here.

 
Double Chocolate Cake

Double Chocolate Cake

Staff Training

Staff Training

 

Training

Short courses / individual training sessions includes:

HACCP (Hazard Analysis and Critical Control Points) - Healthy working principles in the kitchen

Baking and Cooking Science (Fundamentals of Baking).

Workshops in French Pastries / Bread Baking / Cake Decorating / Healthy Cooking.

Food costing and recipe calculation.

Food photography and styling.

  • See our workshops tab for more details and be sure to fill in the contact form for us to come back to you on rates.

Food Photography and Styling

Per hour rates available

Specific Branded photography or menu items will be photographed, which styling, editing and developing are included as part of the service.

Food photography and Styling workshops are available on request. Contact us for available dates.

  • I have fixed rates per hour but can always adjust for a longer sessions.

  • Workshop sessions based on a daily rate for 6 hours and includes ingredients to style, theory workbook, snacks and post editing session afterwards.

Contact me here to find out more information.

 
Ice Cream product photo for “De Villiers Chocolate” - Franschoek, South Africa.

Ice Cream product photo for “De Villiers Chocolate” - Franschoek, South Africa.

 

"
Wow, thank you once again for my photography workshop. I have honestly enjoyed the session and learned a lot. I am extremely excited for what awaits for me and our company”

/  Runette van Heerden - UCOOK South Africa  /