Your Culinary Problem-Solver
Think of me as an extra brain for chefs (and honestly, anyone else who needs help in the kitchen or food world). I’m the person who learns for you, solves problems, and creates solutions. Need advice on the science behind a dish, help with menu development, or a recipe tested and perfected? That’s where I come in. You can pick my brain, and I’ll dish out all the knowledge you need.
What Does That Actually Mean?
In real life, this could look like:
Creating a one-of-a-kind burger sauce that’ll knock people’s socks off.
Developing signature recipes for restaurants and even chain eateries.
Testing recipes and providing constructive feedback.
But it’s not just for food industry professionals. If you’re a home cook wanting to level up your skills—whether it’s mastering knife techniques, having a go-to recipe or two under your belt, or just feeling more confident in the kitchen—I’ve got you covered. I also offer online classes on things like lactic acid fermentation, vinegar making, and sourdough bread. (Yes, microbes are as exciting as they sound!)
How Does It Work?
Here’s the simple process:
Reach out to me, and let’s chat about what you need.
We’ll discuss the specifics—your goals, deadlines, and what’s involved.
I’ll create a plan that works for you, and we’ll finalize the details.
It’s a collaborative effort, and I’m here to ensure you walk away with solutions you can be proud of.
Who Is This For?
This service is for:
Culinary professionals: If you’re too busy to research or dive into food science, I’ll do it for you. I can coach you on a topic, solve your problem, or refine your recipes.
Home cooks and enthusiasts: Nobody’s born a chef, and I’m here to help you grow your skills—whether it’s learning to chop like a pro, making a few dependable dishes, or mastering a specific cooking technique.
Why Choose Me?
Here’s why I might just be the chef consultant you’ve been looking for:
With over 20 years of experience, I’ve worked everywhere from neighborhood eateries to 2-Michelin-starred kitchens.
I’m a lifelong learner, constantly exploring and studying the culinary world.
I nerd out over food science (seriously, I’ve read studies on the wildest food problems just for fun).
I’m a fermentation fanatic, teaching live workshops and running Hungary’s largest fermentation group.
I consult regularly with restaurateurs on ways to improve their businesses, combining creativity with practicality.
When it comes to food, I don’t just know—it’s my passion to teach, share, and collaborate.
Why No References?
It’s simple: discretion. When someone hires me, they pay for my knowledge so they can take the credit. Sure, I’d love to name-drop and tell you where you can taste my recipes or who I’ve worked with. But protecting client privacy is a cornerstone of my work—it’s just part of the service.
So, whether you’re a chef in need of a culinary consultant, a restaurant consultant looking to refresh your menu, or someone who just wants to cook with confidence, I’m here to help. Let’s solve your food challenges together!