Interim chef & kitchen consultancy
Alongside the catering, I work as a freelance chef in restaurant kitchens. From neighbourhood bistro to Michelin, and from chef de partie to head chef. To get a kitchen working again, to make a menu profitable, or to train teams.
What I help with
Interim in the kitchen
Illness, a departing chef or a busy stretch. I step in wherever needed to keep your kitchen running at full speed, from chef de partie to head chef.
Streamlining the kitchen processes
A smooth service starts with good ordering, tight mise en place and clear guidelines in the kitchen. I set that up for you and I coach the team to keep it in place.
Bringing the team further
Training in communication, technique, presentation and working under pressure. I work alongside them on every section and help people take their passion for hospitality further.
Frequently asked questions
What kind of places do you work for?
Restaurants, bistros, hotels and caterers, from small to mid-sized. What matters is not the size, but whether there is something to improve and whether we click.
How long does it take?
From a few days on the floor to several months of interim work. We start with a day in the kitchen; after that you will know what is needed.
What does it cost?
A day rate or a rate per project, depending on the question. After our first conversation you receive a proposal setting out what you get for it.
Does Ginger & Garlic simply carry on?
Yes. Staschja and I keep doing the catering as always; interim work is planned around it.
Working from Nieuwerkerk aan den IJssel: Rotterdam, Gouda, The Hague, Utrecht and the surrounding area, and beyond by arrangement.