CULINARY DEVELOPMENT
RECIPE DEVELOPMENT
PROFIL
SCALING
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PROTOTYPING
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​​WITH PASSION I CREATE WITH YOU INNOVATIVE AND SUSTAINABLE RECIPES AND FOOD CONCEPTS - CREATED FROM SCRATCH. WE DEVELOP YOUR FUTURE PROFIL TAILORED FOR YOUR ORGANIZATION.
SOURCING​
FLAVOUR PROFILING
AROMA
TEXTURE
FLAVOUR
WITH FOOD PAIRING, YOU CAN DISCOVER NEW INGREDIENT COMBINATIONS THROUGH AROMATIC MATCHES - BUT THAT'S NOT ALL: YOU CAN ALSO INCORPORATE ADDITIONAL DIMENSIONS SUCH AS TEXTURE AND TASTE. THIS IS THE MOST COMPLEX PART IN THE KITCHEN, AS IT OFTEN REQUIRES A LOT OF EXPERIENCE AND OF COURSE TAKES INTO ACCOUNT ALL PARAMETERS - LIKE FEASIBILITY AND ECONOMIC VIABILITY.
SWEET
FAT
BITTER
ALCOHOL
SOUR
HOT
UMAMI
SALTY
BEYOND THE BASICS: ADDING COMPLEXITY.
LAYERING FLAVORS AND TEXTURES CREATES DEPTH. A DISH COULD START WITH A SALTY AND CRISPY BASE, BUILD WITH CREAMY UMAMI RICHNESS, AND FINISH WITH A BRIGHT, ACIDIC DRESSING TO CUT THROUGH THE HEAVINESS.
FOOD DESIGN
MY FOOD DESIGN COMBINES AESTHETICS, MINIMALISM, FUNCTIONALITY AND INNOVATION. IT'S ABOUT CRAFTING VISUAL, FLAVORFUL AND SENSORY EXPERIENCES THAT ARE BOTH APPEALING AND WELL-THOUGHT-OUT.
