Skip to main content
Asesor, consultor gastronómico Valencia

GASTRONOMIC ADVICE AND TRAINING.

Thanks to my years of experience in this field, I offer gastronomic consulting and training services to teach you and your team to effectively and accurately analyze, plan and implement a professional gastronomic plan for your restaurant.

gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
Rodaja limón

PRIVATE CLASSES AND TRAININGS ADAPTED TO YOU.

Imagine that you have to train a new kitchen team productively and in a short time. It may be due to an expansion of the company, such as a new opening, or an extention of your catering business, such as structuring and equipping the kitchen of a yacht or chalet with all the necessary inventory and in a functional way.

Thanks to my extensive experience in the professional kitchen sector, I can teach you how to manage, analyze and plan the implementation of new resources in your kitchen.

Training of kitchen equipment adjusted to your needs.

For entrepreneurs who need an advisor and guidance.

Do you have a business and need help setting up a gastronomic operation? For example for a new opening or the creation of an event?

Private clients who want cooking classes.

Cooking is fun.
Cooking class at your home, with friends and family.

For example:

  1. Speed cooking: Dishes in 20 minutes
  2. Fine French pastries
  3. How to fillet fish the right way.
  4. How do I cut and sharpen correctly with my knife?

For hotel owners.

Training to create efficient kitchen equipment in hotels, restaurants…

Do you have any doubt? Contact me

gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 

ADVISOR IN RENOVATION OF KITCHENS AND PREMISES

Cangrejo

Do you need a change in the concept or in the environment of your kitchen or your premises? Or perhaps to update and upgrade the style within your catering business? For this, you will need an expert to help you to create, generate and manage new ideas and gastronomic points of view that adapt to your business.

Restaurants

Does your restaurant need a face lift? I help you develop the concept that best suits your type of cuisine and then reflect it in the decoration of your premises.

Hotels

Renewing the style of the hotel and doing it according to the type of cuisine that is made in it is not easy. There are many factors involved and I help you to combine all of them perfectly.

Private yachts

Having a good galley on board is important to offer the best food to your guests. With my experience in this important department, I will help you to set up the perfect galley at sea.

Mesa Yate

INSPIRATIONS TO REINVENT YOUR KITCHEN.

Creating and developing recipes for companies and individuals has been part of my job for many years. It is laboratory work, where creativity joins current and traditional cooking techniques to create new innovative and surprising recipes. Together we will form a great team, in which we will collaborate to develop your gastronomic business.

THE BEST PRODUCTOS – WHERE IT ALL BEGINS

Flecha

One of my greatest inspirations for creating new dishes is the Central Market of Valencia (the city where I have lived for almost 30 years). This market is one of the diamonds of the culinary world of the city, where you can find all kinds of fresh products.

For a chef, visiting a market like this every day, where you can see, feel and smell fresh food, is one of the best ways to find inspiration to create, reinvent and experiment food.

Ajo
Mercado central
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 
gastronomic advice and training service · gastronomic advice and training service · gastronomic advice and training service · 

Opinions of my clients

Thomas' food was excellent, tasty, imaginative and especially healthy.

As a leader he is absolutely competent, he knows how to listen, respects all the people around him and is also open to learning new things.

Thomas has maintained top quality food and has stood out in his work throughout the letter.

Tom is extremely hardworking, enthusiastic, in a good mood and always punctual.

Chef Tom Voigt is a classically trained chef with a culinary diploma.

FAQS about the gastronomic advice and training service.

How do I book a training for my kitchen team?

Please write me directly on my contact form or please send me a WhatsApp using the WhatsApp button.

I am going to open a restaurant and I need help organizing the project, the menu and my team. Where do I start?

Imagine that you have to train a new kitchen team productively and harmoniously in a short time due to a company expansion (a new opening).

Or the kitchen of your new yacht or villa must be functionally structured and furnished with the necessary inventory.

  1. Study the market and the ubication.
  2. You know the type of business:
    For example: A restaurant in an industrial zone for workers and business people or gastronomic restaurant, theme restaurant, a la carte or menu restaurant. Lunch and/or dinner restaurant.
  3. dimension of the project/premises, number of diners per planned service, tables, different sections such as dining room and terrace
  4. Create the product: the letter the menus.
  5. All the dishes/homemade products will be created or will you work with pre-cooked products.
  6. Recruit a kitchen and the service team.
  7. Develop dishes with kitchen and service team.
  8. Develop the plates with recipes and calculation sheets to have a cost reference for the budgeting.
  9. Prepare tastings based on the developed menu. Eliminate the doubts of the products.
  10. Invite family and friends to simulate a full restaurant service to study the strengths and weaknesses of the team.
  11. Introduce changes immediately.

¿Can I customize and adapt the training and classes to my needs?

Yes, absolutely. I will be happy to meet you personally or in a video conference to discuss which concept is best for you and your company.

Do you want more information?

Contact me.