Menu design and creation. Set up and layout of kitchen. Set up purveyors. Equipment purchase selection and procurement.

Consulting on a line of pizza’s to be shipped in the US.Consulting on a new restaurant concept.Product development

"At Sterling Bake Shop, we are passionate about creating delicious and delightful treats that bring joy to your taste buds. With our commitment to quality ingredients, skilled craftsmanship, and attention to detail, we strive to deliver exceptional baked goods that leave a lasting impression."

Developed a line of ice creams from my ice cream cookbook. Start up will use my recipes modified for there clientele. Help in getting ice cream to a co-packer and commercially production.

CIA trained Executive Chef/ Consultant with 20+ years of experience brings a gourmet food experience to your home or business. Catering, personalized cooking classes, wine tastings, private chef and Chef-on-Call services available. Please contact me for to discuss menu options, events, or classes.

Opening chef of Red Horse, set up restaurant and helped with menu ordering and hiring staff.

Chef Consultant - Assisted with the creation of new restaurant concepts including menu creation and design, wine selection, staffing, training, purveyor selection, optimized kitchen layout and design, etc.

Hands on Instruction, Demos,Lectures and mentoring. Cooking skills.

Award Winning Restaurant: Westchester Magazine's Best New Restaurant and Best Brunch, In Town Magazine's Favorite Restaurant, Wine Spectator Award of Excellence.Introduced fine dining in a casual atmosphere to lower Westchester.Developed and executed seasonal menus with locally sources ingredients.In-house catering, special events menus including weddings, showers, wine diners, cigar pairing diners, and charity events.Developed and maintained an award winning Wine List (Wine Spectator's Award of Excellence).Develop and maintain strong relationships with customers, charities, and the press.Respected among the "Celebrity Chef's" in Westchester. Hosted a sold-out dinner at the James Beard House in New York CityFeatured Chef at Brae Burn Country Club.

Opened restaurant with a focus on reinventing the Chef/Owners vision of casual American cuisine. Developed menu, trained staff.Awarded New York Times Excellent review.

Redesigned menu with a focus on Prime Aged steaks, exotic game, and providing an overall exceptional steakhouse experience.Provided catering for approximately 3 to 4 private parties per week specializing in bar/ bat mitzvahs.

Opening Chef: Worked with Executive Chef on menu development for flagship restaurant, featuring Larry Forgione's signature -style dishes. LE MARAIS (KOSHER; Provided an innovative approach to kosher cuisine including reinvention of classics with a focus on seasonal fresh ingredients.Worked closely with Kosher Unions to ensure the unique ingredients fall within kosher guidelines. Maintained food costs.Provided menu training for FOH.Managed staff of 15. Worked closely with Rabbi's to ensure appropriate maintenance of kitchen and ingredients in accordance with Kosher guidelines.Published in New York Times Kosher Cookbook.

Top Grossing NYC Kosher RestaurantKOSHER; a focus on seasonal fresh ingredients.Worked closely with Kosher Unions to ensure the unique ingredients fall within kosher guidelines. Provided menu training for FOH.Worked closely with Rabbi's to ensure appropriate maintenance of kitchen and ingredients in accordance with Kosher guidelines.Published in New York Times Kosher Cookbook.

Trained staff, help prepare specials of the day. Cooked on the line for service. Expedidited. Helped set up and prepare for parties.

Developed menu's, set up kitchen, worked on the line prep all sauces, butchered all the meats. Help build great clintel. Made daily specials. daily ordering of food from proveyors.

Worked Garde Manger station, hot app station, prepared food fr stations,set up and worked the line. Also was entremitere station prepared 35 different vegetables daily for service.

Made all sauces for restaurant. Worked every station in restaurant. Did banquets and private parties. Worked the line daily.

Worked on the line, preped food for station. worked busy line at servie. Also worked Garde Mange station.

Worked the Garde manger and Pastry station, preparing daily all menu items. Set up an plateing of desserts.

Supervise 10 Cooks to prepare 900 meals a day. Planned cycle menu's, and procured food for deployment to sea. Daily specials and cycle menu preperation.