O205
Philosophy
O205 is questioning food processes within our industry, proposing to my customers a new vision on organizing events, using as much as possible local & seasonal products, tailor made menus and format. I like to challenge myself & please my customers with the simple rule of never using the same recipes.
I adopt the same ideas for consulting to make sure my customers get quick results and solid base in order for them to transform their issues into successful systems, from cost management, team training, menu development, producers sourcing, food system, waste reductions to advising and designing production facilities.
Private Caterer & events
- On site catering, designing & executing tailor made food pairing menu using seasonal and locally sourced ingredients.
- France: outdoor movie festivals menu based on screened movies, table d’hôtes (breakfast, lunch dinner), opening and closing art exhibitions, Jonathan Chritchley photography seminars, restaurant collaboration pop-up events (Paris).
- Nederlands: organization and participation to gastronomic events, opening and closing exhibitions, catering for art institues.
Food consulting
- Food consultant for restaurants, pastry shop, can factories, recipe & menu design, food supply chain advise focusing on sustainable & local producers according to the project and location in France and Nederlands.
- Cooking team training, HACCP protocols writing & training.
- Food cost study, follow-up and strategy.
- Blue print designs and equipment advise.
- Coaching, recipe research & development for food and cocktail contests.
- Survey and advise on product labels.
Establishment
Nederlands
- Sandberg Instituut
- Rietveld Instituut
- Ceuvel
- Metabolic Lab
- Contrast
- Dutch Weed Burger
- Rosa & Rita
- Skate Cafe
- Story Taster
- De Wasserette
- Eva van Heeswijk – Tea Sommelier
France
- Le Domaine du Meunier – Mortagne
- Little Comptoire – Angoulême
- Felicity Lemon – Paris
- Le Square Gardette – Paris
- L’insolite – Paris
Belgium
- L’Estaminet – Bruxelles
