2014 revisited

Not many restaurants have their own ice breaker & what is the best way to stretch your legs on an ice breaker safari, run it up on the ice and get out and have a look around

NEPO Kitchen Consulting AB

Its a new year and we had a great 2014 here at Nepo kitchen consulting, here's a little recap on the activities and assignments we've had during the last year. There's more information in some of the individual blogg posts & on our home page.

in English at. www.nepokitchencomsulting.com 

and Swedish at. www.nepokitchenconsulting.se

Jan.

                      Clarion Sense Hotel, Lulea, Sweden

Task-

Hand over the kitchen operation to the newly appointed executive chef; coach him through his first month.

Feb- May.

                      Piteå Havsbad, Pitea, Sweden

Task-

Revise and improve the hotel breakfast buffet.

Create a summer restaurant concept “Bourbon” a grill concept with a strong influence from America.

Create a summer restaurant concept to the existing light pavilion- BBQ beach house.

Revise and improve new dishes for the adventure baths bistro grill and café restaurant.

Strengthen and develop new synergies in the kitchen relative to show buffets and banquet buffets.

June-July

                      Elite Marina Towers Hotel, Stockholm

Task-

Drift sous chef responsible for Elite Marina Towers à la carte restaurant.

June -August

                      Comfort Hotel, Stockholm

Task-

Create food concept suited to a small-unmanned kitchen/restaurant; train the receptionists in food handling and preparation.

August-October

                      Grimsta School, Stockholm

Task-

Revise and improve kitchen routines, synergies and role division, coach head chef.

August-December

                      Fritidsresor, Stockholm

Task-

Create a new children’s buffet for Fritidsresors Mediterranean destinations, the suitable buffet suggestion was for their Scandinavian guests.

Planning and executing the annual Blue Village executive chef and food & beverage managers’ conference in Turkey

Plan and execute cookery classes for the delegates at the Blue Village congress.

Restaurant / kitchen control of Fritidsresors destination resorts in Cos, Corfu, Turkey and Thailand

November-December

                      Lasse Maja Guest house, Stockholm

Task-

Plan and execute Lasse Maja’s Christmas smorgasbord for 6500 guests during the Christmas season.