Big idea consultants for all things culinary

360 ̊ Culinary Concept Development
  • From creation to implementation - or any step in between. No project is too big, or small.
  • Concept ideation | Menu development | Menu pricing & cost analysis | F & B budget development | Forms: FOH/BOH, job descriptions, HR, etc. | Training manuals | Product/food/equipment/smallwares sourcing | Production schedules | Uniforms | Liaison between owners and third party operators/contractors | Ongoing oversight/concept implementation | Culinary and food service training | Financial controls and responsibilities | Property evaluations and assessments
Kitchen Layout & Design
  • Restaurants, QSR, food halls, sports & entertainment venues, snack bars
  • Ensure alignment with concept, maximizing efficiencies, respecting budgetary parameters and design criteria
  • From a preliminary soft line drawing to a fully executed CAD drawing
  • Mechanical, Electrical, and Plumbing (MEP) connection plan and load charts
  • Equipment specification sheets and book/smallwares research & recommendation
  • Prepare plan elevations of conditions and equipment
Menu Creation & Development
  • Global and domestic cuisines
  • Menu development/innovation
  • Health & wellness menus (Balanced caloric, bold flavor profiles, gluten-free, vegetarian, vegan, paleo, and other diets that achieve and maintain healthy livings)
  • Menu pricing & cost analysis
  • Scalable recipe development and menu build sheets
Websites and Apps: Design & Build
  • Comprehensive front-end & back-end capabilities
  • Brand positioning, tone & manner, "look," layout, and copy
  • Customized extranet build-outs (private portals for databases, training, recruitment, etc)
  • iPhone/Android App creation & development
Marketing & Branding
  • Strategy & execution for new concept launches/"refreshes," logo and brand development, branding integration across all platforms, copywriting (websites, brochures, ads, etc.), digital content, social media.
  • Video production: from concept to finished product
    • Storyboard and scripting
    • Video summary
    • Film crew and scheduling
    • Styling and production
    • Talent and execution
    • Editing, music, and completed product


OUR WORK ON SCREEN
The National Network of Public Health Institutes collaborated with The Culinary Institute of America and Gigachef to produce the following short, instructional videos on simple culinary strategies and techniques to reduce sodium in food service settings.

Flavor Building Techniques: Reducing Sodium with the World’s Premier Culinary College
This video explores cooking and seasoning techniques that enhance the flavor of dishes without the sodium. Chefs from The Culinary Institute of America discuss how incorporating fresh ingredients, such as herbs, spices, and condiments, and applying different cooking methods, such as caramelizing, grilling, and deglazing, can enhance flavor and stimulate the palate without adding excess sodium.

Salad Dressings: Reducing Sodium with the World’s Premier Culinary College
This video demonstrates culinary techniques to prepare delicious, lower sodium salad dressings using fresh ingredients. Chefs from The Culinary Institute of America prepare a lower sodium version of an everyday basic vinaigrette as well as lower sodium versions of regular, ready to use/commercially available dressings by incorporating fresh ingredients for flavor and versatility.


Tomato Sauces: Reducing Sodium with the World’s Premier Culinary College
This video demonstrates culinary techniques to reduce the sodium content in tomato sauces. Chefs from The Culinary Institute of America prepare reduced sodium versions of a classic tomato sauce as well as several other tomato-based sauces using common canned tomato products, flavor enhancers and various culinary techniques.

Ready to Use Foods: Reducing Sodium with the World’s Premier Culinary College
This video demonstrates culinary techniques to reduce the sodium content of dishes using processed, premade, and packaged products, otherwise known as Ready to Use foods. Chefs from The Culinary Institute of America identify the sodium content of common Ready to Use foods and then demonstrates methods for decreasing the sodium in dishes using Ready to Use foods through the addition of fresh, low sodium ingredients.

This videos above were produced by The Culinary Institute of America in collaboration with the National Network of Public Health Institutes through Cooperative Agreement CDC-RFA-OT13-1302 with the Centers for Disease Control and Prevention (CDC – 5U38OT000203). Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the Centers for Disease Control and Prevention.


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Gigachef, LLC
PO Box 296
Purchase, NY 10577

914.879.4738
© 2018 by Gigachef, LLC