Menu Workshops
Three-hour sessions that convert seasonal ingredients into 4 portable menu items with plating and timing drill.
local craft kitchen
Seasonal menus, taught simply.
Small-group workshops and starter kits that teach regional recipes with practical steps and ingredient sourcing.
who we are
A kitchen rooted in neighborhood produce
We run hands-on sessions and consulting for cafés and small producers. Our focus is on resilient, seasonal recipes that travel well from station to plate.
is a company, officially registered in and operates under the laws of and the norms of the European Union. We combine chef-led workshops, recipe development and local sourcing advice into compact engagements for food businesses and home cooks. Our methodology emphasizes repeatable technique, explicit sourcing, and measurable waste reduction in kitchen setup.
For information: contact@
We aim to respond within 2–4 business days.
Services
Practical offerings for kitchens and teams. Choose training, a recipe package, or on-site setup.
Starter Kits
Ingredient bundles with annotated recipes and checklist for staff training and consistent execution.
On-site Consulting
A focused audit and a two-day action plan to streamline prep, reduce waste, and clarify supplier options.
Our Story
Problem: small kitchens struggle to translate seasonal produce into consistent menu items. Why common: recipes are often passed by memory, causing variability and waste. Solution: teach clear steps, create sourcing notes, and provide reusable checklists. We started as a cooperative of two chefs and a forager who wanted recipes that worked across different local suppliers. Over five years we refined a short curriculum that reduces prep time while preserving flavor. The result: repeatable dishes, happier teams, and measurable cost control.
Process
A concise, numbered approach we apply to every engagement.
- 01 Diagnose — quick kitchen audit and ingredient mapping.
- 02 Prototype — develop 2–3 tested recipes for service.
- 03 Train — hands-on session with checklists and role assignments.
- 04 Deploy — follow-up notes and supplier suggestions.
Team
Chefs, supplier liaisons, and operations specialists who teach and audit.
Lead Chef — Ana
Focuses on technique, timing and flavor balance for small-service kitchens.
Supply Lead — Marco
Local sourcing, seasonal planning, and supplier negotiation for reliable delivery.
Ops Manager — Leila
Implements checklists, staff rotations and waste tracking systems.
Pricing
Starter, Pro and Enterprise packages for kitchens and events. One plan is highlighted for quick conversion.
Starter
$199 / one-time
- 2-hour workshop
- 2 recipes documented
- Ingredient checklist
- Email follow-up
Pro
$599 / one-time
- Half-day workshop
- 4 production-ready recipes
- Supplier list & cost sheet
- Follow-up call
- Staff checklist
Enterprise
Custom pricing
- On-site audit
- Custom SOPs
- Training rollout
- Quarterly check-ins
FAQ
Common questions about workshops, kits, and on-site support.
What group size do workshops suit?
Sessions work best for 6–12 participants to keep instruction hands-on.
Can you tailor recipes to allergens?
Yes. We document alternatives and annotate recipes for common allergens on request.
Do you offer follow-up support?
Follow-up calls and email notes are included in Pro and Enterprise packages.
Get in touch
Request a workshop, ask about kits, or arrange an audit. We reply with practical next steps.
