Sous vide

	Presenting the method of cooking at low temperatures and providing training in the associated technologies.
	Creating the Sous vide recepies of the dishes on the menu together and rethinking the dishes presently mode using traditional techniques.
	Using a combination oven for cooking, slow-cooking, catering events.

Setting up a catering business

	Preparation works, creating, reviewing menus and wine lists.
	Consultancy on all relevant areas and provision of advice on improving the efficiency of the business.