View All Reservations
Chef Tara Thomas

SERVICES

SERVICES

TO BEGIN THE BOOKING PROCESS PLEASE CONTACT CHEF TARA THOMAS FOR AN INITIAL CONSULTATION AT LEAST 4 WEEKS PRIOR TO THE PROJECTED EVENT DATE. IN THE CASE THAT YOU WOULD LIKE TO BOOK AND/ OR COLLABORATE AT A DATE THAT IS WITHIN 4 WEEKS OF THE EVENT, PLEASE DO NOT HESITATE TO REACH OUT. THANK YOU SO MUCH FOR YOUR TIME.

Screen Shot 2018-09-22 at 7.19.53 AM.png

POP-UPS

In unconventional dining spaces, in your restaurant & cafe, or at your event.

Creating menus to define values in dining space in a community who has gathered for the same purpose and on the same meal has an intimate quality that you cannot experience in the traditional restaurant setting. Chef Thomas strives to utilize her culinary skills to enthuse people beyond their tastebuds but into a multipledisclipenary experience to create a revolution of the human experience.

As a chef who takes inpspiration from the world, this brings opportunity to foster different communities together through food. Her curated pop-up menu’s are inspired by visual art, fashion, music, politics, and anything that sparks a culinary inspiration for her.

Screen Shot 2018-10-30 at 9.35.38 PM.png

sustainable Restaurant Consulting

SUSTAINABLE KITCHEN DESIGN / RECIPE AND MENU DEVELOPMENT / EMPLOYEE HIRING, TRAINING, AND MANUALS

SUSTAINABLE KITCHEN DESIGN

IS THE AVOIDANCE TO DEPLETE NATURAL RESOURCES. CONSUMERS VALUE SUSTAINABILITY BASED ON THE UNHEALTHY STATE OF OUR PLANET AND THE MOST VALUABLE RESOURCES FOR THEM TO CONTRIBUTE TO GLOBAL CHANGE IS TO CONSUME CONSCIOUSLY. IN A RESTAURANT SETTING THAT BEGINS WITH DESIGNING A COMMERCIAL KITCHEN SYSTEM THAT EXECUTES EFFICIENTLY. CREATING A POSITIVE FLOW FROM THE SOURCE OF SCRATCH INGREDIENTS TO FINAL PRODUCT WITH LITTLE TO NO WASTE IN FOOD, TIME, OR CUSTOMER EXPERIENCE IS THE ABSOLUTE GOAL THAT DEFINES SUSTAINABILITY IN THE COMMERCIAL KITCHEN.

TODAY CUSTOMERS DEMAND FOR HIGH QUALITY FOOD DISTRIBUTED AT A FAST PACE. THE RATE OF FAST CASUAL RESTAURANTS THAT BEHOLD HIGH QUALITY INGREDIENTS AND SUSTAINABLE PRACTICES WITH I ARE VALUED TO CUSTOMERS IF IT IS ACCESSIBLE. TRANSPARENCY WHEN A BUSINESS CLAIMS TO BE MAKING SUSTAINABLE EFFORTS. TO BE ACCEPTED AND BE VIABLE IN THIS MARKET PLACE IS TO COMMUNICATE YOUR EFFORTS AND SET UP YOUR OWN UNIQUE SYSTEM THAT DEFINES YOU. SUSTAINABILITY IS TO BE ACHIEVED WITH A SOLID PLAN IN PLACE ANALYZING BUSINESS VALUES AND SYSTEMS.

COMMERCIAL KITCHENS ARE SERVING CUSTOMERS AT A HIGH RATE AND VOLUME. TO PRODUCE A PRODUCT EFFICIENTLY IS TO MINIMIZE PRODUCTION TIME, FOOD WASTE, ACCIDENTS. IN TERMS OF ENERGY FOOD, TIME, ARE TAKEN INTO CONSIDERATION TO CREATE A SYSTEM THAT IS INTENTIONAL WITH REGARDS TO THE CUSTOMER, ENVIRONMENT, AND SUSTAINABILITY OF THE BUSINESS.

———————————————-———————————————-———————————————-———————————————-———————————————-———————————————-

RECIPE AND MENU DEVELOPMENT

CREATING A DELICIOUS MENU THAT DEFINES YOUR RESTAURANT SPACE AND SEASON WHILST RETAINING VALUES IS THE METHOD OF SUCCESS WITH CHEF TARA THOMAS. MENUS THAT CONSIDER THE SUSTAINABILITY, ETHICS, AND WELLBEING OF INDIVIDUALS WITHIN THE AGRICULTURE INDUSTRY IS A NUANCED WAY OF HOSPITALITY. IN TERMS OF DECREASING FOOD WASTE RECIPE AND MENU DEVELOPMENT COMES WITH RECOMMENDATIONS. WHEN YOU PARTICIPATE IN KITCHEN DESIGN THE MENU IN PLACE IS DESIGNED WITH THE KITCHEN IN WHICH MAKING THE MENU ITEMS EFFICIENT IN THE PROCESS FROM SCRATCH TO PLATE.

-———————————————-———————————————-———————————————-———————————————-——————————————————————————————-

EMPLOYEE HIRING, TRAINING, AND MANUALS

THESE ARE TO DETERMINE THE SUSTAINABILITY OF RESTAURANT. EMPLOYEES WHO UNDERSTAND THE VISION, HAVE DRIVE, AND ARE DEDICATED TO THE TASKS WILL GROW AND SUPPORT THE BUSINESS. WHEN A SYSTEM BY ME IS CREATED I CAN TRAIN AND CREATE MANUALS TO BETTER PREPARE AND INFORM EMPLOYEES.

Screen Shot 2018-09-22 at 8.29.25 AM.png