Out of hundreds, just a few...

The task was to work with the Hershey's team to design the space, the product and the operation to bring the world's largest smore's to life. You can visit it today in Times Square - NYC!

The objective here was to help the talented chef and sous chef team be better at training their employees, improving communication skills and also learning more about western cooking styles. With this came the building of a great culinary culture foundation which has remained in place. 

In this project we set out to teach folks about how your palate and all senses deliver the message of flavor, taste, texture and visual stimulation. How the hedonic brain connect pleasure with food and of course how you as a food professional can leverage that to manage cravability.

These professional flight attendants were some of the most astute students ever! They were determined to learn more about how to cook better while ensuring customers on board were comfortable and safe. It is a daunting job, and they excel at it. We cooked some great food and they were off to the jets again!

Over the years I have worked with many different products to prepare shoot plans for all types of foods. From restaurants to new products or just hero shots for promotion. I have partners that can work with you to deliver the best food photography today.

One of the team favorites is to work in college and university dining to build great concepts for all types of situations. Working with the very talented retail dining team at Stanford, we created a unique quick service healthy and indulgent cafe setting, with very early digital ordering in place so that those who had little time could pre-order and pick up.

Every year our team brings together the best constituents possible to plan and bring to life a facility, particular to food. The New Orleans Culinary and Hospitality Institute is just one example of a ground up space revision. From an empty shell, to an 80k sft school teaching people to cook for a living every day.

One of the best places to eat in college, and there are many, is UGA. I had a quick stop with the team here to evaluate a training strategy and conduct a week long global food team engagement training. The skills learned, enlightened the seasoned cooks to new possibilities for menus, skills and techniques.

Another project in the Big Easy, was Pythian Market, an 11 vendor and 3k sft event space that brings some of the best food in NOLA to the crowds every day. This project was both a concept plan and facility design and is still one of the hot spots for NOLA foodies every day of the week.