Our Vision

Chef Consulting is a more than just improving numbers and margins in hopes of turning a profit. We owe it to nature to learn to utilize the whole product. Our culture has a tendency to take the part that we want, and throw the rest away.
We live in a world that slaughters cows just for filet mignon and that wipes out entire patches of wild ingredients in the name of foraging. Shopping local farms has its appeal, but farmers and restaurants alike are to busy running their business to consistently coordinate. However, with some planning, a farm-to-table concept has potential to produce not only responsible habits, but also a sustainable business model for your restaurant. It is a concept that proposes 100% utilization of every product, from carrot tops to chicken bones. Chef Josh Falzone will help get you started and guide you through every step towards increasing your profits, whether you need menu development, cost control or farm to table consultation. It's not just food, it's passion.