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Culinary consulting

The Ecole Ritz Escoffier offers a tailor-made consulting service for all food and beverage entrepreneurs. Specialties include concept creation, menu development and redesign, team training and preparation for culinary competitions.

Advice, technical support and creativity. Through culinary consulting, bring the know-how and expertise of the Ecole Ritz Escoffier to your professional kitchen.

Culinary consulting in Paris | Ecole Ritz Escoffier

Planning to open a restaurant, pastry shop, bakery or catering business? The Ecole Ritz Escoffier can help you with a fully customized culinary consulting service. From sketching out the concept to readying your teams, every step is designed to help bring to life a coherent, distinctive, viable culinary offering.

Developing a restaurant concept

From the very first meeting, a Chef is dedicated to your project. Together, you define the objectives, constraints and expectations of your future establishment. This is followed by the research and development phase: recipe devising and adjustments, testing, and presentation for tasting. Once the menu is agreed, the school ensures the required skills are communicated, training your teams in the techniques for preparing and serving the selected recipes. Thanks to our comprehensive support, your vision takes shape - with meticulousness, creativity and excellence front and center.

The Ecole Ritz Escoffier is renowned for the quality of its teaching and Qualiopi-certified diplomas. To engage us to help prepare for your culinary competitions is to maximize your chances of success. It all starts with an in-depth assessment with a Chef where you identify your skills, strengths and areas for improvement. Then a live mock exam brings you face-to-face with the demands of the competition in order to assess your technical skills, precision, quality of work and confidence in real-life conditions. Based on this expertise audit, a personalized program is drawn up.

Preparing for a competition with calm and focus

You progress at your own pace, independently, with regular feedback and a second test to measure your progress. Individual coaching sessions can complete your preparation to consolidate a technique, power past a mental block or fine-tune the last details. It adds up to an excellent level of support so you approach your exam with confidence - and the best chance of success.

Refining an idea, developing a menu, designing an original food offering; the Ecole Ritz Escoffier's restaurant consulting service can help you develop or revamp your concept. Whether in your own establishment or in our Paris kitchens, benefit from the experience and expertise of our Chefs.

Developing and enhancing your culinary creations

Gastronomic restaurant, bistro, bakery, patisserie? Each project begins with an in-depth discussion to determine your strategy, positioning and objectives, whether they relate to image, profitability or technical constraints. The Chef then develops customized recipes, tests and adjusts them, and presents them to you for approval. Once your requirements have been met, the school trains your teams, guaranteeing that your new creations will be faithfully brought to life in your restaurant.

Upgrading your skills, bringing your brigade up to the same level, training for a new menu, perfecting or further optimizing a specific technique: the Ecole Ritz Escoffier offers targeted professional training courses designed to meet all your operational needs, both in France and abroad.

Reinforce your culinary skills

Individually or in teams, in your own establishment or in the school's kitchens in Paris, each training session is subject to the same rigor and support as our certification workshops. Supervised by a dedicated Chef, your teams take their place in the kitchen and work under real-life conditions, while benefiting from personalized support with the Ritz Paris’ reputation behind it. This intensive yet flexible format is ideal for integrating new methods, mastering a new menu, strengthening team spirit and securing the required technical reflexes on a daily basis.

Developing signature recipes in a defined style 

Technical adjustments based on customer feedback 

Professional and standardized editing of recipe cards 

Team training in recipe preparation and presentation

Developing a pastry business concept

Preparing for the opening of a pastry shop

Analysis of the group's specific needs: standardization of culinary practices among teams

Design of personalized training around key themes: jus and sauces, egg-based desserts

Organization and supervision of an intensive training day in the school's kitchens

Strengthening kitchen technique

Training a bistro group’s brigade

Research and development on required topics

Organizing targeted training sessions before the test

Preparing for a competition with confidence

Competition coaching by a Chef

Creation of original recipes in response to precise specifications

Optimization of existing equipment and advice on its use

Team training in real-life service conditions

Prepare for a competition with confidence

Developing a culinary offering

Redesigning a restaurant's dessert menu

Comprehensive assessment of the team's technical and collective level

Identification of areas for improvement based on IBA competition criteria

Organization of several intensive training and coaching sessions

Preparing the Greek national team

A consulting service with concrete results

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