About:
1. We've increased potential revenues from corporate guests by 240% through the introduction of new recipe combinations to the menu.
2. We are well talented in preparing from scratch Fondant, Gumpaste and Pastillage and making models and different types of sugar flowers with fine details for decorating and supplementing the outlook of finished cakes.
3. Effective use of Leftovers in making new desserts, reducing maximum food waste.
4. Admirable knowledge in substitution of ingredients for a standardized recipe resulting in high profitability.5. Menu development for production and retail sales.
6. New recipes and experimenting shapes, inserts, flavour combinations, methods and techniques like spherification and fruit caviar, research and study on molecular gastronomy, understanding the basic principles of Food Science and reactions with an infusion of ingredients.
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