Chef Robert Danhi partners
with organizations to support their Human Resources, R&D,
Marketing and Sales departments. Chef Danhi’s principle
partners include The
Culinary Institute of America - the world’s premier
culinary school, 7
Paths (Masterfoods USA) - retail brand of genuine Asian
foods, Wing
Hing Foods - a dynamic company that specializes in authentic
Asian noodles and wrappers, Lee
Kum Kee - a leading Asian sauce manufacturer, and he consults
with The Produce Marketing Association for the educational
perspective of their conferences. Robert has also worked with
many other leading companies across the globe such as California
Pizza Kitchen, P.F. Chang’s, Sodexho, Sunkist, Trader
Joe’s, Panera Bread, Cargill, Nestle, Starbuck’s,
Super Target, Sara Lee, Kahiki Foods, Cheesecake Factory,
Nabisco, Chinese Gourmet Express, Calphalon, and Pasta Pomodoro.
Topics
- Menu
Research & Development
Whether it be fine dining,
casual dining, fast casual or even the fast food segment
of food service Chef Danhi will create on trend and executable
menu items for all categories of your menus.
Bringing in Robert to present a list of concepts will inspire
your team to bring the next exciting and profitable menu
items to your guests.
He also takes the Menu Item Concept to the manufacturer
and ensure that your outsourced menu components are developed
and manufactured to your high standards.
- Product
Research & Development
Chef Danhi assists you
and your team to develop profitable food creations for your
customers. Robert can seamlessly be integrated into your
R&D process and support the entire project.
Need help with the ideation process? He will take the lead
role as a facilitator or participate as one of the team
members.
Protocepts that dazzle often get the entire company on board.
Robert develops the concepts, culinary samples and all the
support material for the presentation and he will personally
deliver a dynamic presentation that gets the entire company
to support the project.
Chef Danhi works in the lab to create the benchtop formulas
and partner with your team to bring the item into the plant
trial implementation and then follows through with full-scale
production
- Product
Implementation
The best ideas are only
useful if they can be implemented flawlessly into your current
operations paradigm. Robert partners with your Procurement,
R&D, Culinary, and Operations teams to implement your new
menu items.
Chef Danhi begins by training your culinary
staff- from the prep table to the hot line. Then he works
with the front of the house staff to ensure that the Flavor
Chain is maintained at every step.
- Culinary Training
Chef Danhi has developed some of the industries most effective Train the Trainer programs. He teaches your management and training teams how to most effectively train your front line employees to deliver consistent food to your guests.
Robert will develop customized curriculum that takes your unique operating environment into account, incorporating your recipes, equipment and people into the process.
In addition to content development, Chef Danhi provides on-site assistance, he can travel to your locations and execute the actual training in your kitchens or do satellite training for your trainers.
- Curriculum Development
Chef Danhi has attained a specialized Bachelors degree in Culinary Education and is also a Certified Hospitality Educator. He will work with you to develop effective curriculum for your educational organization.
Based on proven learning theories Robert creates curricula for your faculty to deliver effective educational sessions to your students. Course goals and objectives are utilized as the foundation to develop the syllabus and related support materials.
All curriculum is supported with assessment tools to ensure the objectives are met. Chef Danhi will craft the written exams and construct practical exams to test the established competencies.
- Asian Cuisine and Culture
Intensive study and travel in all things Asian has created Chef Danhi's expertise in the gastronomy of Asia. Robert works with your team, faculty or clients to ensure a better understanding of the Culinary Identity of the cuisines of Asia.
Manufacturers utilize Chef Danhi as a guide for the R&D
team to develop authentic Asian flavors. Food service clients
bring him in to develop new menu items and train the staff
to deliver real Asian taste to the consumer.
Educational organizations utilize him to train the faculty how to teach their students about Asian Cuisine. He has developed curriculum for several parts of Asia and has expertise
— East Asia - China, Korea and Japan
— Southeast Asia - Vietnam, Thailand, Malaysia, Singapore, Indonesia, Philippines
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