Culinary Refinement offers services to restaurant owners and the working chef.
Master Chef Jack Shoop will use his many years of experience to help you lower your food
costs with tried and true methods that he has perfected over the years. He will help train your employees
to have a more organized and clean environment. His services can also help your culinary staff improve
their basic skills or learn new techniques to help your kitchen to be more productive. Culinary Refinement
can help you stream line your current menu to create a balanced selection for your patrons while keeping in
mind food and payroll expenses. He will also create recipes for your new menu items or improve
upon your existing recipes if needed.
"Refined Simplicity”, a core principle of Culinary Refinement, is quite complex. Chef Jack relies upon the Brigade System, created by highly acclaimed chef George Auguste Escoffier at the start of the twentieth century, to fine tune classic cookery and increase kitchen productivity. Transforming a traditional healthcare kitchen operation into a team of Executive Chef, Sous Chef and Cuissiniers,
or cooks, is no small endeavor. The key to successful transformation is through culinary education, respect for timelines, nutrition basics and the formation of a strong team. These core concepts are instilled in cooks through periodic station rotations.
Culinary Refinement has introduced a modern adaptation of The Brigade System at the Cancer Treatment Center of America(CTCA)®. Having a Saucier station prepare and perfect sauces, and a Garde Manger station prepare aesthetically pleasing cold buffets and the salad bar, are two examples of how the station specific Brigade System provides ample opportunities for teaching, coaching and developing individual strengths.
