Contact ME

I will get back to you as soon as possible!


New York, NY
USA

914.373.9303

Richard Leach - Pastry Chef & Consultant

Named pastry chef of the year by the James Beard Foundation and twice named among the 10 best pastry chefs in America by Chocolatier Magazine.

Screen Shot 2016-01-14 at 11.06.09 PM.png

Consulting Service

Consulting Services

SERVICES

With over two decades of experience as a Pastry Chef in some of New York's greatest kitchens I am now able to share my knowledge and assist others in various ways.

RESTAURANT OPENINGS

Assist in designing pastry kitchen for maximize efficiency. Interview and hire pastry management and cooks according to your company's requirements. Create menu according to the needs of the restaurant and provide tastings until desired menu is achieved. Train the staff on production of pastry and breads. Work with the new management to organize pastry kitchen to meet health code requirements. Work with management staff to train pastry cooks for efficient, quick service. Guide the management to develop scheduling of staff to avoid any hourly overtime and maintain budget guidelines.

MENU UPGRADE

This can be done in several ways . Create completely new dessert menu, improve existing menu or continually upgrade seasonal desserts when needed throughout the year. Consult with owners and executive chef to develop menu changes according to their needs. Develop changes and provide tastings until desired outcome is achieved. Train existing pastry staff on the changes and updates to production and service.

TRAINING AND TROUBLESHOOTING

Sometimes your happy with your Pastry staff but things can be inconsistent, unorganized, costly or just not exactly what your looking for. I can reorganize the kitchen and production to increase efficiency and decrease payroll or make improvements to dessert items that aren't quite what you want.

IMPROVING SKILLS

If you are pleased with your pastry staff and would like to expand their knowledge, I can help with that. Maybe its a technique to be learned, an introduction to ingredients that may inspire your staff or helping your pastry chef with the layout and look of their desserts.

FULL TIME EMPLOYMENT

Maybe you will realize "let's just hire this guy".