Consultant Chef for a Day

A Journey into the Details

I never quite expected my phone to become a hotline for free restaurant consulting. People from all corners call, hoping for advice on restaurant openings, menu engineering, or the finer points of curating recipes. Most of them don’t realize the expertise behind the advice I share. While I genuinely enjoy giving back by offering free consultations on momo and Nepalese food—especially our unique Nepali Bhatti style, Daru Pani or Tipan Tapan Concept—when it comes to broader projects like an Indian restaurant, I’m upfront: professional expertise requires a fee.

So, when I got a recent call from someone seeking a chef consultant, I made it clear from the start that this wouldn’t be a freebie.

Expecting him to drop off, I quoted my rate of ￡1,500 a day. But this caller didn’t flinch. In fact, he understood the value right away and replied with a thoughtful analogy, saying, “Even oxygen isn’t free; you pay a high price when it’s given to you in a cylinder.” We both laughed, but he had a point. To my surprise, he didn’t just accept my rate; he offered to cover transportation too. He seemed genuinely serious, even a bit desperate, and soon sent me a long list of requests.

When we spoke over the phone, I sensed he was more than just another client; he was a professional—a Engineer and wife is banker turned into restaurateur —who respected the value of paying for experience. And I respected that. I knew I’d give this project everything I had.

After a quick overview of the menu, I saw that this wouldn’t be a simple gig. Menu items needed enhancement, each dish requiring attention to taste profile, allergen details, and consistency—all things I take very seriously. I couldn’t afford to overlook a single detail, so I began the work at 1 AM, going through each dish meticulously. It wasn’t until 7:14 AM that I finally wrapped up the paperwork. But the day had just begun.

By 9 AM, I was in the kitchen, ready for what we in the industry call the “cook-off.” My mission was clear: improve the taste profile of five specific dishes, finesse their plating, and elevate the food presentation to a new level. From 9 AM until 3 PM, I worked closely with their team of chefs, guiding them through every detail. Then, I stepped back, observing their preparations and giving feedback. By 6 PM, we would have our final showcase, where I’d handle the plating and garnishes for each dish.

This process brought me back to my days in airline catering, where every menu I developed had to be in line with the brand’s identity, reflecting the airline’s food culture, ethos, and values. With airline food, there’s no room for mistakes—consistency is everything. And it’s not so different in a restaurant. In today’s competitive dining landscape, guests have endless options, delivery platforms stand ready to bring dishes to their door, and quality expectations are sky-high. If we don’t deliver consistently, someone else will.

The day was demanding, blending my role as a consultant chef with that of a hands-on mentor. Today, I was knee-deep in the art and science of Existing Product Improvement (EPI), tweaking each element to bring out the best in every dish. I thought about introducing New Product Development (NPD) if an idea truly warranted it, but for now, the focus was on enhancing the existing menu.

As I pushed through the cook-off, working in close sync with the chefs, I felt my passion for this craft deepen. I wasn’t just refining recipes; I was shaping moments and memories for every future diner who’d experience these dishes. And to me, that’s the true essence of consulting—pouring expertise, precision, and heart into every detail so that the final result speaks louder than words.

It’s days like these that remind me why I chose this path. It’s not just about the food; it’s about the journey—the dedication, the long hours, the endless details. And at the end of it all, when I see a team transformed, a menu elevated, and a guest’s smile, I know it was all worth it.

This is the life of a consultant chef: one part culinary artist, one part scientist, and always, an endless pursuit of excellence.