Overview

This is the first book in the 7 Faces of a Chef series. The purpose of this book is to stimulate knowledge and bridge the gap on key elements related to concept development and design. It is for the chef who desires to round out their level of expertise on their road to becoming a dynamic Culinary Executive. 7 Faces of a Chef series was birthed out of my desire to educate culinarians on seven key areas of competencies that shape the expertise of the chef. The volumes in this series include: 1.The Chef Architect (this volume) - Concept Development & Design 2.The Chef Financier - Culinary Finance & Business Analytics 3.The Chef Culinarian - The Art and Craft of a Chef 4.The Chef Director - Lessons in leadership 5.The Chef Scientist - Recipe Engineering, Modernist Cuisine, and Nutrition 6.The Chef Marketeer - Lessons on marketing and the foodservice industry 7.The Chef Buyer - Purchasing and Supply Chain management This book was written for the chef who desires to hone their proficiency in concept development and design. It is for that chef or cook that wants to take their career to the next level and refine their skill set as a chef. It's for that mid-level culinarian desiring to break the ranks and move up to the next level. This is a book about the business of a chef. It goes without saying a Culinary Executive wears many hats. From master of the culinary arts to financial planner, team leader, project manager, HR guru, succession planner, hard and soft skills trainer, concept developer, menu engineer, recipe formulator, nutrition gatekeeper, food safety specialist, procurement specialist, and production planner, the Culinary Executive is a diverse businessperson with a wealth of knowledge and a hefty arsenal at his/her disposal. About the author: Fred Raynaud, CEC, CCA - Corporate Culinary Executive and author of the The Culinary Executive Series. Chef Raynaud is not a typical culinary professional. Rather, he is a creative force, brand evangelist, and strategic administrator who just happens be a Chef. For Fred, brand refinement, strategic innovation, and associate development are intertwined drivers of customer loyalty, revenue, and profit. With a 30+ years background driving culinary excellence, corporate culinary strategy, and guest satisfaction, Fred Raynaud supports corporate brand initiatives by seeking innovations that create differentiation and establish operational solutions and processes that bring sustainability and growth while preventing reoccurring costs from leeching profits from owners and stakeholders. The four pillars that define Chef Raynaud's management framework are Passion, Purpose, People, and Persistence.

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