With over twenty years as a forerunner and leader in the food industry, and having opened several successful restaurants, I have gained a lot of experience that I love to share with people. Each and every venue, food style and staffing opportunity creates new exciting challenges that having a consultant can ease.
I have consulted on large projects, such as the Knorr range for Robertsons spices and Unilever. Consultanting chef for Top Billing, governmental food policy systems, large charity outreach food programs, hotels and game lodges. I have consulted on restaurants, cruise ships and hotels, from their building and licencing stage, all the way through to menu planning, back of house set up, staff training and opening night teething problems. These have always been a great adventure for me, and allow me to work out of the box, working with your dreams and needs. Or maybe just pimping your existing offering, I’d love to be of assistance.
I have also consulted on many other food giants such as Fry’s and Frey’s and many more, with an understanding of food science, ease of cooking and working and understanding the public’s wants and needs.
Being a chef, I have always found food to be an art form, a wonderfully frustrating one that lasts for a few seconds before it is effected by the elements. Lighting and heat wilts garnishes, melts cream and sauces lose their shine. After many years of doing shoots for all the top magazines, several cook books, product launches and marketing projects, I have developed an eye and knowledge of the photographers and clients requirements, and know how to make it look great on the plate to suit each project. I also work very fast, and I am adaptable to any environment, keeping the time expenses down. I love creating a plate of art, or an emotional food display and enjoy the challenges that the production schedules, lighting and mood effects can play.
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