A profitable kitchen is built recipe by recipe. For chefs and kitchen managers, this collection lays the foundations of the recipe card and menu engineering to control food cost without compromising on quality.
From great houses to a personal cuisine
Trained at Ferrandi, Denis built his career alongside great figures of French gastronomy, from Flora Mikula to Guy Lassausaie, before continuing his experience in Singapore and then at the Sofitel Legend Metropole Hanoi, where he became executive sous-chef in 2014. Back in Paris, he founded Le Mazenay, his own restaurant, where he expresses a cuisine nourished by these French and international experiences.
A well-built recipe card protects both plate quality and margin. Structure your recipes, control quantities, identify allergens and optimise your food cost with menu engineering.
30 minutes to discover Tutoreca Academy and discuss your needs.
A few figures about your team, and your results appear instantly.
