All about the chef
Berk Once
CHEF BERK ONCE
CHEF CONSULTANCY
BASED IN THE UK
OUR STORY
Executive Summary
Mr. Once is the founder of a chef consultancy company in the UK that is trading as Vourla. He offers various services as a chef consultant to many restaurants in the UK. The services offered by Vourla include chef consultancy, menu design for Aegean and Mediterranean cuisine, personnel selection convenient for the cuisine and work position, sanitation and hygiene, correct usage of the goods, cost calculation per course and recipe preparation, casualty control in the kitchen and minimize casualties amount, advising on and introducing local wines and olives made and grown in Aegean and Mediterranean regions of Turkey, and ensuring recycling of waste materials.
Mr. Once is a professional chef who studied Culinary Arts and Management at Izmir University of Economics in Turkey between 2014 and 2019. When he was continuing his studies, he was taking part in various restaurants in Aegean and Mediterranean cuisines as a chef, demi chef, and intern since 2016. He made a thesis study on yogurt where the main purpose was to investigate yogurts that were fermented at home by people. He created an artichoke sushi in an artichoke festival. Thanks to his skills and education, he had the opportunity to have an internship in a 2 Michelin-star restaurant in France. As a very well-trained chef, he mastered the Aegean and Mediterranean cuisines thanks to his upbringing, education, and work experience.
Mr. Once offers his clients different packages. He is flexible in offering only one or more of his services for a restaurant. Whereas for some restaurants he provides only menu design for Aegean and Mediterranean cuisine, for others he may provide sanitation and hygiene, correct usage of the goods, cost calculation per course and recipe preparation, casualty control in the kitchen, and minimize casualties amount. The service scope is determined based on the client’s needs and requirements.
Mr. Once works at his home, in his kitchen, to work on his project at hand. When he makes a contract with a restaurant, or cafe i.e. for menu design, he analyzes the current menu of the customer, understand the customer’s requirements and needs, and then he generates innovative ideas for them. Before offering new dishes, or changes in existing dishes, he cooks the meal himself, tests it, notes tips and tricks, and so on. When he decides the recipes are perfect then he shares them with his customer. He only visits restaurants to explain and show how to prepare the meals and for any other consultancy, he gives in the scope of his services.
OUR STORY
Executive Summary
Mr. Once is the founder of a chef consultancy company in the UK that is trading as Vourla. He offers various services as a chef consultant to many restaurants in the UK. The services offered by Vourla include chef consultancy, menu design for Aegean and Mediterranean cuisine, personnel selection convenient for the cuisine and work position, sanitation and hygiene, correct usage of the goods, cost calculation per course and recipe preparation, casualty control in the kitchen and minimize casualties amount, advising on and introducing local wines and olives made and grown in Aegean and Mediterranean regions of Turkey, and ensuring recycling of waste materials.
Mr. Once is a professional chef who studied Culinary Arts and Management at Izmir University of Economics in Turkey between 2014 and 2019. When he was continuing his studies, he was taking part in various restaurants in Aegean and Mediterranean cuisines as a chef, demi chef, and intern since 2016. He made a thesis study on yogurt where the main purpose was to investigate yogurts that were fermented at home by people. He created an artichoke sushi in an artichoke festival. Thanks to his skills and education, he had the opportunity to have an internship in a 2 Michelin-star restaurant in France. As a very well-trained chef, he mastered the Aegean and Mediterranean cuisines thanks to his upbringing, education, and work experience.
Mr. Once offers his clients different packages. He is flexible in offering only one or more of his services for a restaurant. Whereas for some restaurants he provides only menu design for Aegean and Mediterranean cuisine, for others he may provide sanitation and hygiene, correct usage of the goods, cost calculation per course and recipe preparation, casualty control in the kitchen, and minimize casualties amount. The service scope is determined based on the client’s needs and requirements.
Mr. Once works at his home, in his kitchen, to work on his project at hand. When he makes a contract with a restaurant, or cafe i.e. for menu design, he analyzes the current menu of the customer, understand the customer’s requirements and needs, and then he generates innovative ideas for them. Before offering new dishes, or changes in existing dishes, he cooks the meal himself, tests it, notes tips and tricks, and so on. When he decides the recipes are perfect then he shares them with his customer. He only visits restaurants to explain and show how to prepare the meals and for any other consultancy, he gives in the scope of his services.