At The Traveled Chef, we want to help every business taste better. Our goal is to streamline the best cuisines to your customers with effortless, precision-like execution. We know the devil is in the details, and that is our specialty!
Superior Food Leverage From Prep To Empty Plate
Tracey’s knowledge and expertise in the culinary and consulting fields bring organized, customized, and repeatable efficiencies to your organization’s operations.
Obtain measurable results through clear communication, resource allocation, systems and process development.
Tracey offers consulting to food service operations that want to focus on building a sustainable food program. She works with clients on kitchen setup, equipment purchases, menu development, recipe testing and development, staffing needs and training and kitchen sanitation practices.
Clients include Ming’s Thing, Ming’s Noodle Bar, and San Antonio Credit Union.