Senior culinary
direction.

Embedded culinary leadership for operators who need a senior chef in the room — without putting one on payroll.

A typical engagement runs twelve months. Two on-site visits a month, plus a phone check-in mid-month, focused on quality control, troubleshooting, and recipe development as it comes up. Scope is held tight to back-of-house; broader operational questions get directional input or a hand-off to the right specialist.

Best fit for operators with food they care about and an exec chef who benefits from peer-level input. This is embedded work — not a consultant report that sits in a drawer.

Concept-to-menu work for openings, refreshes, seasonal turns, catering programs, and food service operations.

Brief through concept through tasting through costing through SOP through training. Modern Israeli, modern American, dairy-Mediterranean-Italian, dairy café, kosher menus that don't read as compromised. Each menu is built to be costed honestly, plated repeatably, and held without quality drift through service.

Engagements run as full menu builds, partial refreshes, seasonal additions, kosher conversions of existing menus, or cold-prepped and grab-and-go programs.

The systems that keep a kitchen consistent on a Tuesday in February — long after the soft-opening glow.

Documentation, training docs, line cards, par sheets, station setups, hold and scale notes, cost notes. Built to be executable by line cooks, not impressive on paper. The work is the same on a slow Wednesday as it is on a Saturday at 8pm.

The system runs through the kitchen — not above it. No gaps in execution. Engages as a standalone project (build the system) or folded into a retainer (build, then maintain). Most often paired with menu development or a Culinary Director engagement.

Recipes that survive the line, not just the test kitchen.

Single-recipe, multi-recipe, or full-program recipe development with metric precision and SOP-ready documentation. Built to be executable by line cooks — with hold notes, scale notes, and cost notes built into every spec.

Deliverables can be produced in meez, in your own system, or in a clean PDF spec sheet. The standard is the same: tested, documented, repeatable.

A chef-driven dining experience — designed from start to finish for the table.

For individuals and families who want more than a catering order. Each event is built around the occasion, the guests, and the vision for the meal. Isaac handles sourcing, prep, execution, and presentation — every detail, every course.

This isn't a package. It's a working chef at your table, personally invested in the outcome.

IBC operates a dedicated division for media production and AI-driven solutions — built for the food and hospitality industry.

This isn't a side offering. It's a separate practice within IBC, staffed for it. The work spans content production, digital storytelling, and applied AI tools scoped to the specific problems operators and food brands face. Details are engagement-specific and shared under NDA.

If you're exploring what this looks like for your operation, the conversation starts with a call.