Host and creates with passion!
Welcome to a World of Culinary Innovation and Flavor
Catering Advisor & Product Development Chef
In a world where taste meets ingenuity, I stand ready to be your guide, your creator, and your partner in culinary evolution. As your Catering Advisor & Product Development Chef, I bring a unique blend of passion, creativity, and unwavering commitment to every project—whether that’s designing a groundbreaking new product or crafting an unforgettable culinary experience.
Food is not just something we eat—it’s a story waiting to be told, an idea waiting to be realized, and a masterpiece in the making. I am passionate about creating inventive culinary concepts that push the boundaries of flavor, texture, and presentation, all while remaining deeply rooted in quality and purpose. Every dish, every product I create, is a reflection of my dedication to reinventing the culinary landscape and enriching the way we experience food.
Overview
Whether you’re planning an elegant, unforgettable event or developing a unique culinary product for your brand, I bring a fresh perspective, an inventive spirit, and an eye for detail that ensures every creation is a triumph. From conceptualization to execution, I collaborate closely with you, turning your ideas into reality with dishes and products that are not only beautiful but bold, inventive, and irresistibly delicious.
Every project is a new canvas, and I approach it with the curiosity of an artist and the precision of a chef. Whether it’s crafting the perfect menu to complement a special occasion or developing an innovative product that stands out in the market, I’m committed to infusing every creation with originality and a deep respect for quality.
With a focus on sustainability, seasonality, and nutrition, my approach combines bold flavors, modern techniques, and a passion for detail, ensuring that each dish or product is not only delicious but responsible and forward-thinking. I work closely with brands, event organizers, and entrepreneurs to create culinary solutions that reflect their vision and excite their audience.
I recognize the role of Culinary Innovation and Flavors plays in every creation.
Commitment to Quality
From local suppliers to artisanal techniques, I source only the finest ingredients, ensuring every creation is nothing short of extraordinary.
Passion for Creativity
Whether it’s for an intimate gathering or a large-scale product launch, I’ll breathe life into your concept with fresh ideas and a distinctive style.
Design
I work closely with brands, event organizers, and entrepreneurs to create culinary solutions that reflect their vision and excite their audience.
Tailored to You
Every project is unique. I offer bespoke menus and products that align with your specific needs, values, and goals.
Whats my Offer to You
Product Development
I specialize in transforming culinary concepts into real, market-ready products—whether it’s an exciting new snack, a premium sauce collection, or a healthier twist on classic favorites. My approach blends advanced food science with creative culinary craftsmanship, ensuring each product is not only delicious but functional and in tune with current market trends.
Custom Culinary Experiences
For those seeking a bespoke dining experience or planning a special event, I design personalized menus that reflect your vision, style, and theme. From intimate dinners to large celebrations, every meal becomes an opportunity to delight your guests and create unforgettable moments.
Culinary Consulting
Whether you’re a restaurant, a brand, or a home cook, I offer expert guidance and hands-on support to help bring your culinary vision to life. Whether you’re refining a menu, developing a unique concept, or fine-tuning your recipes, I combine technical expertise with a creative touch to ensure your ideas shine.
Our Services
We offer flexible options, which you can adapt to the different needs of each project.
Industry
Development of recipes and processes for the food industry
Development of new product groups
Training of production staff
Training of production staff
Support of test productions
Support of large-scale productions
Product optimization for production processes
Product optimization for profit margins
Product optimization for quality and quantity
Conducting presentations
Preparing samples for tastings and consumer tastings
Hotel, Restaurants, Catering
Consulting on menus
Creating recipes
Training of chefs
Cooking courses
Consulting on ethnic cuisine: Japan, Korea, India, China, etc.
Finding cooperation partners, production sites, and products
Finding production sites for customers and integrating the customer’s own products into existing production on-site
Culinary
Autoclave recipes with temperature profiles and pH measurements
Frozen recipes with appropriate instructions for regeneration/heating
Frozen products for cold consumption, with appropriate pH values and best-before dates
Fresh recipes
Sous vide recipes and Products also include best-before dates and instructions for reheating/heating or eating cold, with appropriate pH values and best-before dates
Appropriate laboratory test results are carried out by our partner laboratory
Product labels with nutritional information are created
Product marketing
An array of resources
Our comprehensive suite of professional services caters to a diverse clientele, ranging from homeowners to commercial developers.
Industry
- Development of recipes and processes for the food industry
- Development of new group products
- Training of production staff
- Support of test productions
- Support of large-scale productions
- Product optimization for production processes
- Product optimization for profit margins
- Product optimization for quality and quantity
- Conducting presentations
- Preparing samples for tastings and consumer tastings
Hotel-Restaurants-Catering
- Consulting on menus
- Creating recipes
- Training of chefs
- Finding cooperation partners, production sites and products
- Consulting on ethnic cuisine: Japan, Korea, India, China, among others
- Finding production sites for customers and integrating the customer’s own products into existing production on-site
Catering
- Autoclave recipes with temperature profiles and pH measurements
- Frozen recipes with appropriate instructions for regeneration/heating
- Frozen products for cold consumption, with appropriate pH values and best-before dates
- Fresh recipes
- Sous vide recipes and Products, including best-before dates and instructions for heating/reheating or eating cold, with appropriate pH values and best-before dates.
- Appropriate laboratory test results are carried out by our partner laboratory.
- Product labels with nutritional information are created.
- Product marketing
Let’s work together to craft culinary experiences and products that leave lasting impressions. Whether it’s a tailored catering experience that wows your guests or a product development journey that revolutionizes your brand, I’m here to make your culinary dreams come true.
Marco Engelhardt
CEO, Marco Food
FAQs
MENUS / BUFFET
The current prices for our menus and buffets can be found in our delivery service price list. All menus and buffets are only suggestions. We can customize your menu in a consultation or via email.
WHAT DOES THE MENU/BUFFE PRICE INCLUDE?
High-quality, thermostatically controlled chafing dishes (warming pots) with serving utensils (spoons, tongs, ladles, etc.) and buffet signage. We deliver cold dishes in refrigerated thermoports, which can be left with you upon request.
TRAVEL
We charge a travel fee for delivery, which will be stated in the quote.
RETURN AND TRANSPORT
Unless otherwise agreed, please return the chafing dishes, thermoports, bowls, etc. to our company: Marco Food, Development Kitchen, Hauptstraße 72, 66919 Hermersberg. Weekend deliveries (Friday, Saturday, and Sunday) will be returned on the following Monday from 9:00 a.m. to 5:00 p.m. or Tuesday from 9:00 a.m. to 12:00 p.m. Other drop-off times must be agreed upon separately. You are also welcome to arrange for pickup. In this case, a return fee equal to the travel fee will apply. A surcharge of €30 applies for pickups on Sundays and public holidays. Please do not stack the lids when returning the pots. More detailed information on how to transport and deliver the used equipment, e.g., how to treat the pots to avoid scratches.
WHEN DO WE NEED THE FINAL NUMBER OF GUESTS?
For weekend deliveries (Friday, Saturday, Sunday), we require the final guest count by 10:00 a.m. on the Monday of the event week – either by phone at 0176 708 75530 or by email to marco.e@marcofood.de. Otherwise, please provide us with the final guest count 7 days before the event.
CHILDREN
Children up to 6 years of age are free, and children aged 6 to 9 are charged only half the menu price. Children aged 10 and over are charged the full menu price.
DO I NEED TO PREPARE ANYTHING?
Stability and length of table: We need a stable surface (no trestle tables) with a depth of at least 50 cm to set up the buffet. The required linear meters for your buffet depend on the number of guests and your food selection. We would be happy to advise you on this. We also need a power connection and a 6-way power strip in the immediate vicinity of the buffet.
Stability and length of table: We need a stable surface (no trestle tables) with a depth of at least 50 cm to set up the buffet. The required linear meters for your buffet depend on the number of guests and your food selection. We would be happy to advise you on this. We also need a power connection and a 6-way power strip in the immediate vicinity of the buffet.
INVOICES
Unless otherwise agreed, we will send you the invoice by email the week following the event. Payment is due 14 days after the invoice date.