We supervise your brigade \u2014 we do not replace it.<\/strong> French culinary direction for weddings and receptions of 300 to over 1,000 covers, in Spain and internationally, including Indian weddings. A French chef takes charge of your kitchen; your team does the cooking.<\/p>\n Discuss your wedding<\/a> Message us on WhatsApp<\/a><\/p>\n Many international chefs travel with their own brigade. That is not what we do. We work in direction and supervision: your caterer, your hotel or your local kitchen stays in place, and our chef leads the existing brigade. You do not change supplier, you add a level of demand.<\/strong> You do not change supplier, you add a level of demand.<\/p>\n In practice, a French chef takes responsibility for the kitchen for the duration of the event: designing or adapting menus, organising the stations, service pace, plate-by-plate quality control, coordination with the wedding planner and the ma\u00eetre d'h\u00f4tel. This is culinary consulting<\/strong> and brigade supervision<\/strong>, not outsourced production.<\/p>\n Indian weddings are the most frequent request we get for this service, and they have their own requirements. We know them.<\/p>\n In Spain, Barcelona and Marbella are the two hubs of high-end Indian weddings, followed by the Balearics and the Canaries. Many venues and hotels accept an approved caterer or an outside guest chef<\/em> guest chef: that is the way into this service. For a mission in India, we travel.<\/p>\n On a large wedding, you do not discover the kitchen on the day. When the scale warrants it, we run a site visit<\/strong> \u2014 an advance visit to the venue, kitchen and suppliers \u2014 to assess equipment, flows, the cold chain, the brigade's real capacity and the risk points. This visit underpins a realistic service plan, not a plan on paper.<\/p>\n Supervision is charged as a fixed fee<\/strong>, set according to the length of the mission, the number of services, the number of covers and the venue. Travel and accommodation costs for a mission outside Spain are re-billed at cost. We give you a clear proposal after the scoping.<\/p>\n Virginie Rocher is a French chef based in Barcelona. She has run Poc a Pots, a French catering business, since 2017, working on corporate events, private receptions and yacht services. Wedding supervision is a natural extension of that craft: designing, organising and holding a kitchen at a consistent level, whatever the volume.<\/p>\n We supervise. Our chef leads the existing brigade \u2014 yours, your caterer's or your hotel's. We do not come to produce in place of your team, we lead it to raise the result. That is what sets a guest chef in supervision apart from a chef who turns up with their own brigade. guest chef<\/em> in supervision apart from a chef who turns up with their own brigade.<\/p>\n From 300 to over 1,000 covers, with a brigade sized for the occasion. The exact number is set at scoping, depending on the venue, the number of services and the available kitchen.<\/p>\n On a large wedding, an advance site visit \u2014 venue, kitchen and suppliers \u2014 is strongly recommended. For the event itself, our chef arrives early enough to brief the brigade and organise the stations before the first service.<\/p>\n For a mission outside Spain, travel, accommodation and any visas are borne by the client. We cost all of this in the proposal, re-billed at cost, with no hidden margin.<\/p>\n Yes, that is the normal case. Supervision is added to your supplier, it does not replace them. Many venues and hotels in fact accept an outside guest chef or an approved caterer \u2014 that is the route we take. guest chef<\/em> or an approved caterer \u2014 that is the route we take.<\/p>\n Yes. A strict Jain kitchen, with no onion, garlic or roots, requires rigorous separation of stations, utensils and flows. It is an organisational matter, and guaranteeing it is part of the supervision role. Vegetarian, vegan, halal and other restrictions are handled according to your rules and the venue's.<\/p>\n Kitchen supervision works through demonstration, station sheets and control more than through words. We work in English and by example, and it works very well with international brigades.<\/p>\n Both. We can design the menus with you and your planner, or take over and refine the existing ones, taking diets, key moments and venue logistics into account.<\/p>\n Yes. Live stations and culinary shows are among the most frequent requests, and experienced supervision is exactly what makes it possible to run them cleanly at high volume.<\/p>\n Both. We supervise Indian weddings held in Spain \u2014 Barcelona, Marbella, the Balearics, the Canaries \u2014 and we travel for a destination mission, in India or elsewhere.<\/p>\n As a fixed fee, set according to the duration, the number of services, the number of covers and the venue. Travel and accommodation costs for a mission outside Spain are re-billed at cost. You receive a clear proposal after the scoping.<\/p>\n Describe the event to us: venue, dates, number of guests per key moment, kitchen and caterer already booked, dietary constraints. We come back to you with a supervision proposal and a quote.<\/p>\n Discuss your wedding<\/a><\/p>\n WhatsApp +34 693 58 64 56<\/a> \u00b7 virginie@pocapots.es<\/a><\/p>","protected":false},"excerpt":{"rendered":" Cheffe consultante & guest chef : supervision de cuisine pour grands mariages Nous supervisons votre brigade \u2014 nous ne la rempla\u00e7ons pas. Direction culinaire fran\u00e7aise pour des mariages et des r\u00e9ceptions de 300 \u00e0 plus de 1 000 couverts, en Espagne comme \u00e0 l’international, mariages indiens compris. Une cheffe fran\u00e7aise prend la main sur votre […]\n","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rank_math_title":"Guest chef & cheffe consultante \u2014 supervision cuisine mariage","rank_math_description":"Une cheffe fran\u00e7aise supervise votre brigade sur les grands mariages (300 \u00e0 1000+ couverts), en Espagne et \u00e0 l'international. Mariages indiens, cuisine ja\u00efn. Nous encadrons, nous ne rempla\u00e7ons pas.","rank_math_focus_keyword":"","rank_math_robots":"","rank_math_canonical_url":"","rank_math_facebook_title":"","rank_math_facebook_description":"","_joinchat":[],"footnotes":""},"class_list":["post-7097","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.pocapots.es\/en\/wp-json\/wp\/v2\/pages\/7097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pocapots.es\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pocapots.es\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pocapots.es\/en\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pocapots.es\/en\/wp-json\/wp\/v2\/comments?post=7097"}],"version-history":[{"count":0,"href":"https:\/\/www.pocapots.es\/en\/wp-json\/wp\/v2\/pages\/7097\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pocapots.es\/en\/wp-json\/wp\/v2\/media?parent=7097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}What this service is \u2014 and what it is not<\/h2>\n
Why bring in a guest chef<\/h2>\n
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Indian weddings: in Spain and at destination<\/h2>\n
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The advance site visit<\/h2>\n
How we work<\/h2>\n
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The practical questions, settled in advance<\/h2>\n
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Pricing<\/h2>\n
About the chef<\/h2>\n
Frequently asked questions<\/h2>\n
Do you cook, or do you supervise our brigade?<\/h3>\n
How many covers can you supervise?<\/h3>\n
How far ahead do you arrive, and do you do a site visit?<\/h3>\n
Who pays for travel, accommodation and visas?<\/h3>\n
Do you work with the caterer or hotel already booked?<\/h3>\n
Can you guarantee a strict Jain or vegetarian kitchen?<\/h3>\n
How do you manage a brigade that speaks neither French nor Spanish?<\/h3>\n
Do you design the menus or adapt ours?<\/h3>\n
Can you run a live counter or a French station during the sangeet?<\/h3>\n
Do you work in India, or only in Spain?<\/h3>\n
How is the service charged?<\/h3>\n
Let's talk about your wedding<\/h2>\n