Concept photograph of anonymous hands finishing pear tartlets at a pastry bench.

A culinary company · Melbourne

For chefs and owners running kitchens.

Passe Culinaire was founded by chefs Alex Charasse and Rob Angeles. Our first offer, CulinAIre Kitchen, brings recipes, stock, prep, rosters, waste and sales into one view. AI helps chefs develop recipes and work through culinary questions.

Explore CulinAIre Kitchen

An illustrative kitchen day

A day in the kitchen.

The ingredients.
The people. The decisions.

A pear tart on the kitchen bench, with a chef reviewing the day ahead.

Opening. A kitchen day connects the food, the people and the decisions behind service.
Forecast. Review expected covers and decide what the team needs to prepare.
Rostering. Review shifts and section coverage. Send the preparation plan to the team before work begins.
Recipe Lab. Set ingredients, cuisine and portions. Develop and refine the recipe, then review the menu cost.
Patisserie Lab. Develop the pastry by type and technique, with component planning and make-ahead notes.
Cocktail Lab. Choose the spirit base, flavour and style. Develop a drink specification and a batch for service.
Purchasing. Review stock against the target, prepare a purchase order and track what was ordered.
Receiving. Inspect the delivery against the purchase order. Record accepted quantities and a short delivery.
Inventory. Keep opening stock and the new delivery visible as separate batches. Draw from the older stock first.
Mise en Place. Draw the ingredients, record the transfer and organise the preparation tasks for the pastry section.
Production. Work through the preparation and baking stages, then record the completed yield for service.
Service. The savoury kitchen, pastry section and bar bring their preparation to service.
Waste Management. Separate recipe use, usable stock returned and preparation waste. Record the reason and review its cost.
Sales. Upload the sales file and compare what was planned, prepared and sold. Review unsold portions separately from waste.
The whole kitchen. CulinAIre Kitchen brings the eleven areas into view, from the three labs to the daily operation.

Illustrative figures: 80 forecast covers and 74 served; 24 pear tart portions prepared, 21 sold and 3 remaining for review. Pear stock begins at 8 kg. A 10 kg delivery is accepted against 12 kg ordered, bringing stock to 18 kg. Then 3 kg is drawn, with 2.4 kg used in the recipe, 0.3 kg returned and 0.3 kg recorded as waste. At an illustrative $4 per kg, that waste is $1.20. Closing stock is 15.3 kg. The separate savoury recipe example uses a $3.20 portion cost and $16 menu price, or 20% food cost.

This is an illustrative kitchen story, not a product screen or a claim of automatic product behaviour.

The people behind the work