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1. Non-Competition: Restricts the chef's ability to work with competitors (include when working with signature recipes or unique culinary concepts)

2. Equipment and Facilities: Specifies requirements for kitchen equipment and facilities (include when consulting involves on-site work)

3. Training Services: Details any staff training obligations (include when the chef will train client's kitchen staff)

4. Menu Development: Outlines process for menu creation and approval (include for menu consulting services)

5. Travel Requirements: Specifies travel obligations and related compensation (include for multi-location services)

6. Quality Control: Establishes quality monitoring procedures (include for ongoing consulting relationships)

7. Social Media and Publicity: Governs use of chef's name and likeness (include for high-profile chefs)

1. Schedule A - Scope of Services: Detailed breakdown of specific consulting services and deliverables

2. Schedule B - Fee Schedule: Comprehensive fee structure including hourly rates, fixed fees, and expenses

3. Schedule C - Service Locations: List of venues where services will be provided

4. Schedule D - Key Personnel: Details of key team members involved in providing the services

5. Appendix 1 - Required Certifications: List of required food safety and professional certifications

6. Appendix 2 - Equipment Requirements: Specifications for necessary kitchen equipment and facilities

7. Appendix 3 - Quality Standards: Detailed quality benchmarks and assessment criteria