ARBEIT SPHERE NEXUS’ Post

on the right, stefan stiller, a german chef whose restaurants in china have a combined six Michelin stars. on the left, xiao jun (肖骏), a shanghainese chef whose crab soup dumpling restaurant, lai lai xiaolong (莱莱小笼), is an institution. (xiao jun’s son, an aspiring chef, is in the middle.) their restaurants are just a few kilometers away from each other but in different universes. at stiller’s three-star restaurant, taian table, the tasting menu changes every six to eight weeks and costs more than 2,500 RMB ($340). at lai lai, the menu hasn’t changed much in the last 30 years; eight crab-and-pork dumplings are 46 RMB ($6). taian table requires a reservation, often several weeks in advance. lai lai is walk-in only and has a constant line out the door. but to me they share the same spirit. they are both fastidious about their sourcing and ingredients. taian table has 22 cooks and chefs for their 28 seats in the dining room. lai lai has 50+ full-time workers in their crab factory, picking and processing crab for their two restaurants. until this weekend, neither knew about the other. so i fixed that. stefan and i went for lunch on saturday, and xiao jun brought one of everything to the table for us to try. afterwards, i translated as they discussed their respective restaurants and experience, and made tentative plans to meet again in the kitchen. maybe something will come of this; maybe it won’t. i don’t know. but it felt important to me to introduce these two distinct worlds i travel in, and see what happens. this picture could be just a souvenir of a dumpling lunch. or, it could be the start of something really interesting.    

14. Discipline It is easy to get distracted. Every day, it seems like there is a new food fad popping opulent on the internet. But, if you are committed to a certain cuisine or style, you should not sacrifice your message for a few extra dollars. Staying disciplined also means being focused on your goals. You should ensure restaurant management and growth is your top priority. 15. Knowledge of flavors You need to know what flavors work together when designing a menu. You should not randomly create dishes just for the fun of it. The end goal should be to appeal to your customer. Also consider who your customer is and what flavors they like. If you are in the South, dishes that combine sweet and sour (like chicken and waffles) are probably great for your menu. But if your customers are traditional Orthodox Jews, that may not be the best route to take. ... to be continued #food #foodlovers #chefslife #chefstalk #kitchen #culinary #culinaryarts #culinaryskills #hotels #Egypt #executivechef #kitchenmanagement

Beyond the Plate: A Chef's Story Do you respect the one who cooks for you? The life of a chef, often romanticized as a glamorous affair of culinary creativity, is a demanding and multifaceted role. Behind the scenes of a bustling restaurant lies a world of intense pressure, long hours, and unwavering dedication. One of the greatest challenges chefs face is the relentless pursuit of perfection. Every dish is a canvas, and the chef is the artist, striving for the perfect blend of flavors and textures. However, the pressure to consistently deliver excellence can be overwhelming. Maintaining quality while managing a kitchen staff and adhering to tight deadlines is a constant balancing act. Moreover, the restaurant industry is notoriously demanding in terms of work-life balance. Long hours, often extending into the late night, are the norm. This grueling schedule can take a toll on personal relationships and overall well-being. Additionally, the physical demands of the job, from standing for extended periods to handling heavy equipment, can lead to chronic pain and injuries. Financial stability is another hurdle. While successful chefs can command high salaries, the path to culinary stardom is often fraught with financial challenges. Starting a restaurant requires substantial investment, and even established chefs can face financial risks due to economic downturns or unexpected challenges. Despite these difficulties, the passion for food and the satisfaction of creating exceptional dining experiences continue to drive chefs. Their unwavering dedication to their craft is what fuels the industry and keeps diners coming back for more.

This is funny but also so true: "We ask chefs in Singapore: Why do restaurants charge for water? Are Singaporean diners entitled? Chefs and restaurateurs dish the dirt on some burning questions we have about the dining scene." "“There are definitely parts where we feel that Singaporean customers are hard to please. Personally, at my level, it’s not so much that they demand or require specific things, but rather that they have certain expectations of food because they are very well-travelled, well-educated and well-informed. When you are at this level, you always hope that, wherever you go, the amount you pay meets those expectations. "For me, it’s not a bad thing because I feel that having expectations means that there are standards we should aim for. However, there are times when customers are not very well-informed but pretend they are, which can cause misinformation. Ultimately, it’s not about the customers but how we handle situations. If we are in service and know how to manage them, the responsibility lies more with us than with them.” Very generous view! What do you think? Are we Singaporeans the most entitled restaurant guests on the planet? And if you think restauranrts you may wish to think again: "“I wish people knew about a restaurant’s bottom line. It’s basically tight – if you make 10 to 12 per cent at the end of the year, you’re happy. For any other company, you do 20, 25, 30 and 40 per cent (profits), which is the norm. What would (those companies) think if they only made 10 or 20 per cent? The fine dining industry is for crazy people. You have to be a bit crazy and very passionate. You do it for people and because you love it. But honestly, if you have cash, don’t open a restaurant. Do something else!” Julien Royer, chef and co-owner, Odette and Claudine". If you’re a B2C entrepreneur and would like help finding new high net worth clients our Ultimate LinkedIn marketing and personal branding service can do this for you, our premium and highly recommended service details are here on this LinkedIn SmartLink: https://lnkd.in/dqWRi6EZ https://lnkd.in/gxCPiexD

Feedback: The Unseen Ingredient in Every Masterful Seafood Menu. This message is for our Private Chef and Professional Caterer friends! -> How 5 strategic adjustments transformed a good menu into an unforgettable journey. Every time you are treated to a private chef's culinary expertise, be reminded of the unique essence of hospitality that's absent in conventional dining settings. The entire table basks in the glow of personalized service, where every ingredient speaks volumes of freshness and every dish tells a story of unparalleled artistry. -> Local Provenance Matters: The journey from sea to table should be as short as possible. The difference is palpable, and your guests will voice it. Local sourcing isn't just about geographical pride—it's a commitment to taste and sustainability. -> Celebrate the Seasons: Tailoring your menu to the rhythm of nature not only showcases your adaptability but also keeps your offerings vibrant and inviting. Seasonal shifts bring new feedback, each a nugget of insight to refine your craft further. -> Offer a Canvas, Not Just a Plate: Allowing guests to tweak their dishes isn't a sign of indecision; it's a gesture of inclusivity. Their feedback is a direct line to their loyalty and your growth. -> Narrate Your Dishes: A meal becomes an epic when each course is accompanied by its lore. From the depths it was sourced to the inspiration behind its creation, these stories enthrall and elevate the dining experience. -> Embrace Constant Evolution: Resting on laurels is not an option. Every critique, every compliment is a stepping stone towards the zenith of culinary excellence. Your menu is a living entity, forever evolving, forever enchanting. In the realm of high-quality seafood, the menu is more than a list—it's a voyage. Guided by feedback, every dish is a discovery, every meal a destination reached. #chef #cheflife #chefs #chefs #catering #cateringindustry

Do we REALLY appreciate chefs ? The appreciation of chefs and their talents can vary greatly depending on the culture, context, and individual perspective. In some cultures, chefs are highly respected and their skills are greatly admired, akin to artists or craftsmen. This is especially true in environments where food is deeply ingrained in the culture, such as in France, Italy, or Japan. In fine dining and gourmet circles, chefs are often celebrated for their creativity, skill, and ability to innovate. Shows like "MasterChef" and "Top Chef" have also brought more attention to the art of cooking, showcasing the talent and hard work required to excel in this field. However, in many everyday contexts, the hard work and skill of chefs can sometimes be taken for granted. This is particularly true in fast-paced environments like fast food restaurants or busy family dining, where the focus is more on efficiency and consistency than on culinary creativity. Additionally, the rise of convenience foods and ready-made meals has shifted some focus away from traditional cooking skills. People may not always recognise the expertise required to prepare high-quality, innovative dishes when they are accustomed to quick and easy meal options. In summary, while there is a growing appreciation for chefs in certain spheres, especially with the rise of foodie culture and culinary media, there are still contexts where their skills and contributions might be overlooked or taken for granted. So what do you think we can do about this ? Gavin Sheppard

Ever find yourself staring at a new restaurant menu, feeling overwhelmed by choices? I’ve developed a foolproof strategy: I skim the menu and then ask the waiter just one question: “What’s the one dish here that will make me want to come back?” 97% of the time, they’ll point you to their most mouth-watering, iconic dish, and I can’t recall ever regretting their pick. (The other 3% of the time they might suggest you the most expensive dish in the menu, which I usually pushback - you can’t use sales technique on a sales person like that haha) This approach shines, especially when exploring unfamiliar cuisines where all dishes are new and you have no idea what to order. Take my recent Turkish adventure with Ali-Asghar Abedi and Aneesha Lugani when she was last time in town visiting as an example. Apart from kebabs, my Turkish culinary knowledge is very limited. So, I asked our waiter my go-to question and ended up with a plate of lamb chops drenched in pistachio sauce and sprinkled with pomegranate seeds. Normally, lamb wouldn’t be my first choice, but wow, those chops were heavenly! Next time you’re dining out, give this question a shot. You don’t have to follow their suggestion, but you might just uncover a hidden gem. Bon appétit!

Gault Millau, a renowned French restaurant guide, employs a rating scale ranging from 1 to 20 points, where 20 signifies the highest excellence. Restaurants are evaluated primarily on the quality of their cuisine, with separate assessments provided for service, price, and ambiance. Esteemed establishments achieving a score of 13 points or higher are granted the privilege of displaying small toques. These toques symbolize varying degrees of culinary proficiency: - No Toque: 10-12.5/20 - One Toque: 13-13.5/20 - Two Toques: 14-14.5/20 - Three Toques: 15-16.5/20 - Four Toques: 17-18.5/20 - Five Toques: 19-20/20 The evaluation criteria for cuisine encompass: 1. Freshness and quality of seasonal ingredients used. 2. Creativity, reflecting both innovative approaches to traditional dishes and the richness of ideas for new creations. 3. Harmonious preparation aimed at preserving the original flavors. 4. Consistency in the execution of soups and sauces. 5. Appropriate duration of preparation. 6. Consideration of the evaluators' preferences. The Gault Millau rating system assigns points according to the following guidelines: - 20/20: A perfect rating rarely awarded, reflecting an exceptional culinary experience. - 19/20: Reserved for the world's top restaurants, denoting outstanding excellence. - 17 and 18/20: Acknowledging the highest levels of creativity and quality, representing impeccable dish preparation. - 15 and 16/20: Recognizing a superior level of culinary skill, creativity, and quality. - 13 and 14/20: Indicative of very good cuisine surpassing ordinary standards. - 12 and 12.5/20: Reflecting good cuisine typically found in everyday restaurants. Notably, Gault Millau refrained from awarding a perfect score of 20 points for many years, contending that perfection exceeds the capabilities of ordinary individuals. However, in 2004, two restaurants helmed by chef Marc Veyrat, Maison de Marc Veyrat (or L'Auberge de l'Eridan) in Veyrier-du-Lac near Annecy and La Ferme de Mon Père ("My Father's Farm") in Megève, earned this exceptional accolade. Source - Google, https://lnkd.in/e_yNnirC, AI help

We recently caught up with Brad Casey, Executive Head Chef of The Glen Hotel. Renowned for his culinary skills and inventive dishes, we sat down to find out the inspiration behind his much-anticipated Meat Platter special. What was the inspiration behind the Meat Platter for Two? The inspiration behind the Meat Platter for Two lies in the direction the industry is heading. Meat has become such a significant component of pubs, hotels, and trends over the last few years; people are craving brisket. It’s become a specialty now, and the quality we serve is superior to what you can buy from supermarkets. What sets the Meat Platter apart from the other menu items in terms of flavours, profile and presentation? A lot of work goes into preparing the brisket. We dry rub it and let it marinate in the fridge for two days, allowing it to absorb all those flavours and spices. After that, we cook it overnight, starting at 9pm, and remove it from the oven at 9 o’clock the next morning. This slow cooking process is crucial for tenderising the meat and developing its rich flavour. The brisket juices are used to create the red wine jus that accompanies the brisket; nothing goes to waste; we utilise every part. What sort of challenges did you face in developing this? Our biggest challenge is creating a board that accommodates so many components, especially during service periods. We operate in an extremely busy venue. How did the collaboration with The Australian Brisket Board come about? Ross Thomson from Bidfood Australia and Mitch Prestos from The Australian Brisket Board™ actually used to work together. They approached me with the idea of collaborating, and I thought it was a great idea. The promotion is going really well at the moment. What can you tell us about the upcoming June Special? While I can't disclose all the details at the moment, I can confirm that it will showcase the inventive skills and creativity of our Apprentice Chef Nate Sommer. I believe granting chefs the freedom to innovate and unleash their creativity is crucial in keeping the kitchen buzzing with fresh ideas and flavours. Brad, who has spent 24 years as a chef, talked about his journey. He started out in fast food when he was young before becoming an apprentice chef. He felt right at home in the kitchen from the start, loving the buzz of a busy service.   Reflecting on the industry's challenges in recent years, Brad acknowledged its setbacks. His commitment to nurturing young talent reflects a determination to contribute positively to the industry, aiming to steer it towards a brighter future. Now, he's training ten apprentices in his own kitchen, hoping to help get the industry back on track. The Meat Platter for Two is available until the 31st of May, or until sold out.

Miami Spice is an exciting culinary event that typically takes place during August and September in Miami, showcasing the city’s vibrant food scene. During this time, participating restaurants offer special prix-fixe menus at reduced prices, allowing diners to experience a range of flavors and dishes from some of the best chefs in the area. In September 2024, you can expect: 🍴Diverse Cuisine Miami Spice features a variety of cuisines, reflecting the city’s multicultural influences, from Latin American to Caribbean and beyond. 🍴Affordable Dining The prix-fixe menus usually consist of three courses (appetizer, main, and dessert) at a fraction of the regular price, making it an excellent opportunity to try new places or revisit favorites. 🍴Highlighting Local Talent This event often puts the spotlight on local chefs and restaurants, allowing them to showcase their creativity and signature dishes. 🍴Special Events In addition to dining, there may be special events like tasting menus, chef collaborations, and food festivals that enhance the experience. Overall, Miami Spice is a fantastic way to explore the culinary landscape of Miami while enjoying great food at a reasonable price. If you're planning to participate, it’s a good idea to make reservations in advance, as popular spots can fill up quickly!😉 Virginie Nieto Virginie.nieto@cbrealty.com Cel: 1.305.989.4874 #NarNewRegulation #realtor #realestateagent #coldwellbanker #incomeproperties #miamiflorida #realestateinvesting #corretoradeimoveis #miamiliving #miamipreconstrucao #miamipreconstruction #brasileira #newhome #miamispice