FAB Comm’s Post

✨Thoughts on Competition✨ I’m not much of a competitor in anything. I don’t enjoy it much and believe in collaboration rather than competition. We all have different talents and strengths that we bring to the teams we collaborate with. But against my better judgment, I entered a pozole cooking competition and came in 7th place out of 10 competitors. I’m not much for competition because people don’t respect or follow the rules, this competition was no different. Though there were rules about prepping and cooking everything on site, people showed up with their food fully prepared. The winner prepped and cooked nothing on the spot. Others were allowed to start early, the second place winner was allowed to start cooking about 1.5hrs before official start time which gave them a huge advantage. It wasn’t fair for me and the few teams who actually showed up and respected the rules. This is mainly why I don’t compete in anything. We were told there would be judges but no judges were ever presented, so we don’t know who they were or their expertise in pozole. Despite the disappointment in the lack of enforcing the rules, I did have fun! During the public tasting several people came back for seconds. One man came back for thirds and thanked me for sharing this talent with the world. There were so many compliments! Warming my heart were the folks who were disappointed to see me land 7th place. One person even went to complain to the organizer! What I’m taking away from this is that people LOVED my food. And technically, this is award winning pozole lol. So not only, am I an award winning researcher (you can ask me about that lol), but I’m now also an award winning culinary genius. I think competition brings out the worst in us because who doesn’t want to win?! But it also shows us what we’re capable of accomplishing. And I was able to succeed in making a product that people enjoyed and were even willing to pay for! This taught me that I can monetize on this talent if I wanted to. Sidebar: many people came by looking for some extraordinary story about the recipe and I was tempted to tell them that my ancestors have been cooking this dish for generations, prior to colonization. Except, the meat used in the early days consisted of human beings. Which I challenge because the only records and word of that came from the Spanish during the conquest, and we can’t trust anything they said about us. But it makes for dark and humorous storytelling. In other news, my country just elected a woman for President and the Spanish crown was not invited to the swearing in because the King of Spain refused to apologize for the atrocities committed by Spain during the conquest. But here I am, a survivor of colonization and conquest, cooking the traditional foods of my people! And against all odds, I’m applying to law school for Fall 2025 admission! Pozole is more than food, it’s a representation of resiliency and survival. The best things in life are cooked!

Today, IVB hosted a unique 'No Fire Cooking' competition, testing our culinary skills and teamwork. Our team faced a tough challenge - we didn't know each other's strengths and weaknesses, and we didn't plan our strategy. But we learned to adapt, communicate, and execute on the fly! We presented two innovative dishes: 1. Cucumber Boat: A refreshing, healthy snack featuring a hollowed-out cucumber filled with a flavorful mix. 2. Protein Ball: A nutritious, bite-sized energy ball packed with protein-rich ingredients. Although we didn't win, we achieved a respectable 4th place with 59%. The real victory was the experience and insights gained: - Collaboration: We learned to work together, despite our differences. - Adaptability: We adjusted to new situations and made the most of available resources. - Resilience: We turned mistakes into opportunities and persevered. This competition reminded me that in the kitchen, as in business, teamwork, flexibility, and creative problem-solving are essential ingredients for success. Kudos to IVB for organizing this engaging event! And to my teammates, thanks for the collaboration and memories.Institute of Venture Building (IVB) MBAtrek Abhishek Srivastava #NoFireCooking #Teamwork #Adaptability #Resilience #Collaboration #Leadership #IVB #CucumberBoat #ProteinBall

In September, we returned out focus to quality. And we decided to take a slightly different approach to this video and the message we wanted to deliver. Here at Harlan Foods, we understand how important quality is. As this video touches on, Quality isn't really a 'thing'. It is the result of other things.  This means when we put the right work into what we do, quality products are the natural outcome. What goes into Quality?  There are five key things: Knowledge: Have you been given the proper training to do your job correctly and safely? Integrity: Do you always do your best work, follow work flows and formulas and if you see something wrong, do you speak up quickly, alerting others to a potential problem? Mindset: Are you always paying attention while doing your job? Do you pay attention to the details? Are you focused on always getting your tasks done correctly? RTT (Run to Target): Are we always working to hit our production goals? Are we remaining on schedule to do this? Collaboration: Do we communicate well with one another and do we work together as one team focused on meeting the same goals, with all team members doing their part effectively and correctly? If so, the outcome will be consistent QUALITY! Here at Harlan Foods, we have an important reputation to uphold. You see, each year for the last half a decade, we have won a record number of first place, Blue Ribbon prizes for the best commercially made pies in the United States. In 2024, we won a RECORD 27 Blue Ribbons! Because we have worked so hard to build our reputation as the finest pie manufacturer in North America, Quality is even more important to us. One quality mishap can put all of this hard work at risk! So, we focus intently on Quality! This is how we work at Harlan Foods. Care to join us? #quality #foodmanufacturing #success #food #SQF #careers #indianapolisjobs #denverjobs #minneapolisjobs #careergrowth #careers https://lnkd.in/evm59tHY

Age of Youngest Spirits The "Age of Youngest Spirits" (AYS) is a crucial designation for blended whiskies, as it indicates the minimum maturation period of the blend. This means that even if a blended whisky contains some older components, the AYS number represents the age of the youngest ingredient in the blend. For example, a whisky labeled "AYS 8 Years" signifies that at least a portion of the blend was aged for 8 years, even if other components were aged for longer. This information provides valuable insight into the flavor profile and maturity level of the whisky, allowing consumers to make informed decisions. Quaneqo Group is here to help you navigate the captivating world of whisky and choose the right Casks, whether you're seeking the finest premium option or a more accessible expression. Our expertise can keep you up-to-date on the latest whisky data and guide you towards the perfect selection for your preferences and budget, ensuring you choose a whisky that truly resonates with your palate.  #InvestmentStrategy #invest #WhiskyInvestment #CaskInvestments #SustainableInvesting #investments #investmentopportunity #investment #caskinvestment #investor #lifestyle #caskinvestments #investing #Sustainability #whiskyinvestment #SustainableLiving #investinyourself #InvestmentOpportunity #whisky #InvestmentStrategies #InvestmentSuccess #investmentsolutions #whiskyinvestor #whiskyinvesting #casket #cask #whiskyinvestments 

Did you know... we turn dreams into spirits? Don’t worry, this isn’t a Halloween post that’s gone out a few months early – there is no tom foolery happening here at Lost Loch HQ. Nope, this is a story about how we became contract distillers – we get asked all the time. It’s been a crazy journey! For us it wasn’t an active decision to become contract distillers, like all good ideas, it just kind of happened organically. Our story starts with our own Lost Loch brands, which were making waves in the industry, winning a MASTER medal and GOLD medals 🎺 got us noticed. We were approached by a local brewer to produce a gin for them, word spread and during COVID we were inundated with requests - we ran with it. Many of our customers are market entry. They have small budgets and have often been harbouring the dream of creating and owing a spirit’s brand for years. They come to us with that idea and we turn it into a spirit, while making it a fun, easy process for them. In the last few years, we have helped our clients create and launch 42 spirits. We have 20 active clients who are producing with us and a further 7 who are currently in the R&D stage, and plan to launch in 2024. Every client's idea is unique and creating spirits for them is so rewarding. It allows us to continuously innovate, always looking at new ingredients and production methods to impart certain flavours and textures into products. If you'd like to find out more about our services or have a dream you wish to turn into a spirit - get in touch, we'd love to hear from you! Team Lost Loch X

Guess what: everyone (*) in the spirits biz had a more or less rough 2023. Let's normalize it. There shouldn't be any stgima. One does not have to default to the answer "AMAZING" when asked how's business and actual performances are not stellar. One cant bat 1000 all the time. And it's ok. Some years are better than others. The booze business cant grow 30% every year forever like it did in 2021 & 2022. There is a readjustment. It's not crazy science. More business real talk, more often. (*) aside from some tequilas and brands heavy on single casks American whiskies #pmspirits #spiritsindustry #spiritsbusiness #spirits #realtalk

Gain insight into the judging standards of the USA Spirits Ratings and learn how to stand out in the highly competitive US spirits market. Learn from professionals in the field how quality, value, and packaging can improve your brand. Showcase your spirits to leading US trade buyers by entering now via www.USASpiritsRatings.com . To put yourself in the best possible position for success in the cutthroat US market, submit your entries by June 20, 2024, the final deadline. Become a winner of the USA Spirits Ratings and take your brand to new heights. 🚀 Read The Full Blog To Get All The Insider Details on USA Ratings' Judging Criteria 👉 : https://lnkd.in/gDtuxY3z #usaspiritsratings #spiritscompetition #brandsuccess #quality #value #packaging #spiritsindustry #beveragetradenetwork BHAKTA Spirits Sazerac Company USA Ratings Sid Patel Ankita O. Malvika Patel

📣 Exciting news! Carlsberg and Britvic are joining forces in a new partnership! Check out this insightful article from Sky News on why Carlsberg has a thirst for Britvic. Discover how this collaboration is set to shake up the beverage industry and create new opportunities for both companies. Read the full story here: [insert link] #Carlsberg #Britvic #BusinessPartnership https://ift.tt/A4QjJfY

It’s Friday, weeks over, it’s Bank Holiday weekend, another busy week. It’s whisky 🥃 time and a little insight to why I love my favourite tipple so much. This is a The Scotch Malt Whisky Society bottling, from my favourite The Welsh Whisky Company Limited, aka Penderyn. Being a packaging geek, I buy 50ml bottles so I can share and keep samples back to do mini tasting sessions. SMWS specialise in cask strength whisky, which means it’s not diluted like most retail whiskies. They classify their whisky into flavour profiles, like in this case, deep rich and dried fruits. This is a non peated old style traditional whisky, in this case it’s 59.6%, which may make your eyes water, but with the use of a pipette and a careful drop of water, you can discover a whole new world of amazing. For my details: https://lnkd.in/eMq65ASa Right, time for Clarksons Farm and a wee dram 🥃