Gastronomy Consultation’s Post

How Do You #Reach #Experienced #TurkishCooks and #TurkishCuisine #Chefs in Turkish Cuisine? #Turkish cuisine #exports started in 2021, especially in European and Asian countries. As the# richness of Turkish #cuisine has been discovered more in recent years, it is mostly from Arab countries; #Countries such as #Oman, #Dubai, #Qatar, #Bahrain, #Lebanon, USA, #Europeancountries and #Kuwait started to demand #Turkishcooks, #Turkishkitchen chefs and #chefs who are #experts in #Turkish desserts, as in my international #RestaurantProjects, from many #humanresources companies . #new #culinaryconsultancy  and #personnelconsultancy companies that provide the #establishment of kitchen #staff in Restaurant Consultancy. LINK; https://lnkd.in/exaaaEMt

Executive Chef vs Chef de cuisine: Executive Chef (aka Group Chef) The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking! Head Chef (aka Chef de Cuisine) Chef de Cuisine is the traditional French term, and although it’s slightly more common in European kitchens, head chef is the title used most prevalently around the world. Achieving the role of head chef requires many years of culinary education and often decades of experience in multiple positions in a professional kitchen.  The head chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus. Depending on the restaurant and the individual, much like CEOs in the corporate world, the head chef will often delegate much of the day-to-day running of the kitchen to individuals lower down the hierarchy, such as the sous chef.

Follow the culinary philosophy of Chef Keiichiro Fujino, the Japanese Executive Chef of Hotel Okura Manila. In an exclusive interview with Bridges Magazine, he shares insights into his dishes at Yamazato and Yawaragi, his experience in the Philippines, and his commitment to sustainability and minimizing waste. Read the full article to explore Chef Fujino's world of Japanese cuisine: https://lnkd.in/gMk3tbQy

Mastering Multi-Cuisine Management As a sous chef with 12 years of diverse experience across Continental, Chinese, and Japanese cuisines, I’ve come to understand that multi-cuisine management is an art that goes beyond mastering the technicalities of cooking. My journey, from leading VIP catering for 500 guests to training a team of 10 chefs in fast-paced environments, has taught me that the essence of effective culinary management lies in cultural respect, adaptability, and a meticulous approach to kitchen operations. One of the biggest lessons I’ve learned? It's not just about mastering recipes. You need to immerse yourself in the culture behind each dish—understanding the history, flavors, and the very soul of the cuisine. This cultural appreciation helps deliver an authentic experience to guests and ensures that the dishes carry the spirit of their origins. Balancing flavor profiles while managing diverse kitchens is key to delivering top-tier results consistently. In my current role at Holiday Inn Kuwait Salmiya, I lead operations in both cold and international kitchens, and it’s this balance that allows us to maintain efficiency without sacrificing quality. Whether it's designing menus for VIP events or mentoring junior chefs, it’s all about seamless coordination and precise execution. For fellow chefs navigating the complexities of multi-cuisine operations, my tip is simple: Cultivate curiosity and strive for continuous improvement. Techniques and recipes may be similar across kitchens, but it’s the nuances—like the specific spices in a Japanese broth or the texture of a Chinese dim sum—that make all the difference. Have you had the chance to manage diverse culinary operations? What are your tips for success? #CulinaryArts #MultiCuisine #Hospitality #ChefSkills #KitchenManagement #CulturalCulinaryJourney #SousChef

🍽️ Have you ever wondered what keeps things running smoothly in a busy kitchen? It's all about hierarchy! From the Garde Manger, who takes care of the cold dishes, to the Pastry Chef, who prepares the desserts, every role is important. Every dish is the result of seamless teamwork, thanks to the kitchen brigade system. Want to find out more? Read the full article here!🔪👩🍳 https://bit.ly/4byUuwI

The Kitchen , a wonderful place 😍 The success of a restaurant begins from the management of the kitchen, costing, menu development, logistics for preparation, a good equipment and kitchen tools, suppliers, raw material, quality at the time of service, communication between the kitchen and lounge team, orders, product reception, inventory, quantity control, food safety, storage of products, advertising, excellent treatment of the dining room, cleanliness, a very good direction from the leaders, both management and kitchen, human resource management, the environment,the knowledge. Gastronomy, is a whole art that includes several sciences, where it is necessary to have a vast knowledge, dedication, sacrifice and discipline Teamwork will always be the most important. Teamwork is one of the best demonstrations that strength lies in union, because between several individuals they achieve great goals, especially in organizations and companies where it is important to identify the weaknesses and strengths of each person. Working in a team means that each member plays a role based on what they want to achieve, with the awareness of the importance of the role they must play A true teamwork in the kitchen is one that overcomes obstacles and presents the best dishes, even in moments of crisis. In your role as a leader, the Executive Chef or the Head of the Kitchen we must propose and maintain a work environment where all members have to perform their tasks accurately, so that it feels like we are in a concert. When everything is in harmony, the result is always ideal and optimism is breathed even in moments of greatest pressure. When you expect the result to be just perfect, the team executing these works must be just as perfect. Therefore, to build and maintain a good teamwork in the kitchen, here are some keys to achieving this coveted and dream team: Consider the skills with which each team member stands out These activities focus on a way of integration in the opportunity to share, create and grow in the workforce, stop working in what you like, but provided you have evaluated your experience. This means locating the key person in the job or due process. We will definitely let something be done to achieve more and better results to do that activity. Assess the strength of character and the personal stamp that each one imprints on their work. In any activity, everyone has their own way of working; but in the kitchen that own and creative style brings unexpected results, especially when our teammate pays special attention to detail and cares to do things right, on time and with quality. Skillfully synchronize the entire work crew. The executive chef must coordinate all activities and keep a team member in place where they perform best. However, it is extremely important to always have an adjustment and improvisation plan in place. The leader of the kitchen must be very clear what can be done.

History of Chefs and Job Progression in Restaurant and Hotel Kitchens Episode 1: Introduction to the Kitchen Brigade System The organizational structure and job progression in commercial kitchens of restaurants and hotels are essential aspects that all professionals in this field should be aware of. In this series, we will explore the history of chefs, their roles and responsibilities, and the specialization within the culinary industry. The culinary profession and food service industry have gained significant importance over the years, both locally and globally. It has a strong connection to increasing public demand and enhancing the culinary reputation and tourism of a location or country. As a result, chefs and foodservice providers have become socially and commercially significant, often achieving fame and recognition within their communities. Without chefs and their interconnected team, food service establishments would lose their foundation and essence. Chefs are culinary artists who create and design exceptional dishes that cater to the desires of customers and clients. Some even describe them as the "lifeblood of the kitchen," not just any kitchen, but the commercial kitchen that possesses unique characteristics, features, and operational systems that enable it to handle large crowds and numerous food orders. The success of a commercial kitchen relies not only on the efficiency, skills, and professionalism of its staff but also on the functional systems in place to organize tasks and distribute roles effectively among chefs and employees. Today, most people are aware that restaurant kitchens are sophisticated, clean, and follow a hierarchical structure and organized job progression for chefs. However, this was not always the case in the past. The working conditions and job functions were completely different. To understand the structure of the kitchen, or the "Kitchen Brigade System," we need to delve into the history of chefs and the commercial kitchen, which has its roots in European military systems. Stay tuned for the upcoming episodes to learn more about the fascinating history of chefs, their roles, and the evolution of the kitchen brigade system.

🍽️ Have you ever wondered what keeps things running smoothly in a busy kitchen? It's all about hierarchy! From the Garde Manger, who takes care of the cold dishes, to the Pastry Chef, who prepares the desserts, every role is important. Every dish is the result of seamless teamwork, thanks to the kitchen brigade system. Want to find out more? Read the full article here! 🔪👩🍳 https://bit.ly/4byUuwI #CulinaryArt #KitchenHierarchy #FineDining

🍽️ Have you ever wondered what keeps things running smoothly in a busy kitchen? It's all about hierarchy! From the Garde Manger, who takes care of the cold dishes, to the Pastry Chef, who prepares the desserts, every role is important. Every dish is the result of seamless teamwork, thanks to the kitchen brigade system. Want to find out more? Read the full article here! 🔪👩🍳 https://bit.ly/4byUuwI #CulinaryArt #KitchenHierarchy #FineDining

⭐ One of the most common misunderstandings about Michelin stars is who they are awarded to. In fact, only restaurants receive them, not chefs. So when people say “Michelin-starred chef,” they really mean a chef who works at a restaurant with Michelin stars. 👨🍳 Therefore, if you have a desire to become a Michelin star chef, we will be happy to advise you on how to achieve this. Let’s start with the first step 👇