Gérard Basset Foundation’s Post

If you're in the hospitality industry, you've likely heard of Julie Dupouy. She's an incredibly skilled sommelier who achieved third place in the ASI World Sommelier Championships in Mendoza, Argentina, 2016. Julie is also the founder of SommNinja, a platform designed to help sommeliers sharpen their knowledge quickly and effectively. Here are a few reasons why all sommeliers should join SommNinja: Stay Competitive: Don't fall behind your peers already using this platform. Comprehensive Training: SommNinja offers questions for all four sommelier levels, ensuring thorough preparation. Self-Assessment: Test your knowledge and see where you stand with SommNinja's targeted questions. Exclusive Discount: Join now and get a 20% discount on an annual membership with the code SOMMDIGI20. Invest in SommNinja today and accelerate your journey to becoming a more knowledgeable sommelier. https://lnkd.in/dduJAUtK SommNinja Julie Dupouy

💥💥💥Whether you believe it or not, at this very moment you have the potential to accomplish extraordinary things!💥💥💥 The FINAL of our Aramark UK Chef of the Year 2024 competition is on Thursday 8th March and our talented chefs from all parts of our business will compete against each other to claim a coveted place in our Aramark global competition in TORONTO later this year!! 🤩 I’ve been thinking about how I approached these things over the years, so here’s a few top tips of how I received competition golds: 🎯Practice, Practice, Practice! 🎯Challenge yourself, be passionate & be creative! 🎯Follow the competition rules. 🎯M. E. P it’s should be perfect, leave nothing to chance. 🎯Stay calm, try to focus on the task at hand! 🎯Talking of hands- they will shake- don’t panic it’s just adrenalin!! 🎯Manage your time and remember to take deep breaths! (I used to sing the same song) 🎯If you find yourself beginning to panic, its ok to take a moment, refocus & get cracking!! 🎯Be confident, think positively, you deserve to be here! 🎯Value your skills, trust yourself and your ability. 🎯Most importantly have fun!! 💫If you don’t win this time, it ok. Take it for what it is, a competition and not the end of something but an opportunity to learn massively from the experience. Tom Ford Dave Cousin Liam Davidson Richard Broadwith Barry Gamble Nick Sharma Arron Price Mark Figueroa @Alex Fjorn porter 💫You have a support system around you, so if you need to talk it out our Heads of Culinary Phil Quinn Lee Martin MCGB Paul Lewis Kev Wicks Sean Simmonds are here for you so reach out. 🥰 💫Most importantly, be kind to yourself and enjoy the next few days!! I’m rooting for you all!! #hospitality #hospitalityindustry #hospitalitycareers #cheflife #chefskills #chefjobs #chef #competition #skills #workplace #sportsandentertainment #education #healthcare #sidebyside #govermentservices #future #innovation #sustainablefood #mentalhealth #wellbeing #authenticity #belonging #global

Daily Dollop of Wallop #70 Here is a question for you. Would you go out of your way to book a table at a restaurant where they were awarded with having the 'Best UK Sommelier'? The coveted prize was awarded to a gentleman this week, that needed to demonstrate certain skills, produce a more than competent set of answers to a written examination and complete some quite rigorous tests, all with the aim of being awarded 'Best UK Sommelier. For the individual, I imagine it is a dream or ambition realised and so it's a wonderful accomplishment and, I would like to think, it opens many doors and would enable him to become a key person of influence within his field. I do genuinely wonder, though - do guests in a restaurant see this as a reason to dine and spend money in said establishment? Is this accolade bestowed upon him and the place he works in (Ok, it is Berry Bros in this instance but, picture this scenario as a restaurant) enough of a pull to bring people in? I have a view on these types of competitions and the pressures it puts the guys and girls that take part under. Does the reward, recognition and career development opportunity warrant the outlay of work and stress? Very keen to hear some thoughts. Leverage your beverage.

The BIH Spotlight Awards are back, and nominations are now OPEN! 🌟 💫 For the third consecutive year, we invite you to nominate your colleagues, peers, and friends from the hospitality, food, and drinks industry for this prestigious accolade. The BIH Spotlight Awards recognise and celebrate ethnically diverse hospitality professionals' exceptional talent and achievements. There are various individual, business, and cuisine awards to choose from! For all 15 award categories, high-quality submissions are ESSENTIAL to ensure your nomination stands out, is considered for the shortlist, and, ultimately, is selected as a winner on the night. Our esteemed panel of industry-leading judges will select the winners for 13 of the 15 categories, while 2 winners will be chosen by public vote. Why do these awards exist❓ We decided to launch these awards after conducting an audit of all hospitality industry awards and finding that less than 2% of industry award winners were ethnically diverse. Having built a digital community of 14,000 over the past 4 years, we know that the talent is out there. We want these individuals to be visible, recognised, and celebrated for their remarkable contributions to our industry. Terms and conditions apply. Visit our website via the link in the comments for more details and to submit your nominations today! #awardsceremony #beinclusive #ukhospitality

success, promotion, restauration,

How do you connect what you're studying for your Court Of Master Sommeliers Examination to what you're doing when working on the floor? 🤔🍽️🍷 Advanced Sommelier, Petrus Coenders, says making that connection 🤝 can help you study for the service and hospitality portions of your upcoming examinations! More from Petrus here. https://lnkd.in/e7eYFwym 

We have some real superstars in the York & North Yorkshire Hospitality Junior Board and so far have met Chloe Robinson, Tom Howes, Sophie Baker Assoc CIPD, Adam Atkinson, and Jasmine Iley. Now we get to meet Olly Longbottom, Restaurant supervisor at the The Star Inn, Harome. We caught up with Olly and asked him about his career to date and why he loves hospitality! "I’m Olly, I’m 24 years old, and an example of what Yorkshire has to offer! A lover of sports, hiking and all things hospitality. I completed a degree in mixology in Austria, followed by a few years at the Pheasant, where I completed my WSET level 2 (wines and spirit education). Now I work at the Michelin star Gastro pub, Star inn at Harome, usually involved anywhere there is cheese and wine!" Its great having you on board Olly Longbottom - you bring so much passion, dedication, and skill to the Board. I also think you are the first person who probably loves cheese as much as I do 😀 Hospitality is hugely undervalued and misunderstood - nationally and regionally. However we believe what we do regionally is what matters and now that the York & North Yorkshire Combined Authority is in place the region can really get behind this most valuable sector - valuable in terms of economics, people, and place. #hospitality #juniorboard #perception #skills #learninganddevelopment

The heart of what we do captured in a single sentiment: “In the hospitality industry, the fulfillment you get from someone giving you a firm handshake and a sincere ‘thank you’ is the real reward. Seeing the appreciation in a client’s eyes that their event went exactly as planned is what it's all about for us.”- Anthoine Shell, Co-founder and Operations Principal Revisit Anthoine's journey and insights: https://lnkd.in/g4wFA-ik

I'll be the first to admit, I am not a huge reader (something I'm working on). But, when there's something I can get into, I usually talk everyone's ear off about it post-read. While on vacation, I read Will Guidara's Unreasonable Hospitality. I loved it, and think whether you have a background in hospitality or not, I'd implore you to read it! It provides Will's amazing story about his upbringing, dedication to his team, the restaurant industry, and both his successes and failures over the course of his career. There's most definitely something everyone can learn from, big or small. Of course, my favorite portion was coffee related, when Will talks about the importance of the after meal cup of coffee, and how often it's neglected, even at some of the finest restaurants in the World! "Finally, I got the cup of filter coffee I'd been served after dinner. It was a perfectly fine cup of coffee, but because everything else about that meal had been so unbelievably 𝘱𝘦𝘳𝘧𝘦𝘤𝘵 perfect, that just-okay cup of coffee stood out". If you're interested, check the book out below and let me know your thoughts once you give it a read! #Hospitality #BeAtomic

A wee blog about what we get up to over here