Harwood Hospitality Group’s Post

The Michelin Star: A Blessing or a Curse? For many chefs, a Michelin star is the pinnacle of success, a symbol of culinary mastery. But with the fame comes an unexpected weight. A star can fill tables and elevate a restaurant’s reputation, but it also raises expectations sky-high. Consistency becomes everything, and some chefs feel the pressure to maintain perfection stifles creativity. The constant scrutiny can turn passion into pressure, and what was once a dream can become a burden. The Michelin star is a mark of excellence—but it also demands relentless precision. Is it worth the trade-off? #MichelinStar #CulinaryJourney #PressureAndPerfection #BlessingOrCurse #FineDining

Revitalizing the Culinary Industry: A Call to Action This is Ryan Gromfin. He's The Restaurant Boss! There's no sugar coating here...just the truth...pay attention! The culinary industry faces critical challenges that hinder its growth and appeal. In this video, we explore necessary changes to attract future chefs and restaurant owners. Let’s inspire a new generation to embrace culinary arts instead of steering them away. Join the movement! #CulinaryRevolution #ChefInspiration #RestaurantIndustry #FutureChefs #CulinaryArts #ChangeTheNorm

Ready to take your culinary business to new heights? 🌟 🚀 🌟 Check out our latest blog post on how the League of Extraordinary Chefs is setting the standard in the industry! Don't miss out – read the case study now: A Head Above the Rest. #leagueofextraordinarychefs #blog #newpost #talentmanagement #chefs #cheflife #staffextraordinary

I've just published a personal story on Medium inspired by Frank Bruni's recent The New York Times article on how chefs are redefining their careers. As a former restaurant owner and current partner with Brian Driscoll in DRISCOLL Cuisine & Cocktail Concepts, I’ve witnessed firsthand how talented chefs are stepping away from the grind and finding creative freedom in new ventures. Curious about how this shift is reshaping the industry? Check out my latest piece here! #restaurants #smallbiz #chefs

Posting a summary of a book saying "I read XYZ so you don't have to", is like posting a picture of your fine-dining meal and saying, "I ate at a 3-star Michelin restaurant so you don't have to". #socialmedia #mba #businessschools

What does it take to build the perfect restaurant team, and why is it so crucial? Executive Member Pranav D. of TIG Corp shares his insight. 🔥💡 Chaz Cervino Dave's Hot Chicken

Unlock Your Culinary Potential: Mentorship for Aspiring Chefs Join us as we bridge the mentorship gap for chefs! We'll explore insights from top culinary experts, including Michelin star and James Beard Award winners. Gain valuable tools and strategies to enhance your culinary skills and accelerate your journey in the kitchen. #CulinaryMentorship #AspiringChefs #CulinarySuccess #KitchenStrategies #cheflife

✨ It’s that magical time of year when culinary dreams come true— it's James Beard Award season, and the 2025 semifinalists were announced this week! 🍾 The James Beard Awards are often referred to as the Oscars of the food world, recognizing the best in culinary excellence—from restaurants to media, to thought leadership and meaningful action. But this announcement is more than just a list of names; it’s a reminder of values that resonate far beyond the kitchen. These chefs, restaurateurs, and leaders don’t do what they do for awards or recognition. They do it to feed people—something so essential yet often overlooked. And in an industry that continues to face incredible challenges, this recognition is more than an honor; it’s a lifeline. It brings much-needed press, visibility, and validation to businesses that pour their hearts into every dish, every service, and every guest experience. Having had the privilege of working behind the scenes with The James Beard Foundation on the Awards (and many other initiatives) from 2017 to 2019—capturing nominees’ and winners’ stories and sharing the magic through livestreams, TV specials, and digital content—I know firsthand just how special this moment is for these talented individuals. It’s a celebration of hard work, innovation, and authenticity. So, as we toast the semifinalists, let’s also celebrate the lessons they teach us: 1️⃣ Innovation Matters: Pushing boundaries leads to brilliance, whether it’s a bold dish or a groundbreaking idea in any field. 2️⃣ Community Over Competition: Collaboration and connection are what drive industries—and individuals—forward. 3️⃣ Authenticity Wins: Leading with your true self is always the recipe for success. 4️⃣ Diversity Enriches: Recognizing diverse voices, ideas, and experiences broadens our perspectives and fuels creativity, showing that innovation thrives when everyone has a seat at the table. Congratulations to all the 2025 semifinalists! Thank you for inspiring us all—inside and outside the kitchen. 🍽️✨ https://lnkd.in/gR7apT8P

Ben Jacobs is a chef and a tribal member of Osage Nation. He’s also a leader in bringing Native American food to the forefront of the American culinary conversation with his restaurant, Tocabe. In this episode of Forktales, Michael and Ben talk about the best way to prepare elk, Tocabe’s appearance on Diners, Drive-Ins & Dives (and how Guy Fieri saved Ben’s restaurant), Ben’s Seed to Soul mission and why it’s so hard to define Native American food.  www.forktales.co #marketing #marketingpodcast #branding #brandingpodcast #restaurantmarketing #restaurantbranding #restaurantstrategy #restaurantgrowth #advertising #marketingpodcast #forktales #forktalespodcast #vigor #NativeFood #NativeCuisine #BenJacobs #Tocabe #SeedToSoul #GuyFieri

I love Ben Jacobs’ story and his passion for what he does. Not just as someone who’s bringing Native American cuisine to the culinary masses, but as someone who’s working hard to make the world a better place. We talk about that and much more in this episode of Forktales.