illycaffè’s Post

Chinese Tea Sommelier Course is available online!

After judging two seasons of culinary competitions alongside other WorldChefs judges, I have learned three valuable lessons from them: - It is essential to always provide suitable conditions (within the judges' authority) for candidates to perform at their best during the examination. - When giving feedback to candidates, it is crucial to highlight their areas of improvement and offer guidance on how to enhance their skills, rather than resorting to criticism or belittlement. - The judging process should never be influenced by personal preferences, likes, or dislikes. This refers not only to relationships with candidates but also, and especially, to taste and aesthetic preferences. Additionally, I have noticed three common mistakes that candidates often make: - Insufficient seasoning, resulting in dishes that lack flavor. - Neglecting to read rulebooks and understand the content and regulations of their respective competitions. - Attempting to showcase creativity without a solid understanding of the fundamental principles of the dish they are preparing. In competitions following the WorldChefs format, there are no limits on the number of gold, silver, or bronze medals awarded. Consequently, the true competition for candidates lies not with their fellow competitors or the judges but within themselves. That's why before each round, we always remind the candidates: "Do not cook to impress the judges or win medals. Cook as if you were serving guests at the restaurant where you work." When you go into the competition with that mindset, you’ll definitely get some amazing results. Pic: The Vietnam Culinary Challenge 2024 took place over three days (19-21/3) in Ho Chi Minh city. The competition attracted 397 entries from 160 participants.

Portuguese Beef Stew: Azores' Culinary Delight Shines In the heart of the Azores, a Portuguese archipelago known for its vibrant culture and lush landscapes, a traditional dish continues to capture the essence of local culinary heritage. Portuguese Beef Stew, known locally as Alcatra, is more than just a meal—it is a cultural emblem rooted deeply in the history of Terceira Island. The Birth of a Culinary Masterpiece Alcatra, the Portuguese Beef Stew, differs significantly from its continental counterparts... https://lnkd.in/gQHcXV-H

⭐️ Succeed with SCCG Tip #20: Embrace International Cuisine ⭐️ At SCCG Management, our founder and CEO, Stephen Crystal, knows that exploring international cuisine is more than just enjoying new flavors—it’s an essential part of engaging with different cultures. This appreciation for global culinary traditions isn't just a passion; it's a practice that fosters understanding and connectivity. 🌏 Explore with Openness: Stephen encourages us all to dive into the diverse world of international cuisine. Each dish, from the dim sum at Orchid's Garden in Las Vegas to the varied flavors found throughout Asia, tells a story of tradition and innovation. 🍲 Connect Through Cuisine: By embracing different culinary styles, we connect on a deeper level. It's not just about the food; it’s about the people, the traditions, and the communal experiences that define cultures around the world. At SCCG Management, recognizing the power of shared meals is part of our recipe for success, both personally and professionally. #SCCGSuccess #GlobalConnections #CulturalDiversity George Vonapartis Nick Giangreco Newton Fleury Filho Peter Kula Rosa Ochoa Evan Ferris Bobby Sophabmixay Dave Antony Thomas Huggins

Transforming industry expertise into classroom excellence. 🍷✨ Today's practical session focused on wine classifications and advanced wine service techniques. Sharing essential skills of wine selection, proper serving etiquette has been the highlight of the session. Bridging the gap between industry standards and academic learning to shape the future leaders of hospitality. #WineService #HospitalityEducation #IndustryExpertise #FutureHoteliers #patkarhospitality

*** Gastronationalism "#Gastronationalism" is a term that #describes the use of food to promote #national identity and heritage. #Food, with its deep cultural and historical ties, has often been an #integral part of national #identity. However, in the #context of gastronationalism, food is #deliberately used as a tool for national promotion, distinction, and #sometimes even political means. Here are some #facets and implications of gastronationalism: #Promoting National Identity:  Many #countries showcase their traditional dishes as #representations of their culture. For instance, sushi is often associated with #Japan, #pizza with Italy, and #tacos with #Mexico. These associations become integral to the #country's image and identity. Click the link below for more; https://lnkd.in/ecgjkgpr

This week's 'Start Where You Are' Challenge: Try one new type of cuisine and learn its origins. Celebrate Diversity Month is the perfect time to try a cuisine from a region, country, or culture that’s new to you. This challenge is inspired by a recent visit to China Chilcano, a Peruvian/Asian/Spanish fusion restaurant in DC. Not only was the food amazing, I got a quick history lesson and learned about the Asian influence on Peruvian culture (thanks, Laura!) Some of us may be a little more adventurous than others when it comes to exploring foods from different cultures but we could all benefit from the experience. It’s about more than being a sophisticated foodie. Learning about cuisines can give you amazing insight into the history of an area, the traditions of the people, and the roles food can play in various practices. Take some time this week to research a new restaurant to try or a new dish to prepare. Seek out the story behind the food and share it with people you know. What better way to expand your horizons than on a full stomach? Enjoy! REMINDER: Follow the ‘Start Where You Are’ blog on MEDIUM: https://lnkd.in/g6kXV7C #startwhereyouare #diversityequityinclusion #diversityequityinclusionbelonging #inclusion #celebratediversitymonth

always pushing the boundaries with your potentially controversial questions.. LOVE IT! Whether it's "over-hyped" depends on your career goals and personal expectations. Experience, practical skills, and networking can sometimes outweigh formal qualifications such as the WSET. If you're aiming for roles like sommelier, wine educator, or perhaps positions in wine marketing and distribution, the WSET Diploma can be very beneficial. Yet, if your career goals are different, or even if you already have significant experience and a strong network, it might not be as crucial. Lots of factors to consider, no one answer.

Heres a Main Teaser of my first Cooking competition over 4 years ago, the Bio-Cook Off at Boma International Hospitality College. Winning the competition was such an enriching learning experience, I'm amazed at the knowledge and expertise I've acquired since. Eagerly anticipating more competitions on the horizon and the victories they bring. Here's to continuous growth and culinary success! 🍳🏆 #CookingCompetition #GrowthJourney #CulinarySuccess"

🎉 Exciting News: Our latest paper on "The origin story: behind the scenes of food festivals" has been accepted for publication at Event Management, and the fast-track version is now available! 📚✨ 🙏 A special thank you to my coauthors, Francesc Fusté-Forné and Louise Todd, for their invaluable contributions and collaboration in this fascinating research journey. Thank you too to Lluís Cintas Cheyssial, in charge of the amazing food festival oríGenes ! 🔍 This paper offers a comprehensive analysis of storytelling's impact in food festivals. While previous research has extensively covered various aspects of food festivals, our study uniquely explores how storytelling intertwines with visitor experiences, contributing significantly to cultural identity and festival meaning. 🌱 We delve into how food festivals, through storytelling, can be platforms for cultural preservation, environmental sustainability, and promotion of local identities and traditional knowledge. Our findings reveal the profound influence of artisanal narratives in creating authentic, memorable experiences for visitors, highlighting the symbiotic relationship between tradition, innovation, and authenticity in food products. 🍴 This research is not just academic – it's a celebration of culture, tradition, and the power of stories in shaping our gastronomic experiences. It's about understanding the soul of local products and the essence of artisanal food production. 🔗 Dive into the full paper here: https://lnkd.in/d8NP4DJj #FoodFestivals #CulturalIdentity #StorytellingInTourism #SustainablePractices #ResearchPublication