Les Dames d'Escoffier International’s Post

Recognition of your work is the best appreciation❣️ of your life. Months ago I was surfing through LinkedIn and I noticed these collaborative articles, they were literally good and the people's perspectives about the articles blew my mind. Then I noticed that people also obtain the "Top Food Science Voice" if your perspectives about the articles were good quality content and also they were liked and engaged by the professionals. I was completely mesmerized and I thought that some day I will also accomplish this achievement. From that day onwards I started to work rigorously✍️ to gain valuable insights and knowledge through various certifications such as (HACCP, ISO 22000:2018 and many more) and also revised the product management principles, marketing principles and strategies. Once I reached my goal of learning these things I started to contribute to the articles. At first it was difficult but slowly my articles gained traction🧲 and were liked and engaged by professionals. And then BOOOM🌟 I was recognised as "Top Food Science Voice" by LinkedIn. I was literally happy ❤️that I was able to gain attention and traction from highly professional food technologists and they found my contributions valuable. After that my department also recognised my work and gave me a token of appreciation ✨. The journey was long but the result was wonderful 💖. For all the dear food technologists who are working there, don't lose hope, keep patience and work hard. You will definitely reach your goal one day. #Topfoodsciencevoice #LinkedIn #experience #Research #certifications #improvement #upskill #awareness #foodengineering #foodtechnology #technology #Knowledge #foodforlife #foodtechnologyprofessionals

Empower change: Take action with Wine in Moderation 💼 PART 2 🎓 Empowering wine professionals: Education with Wine in Moderation 🍷💼 Unlock the potential of responsible business practices within the wine sector through the transformative power of education! 🌟📚 At the heart of the Wine in Moderation programme lies a commitment to training wine professionals with the knowledge and skills needed to make informed, responsible decisions. 🌱💡 EDUCATION: Education serves as the cornerstone of the Wine in Moderation programme, driving the development of seminars, educational programmes, and internal trainings aimed at enhancing the capabilities of wine professionals. 📝✨ These initiatives are designed not only to expand knowledge but also to cultivate a culture of responsible choices compatible with a balanced lifestyle. Educational programmes are tailored to meet the specific needs of diverse professional groups within the wine sector, from managers to oenologists, sommeliers to HORECA professionals. 🍇🍽️ Partnerships with key stakeholders across the wine value chain ensure that responsible consumption training is integrated into the curricula of wine professionals, fostering a holistic approach to industry education. Ready to embark on your journey toward responsible service? Discover our Responsible Service training or connect with your national coordinator to explore educational opportunities available in your country. 🌍🍷 Together, let's empower wine professionals to lead the charge in promoting responsible practices and shaping a healthier future for all. 💪🥂 #WineEducation #ResponsibleBusiness #WineinModeration

The Great Taste bursary offers 50 micro producers the chance to put one product in front of our expert panel of Great Taste judges for FREE. Recognised by consumers and retailers as the world’s largest and most trusted food and drink accreditation scheme, Great Taste is for everyone, which is why we want to make sure that no matter the size of your business, you have the opportunity to achieve the Great Taste seal of approval and recognition your product deserves. The bursary has been designed especially for emerging micro-producers who might normally find the entry fees and process prohibitive. 🌟 Who can apply? 🌟 If you meet the following criteria, we would love to receive a bursary application from you: 1. Your business is less than two years old. 2. Your business has a turnover of less than £100,000. 3. Your product is commercially available in the UK. 4. Your product has not been entered into Great Taste before. 5. You have not received a Great Taste Bursary before. Don’t forget, you can only submit one product! Open for applications - 18 December 2023 Closed for applications - 14 January 2024 Bursary winners announced - 2 February 2024 For more information and to submit your application visit https://lnkd.in/eZYjMhNS

Distilled Beverages Filling Systems & Packaging Lines I said it before and I'm gonna saying it again: Love this gig, dudes! ❤️ It was really cool last night having the privilege of talking on such an important topic to our industry. A qualified audience also makes a huge difference and all of this taking place in a serious institution[*] is definitely awesome. On the contrary we're just shooting arrows in the dark... 30+ years ago an unforgettable college teacher of mine once said it best: "There is no better way to learn something than by teaching it." Solid gold. Period I'm a firm believer that through teaching more, and therefore thinking more --we’ll generate more important findings, ideas, and qualified theories. No denying. Let's keep striving to make it great. Stay safe, well & inspired, dudes 👊 Cheers! ///// [*] Master Distiller course at Escola Superior de Cerveja e Malte #Teaching #Lecturing #CareerInsights #Career

Today Kopi Session with Tan Alan a seasoned professor with over 23 years of experience in Hotels, Restaurants, and Culinary Education within the F&B industry. Alan’s wealth of knowledge and passion for continuous learning are truly inspiring! From his Specialist Diploma in Applied Learning and Teaching to his constant pursuit of certifications in Wines, Sakes, Spirits, Coffee, and Teas, Alan is a testament to the importance of lifelong learning. Alan graciously hosted me for lunch at At-Sunrice GlobalChef Academy, where I was introduced to WellSpent™. This brilliant initiative aligns with the academy’s commitment to ESG (Environment Social Governance) and sustainability. WellSpent™ takes high-touch, high-spent food ingredients—typically discarded during food production—and transforms them into upcycled foods that are not only delicious but packed with fiber, protein, and vital nutrients that promote gut health. Some of these "side streams" include: * Brewer’s spent grain (a by-product of beer production) * Okara (by-product of tofu and soy milk production) * Eggshells, coffee grounds, tea leaves, and many more. What struck me most during our conversation was Alan’s dedication to his students. Many of them dream of running their own F&B ventures, but as Alan shared, the real world can be brutal and unforgiving. He actively engages with industry players to better equip his students with the skills and resilience they need to thrive in the challenging F&B landscape. If you have any ideas on how Alan can better prepare his students for the realities of the F&B industry, feel free to share your thoughts in the comments below or reach out to him directly! This conversation reminded me of the importance of bridging the gap between education and the realities of the industry. Looking forward to seeing how we can work together to make a positive impact! #F&B #LifelongLearning #Sustainability #ESG #WellSpent #UpcycledFood #CulinaryEducation #FutureOfFNB #AtSunrice #IndustryCollaboration

Chefpreneur™ University Full Ride Scholarship Contest! We're thrilled to announce a chance for you to secure a full scholarship to Chefpreneur™ University. Here's how you can join: 1. Follow Us on Instagram: Make sure you're following @ChefpreneurOfficial on Instagram. 2. Share Your Story: Look for our Share Your Story post on our Instagram account. Under that post, comment your culinary journey, passion, and why you deserve the full scholarship to Chefpreneur™ University. Use the hashtags #ChefBetter and #ChefpreneurUniversity. 3. Tag 3 Friends: In your comment, tag three friends who would love to hear about Chefpreneur™ University. Deadline: All entries must be submitted by July 7, 2024. One winner will be contacted from the official @ChefpreneurOfficial Instagram account on Monday, July 10, 2024. The winner will be selected based on creativity, passion, and alignment with our Chefpreneur™ values. Best of luck, future Chefpreneurs! #ChefpreneurUniversity #ChefBetter #Chefpreneur

Why I take online courses instead of scrolling on Instagram: Even though I am currently a student I realised that my university cannot provide all the skills that I need to build the future I want. So to fill my leisure time, I started taking online certificated courses in subjects like: - Food fermentation - Oenology - Excel for restaurant management Cause why assume that a university degree is enough? So far I have learned how to → Understand the growth variables of flavour and aroma → Determine tannin levels in diverse wine groups → Calculate recipe costs And it took me less than 2 weeks to learn these skills Cause why doomscroll when you know it kills braincells? What useful knowledge have you learned online?

I had never heard of Food Science before I came to college in the US in the 80s. Luckily, on my very first day at Montclair State University while standing in line at the gymnasium to register for classes, I met John Specchio and he told me about the enormous potential of a career in Food Science. He said "Food impacts everyone, everyday!". This article highlights Food Science career opportunities. #foodscience #career https://lnkd.in/de_emv9p

In the lead up to International Women’s Day, we are delighted to celebrate the incredible women – such as Rachael Telfer, our Corporate Quality Vendor and Systems Manager – at The Arnott’s Group. Rachael embodies this year's theme through her leadership and dedication to excellence in the industry. Rachael is our Corporate Quality Vendor and Systems Manager at The Arnott’s Group and is instrumental in overseeing our regional vendor program for our thermal and bakery networks across the Asia Pacific region and corporate quality for Australia and New Zealand. Rachael’s team ensures that the highest standards are implemented for The Arnott’s Group vendors and across our internal systems to create delicious moments. Rachael shares “My passion for the food industry sparked in high school during a food science class. I went on to study Food Technology at university, and I’ve been fortunate to build a career in quality roles for the past 30 years.” “I love working in the food manufacturing industry – after all, everyone needs to eat. What I love most about my role is collaborating with vendors on their standards and seeing the improvements that benefit their business and ours. “The diversity of my work is exhilarating. One week I could be auditing a farm packing shed for fresh vegetables for our soups, and the next, working with our Product Development and Regulatory team on ingredients for the next big project.” “Being a part of The Arnott’s Group team is not just about working in a great environment; it’s about making a difference. And let’s not forget the perks – like the gluten-free Tim Tams!” Rachael’s advice for women starting their career… "Embarking on your professional journey can be both exciting and challenging. My key piece of advice is to embrace every learning opportunity that comes your way. The food industry, like many others, is constantly evolving, so staying curious and open to new experiences is crucial. Don't be afraid to ask questions, seek mentorship, and take on projects that push you out of your comfort zone.” #IWD #InternationalWomensDay #TheArnottsGroupWay #PeoplePridePerformance #DeliciousMoments 

Why Culinary Education Needs Business Education..... I find this article quite a thought provoking one and wanted to get thoughts from my network. 👩🍳 The culinary world isn't just about crafting beautiful dishes—it's about running successful businesses. Integrating business education into culinary programs is essential for future chefs to thrive in this competitive industry. From menu design and cost control to marketing and financial management, business acumen is key. 🥘 Leading culinary schools are now blending culinary skills with business courses, preparing students for real-world challenges like market competition and financial planning. This holistic approach empowers culinary professionals to excel both in the kitchen and in managing profitable ventures. What are your thoughts on the need for business education in culinary schools? Personally, bringing business education to up and coming chefs would surely allow more room for creativity and innovation with an understanding of how to take those ideas to market in a commercial way. https://lnkd.in/dMpDU4S8 #Culinaryeducation #Businesseducation #Foodentrepreneurship #Culinaryarts #Restaurantmanagement #F&BIndustry