Local Kitchens’ Post

“ Food is a basic human right and it should never be used a tool for war “ said Gregory Gourdet . Too often , Haiti is viewed as a political playground for its geographical location and historical background. People of Haiti continue to suffer vehemently and lack of basic human rights and dignity . As the poorest country in the western hemisphere, Haitian people have no access to basic needs like food, shelter, and electricity and water . Haiti is the land of best cuisine, nicest people, and hard working individuals that exist and sadly they thrive outside of their borders due to politics and lack of responsible government. Haiti Executive Board continues to advocate to policy makers to improve the country’s economic fundamentals through a comprehensive series initiatives to diversify its Haiti economy so more opportunities are found in their homeland and more people can find their voices and purpose to help each other and support their local communities to do better and grow more prosperous, sustainable, and effective.. #haitieconomy l #haiti l #haitiancuisine l #hatianexecutives l #haitianfood l #caribbean . https://lnkd.in/ejEVyP9C

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.

Good morning! Today is Prime Star Corporation's important annual policy meeting. Throughout the day, our executives will be presenting new policies for their sectors. I'm the top bartender. I hope you will join us for a day of innovative ideas and commitment to a sustainable future. Today's announcements will give you a clearer picture of the path we are on. #PrimeStar #PolicyAnnouncement2024

Well done to all. So good to see Star doing so well

Chef Omi Hopper gets real about keeping it authentic in a chat with Armando Tam, SVP of NAHREP. Check out the YouTube session to discover more about Chef Omi's journey and what authenticity means to her! 🔗 https://lnkd.in/eC7r5H63

Rules and Guidelines for the World's Top Waiter Competition Follow the link to register: https://lnkd.in/gFuYe6n4 Sportsmanship and Professionalism 1. Respect: Treat all participants, judges, and staff with respect and courtesy. 2. Integrity: Compete honestly and fairly. Any form of cheating or dishonest behavior will result in immediate disqualification. 3. Positive Attitude: Maintain a positive and professional attitude throughout the competition. 4. Handling Feedback: Accept feedback graciously. Constructive criticism is meant to help you improve. 5. Dealing with Negative Feedback: Understand that negative feedback, including trolling, can occur. Do not take it personally. 6. Report any inappropriate behavior to the competition organizers for appropriate action. #waiter #waitress #finedining #restaurant #hotel #competition #awards #restaurantmanager #restaurantmanagement #hotelmanager #hotelmanagement

Check out my latest article in The New Times, "I SEE YOU TIPPING THE GOOD-LOOKING WAITER, WHAT ABOUT THE ONE BURNING IN THE KITCHEN?" and join the conversation about appreciating the often unseen efforts of many. When dining at restaurants, I often notice people generously tipping waiters as a gesture of gratitude. However, it reminds me of the unseen heroes in the kitchen who also deserve acknowledgment. Similarly, in leadership, we frequently focus our appreciation on the wrong individuals or a select few, overlooking the collective effort involved. Just as a meal's journey begins with careful preparation and ends with a beautiful presentation, leadership is a complex process that relies on the contributions of many. One person's name or face can never capture the full scope of deserving recognition. The New Times (Rwanda)

Dining Etiquette question 1 You’re at a dinner and champagne is served . You simply can’t drink the champagne yet you know the host will be offering a toast. Do you a) Tell the waiter “no champagne” b) Turn over your glass c) Ask the waiter to pour water into your champagne glass instead d) Say nothing and allow the champagne to be poured Choose the options you think are most appropriate 😊 #diningetiquette #leadership #imagemanagement #orchidcompletemakeovers

What aspects of being a private chef do you find most challenging? Link to the full interview with Chef Jhonene Joy Breaux 👉 https://buff.ly/47vpag6 #chefs #privatechefs #privatechefpodcast

You should be clear with your basics to become a professional chef !!