Saladplate.com’s Post

Serving Smiles When in Istanbul, do as the Istanbullus do—indulge in great food at BIGCHEFS Here I am, soaking in the sun, feasting on delicious Turkish cuisine and realizing that food isn’t just about taste—it’s an experience, an adventure, a celebration of culture and creativity. Much like a well-crafted dish, a successful career is also about balance and the right ingredients. Just as fresh, high-quality ingredients make a meal memorable, so do the right skills of passion, persistence, a learning attitude and values in our work. A chef’s precision is akin to attention to detail in projects—both lead to outstanding results. Experimenting with flavors is like embracing innovation. It’s the secret sauce to staying ahead. Whether it's savoring a meal or a career milestone, enjoying the journey makes the destination worthwhile. So, let's blend our professional pursuits with a pinch of passion, a dollop of dedication and a sprinkle of joy. Bon appétit to all my fellow professionals Keep Striving Keep Thriving Keep Dining Keep Exploring Keep Smiling. Enjoy every bite of your journey. Life’s too short for bland experiences. P.S. Always bring your appetite to work and life. #professionalgrowth #careerdevelopment #innovation #inspiration #leadership

Dwipen Goswami, Executive Chef, Vivanta by Taj, Goa Panaji speaks to Incredible World of Hospitality News on the evolution of cashews and its deep connection with Goan cuisine. Read more in our recent story: https://bit.ly/3XppoDB #cuisine #Goa #industry #market #industry #chef #insights

Why don’t we see celebrity chef concepts in Kuwait? Despite the high purchasing power of Kuwaitis, the country's reputation as a hub for trying new concepts, and the presence of highly qualified restaurant entrepreneurs, there seems to be a gap. Is it due to market readiness, cultural preferences, or perhaps the unique challenges of sustaining global brands in a local setting? It’s a question worth exploring as Kuwait’s dining scene continues to evolve.

🍝 A Taste of Southern Italy: Embracing the Flavors of the Coast 🦑 There's something truly special about Southern Italian cuisine. It’s where the freshness of the sea meets the simplicity of tradition. Today, I had the pleasure of indulging in a classic dish that perfectly captures this essence—spaghetti paired with a medley of fresh coquillage seafood. Every bite transports you to the sun-soaked shores of Italy, where food is more than just sustenance—it's an experience, a celebration of life, and a tribute to the region's rich culinary heritage. Why I Love Italian Coastal Cuisine: Simplicity: The beauty lies in the few, but incredibly fresh ingredients. Balance: A perfect harmony of flavors where each component enhances the other. Tradition: Passed down through generations, each dish tells a story of culture and family. Whether you’re dining by the sea or bringing a piece of Italy into your home, Southern Italian cuisine never fails to remind us of the joy in simplicity and the magic of fresh, quality ingredients. #ItalianCuisine #Gastronomy #FoodCulture #CulinaryArts #MediterraneanLifestyle #FoodInspiration #privatechef #personalchef #uae #Hiring #recruit #dxb #Dubai #ksa #Riyadh

Put Michelin-Star chefs in a foreign city like Shenzhen and their tenacious passion for quality food is deemed to attract diners. That has, however, come with the cost of locals reluctant to stray from the comfort of a casual dining setting, let alone settle for Western influences in a fancy setting. Originally known ten years ago for its counterfeit luxury goods and cheap houseware, civilians would never envision Shenzhen becoming a food hotspot. But with its then-modest population size (thus fewer preferences) and abundance of natural resources, international food chains saw the opportunity to suss Shenzhen’s potential, and solo chefs were a close ensue. More on #CSPTimes

New York Manhattan YiPin Chengdu Sichuan Cuisine Is Popular Worldwide

Follow the culinary philosophy of Chef Keiichiro Fujino, the Japanese Executive Chef of Hotel Okura Manila. In an exclusive interview with Bridges Magazine, he shares insights into his dishes at Yamazato and Yawaragi, his experience in the Philippines, and his commitment to sustainability and minimizing waste. Read the full article to explore Chef Fujino's world of Japanese cuisine: https://lnkd.in/gMk3tbQy

For your weekend reading, I wrote about how creative young chefs are adding new layers to Manila's (my hometown!!) vast culinary heritage. It's in the latest issue of Travel + Leisure (out now) or read it online:

Excellent business opportunity!!

People of Luxembourg, We want you! So, my interns and I Outlandish Consultants are working on Market Research to understand the dining out culture in Luxembourg and respective customer preferences. Why you may ask? We at Outlandish Consultants, an India-based Restaurant Business Strategy Consulting Firm, are working towards conceptualizing an authentic South Indian Restaurant that represents unexplored cultures and traditions. We want to show that there is a lot more history than the Taj Mahal and a lot more food than the Chicken Tikka Masala. Please share your insights in the Google form below and help us bring exquisite food to you. https://lnkd.in/gb2SdnuV #Luxembourg #MarketResearch #SouthIndianCuisine