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#throwbackthursday Chef Grant Achatz, Chef Corey Siegel and I on the road to the Bocuse d'Or 2013 I want to re-create the kitchen that I will have in Lyon. Why is my training that focused? 📌 "After all the years of competition, I can say this is so calculated. Cooking on your station at night on the hotline—you put your towels here, your salt and pepper there. It builds that muscle memory." 📌 "Everyone is a stakeholder in this. I'm not competing to win a medal or award. We want to go to win, there's no doubt about that. But for the U.S. to have as many chefs and resources as we have in this country, we have all the talent we need to get on the podium to win. It's about putting that right mix together." 📌 "I'm all about having control in every possible aspect. What I do with the culinary competitions is reflected in the way I work at the Greenbrier every day. Removing any possible variables we don't have control over ... that's why we built this kitchen. We'll have two sets of equipment, a duplicate, that we'll send to France. The only thing that will be different is that we'll have the European connections." ctto Eater by Ari Bendersky . #chef #cheflife #ChefsCompetition #cookingcompetition #passionandpurpose #inspiration #culinaryadventure #culinary #culinaryarts #competition #bocusedor #cookingjourney #roadtolyon

What does hummus have to do with REKKI? 🧐 Before founding REKKI, Ronen and Noam ran Hummus Bros. They started from humble beginnings as a stand in Old Spitalfields Market and grew the business to 6 locations throughout central London. After 11 years of running restaurants, They saw first-hand how chefs work. How hard it is for chefs to keep track of food costs. And how best to work with their suppliers. As David mentions, REKKI has evolved over the years, but some things remain the same: we want to help make the hospitality industry more streamlined and profitable for everyone involved.

There were many highlights in our year from 2023. One of them was kick-starting the 'Friends of Mia' series (again). We were so fortunate to have been able to call our friends to come give us their precious time. . Although chef's collaboration has become as common as weekly football matches, we knew we wanted to do something a little different. Hence the sub-genre of the 'Next Gen' Chefs series. . These are chefs who we feel (in their own right) have their best work ahead of them. Some are still sous chefs, some have their own restaurants; each and everyone's respective journey doesn't matter. . That's why we decided to do this. To give our clients and supporters a glimpse of what they can do. However, most importantly, and maybe most selfishly - we wanted to do it for pure joy. Each and every 'F.O.M' has been unique in its own right. I'm beyond grateful for our partners, team, suppliers, customers, and most importantly - our dear friends who took their precious time to come support this series. . A quick recap, I must admit, it has taken way too long to get this video out there. Shout out to Gastro Film for documenting the series! . #MiaBKK #MiaBangkok #MiaRestaurant #AmazingThailand #Bangkok #MichelinStars #MichelinGuide #Michelin #FineDiningExperience #OADtop100 #LaListe1000 #MichelinStarred #LuxuryDiningExperience #GourmetFood #CulinaryExcellence #FineDiningLovers #EpicureanExperience #AwardWinningCuisine #GastronomyWorld #ExquisiteDishes #ArtOfPlating #DiningPerfection #FineDiningBangkok #GourmetEats #BangkokFoodie #ModernEuropean #GaultMillau

Coming together is a beginning, Keeping together is progress, Working together is success. – #HenryFord Hyatt Regency Baku #hyattregency #hyattregencybaku #mezzobaku #casabaku #casa #chef #cheflife #chefstime #chefs #chefstable #chefstable #chefstyle #chefstagram #thebestchef #chefswords #chefsatwork #foodphotography #foodporn #foodlover #food

Great to see this article from Master Chefs of Great Britain about the 25th Skills for Chefs Conference

🌟 Partnerships are a journey, they start somewhere for one reason or another, and can only continue with mutual effort and in cases where one party celebrates the successes of the other. 🎉 Restaurant Era is a highlight in Tirana, and we at Baboon are very happy about this. 👇 Our perspective and analysis on Era's popularity can be found in the link below. Take a look! https://lnkd.in/dg4y_QrE

With a very challenged industry outlook the next 2-4 year (global oversupply, negative press on Alv consumption, etc.), #nolo is a refreshing addition to the wine portfolio. The more we embrace it, the better the technology with evolve and more positive overall influence for a conscientious generation. #nonalcoholic #nonalc #wineindustry #consulting #winemakersforum #techtalk4wine

🍴The secret to nailing hospitality in your restaurant is in these 4 simple gestures: 1️⃣ Eye Contact 2️⃣ Smile 3️⃣ Warm welcome 4️⃣ Immediate offering of food or beverage Sounds simple, but in the grind of the hospitality industry, these basics can get lost. Who shares my perspective? 🙋♂️🙋♀️ #restaurant #leadership #hospitality

Great school which offers management programs outside of Hot Kitchens. Which employs excellent rigorous military like order and disciplinary training with transferability to other industries outside of Hospitality particularly Commercial Kitchens, which professors quitely did not recommend. #HBD #LCB🇫🇷 #1895 #LCBSeoul🇰🇷 #ProfessionalTraining #HealthandSafey #ContingencyPlanning #Operations #BusinessLaw

Scotland Food & Drink - Showcasing Scotland is one of those events that you should apply for. Watch our terrible summary where we got to chat to buyers from large retail and bar groups in the UK as well buyers from markets in France, Germany, Italy, Canada, USA, Singapore and more. To see what the world is away to start buying - search Cabezon Beverage today