This week marks a month since the 10th Dinner for a Better New York, which supports S:US’ life-changing work. We would like to extend our sincere appreciation to Andrew Zimmern and all of the participating chefs who provided yet another extravagant meal for our guests this year.
“Thank you chefs. We're so grateful for all of you – truly, truly, truly. Without you, this dinner doesn't happen. From the bottom of our hearts, thank you.” - Andrew Zimmern , S:US Board Member at the 2024 Dinner for a Better New York
Participating chefs: Daniel Boulud, PJ Calapa, Leah Cohen, George Mendes, Esther Choi, Dan Kluger, Marc Forgione, Stefano Secchi, Eric Adjepong, and Calvin Eng.
Make sure to follow along as we share videos to commemorate the one-month mark of Dinner for a Better New York throughout the week!
To learn more about the Dinner for a Better New York, please visit: https://lnkd.in/e6QPMyNA#SUSDinner4NYC
Thank you. Chefs. We're so grateful for all of you. Truly, truly, truly. Without you, this dinner doesn't
happen. From the bottom of our hearts. Thank you. Our incredible team of chefs that have supported us tonight,
oh, look who showed up I will tell you something. Every year
I reach out to people and every year there's some people who say yes the first day, which is most of them. I'm very lucky
and I have incredibly supportive friends. Some people say yes within about 30s,
and Daniel has been doing our desserts here
for nine years now, I think.
Lemon Cake!
Pecan Pie!
Chocolate Ganache!
Check out Chef Keshia Davis, MBA's delicious video and set aside some time this weekend to make her wonderful desserts.
So proud of this CEO Think Tank ® Scaling Up alum and all of the work she's done to grow profitably and sustainably. See more on her story and her company, Denise's Delicacies in the comments below.
Bon Appetit! 😋
#CEOThinkTank#ScalingUp#enlightenedleaders
Chef Patron of Mia Restaurant. 1 star Michelin 🌟, Forbes 30 U 30, Thailand Tatler Gen T, ‘Best Young Chef’ 2018 by Top Tables, Topchef Thailand SS 2 |
Founder Auntie Goh | Founder Gong’s Gong’s chicken rice
Chef’s Non-Negotiables That Separate The Amateurs From The Pros
Explore the culinary world's best-kept secrets that are chef's non-negotiables. We’ll uncover the unspoken non-negotiable rules that set pros apart from amateurs.
After decades of working in restaurant kitchens, I’ve developed a set of chef’s non-negotiables. This has given me a clear perspective on the key attributes that separate amateur cooks from seasoned culinary professionals.
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three most important line in the chef life 👉
1.)Use the best ingredients and never substitute them for anything less.
2.)Chefs Don't Make Mistakes: They Make New Dishes.
3.)Chefs deserve to be celebrated online and offline.
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I'm watching High on the Hog, an excellent food series on Netflix about Black cuisine from all over the diaspora. I know many companies will choose this month to only feature American Southern Cuisine but please remember that Blackness is not a monolith. There is no one "Black" food, there isn't one type of African, African-American, Caribbean, Afro-European, Afro-Latin, Afro-Asian.. you see where I'm going with it..
I worked at a vfx company that had an industrial kitchen, they let us cook whatever we wanted, and they also catered meals. I worked late and would cook and bake all the time. I would share my meals with my co-workers, and we had a little after work foodie community that I truly miss. The one thing I appreciated is that the company would hire really good caterers who brought every type of food from lumpia to collard greens all year long, we had an array of different pepper sauces co-workers would bring from all over the world that anyone could use. Having that choice, made me feel comfortable, I was able to be myself at work. Having tabasco, sriacha, tapatio, wasabi paste or crystal hot sauce might seem like a small thing, but it's still a representation of culture.
I have worked a lot of places with awful food, especially at larger companies who water down "ethnic" meals and remove their wonderful spices to appease the palate of the majority. If you are still planning or thinking about having a Black History celebration, please hire a caterer or vendor. Do not expect your corporate chefs to make gumbo, jollof rice, mofongo, la bandera, black eyed peas, injera, or any other combination of foods that represent these various cultures. If you want to celebrate Black History or any other cultural history in the kitchen, do it all the time, not just during the nationally designated month.
Fostering diversity, equity, and inclusion (DEI) is crucial, especially in light of the disbandment of DEI teams and ERG groups by several companies. The current trend of attempting to diminish diversity underscores the urgency of our commitment to creating inclusive workplaces.
If you find comfort in enjoying a diverse array of cuisines, such as Taco Tuesday, curry, ramen, and more, it is imperative that your workplaces reflect the same diversity and inclusion. Otherwise, companies risk contributing to the very problem we should be actively addressing. Let us strive to build environments where every individual, regardless of their background, feels valued, heard, and represented. Oh and watch High on the Hog :)
https://lnkd.in/ebec9hjy#netflix#blackhistorymonth#blackhistory365#foodculture#cuisine#chefs#fooddiversity#highonthehog#foodjustice, #foodorigins, #globalfoodways#highonthehog#DEI#employeeresourcegroups#ergs
The community manager (CM) is not only for posting photos on your Instagram account ⛔️
As a CM, I can be responsible for the entire management of your social networks.
Author. Speaker/Moderator. C-suite/Board Advisor. My 3rd book! “A Better World, Inc: Corporate Governance for an Inclusive, Sustainable, & Prosperous Future."(2023) #CorpGov #Sustainability #ESG #DEI
3moSuch an amazing event! Andrew, you are an inspiration! What an incredible role you play for this very important organization!