The Lo & Behold Group’s Post

Alex Cristobal, Executive Chef, Flaky Pastry, shares invaluable advice for young chefs. He says it's important that you love what you are doing because that's how you will be able to push your limits and test yourself. Alex Cristobal Flaky Pastry Dubai #faceoffood #foodverse #culinaryindustry #chefwisdom #chefinsights #culinarycareer #youngchefs #passionatechefs #culinaryexcellence #culinarytalents

Recently, an ambitious Executive Chef received the inaugural MICHELIN GUIDE YOUNG CHEF award in recognition for 2 restaurants opened during the covid-19 lockdown period. Both have attracted local, national and international attention for its unique menu and excellent customer service. Each eatery is listed in the MICHELIN GUIDE, Toronto edition. Recently Mimi Chinese was ranked #25 in Canada's 100 Best Restaurants 2023. Sunny's Chinese was ranked #8 for Canada's Best NEW Restaurant in 2023. The following is his recipe for success. This attribute list could apply to anyone building their career or launching their start-up business - 1) Do your research; 2) Obsessed to learn and excel in your craft; 3) Attention to detail; 4) Being authentic; 5) Earning trust from your colleagues, stakeholders and business partners; 6) Give employees a work-life balance to include a 4 day work week with good benefits; 7) Exceeding client expectations. Here is the link to David Schwartz's story- https://lnkd.in/gQvu96DJ https://lnkd.in/gSRPZbKv

In the bustling world of culinary arts, it's essential for chefs to remember the importance of taking breaks and nurturing a social life. These moments away from the heat of the kitchen not only recharge creativity but also foster connections that can inspire new flavors and ideas. A balanced life is the secret ingredient to a sustainable and joyful career in gastronomy. So, here's a gentle reminder to all the passionate chefs out there: take time to savor life outside the kitchen too! 🍽️✨ #chefswork #ChefsWorkMultiverse #chefs #Chefslife #chef #ChefsUnleashed

https://lnkd.in/eQSPaXrN The Secret World of Restaurant Criticism A Look into the Life of a Food Critic The life of a restaurant critic is not all glamour and free meals. It takes a lot of work, research, and discretion to maintain anonymity and ensure unbiased reviews. A good critic must have a discerning palate, be familiar with various cuisines, and have a keen eye for detail. They also need to have excellent writing skills and be able to convey their experiences in a way that is informative and engaging. Critics often dine alone or with a trusted companion, and they pay for their meals to avoid any perceived bias. Overall, it’s a challenging but rewarding job that offers a unique perspective into the world of gastronomy. #restaurantcritic #foodreview #anonymity #foodie #gastronomy#horeca

Sofitel Philippine Plaza Manila Executive Pastry Chef Romain Jeunet explains what makes their croissants different from other commercially available croissants in the market. In the French breakfast socials dubbed as Haute Croissanterie and art of breakfast, Chef Romain also revealed the different variations he created using Filipino ingredients for filling and/or toppings. Romain Jeunet #SofitelPhilippinePlazaManila #HauteCroissanterie #FrenchBreakfast #ArtOfBreakfast #Croissant #ThePhilBizNews #ThePhilBizNewsLifetyle Watch the video:

Among the important people who work with us is 3-rosettes award for culinary experience (and 5-star rated in Michelin guide) restaurant The Three Chimneys' chef Scott Davies. A long time supporter of the business, we could not be happier to have the blessing of such a talented, respectful and reknown chef. . It's the acknowledgement that the slow and natural process we use to harvest our salt is not only as sustainable as can be, but also meaningful. Indeed, to quote his own words, Isle of Skye Sea Salt's flavour is "sweet and incredible" 🌊☀🌬 . Being himself a defender of local produce, suppliers and overall high quality standard, it means the world to us to work with such an experienced, wise and kind chef. We have to understand how precious food is and try to protect its local nature. . #finefood #localproduce #isleofskye #highlands #scotlandtravel #seasalt #SlowFoodMovement #cheftable #sustainability

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. #marriottinternational #sheraton

Curious about how works a collaboration with me as a French pastry consultant? Discover the step-by-step process to elevate your resort’s dessert offerings and create a memorable guest experience. Swipe through to learn more! 🍰✨ #ResortManagement #Training #Hospitality

That Was The Week That Was! Live events always come with added pressure, with so many moving parts and tight deadlines for the delivery of the social content having the right team around you is key. Massive effort from everyone, couldn't be prouder of the content created and delivered. #teamwork #contentcreation #videoproduction #eventphotography

Star Hunter   In France, every restaurant pride is to achieve Michelin stars. A star is considered a good quality restaurant, 2 stars is for excellent cooking with certain uniqueness while 3 stars is for exceptional culinary.   To achieve 2 stars is considered very difficult. Apart from mastering French cuisine, it must be taken to a different level. Some chefs try to be creative by mixing old recipes into another without tuning much on new flavours. That usually didn’t work out. Only chefs that recreate new dishes with new flavours without losing the French traditional touch can make a difference. They are known as chefs that can bring down the stars.   When a talented chef helps a restaurant to achieve the 2nd star, most one/two stars Michelin restaurants will try to hire him. News and patrons will follow him like a celebrity.   Leaders, if you want your organisation to raise the bar, you can’t just stick to your current ways of doing things. You must recognise the employee that can make a big difference, the one that can bring down the stars. Groom him up and let your organisation flourish because of him.   A great company is like a restaurant, the owner hire the best “chef” employee and filled the place with stars.   Do you know who is your star employee? #GlennDailyWisdom