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A random Netflix documentary, a random episode. I watched a guy, who happened to be a pizza maestro, with an eccentric-looking grey hair. He was quoted saying something like "It's worth doing right." As I look it up, probably quoted from Philip Stanhope, 4th Earl of Chesterfield, back in 1774: "Whatever #worthdoing at all, is worth #doingwell". But probably he got the wisdom out of personal experience anyway. Chris Bianco from Pizzeria Bianco https://lnkd.in/gP_6EGCG James Beard Award-winning chef and restaurateur in Phoenix, Arizona. He operates restaurants in Arizona and California. I always like great pizza. I like it even more when it teaches me something. In the show, Chris spilled his "secret sauce". Well not exactly a sauce. "sh*t in, sh*t out. You know? You put crap in there, crap's comin' out. Put good things in an oven, then we have an opportunity to make something good happen." Well said. I believe similar magic happens in most successful organizations and the winning teams. The ingredients do #makeadifference. Well, processes do too. But especially great chefs, I reckon, always talk a lot about choosing the good and right ingredients. Got stories about getting it right with the right ingredients? Metaphorically or literally. Enjoy your Thursday night. Pic is not mine. Took it from Pizzeria Bianco's own Instagram account. Let me know if pic owner would like to take it down, but honestly let it be my visual bucket list.

Check out my conversation with Steve Cutler on The Evolved Man Podcast

For my second episode on the loss of senses, I wanted to consider this question: Can the loss of sight enhance our other senses, unlocking new realms of creativity? Chef @Christine Ha Ha incredible journey from losing her vision to achieving culinary success beautifully exemplifies how adversity can spark unparalleled innovation. At just 14, Christine faced the devastating loss of her mother, a woman who deeply influenced her love for cooking. This early heartbreak was compounded at 23 when she was diagnosed with Neuromyelitis optica, an autoimmune disease that gradually took her sight by the age of 27. Navigating the culinary world, where precision and visual detail are paramount, Christine's journey from losing her vision to winning MasterChef season 3 with Gordon Ramsay is remarkable. She has since become a New York Times best-selling author. Christine's first Houston restaurant, The Blind Goat, was a 2020 James Beard semi-finalist for Best New Restaurant, and she was later named a finalist for Best Chef in Texas in 2022. I admire her optimism and resourcefulness (as you'll see in this clip!) In this episode, Christine discusses her advocacy for those with visual impairments, the critical role of self-care in the demanding culinary industry, and her moment-by-moment approach to overcoming challenges. We also discuss her methods for stress management and the exciting new projects she's planning. Tune in to our conversation: https://lnkd.in/gdXeC-93 #Leadership #Resilience #Creativity #ChefChristineHa #MasterChef #TheBlindCook #CulinaryArts

When the 21st season of the Emmy-nominated reality competition show “Top Chef” debuts this spring, viewers will get a glimpse of a culinary scene they may not be used to seeing in prime time. “Top Chef: Wisconsin” promises to deliver big on the flavorful food and world-class restaurants that can be found right here in the Badger State. And with millions of eyeballs on the show, Americans increasingly choosing to invest personal dollars into experiences over things, and demand for farm-to-table cuisine on a steady rise, our state and its many table-adjacent farms are positioned to capitalize. Read more about how developing culinary talent in our own backyard will ultimately benefit the region: https://loom.ly/mPB1kf0

You seen Boiling Point on BBC iPlayer? It’s a brilliant, if stressful, series - based on a restaurant-set film starring Stephen Graham (the short, angry Scouse bloke from Line of Duty). The film’s even better, so I recommend you watch that first. Especially as it offers a salutary lesson to anyone trying to sell. Here’s why: Graham’s character is a stressed-out head chef in a swanky London eatery. He’s got staffing issues, money issues, customer issues, family issues – and he descends into one long meltdown. It’s an amazing film and I won’t give any spoilers. But one scene stuck with me: A table of ‘influencers’ turn their noses up at the poncey fare on offer and demand steak and chips instead. In return, they’ll put a rave review on Instagram. The Maître D’ agrees, as she wants the publicity, but the sous chef goes mad and refuses – saying there’s a menu for a reason. A big barney erupts between the two. Our put-upon head chef steps in and agrees to knock up steak and chips. And everyone moves onto the next problem But who are you with on this? Would you have given these guys what they want, or told them to select from the menu?  Personally, I’m with the sous chef. You can’t cater for everyone and you shouldn’t try to. And that’s a good lesson for your marketing. Because you’ve got to appeal to those who are most likely to buy from you. That means you probably exclude a lot of people, who won’t relate to what you’re saying – but so be it. An example: The other day I had to write copy for a wine company. They sell high-end stuff by mail order – none of your supermarket plonk. The target market is people who spend hundreds on a bottle. Most of these, I was told, are serious wine snobs who know their stuff. So, in the copy, I assumed a certain level of knowledge. I talked about which vintages are the best without saying why, as these people already know it.       By offering too much explanation (2015 was so good in the burgundy region because of a late frost etc) you’d be talking down to them, which would be annoying. But this approach alienates those – like me – who wouldn’t know a good vintage if it bit them on the jacksey. No matter, as people like me aren’t going to buy wine at £500 a pop. In short – don’t try and appeal to everyone, just those who are most likely to buy. #marketing #copywriting #advertising #copywriter #solopreneur Want to hear more from me? Stop in at one of my virtual pubs: Copywriters: Go to The Copy Arms, where I serve advice on writing copy and career building - bit.ly/thecopyarms   Small business owners and solopreneurs: Join me in The Solopreneurs Arms, where you’ll discover how to market yourself better and sell more - bit.ly/thesoloarms

Gordan Ramsay: My favorite celebrity "गर्मी की छुट्टियां होती है बड़ी लम्बी, हो जाते है बच्चे बड़े बोर तो समझना ये होता है बड़ा मुश्किल, क्या करे क्या करे यह...." With the summer vacation spanning over two months, staying productive all the time becomes pretty tiring. Well, I certainly cannot build roller coasters like Phineas and Ferb; so I decided to binge-watch Gordan Ramsay's Kitchen Nightmare and ended up absolutely loving it. For those who don't know, Kitchen Nightmare is a reality TV show where Gordan saves dying restaurants from debt. Here's what I learned from Kitchen's Nightmare: >> Face reality: True to his internet persona, Ramsay never hesitates to confront the owner with hard truths. Denial only prolongs failure. A lot of places could have been easily saved, if the owners were receptive to criticism. >> Simplify: Struggling restaurants often have long menus. Focus on doing a few things exceptionally well. >> Gordan always orders crab cake(if it's on the menu). Maybe it's a hard-to-make dish, or it's simply because he likes it, or the show is poorly written. >> Quality over quantity: Use fresh ingredients and maintain high standards. Customers notice. DO NOT USE FROZEN FOOD. >> Gordan NEVER likes food:- Out of all the episodes, I only remember 2 incidents where he liked food. I mean there's reason for his internet persona, he never fails to make the funniest remark. >> Maintain High Standards. >> Listen to feedback: Ignoring customer complaints is a recipe for disaster. >> Adapt or die: Markets change. Gordan personally analyses the area around the restaurant and then formulates the best menu. Businesses must evolve to stay relevant. >> Marketing matters: Even great products need promotion. >>PASSION: Never have I ever seen a man more passionate about food than Gordan. And this passion is truly the reason behind his greatness and 22 michelin stars. Who knew a cooking show could offer such valuable business insights (and entertainment)? What unexpected sources have taught you about leadership and management? #BusinessLessons #Leadership #UnexpectedWisdom #GordonRamsay #BusinessInsights #Leadership #CustomerExperience #Innovation #Entertainment #FinancialManagement #Passion #KitchenNightmares #SuccessTips #Day4 #30Day30Posts

If you're thinking of getting into the private service scene, it's helpful to kick things off by establishing brand as a chef. Put together a portfolio featuring your work, share sample menus, flaunt some mouth-watering food pics, and throw in a few recommendation letters. It's your recipe for success! If you missed the captivating episode with Philippa Smith, make sure to listen it here: https://buff.ly/3NYQkES #theprivatechefpodcast #branding #hiringtips #recipeforsuccess

⭐ Dive into the culinary world with 'Menu Mastery,' where we unravel the art and science of menu costing. Join us as we navigate the intricacies of culinary economics, pricing strategies, and the secret ingredients behind a profitable menu. Whether you're a seasoned chef, restaurant owner, or a passionate foodie, our podcast serves up insights to elevate your menu game. Get ready for a flavorful journey into the heart of Menu Mastery! 🔗 https://lnkd.in/eeNVSSjk

Last night, Top Chef announced the winner of its 21st season. Since the middle of the first season, I have watched almost all episodes (many more than once) including offshoots of Masters, All-Stars and the dessert spinoff. I may not watch anymore. Not because of who won or who didn't nor because of the new host. While the product placement marketing and sponsorships can be over the top, I accept that as part of the franchise (the show has to make money). And it is one of the best competition shows. What has turned me off is the unrealistic and arbitrary pursuit of "the perfect dish." In each episode, cheftestents stress over the minutia of their recipes, and then the judges overanalyze each dish. Cooking terms no one understands are thrown around. Ingredients home cooks don't have access to are discussed like they're commonplace -- and a great deal of otherwise good food is wasted. When I watch, I see the makings of a toxic workplace (eg, the kitchen). Very talented chefs are dismissed for the slightest reason (which can break a career) while the "winner" is set up with advantages (but for how long? what's the status of past competitors?) I think there's workplace lessons to be learned from Top Chef. Someone should do a dissertation. But I'm done.

Check out my blog post about our feature on NC Food & Beverage https://wix.to/fNuaAG2 #newblogpost