The restaurant world can be a little indulgent sometimes. When you’re looking for the perfect dish, it can be only natural to use rich ingredients – but what if you also want to be a little more ‘heart health conscious’? Rich foods can be enjoyed in moderation, but to make sure you’re looking after your body as much as your appetite, you need to understand exactly what good heart health is, and how the foods you eat can affect it.
You have heard of the five-star hotel and the three-star restaurant, then meet Alain Ducasse to get more about these accolades. The 59-year old, Alain Ducasse, is a French chef who owns 23 restaurants in seven countries, which include two in London and 20 Michelin stars. Besides, Ducasse has written many cookbooks, runs many cookery schools, and in 2015, he created a menu for the International Space Station.
You wouldn’t normally associate Michelin-starred chefs, famous for French cuisine, with pub fare, but that will soon be the case for Essex-born brothers Jeff and Chris Galvin. If fact, the pair has set an impressive goal of opening a chain of as many as 20 pubs over the next five years.
The competition for commercial kitchen space has grown dramatically over the past decade, as the catering world continues to evolve and the demands from customers continue to grow.
Why have Chefs never told you these things? Because they are obviously things that happen and you don’t have to hear them from them to know that they are real. Thankfully most of the chefs who participated in the AuVisa survey admitted that these tended to be from years past and the industry has moved into a more professional role these days.
Supper clubs and pop-up restaurants have been knocking around in London for years now. However, with their recent (and highly controversial) boom in Paris, the shared economy dining scene has got itself organised and is crossing the channel, heading to a table near you.
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Open to all full and part time students – remember Passion is vehicle to help get students good jobs with solid employers
When working in a kitchen, some people believe your appearance doesn’t matter because you’re working behind-the-scenes. However, chefs are the leaders and artists of any restaurant so they need to look professional at all times. Wearing the right clothes for work shows you care about your job and you’re respectful of health regulations in the kitchen.
Going green is more than good for the environment, it’s good for business. Not only can environmental practices make your restaurant more efficient, but it can also attract customers and build your brand. If you think going green is difficult and complicated, think again! Check out these seven strategies to make your restaurant greener.
The U.K. is in the midst of a major restaurant boom, and under normal circumstances, this would be remarkable news; however, at the peak of this boom, restaurant owners and employment recruiters are faced with an enigmatic dilemma that threatens to stem the tide of this thriving business environment. The problem is that there is a shortage of chefs in the industry, as many of the leaders in the industry are speaking of pending doom if the current shortage is not addressed expeditiously.