Washington, D.C., has become an authentic foodie destination in the past decade. The nation’s capital is now famous for its delicious offering through its innovative, unique restaurants. While it’s impossible to choose the best restaurants of all, too many contenders to make for a crowded field the ones feature here all deserve to be considered among the finest out there.
As a chef, one of your biggest concerns is ensuring that your kitchen is up to standard. That the foods you produce, will not only tantalise the taste buds of your diners but can be efficiently stored and prepared.
Born in Edinburgh, Scotland, Tom Kitchin is the youngest chef to be awarded a Michelin Star. While he trained with some of the top chefs worldwide, he made his own mark on the restaurant industry in 2006 after opening up his restaurant The Kitchin.
Chefs finding creative ways to garnish their dishes is nothing new. In fact, the manner in which a dish is garnished can actually serve to set a particular dish apart, or it can serve as a signature for a particular chef. Chefs in Brazil are definitely pushing the envelope when it comes to what they are topping their dishes with. As a general rule, the knowledge that there are ants in the kitchen is not a good thing, but that is rapidly changing.
If you’ve ever considered opening your own restaurant then you’ll likely have thought about what costs are involved. Of course you have the rental for the location itself as well as the costs of hiring staff. However, one of the most vital aspects of running a successful restaurant is getting the right equipment for the kitchen.
We recently had the opportunity and honor of meeting Michelin Chef James Noble and discussing Carbon Free cooking. Alennta Hua Hin Resort and Spa continues to push the boundaries of sustainability that offers guests, luxury with a green flavor – a key reason why the resort was recently named the Best Sustainable Hotel (Thailand) at the prestigious International Hotel Awards.
Now what exactly is eMenu?
This is a digital menu which has been explicitly configured for enterprises dealing in hospitality. Specifically this is tablet oriented software which provides instant solutions to the customers for placing their orders from installed menu lists thereby enhancing their dining experience. This menu system has been highly acclaimed by the hospitality sectors because of its integrated feature rich functionalities along with its ease of use amenity for the customers.
One of the biggest challenges of putting on a conference of event is getting the catering right. If you want your event to be a success then a big part of the impression that attendees will leave with is the food that was served.
The rise in popularity of the open plan kitchen began in the home (thanks to Kevin McCloud and his never ending quest for light and space) and in peoples pursuit of the dream room, countless walls were knocked down to create airy and user friendly family homes. But the open plan kitchen has an arch enemy – cooking smells; while it’s nice to have a house that smells like cookies or freshly baked bread, the same cannot be said if you have had seafood or a strong curry for dinner! It’s not just the smells that can turn up your nose, after a while, poor extraction can mean that you can have a dirty kitchen with greasy build up.
Takeaway food is blessing for many busy families. As much as we’d all like to be able to provide home-cooked meals every day, extracurricular activities and errands can make that impossible. Takeaway is an easy option that provides near-instant relief from the worry of feeding everyone something they enjoy by providing hot, tasty food with very little planning.