In the world of commercial kitchen equipment, induction hobs are not new at all. Until very recently, though, this technology wasn’t used by very many commercial kitchens. The reason for all of this is that the catering industry trusted more traditional methods like electric and gas. While it’s easier to simply stick with the model you already have and play it safe, there are a number of reasons why you’re better off taking that leap of faith and upgrading to an induction hob model. In this post, we’re going to take a look at what induction hobs actually are as well as some of the features, benefits, and prices involved.
Motivated workers are those who enjoy coming to work, who feel valued and respected and who – ultimately – make the business the most money. If your restaurant workforce looks forward to the working day then your restaurant will thrive, production will be at its highest and your customers will reap the positive benefits. You’re also likely to see a much lower staff turnover if people feel truly appreciated in their job roles. So how can you cultivate this motivation amongst your employees?
As chefs, we tend to prioritise the taste of food over the calorie or vitamin count. While many of our customers are the same, there is rising interest in the health impact of what we eat. Even the most ardent foodies are now asking about the nutritional breakdown of the dishes we serve: how many vegetable portions does this contain? How can you lower cholesterol with foods like this? What will this do to my blood sugar?
London’s diverse population speaks more than 300 languages. With so many different ethnic groups living in the city, each neighbourhood has hundreds of dining options. New restaurants are popping up all around London, so it’s hard to keep up with all the openings.
Hong Kong Soya Sauce Chicken Rice and Noodle employs only three people including the star chef Chan Hon Meng. Working out of a Singapore food court in the heart of the Chinatown Complex, this one-dish kitchen is now the first Michelin-starred food stall in the world. Behind an austere stainless steel front, Chan works 17 hours a day plating soya sauce-braised chicken–a Chinese import–onto a bed of rice or noodles. Along with someone manning the register and another to keep an eye on roasting chickens, this three-man team commands lines that can take hours to resolve. Hunched over a large wooden cutting board, Chan takes the lead and chops the braised chicken for eager customers while the queue grows.
Thailand is one of the most popular destinations in Southeast Asia because of its white sandy beaches, friendly people and low cost of living. Bangkok is also the centre of commerce in the region due to the investment boom in the 80s and 90s. It is a diverse multicultural city that attracts people from all over the world, which influences the type of businesses that you see in many parts of the city.
The Sportsman has been referred to as a grotty seaside boozer off the beaten path and a spot the trendy would more likely drive by. While there’s nothing wrong with its exterior, you might step inside and not see award-winning ambiance that normally goes with being crowned best by the National Restaurant Awards. It has an old school bar feel. There are mismatched wooden chairs and tables, and the kind of basic blackboard menu that’s usually accompanied with loud music, foot stomping and someone passed out on the floor. So it was far more than a small surprise to the restaurant industry, the elite and trendy, and even management of the restaurant itself when The Sportsman walked away with the 2016 Gastro Pub of the Year Award.
There are currently only 7 restaurants in the UK that sell certified Kobe beef according to the Kobe Beef Association.
Copenhagen, Denmark, has its first three-star Michelin restaurant, and its name is Geranium. It has eclipsed the renowned Noma, which has two stars. Rasmus Kofoed, Geraniums’s top chef, opened in 2007 and just kept creating.
If your vision of Eric Ripert is a severe, white-clad, toque-wearing chef glaring at underperforming assistants in the kitchen, you are seeing only the public face of this supreme chef. To know Chef Eric, take a trip into his personal history. His culinary roots reach deep into French soil and his passion was ignited there as well.