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.
It was not too long ago that the world received, with childlike and puzzling enthusiasm, the news of a newly designed, bacon-flavoured Scope mouthwash. Sadly for some, this was only the year’s most elaborate April Fool’s Day joke, which had gone viral. However, the high percentage of people who vented their frustration about the joke in social media, begs the question:
That was certainly a mouthful in the Title, but how else do you describe one of a kind, hand made restaurant tables.
You simply can’t walk past a high street restaurant without getting a glimpse of the inner workings of the kitchen.
Working as on a yacht is one of the most challenging and rewarding experiences a chef can enjoy—especially a chef who has worked in a Michelin star restaurant. The perks are advantageous, the views are overwhelming and the opportunities to meet celebrities and gain the respect of billionaires is boundless.
Thailand is certainly an innovative country, but two boutique resorts in Thailand are standing ‘toe to toe’ with the rest of the Culinary world. Aleenta Resorts have two resorts in Thailand, one in Hua Hin, the other in Phuket.
Think you’ve tried the best meal in town? Whether you’re dining in Copenhagen or Los Angeles, the answer might just be, “Not quite yet…” this list of chart-topping, mouth-watering newcomers and you may find it necessary to book a flight to one of the world’s newly emerging culinary capitals. From the ritziest restaurants in world-class cities to easy-to-miss eateries at unsuspecting addresses, 2015 brings with it a new tide of chefs, testing the limits of their creativity. While it would be impossible to generalise about what makes this batch of new upstarts so notable, many of the most attention-getting menus are decidedly uninterested in pizazz or showmanship. Instead of catchy, trend-chasing presentation, these kitchens focus squarely on flavor.
The Master Chefs of Great Britain Young Master Chef of the Year competition is open to all chefs aged 23 years and under working in a restaurant/hotel kitchen or training at a recognized college of further education.