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.
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.