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.
Competition Structure Heats
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.
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.
You simply can’t walk past a high street restaurant without getting a glimpse of the inner workings of the kitchen.
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.
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.
James Campbell has what many people would consider to be one of the best jobs in the world. He has tasted over 140 Japanese pastries in just one week. He has also had 27 pastries in one day. Campbell works for Marks and Spencer as a dessert product developer. Campbell and his team played an important role in the sell out success of Jaffa Sphere. He is currently visiting Tokyo to find new inspiration.
When it comes to fine dining, French cuisine has always been high on the lists of regard. Food has always been one of the cornerstones of this nation’s identity, and as such, it is regarded both in France and outside of it with pride and a high attention to excellence. Of course, the spot at the top has always been hazardous; every ten years or so, it feels as some major news outlet publishes a piece on the death of French cuisine. Such attacks have gone back more than 100 years, but in recent years, it seems as if France has decided to take these charges more seriously.