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.
If you’re producing fine cuisine for a living it can be frustrating when the whole world goes crazy for a certain type of food or drink. From cabbage soup diets to salted caramel cupcakes, the gastronomic world seems to always be getting excited about one thing or another.
You and your friends have just got off from work on Friday night. It’s been a long, hard week, and you are all looking forward to spending time at a neat little restaurant not far from your office buildings. The food is to die for. The only problem is that this restaurant is “no-reservation only.” Yes, you heard correctly. You are unable to reserve seating at this particular place. What should you do to ensure that you still have a chance to taste the food of the gods?
The restaurant industry is one of the most rewarding and challenging of all service industries. Aside from good food and friendly service, one of the most important aspects of day-to-day operation is safety in the kitchen. An unsafe restaurant is not one that will stay in business for long. Keeping your employees and customers safe is one of the most important duties of a restaurant owner. All it takes is a little know-how and consistent practice to avoid common hazards, stay safe, and assure day-to-day business goes smoothly.
The restaurant world can be a little indulgent sometimes. When you’re looking for the perfect dish, it can be only natural to use rich ingredients – but what if you also want to be a little more ‘heart health conscious’? Rich foods can be enjoyed in moderation, but to make sure you’re looking after your body as much as your appetite, you need to understand exactly what good heart health is, and how the foods you eat can affect it.
You have heard of the five-star hotel and the three-star restaurant, then meet Alain Ducasse to get more about these accolades. The 59-year old, Alain Ducasse, is a French chef who owns 23 restaurants in seven countries, which include two in London and 20 Michelin stars. Besides, Ducasse has written many cookbooks, runs many cookery schools, and in 2015, he created a menu for the International Space Station.
You wouldn’t normally associate Michelin-starred chefs, famous for French cuisine, with pub fare, but that will soon be the case for Essex-born brothers Jeff and Chris Galvin. If fact, the pair has set an impressive goal of opening a chain of as many as 20 pubs over the next five years.
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.
Supper clubs and pop-up restaurants have been knocking around in London for years now. However, with their recent (and highly controversial) boom in Paris, the shared economy dining scene has got itself organised and is crossing the channel, heading to a table near you.