Mark Russell Filaroski 🤳 Faith, Family and Fairways’ Post

Our audience use The Staff Canteen to get #inspired! If you are looking for a new dish to try, Head Chef at The Old Deanery, Adam Jackson, shares how to create a Halibut with White Wine and Dill Sauce recipe 🐟 WATCH the full video:

The One on Checking Out the Butter Heston Blumenthal a world famous, 6 Michelin Star Chef was once asked if he could tell if a restaurant or chef was good - BEFORE trying their food? Almost immediately after he sits down, he said. As soon as the butter is brought to the table. 'Butter..', he said, 'is an indicator of whether or not the chef has eaten at their own restaurant. It’s an indicator of whether the chef is creating for themself or for their guests. If the butter is rock solid, if you tear the bread as you try to spread the butter, it signals that the chef hasn’t eaten at their own restaurant. It’s a small detail but it wouldn’t be overlooked by a chef wanting to create a great experience from start to finish. But if the butter is placed on the table, it’s room temperature, not so soft it looks limp but so soft it spreads easy—you’re in the vicinity of a chef who cares not just about their craft but their customer too.' Attention to detail is one thing. Beyiond that is the attention to the not so obvious to everyone else, but you. A skill that comes with building expertise and keen observation. Sets great leaders apart! What checks do you employ at work and life like checking out the butter? #1MinuteStories #storytelling #analogies source: billy oppenheimers blog

Would you eat the greatest chef’s cuisine standing alone on a frozen raft lost in the middle of Artic Ocean? Would that great still be so great? A brilliant research idea in the wrong context is like sitting on an ice cube floating in a frozen sea. A marvellous research idea, without the proper company to share it with, tastes worst than expected. And even more important, you would never be able to get this perfect meal, even if you actually were that famous chef.  You miss the infrastructure, you miss suppliers, you miss your sous-chefs, your waiters and your customers. So, next time you set up a new proposal, remember to scan the neighbourhood and avoid the icy land of the ”try to fit into the wrong call for proposal”, bring with you the best partners to make the research rigorous and reproducible, the best service provider, a team able to communicate, disseminate your tasteful research results. Do all of this choosing the proper facility. And finally, be sure to have at your side the ones who are going to exploit/enjoy all of these results and check they are getting what they were looking for. That’s what it takes to have a brilliant idea get to be realistic, needed, inspirational and impactful. It looks like a lot, but it’s actually a matter of thinking at best needed ingredients with a proper kitchen schedule. Ah...every once in a while, have a look around and save colleagues you find lost in the ice ;-) #proposalwriting #grantwriting #proposalengineering #proposaldevelopment #researchadvisor #researchmanagement

EVERY KITCHEN HAS A WAY OF DOING THINGS. Your job? To learn that way and do it precisely. Why? It is not about power; it is about consistency, speed, and efficiency. Imagine if every chef out there decided to do things their own way—chaos, right? Being a chef is about setting standards and ensuring everyone in the kitchen meets them. It's about uniformity in taste, presentation, and timing. It's about making sure that every guest gets the same high-quality experience, no matter who's on the line. Remember, you are not just a cook; you are part of a team, and a team works best when everyone's on the same page. Let's uphold these standards and create remarkable experiences together. Share your thoughts and experiences in the comments! Are you the busy boss that loves homemade food? Let me be your private chef. #ChefLife #KitchenConsistency #TeamWork #CulinaryStandards #QualityExperience #ProfessionalCooking #CulinaryArts #KitchenEfficiency #ShareYourExperience

Three Terrifyingly Scary Things Chefs Encounter 🎃👻... Lurking beneath the surface of delectable dishes are sinister secrets and potential ghastly dangers that many chefs may not be aware of. Cambro Manufacturing has unearthed three spine-tingling things restaurant chefs might not know about their kitchens that will haunt your thoughts and keep you up at night. Read the blog to learn more:- https://buff.ly/3QFaRQE #kitchennightmares #foodsafety

Rule #1: Chefs Find Solutions to Everything As chefs, we don't just cook; we innovate, adapt, and overcome. When a cut happens, a regular bandage won't do. We improvise and make it work. That's the chef's way! Are you the busy CEO in Niagara region who loves homemade dishes, let me help you make those aroma in your kitchen. Send me a DM now, let's talk. #ChefLife #KitchenHacks #InnovationInTheKitchen

Halal Watch World certified

“ why do you put so much efforts in your pastry work? “ 1. The Importance the role of Last Course. it serves as the final impression of the dining experience, leaving a lasting memory on the palate. after enjoying several courses, a well-chosen dessert or final dish can provide a sense of completeness to the meal, and also a well executed last course can elevate the entire dining experience, leaving the guests impressed and eager to return for more culinary delights. 2. Passion and Fulfillment we spend most of our time at work, it’s important to work with something you love, something you’re actually good at, only that you’ll be able to showcase your creativity and skills. when you’re passionate about something, putting efforts into it brings a sense of satisfaction.

🥪 Happy #NationalSandwichDay! 🥪 Today, we celebrate a culinary delight that has stood the test of time – the humble sandwich. From the classic PB&J to gourmet creations, sandwiches have been a part of our lives in so many ways. As a Restaurant Connoisseur, I've come to appreciate the versatility of sandwiches. They are not just a quick meal on the go, but also a canvas for creativity in the kitchen. Whether it's crafting artisanal sandwiches, or enjoying a simple yet satisfying creation, I'm always amazed at how something as basic as bread and fillings can bring people together and brighten their day. And speaking of bringing people together, let's not forget how ServSuccess plays a crucial role in our industry. This fantastic program offers invaluable resources and support to hospitality professionals like us, helping us hone our skills, advance our careers, and stay updated on industry trends. Whether you're a chef, a manager, or working in any hospitality role, ServSuccess is there to help you succeed and thrive in this dynamic industry. Let's take a moment to appreciate the joy of a perfectly made sandwich, and perhaps even share your favorite sandwich recipe or memory in the comments below. 🤗🥪 #NationalSandwichDay #Foodie #SandwichLover #CulinaryDelights #ServSuccess #HospitalityProfessionals

on the right, stefan stiller, a german chef whose restaurants in china have a combined six Michelin stars. on the left, xiao jun (肖骏), a shanghainese chef whose crab soup dumpling restaurant, lai lai xiaolong (莱莱小笼), is an institution. (xiao jun’s son, an aspiring chef, is in the middle.) their restaurants are just a few kilometers away from each other but in different universes. at stiller’s three-star restaurant, taian table, the tasting menu changes every six to eight weeks and costs more than 2,500 RMB ($340). at lai lai, the menu hasn’t changed much in the last 30 years; eight crab-and-pork dumplings are 46 RMB ($6). taian table requires a reservation, often several weeks in advance. lai lai is walk-in only and has a constant line out the door. but to me they share the same spirit. they are both fastidious about their sourcing and ingredients. taian table has 22 cooks and chefs for their 28 seats in the dining room. lai lai has 50+ full-time workers in their crab factory, picking and processing crab for their two restaurants. until this weekend, neither knew about the other. so i fixed that. stefan and i went for lunch on saturday, and xiao jun brought one of everything to the table for us to try. afterwards, i translated as they discussed their respective restaurants and experience, and made tentative plans to meet again in the kitchen. maybe something will come of this; maybe it won’t. i don’t know. but it felt important to me to introduce these two distinct worlds i travel in, and see what happens. this picture could be just a souvenir of a dumpling lunch. or, it could be the start of something really interesting.