I personally believe that where ever possible you should try and support your local suppliers; it is great for business and creates interesting features on the menu for staff to get excited about particularly if you take the time to take them on site visits.
There are many different interpretations on what is defined as local, the CIFA states the term local means locally grown domestic goods being purchased within a 50km radius. By buying local you support the local economy, maintain local jobs and you are being kinder to the atmosphere by reducing gas emissions with less transportation.
We have an abundance of some great local suppliers / producers such as Kolapore Trout farm, Black Angus Meats, Sanfellipo and Grandma Lambe’s to name a few.
Using local produce certainly gives Chef’s the opportunity to create dishes using the freshest ingredients at their best, making them popular items on menu’s.
Who is your favourite local supplier?
Monday, December 20, 2010
Tuesday, November 30, 2010
FLAVOUR VERSUS PRESENTATION
Have you ever gone to a restaurant and been baffled on why there are so many contrasting flavours and over top presentation on your plate.
All Chefs always want their food to look appealing and presentable to the eye, sometime not as much effort is dedicated to flavours used to create the dish.
One of my previous employers once said keep it simple, stupid or the kiss approach as its known, my philosophy is taken from Gordon Ramsay which is “Less is More”.
Having worked in many fine dining restaurants I fully understand the importance of presentation and creating that visual wow factor however I do not think it should be taken to the extreme.
In my opinion food should be true to itself I believe in using the finest fresh ingredients available preparing them well creating a dish with emphasis three to four flavours being expressed at any given time.
I am sure many chef’s will disagree, elaborate presentation gives chef’s the opportunity to show their artistic talent, my belief is presentation needs to appealing, vibrant but most of all it must taste great.
All Chefs always want their food to look appealing and presentable to the eye, sometime not as much effort is dedicated to flavours used to create the dish.
One of my previous employers once said keep it simple, stupid or the kiss approach as its known, my philosophy is taken from Gordon Ramsay which is “Less is More”.
Having worked in many fine dining restaurants I fully understand the importance of presentation and creating that visual wow factor however I do not think it should be taken to the extreme.
In my opinion food should be true to itself I believe in using the finest fresh ingredients available preparing them well creating a dish with emphasis three to four flavours being expressed at any given time.
I am sure many chef’s will disagree, elaborate presentation gives chef’s the opportunity to show their artistic talent, my belief is presentation needs to appealing, vibrant but most of all it must taste great.
Monday, November 22, 2010
TALENT SHORTAGE
Recently I was reading a report from the Canadian Tourism Human Resource Council. The report relates to future labour shortfall forecasts over the next 15 years with the food and beverage sector being hit the hardest.
Since my first arrival to Canada in 1999 it has become evident that young people do not see hospitality as a future career. We all know that hospitality involves long hours and a high level of tolerance.
But as an industry it does offer unlimited career growth that allows people to travel whilst gaining more experience not to mention the chance of meeting interesting people.
I am not sure where we or how we are going to attract new people to our industry, in the mid 1990’s the United Kingdom experienced the same problem. A group of industry professionals formed The Academy of Food and Wine Service which became dedicated to raising the profile of the industry in an attempt to attract more school leavers to enter the industry.
Industry peers, leading professionals from World renowned Chefs, Sommeliers, and Hoteliers all got involved as well suppliers and hotel chains. The Academy offers membership at different levels allowing access to training tools, webinar sessions, as well as organising annual competitions for Chefs, Servers and Sommeliers. It has been very successful in raising the profile of the industry and attracting a new generation of hospitality professionals as well as raising standards.
I look at the hospitality industry here personally I think we are two steps behind Europe, in order to attract the youth of tomorrow into our industry there is a lot to be done in order to achieve this but just maybe a Provincial Academy maybe a step in the right direction.
Since my first arrival to Canada in 1999 it has become evident that young people do not see hospitality as a future career. We all know that hospitality involves long hours and a high level of tolerance.
But as an industry it does offer unlimited career growth that allows people to travel whilst gaining more experience not to mention the chance of meeting interesting people.
I am not sure where we or how we are going to attract new people to our industry, in the mid 1990’s the United Kingdom experienced the same problem. A group of industry professionals formed The Academy of Food and Wine Service which became dedicated to raising the profile of the industry in an attempt to attract more school leavers to enter the industry.
Industry peers, leading professionals from World renowned Chefs, Sommeliers, and Hoteliers all got involved as well suppliers and hotel chains. The Academy offers membership at different levels allowing access to training tools, webinar sessions, as well as organising annual competitions for Chefs, Servers and Sommeliers. It has been very successful in raising the profile of the industry and attracting a new generation of hospitality professionals as well as raising standards.
I look at the hospitality industry here personally I think we are two steps behind Europe, in order to attract the youth of tomorrow into our industry there is a lot to be done in order to achieve this but just maybe a Provincial Academy maybe a step in the right direction.
Monday, November 15, 2010
EVERYBODY WANTS TO OWN A RESTAURANT
It never ceases to amaze me the amount of people who buy restaurants and hotels with no real experience of the hospitality industry. The restaurant business is very competitive; the hours are typically long working 12 -15 per day 6/7 days a week. Unless you are cash rich most restaurant owners have to be very involved in their business if it going to succeed.
What also it never surprises me on the lack of research new restaurant owners carry out, location is very important and you certainly want to offer something new.
What amazes the most is a lot of new restaurant owners fail to protect their investment; the restaurant business is a tough way to making a living for every $1 you take in sales less gain less than $0.10 in profit that is a slow return for your investment. It is important that as new inexperienced restaurant owners you employ the very best people available to protect your investment. Sure they may cost you more but in the long run will save you money by keeping operating costs to a minimum and creating the right experience for guests to become regular customers and build up a great reputation.
It is common knowledge that a high percentage of new restaurants that open close with a two year period, it is important you find the recipe for success early on as opposed later when it perhaps it’s too late.
I do admire people willing to take the risk to open a restaurant, I have many years experience in food and beverage, right now the economy being what it is, and it takes a braver person than me to make that step from operator to becoming a restaurant owner.
What also it never surprises me on the lack of research new restaurant owners carry out, location is very important and you certainly want to offer something new.
What amazes the most is a lot of new restaurant owners fail to protect their investment; the restaurant business is a tough way to making a living for every $1 you take in sales less gain less than $0.10 in profit that is a slow return for your investment. It is important that as new inexperienced restaurant owners you employ the very best people available to protect your investment. Sure they may cost you more but in the long run will save you money by keeping operating costs to a minimum and creating the right experience for guests to become regular customers and build up a great reputation.
It is common knowledge that a high percentage of new restaurants that open close with a two year period, it is important you find the recipe for success early on as opposed later when it perhaps it’s too late.
I do admire people willing to take the risk to open a restaurant, I have many years experience in food and beverage, right now the economy being what it is, and it takes a braver person than me to make that step from operator to becoming a restaurant owner.
Monday, October 25, 2010
WHAT MAKES A GOOD CHEF
During my career of managing hotels and restaurants I have been very fortunate to have worked with and exposed to some very talented Chef’s.
I have also had the responsibility of replacing the ones that are not so talented, so what do I personally look for when recruiting for such a vital position as Executive Chef.
Firstly I have establish what the business needs in order to improve and continually thrive, as well as establish what skills must that person have in order to succeed and take it to a new level.
There are certain traits I look for especially in such a leadership position within the food and beverage operation.
A good Chef must be passionate about food and people, he or she must enjoy cooking have experience and knowledge of all areas of the kitchen.
It is important that he or she is able to execute their theory knowledge to create quality but not over elaborate food. Maturity is a must in any leadership position, the Chef must lead by example and be willing to give their time to develop and nurture members of the brigade.
Chef’s not only have to be created but must understand food and labour cost no point being busy if not making money.
I have also had the responsibility of replacing the ones that are not so talented, so what do I personally look for when recruiting for such a vital position as Executive Chef.
Firstly I have establish what the business needs in order to improve and continually thrive, as well as establish what skills must that person have in order to succeed and take it to a new level.
There are certain traits I look for especially in such a leadership position within the food and beverage operation.
A good Chef must be passionate about food and people, he or she must enjoy cooking have experience and knowledge of all areas of the kitchen.
It is important that he or she is able to execute their theory knowledge to create quality but not over elaborate food. Maturity is a must in any leadership position, the Chef must lead by example and be willing to give their time to develop and nurture members of the brigade.
Chef’s not only have to be created but must understand food and labour cost no point being busy if not making money.
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