Barb Vogel的动态

On this day, fellow Chefs like me across the globe are celebrating International Chefs’ Day. Today I’ll be sharing, what brings us more joy in this field. Why someone might want to become a chef: Passion for cooking: Many individuals have a genuine love for cooking and enjoy creating delicious dishes. Creativity: Cooking allows for creative expression through the creation of new recipes and food presentations. Culinary challenge: The culinary field offers a constant challenge to improve and master new techniques and cuisines. Job satisfaction: Preparing food that brings joy to others can be highly rewarding. Career opportunities: The restaurant industry offers various career paths, from line cook to executive chef, providing room for advancement. Culinary education: Some people pursue cooking to expand their culinary knowledge and skills through formal training. Entrepreneurship: Many chefs aspire to open their restaurants or culinary businesses. Celebrity status: Some chefs become famous through TV shows and cookbooks, which can be a motivating factor. Travel opportunities: The culinary field often provides chances to work in different locations and explore global cuisines. Financial rewards: Successful chefs can earn competitive salaries, especially in fine dining establishments. Teamwork: Restaurants rely on a collaborative kitchen environment, which can be appealing to those who enjoy working as part of a team. Personal fulfillment: Cooking for others can be deeply satisfying, contributing to a sense of personal fulfillment. People's motivations to become chefs can vary widely, but it often involves a combination of these factors. #happy #international #chefs #day #2024 #culinary #world #passion #cooking #restaurant #hotels #creativity #cuisine #2k24 #white #brigade #food #fortheloveofcooking #guru #fortheloveofbaking #teamwork #success #skills #gourmet #world #chef #bestrestaurant #critic #foodbloggers

On this day, fellow Chefs like me across the globe are celebrating International Chefs’ Day. Today I’ll be sharing, what brings us more joy in this field. Why someone might want to become a chef: Passion for cooking: Many individuals have a genuine love for cooking and enjoy creating delicious dishes. Creativity: Cooking allows for creative expression through the creation of new recipes and food presentations. Culinary challenge: The culinary field offers a constant challenge to improve and master new techniques and cuisines. Job satisfaction: Preparing food that brings joy to others can be highly rewarding. Career opportunities: The restaurant industry offers various career paths, from line cook to executive chef, providing room for advancement. Culinary education: Some people pursue cooking to expand their culinary knowledge and skills through formal training. Entrepreneurship: Many chefs aspire to open their restaurants or culinary businesses. Celebrity status: Some chefs become famous through TV shows and cookbooks, which can be a motivating factor. Travel opportunities: The culinary field often provides chances to work in different locations and explore global cuisines. Financial rewards: Successful chefs can earn competitive salaries, especially in fine dining establishments. Teamwork: Restaurants rely on a collaborative kitchen environment, which can be appealing to those who enjoy working as part of a team. Personal fulfillment: Cooking for others can be deeply satisfying, contributing to a sense of personal fulfillment. People's motivations to become chefs can vary widely, but it often involves a combination of these factors. #happy #international #chefs #day #2024 #culinary #world #passion #cooking #restaurant #hotels #creativity #cuisine #2k24 #white #brigade #food #fortheloveofcooking #guru #fortheloveofbaking #teamwork #success #skills #gourmet #world #chef #bestrestaurant #critic #foodbloggers

What qualities do you think make a great private chef? Culinary expertise, knowledge of local products, international cuisines, creativity, and innovation in food are key elements. Skills in menu planning, cost control, food safety, and storage are critical. However, often overlooked by candidates are communication skills and behaviours. How you engage during the recruitment process speaks volumes about future interactions with potential employers, especially when guest plans change last-minute or your menus need quick adaptations to accommodation last-minute dietary requirements. Your communication style reflects your flexibility and adaptability - crucial for your success in these demanding roles! #privatestaff #privatechef #recruitment #communicationskills #abilitytoadapt

What qualities do you think make a great private chef? Culinary expertise, knowledge of local products, international cuisines, creativity, and innovation in food are key elements. Skills in menu planning, cost control, food safety, and storage are critical. However, often overlooked by candidates are communication skills and behaviours. How you engage during the recruitment process speaks volumes about future interactions with potential employers, especially when guest plans change last-minute or your menus need quick adaptations to accommodation last-minute dietary requirements. Your communication style reflects your flexibility and adaptability - crucial for your success in these demanding roles! #privatestaff #privatechef #recruitment #communicationskills #abilitytoadapt

Attention all restaurant owners and fellow chefs! As a chef, we all know that the kitchen can be a demanding and fast-paced environment. However, there are certain factors that may lead us to leave our current job. Here are 5 reasons why a chef may decide to move on: 1. Lack of creativity: As chefs, we thrive on innovation and creating new dishes. When we feel limited in our creativity, it can be frustrating and demotivating. 2. Poor work-life balance: The restaurant industry is notorious for long and irregular working hours. While we are passionate about our craft, it's important to have a healthy work-life balance. 3. Toxic work environment: A negative and toxic work environment can quickly drain our passion for cooking. As professionals, we deserve to work in a positive and supportive atmosphere. 4. Lack of growth opportunities: As with any career, we want to continue learning and growing. If we feel stagnant in our current job, it may be time to seek new opportunities for growth and development. 5. Inadequate compensation: Let's face it, being a chef is hard work and we deserve to be fairly compensated for our skills and dedication. If we feel undervalued and underpaid, it may be time to look for a better opportunity. As chefs, we are passionate about our craft and take pride in our work. However, it's important to recognize when it's time to move on for our own personal and professional growth. What are some other reasons you or a fellow chef may have left a job? Share your thoughts in the comments below! #chefcommunity #kitchenconfessions #jobchange #fairpay #hardwork #chefsalary #cheflife #careermove #newopportunities #growthmindset #neverstoplearning #careeradvancement #positivity #teamwork #supportivecolleagues #cheflife #creativity #innovation #hospitality #restaurant #hotels #HumanResources

Thinking about leaving the restaurant industry? ??? It can be a tough decision, but if you're craving a change and want to create a more fulfilling career path, becoming a personal chef might be the perfect move. Imagine crafting personalized meals for clients, setting your own schedule, and having the freedom to explore your culinary creativity without the constraints of a traditional kitchen. My free group is here to support you on this journey. Whether you're just starting out or looking to refine your strategy, we've got tips, insights, and a community of like-minded chefs ready to help you succeed. From setting your prices confidently to marketing your unique services, we'll cover everything you need to know to build a thriving personal chef business. Take the first step towards a rewarding new career and join us today! Together, we'll navigate the transition from restaurant life to a successful and satisfying personal chef career. ?? https://buff.ly/3SQRSCm #PersonalChefLife #ChefCommunity #CareerTransition #CulinaryCreativity #IndependentChef #ChefSupport #GrowYourBusiness #ChefSuccess #EntrepreneurChef #CulinaryPassion #ChefJourney #SupportiveCommunity #CareerChange #ChefGoals #InspireOthers #ChefIndependence #HomeCooking #ProfessionalDevelopment #ChefCareer #NewBeginnings #ChefInspiration #ValueYourExpertise #RestaurantIndustry #WorkLifeBalance #ChefLife #CulinaryDreams #BusinessTips #JoinUs #FreeGroup

This week, we're shining the spotlight on Jens Nisson, the Director?and?Executive?Head?Chef at Bubble Food!????? We asked Jens six questions to delve into his culinary journey, gain valuable insights into his experiences and explore the essential elements he prioritises when assembling a team for a luxury events catering company!?? ? ?? What kick-started your career as a chef? “My mum taught me the basics of cooking at a young age - things like how to make a béchamel, a soup or a cake - and I always loved experimenting in the kitchen. When I was at school I worked part time washing up in restaurants and it progressed from there. Moving to London and seeing the wider world of restaurants (and eventually Michelin starred restaurants) really kickstarted it though.” ? ?? What is your favourite dish on your menu right now? “Bubble specialise in very polished, luxurious food but (guilty pleasure) we’ve had a fried chicken doughnut?on for a few years now that I never get tired of eating.” ? ?? What would be your number one piece of advice for a chef looking for a new role? “Be careful & choose your roles wisely. There are loads of great places that you could work and a chef’s job is so all-consuming that you’ll want to be spending all that time in a culture that inspires you and with people that you can get on with. That and push yourself. Go for kitchens that really excite you.” ? ?? Who is your culinary idol? “My first meal at the Fat Duck changed the way that I thought about cooking. Heston Blumenthal’s approach to food is so unique - full of his own humour, intellect and intensity - and it inspired me to start to look at my work in the light of my own personality.” ? ?? What has been the highlight of your career so far? “Cooking for - and meeting - the two Princes at the Royal Polo a couple of years ago was pretty exciting. My team perfectly executing a really complex four-course meal for 2200 guests last November was probably the best for me though.” ? ?? What key attribute do you look for in someone when recruiting for your team? “Passion for food and cooking. A candidate needs to show me that they are really committed to the industry, love what they do and put the effort in. Particularly for more senior roles, if they can’t demonstrate that they are inspired by great food and the chefs that create it, then they probably won’t fit well with our team.” What chef would you like to see under the spotlight next??? Tag your suggestions in the comments! Goldenkeys.co.uk #jensnisson #executivechef #bubblefood #luxuryevents #catering #london

Unlocking Culinary Gems: Top 5 Restaurant Data Entry Sheet ??? Are you passionate about dining experiences and curious about what makes a restaurant truly exceptional? Dive into my meticulously curated "Top 5 Restaurant Data Entry Sheet" and embark on a gastronomic journey like never before! ?? ???? From cozy bistros to fine dining establishments, this sheet encapsulates the essence of culinary excellence, meticulously crafted based on extensive research and personal experiences. Each entry is a testament to the artistry, innovation, and dedication of the chefs and restaurateurs behind these culinary gems. ?? Delve into comprehensive data points ranging from ambiance and service quality to menu diversity and overall dining experience. With detailed ratings and insightful commentary, this sheet serves as a valuable resource for food enthusiasts, industry professionals, and anyone seeking memorable dining experiences. ?? Whether you're a foodie looking for your next culinary adventure or a hospitality professional seeking inspiration, this data entry sheet offers invaluable insights into the world of gastronomy. Join me in celebrating the diversity and creativity of the restaurant scene, one entry at a time! #RestaurantRankings #FineDining #CulinaryExcellence #DataAnalysis #Foodie #HospitalityIndustry #GourmetExperiences ????

?? Thriving in a New Culture: The Chef's Guide ??? Have you ever felt overwhelmed working in a new country with a different culture? ?? You’re not alone. The restaurant world is a melting pot of traditions, and adapting can be daunting. Imagine transforming this challenge into your greatest strength. ?? As a chef, your unique background and skills are invaluable. But how do you communicate this in a way that resonates across cultures? First, embrace the learning process. Each project, each dish, and each team member is an opportunity to expand your horizons. Approach every situation with curiosity. Ask questions, observe traditions, and taste new flavors. This not only enriches your culinary repertoire but also fosters respect and understanding within your team. Next, showcase your uniqueness. Share your culinary heritage through your dishes. Infuse your menu with stories from your culture. This creates a special bond with your diners and colleagues, making your restaurant a beacon of diversity and innovation. Finally, invest in yourself. Seek mentorship from someone who’s navigated these waters. With 40 years of catering experience, I can guide you through the complexities of cross-cultural work environments. Together, we’ll turn challenges into opportunities, ensuring you excel in any kitchen, anywhere in the world. Ready to take your culinary journey to the next level? Let’s connect and make your mark globally. ?????????? #CulinaryCoach #GlobalKitchen #ChefLife #CulturalDiversity #KitchenLeadership

Having dedicated six years to this restaurant industry, I have no regrets regarding my chosen focus or career trajectory. Now more than ever, I am more driven than ever to seek a work environment that aligns with my values. While I briefly experienced such a culture during a nine-month period in New Orleans, I opted to transition to what I perceived as a more promising opportunity in a role of ownership rather than of labor. Nevertheless, this pursuit was not without merit, as it provided valuable insights into what to prioritize in the future. Regular reflections prompt me to revisit my reason for radicalization, notably an essay by Chef Jenny Dorsey, whose work I have admired since her appearances on various TV and culinary platforms. Her discourse is poetice, much in the same way as Michael Twitty and J. Kenji Lopez-Alt. Her discourse, though, on anti-intellectualism within the industry resonated so deeply within me. Dorsey's analysis delves into pervasive issues such as anti-intellectualism, elitism, and exploitation, all of which contribute to the marginalization of restaurant workers. She highlights harmful practices like shaming individuals for their existence beyond work, adherence to a "shut up and do it" mentality, and deliberate antagonization designed to perpetuate a system where workers are merely cogs in a machine, unable to transcend their predefined roles. This realization instills a sense of apprehension about the challenges inherent in this career path—constantly battling, enduring anxiety, and resisting systemic norms like the brigade system to carve out a space not just for myself but also for others. The pandemic brought a temporary pause, allowing restaurant workers to take a breath and glance at each other, offering a glimpse of recognition from a society that often questioned our career choices. It presents an opportunity to transcend traditional dichotomies and envision a future where equitable compensation and recognition are the norm. I aspire to find an employer who shares this vision—a space where questioning the status quo is encouraged, where imagination fuels innovation, and where personal growth is synonymous with professional development. The current path isn't intolerable, but it falls short of the potential for a truly fulfilling and empowering experience—one that challenges intellect rather than relying on rote tasks better suited for automation. For further insights, I recommend exploring Chef Jenny Dorsey's work and the resources she references (https://lnkd.in/eTz6E6rs) in her thought-provoking piece. Her website jennydorsey.co offers a wealth of information and perspectives on these critical issues, to which I regularly look to in my times of struggle. I just want to use my brain as much as I do my hands. Is that too much to ask? #opentowork #antiintellectualism #honestconversations