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Selected stories 2011-2021
With the finalists for the prestigious Bocuse d'Or recently announced, the countdown has begun to the late January date in Lyon. As of this writing, there is 120 days, 15 hours, and 27 minutes remaining ....oops, 26 minutes... TabletopJournal has spent a fair amount of time promoting the support of Team USA in the upcoming Bocuse d’Or culinary competition to be held in Lyon, France this coming January 29-30, 2013. But, the reality is that ALL the 24 finalist teams need your support. With readers around the globe, TabletopJournal is asking that you consider supporting these teams to help defray the costs associated with the intense training and preparation necessary to compete at this culinary level. Here's the list of Bocuse d'Or finalists and the countries that they represent: So, whether you are in Australia, Norway, U.K. Canada….or, the United States….go here:
http://www.bocusedor.com/ and learn how you can support the team of your choice. Leading tabletop recruiter Mike Hawkins 1. Make sure that you are serious about your reasons for reaching out in the first place. “Kicking tires” is a total waste of everyone’s time and probably will not get you a second look. 2. Check with your trusted sources in tabletop to make sure that you are contacting the recruiter with the best reputation to assist you in moving your career forward. Confidentiality is critical, particularly if you are currently employed. 3. Make sure that you have a clear and concise vision of your career objectives to include the position that you are looking for, companies that you would really like to work for and those that are not suitable. 4. Have a resume/CV that is full of tangible and credible business results. Remember that a resume has to scream, not shout that…. …….I can make you look good. …….I can make you money. …….and lastly, I can do the job. 5. Have a logical reason as to why you want to leave your existing company. 6. Be prepared with your full and verifiable details of your compensation package including salary, last year’s actual bonus and benefits, etc. 7. Will you relocate? If so, where – where not? This has to be discussed with your spouse and other relevant parties upfront. 8. Do you have your industry references in order? References should be from prior managers, those that reported to you, clients, etc. No references from non business related persons. 9. Manage your expectations. Recruiters are paid to find a perfect candidate for a position, they are not paid to find you a job. 10. Finally, be prepared to be patient. Finding the perfect candidate/postion match often takes time. Mike Hawkins has been recruiting top tabletop sales and marketing talent for the hospitality industry for over 22 years. He can be contacted at: [email protected] From Villeroy & Boch's Hotel & Restaurant Division office comes word that the famous cooking competition Bocuse d’Or 2013 will be held on January 29-30, 2013 in Lyon, France. Since 1995, Villeroy & Boch, who is an official partner of the haute cuisine cooking event held every two years, provides the collector's item plate. Traditionally, an official souvenir plate and a promoting poster are designed by world renowned artist Alain Vavro. In 2013 again, a limited edition of a Villeroy & Boch gourmet plate will be launched. As the most spectacular series of Villeroy & Boch are regularly chosen for the event, this year's selection is the New Wave 25 cm round gourmet plate. The director of the Villeroy & Boch Hotel & Restaurant division as well as the Marketing team recently met with world renowned chef Paul Bocuse as well as with artist Alain Vavro in Lyon to review the design for the 2013 souvenir plate. The artistic theme will be fresh and colourful and a strong expression of the delight in cooking.
Lots happening with the Churchill China brand these days. You have to go to Singapore for the latest! Churchill China's involvement with the jubilee celebrations in Singapore has been recognised at a special event hosted by the High Commissioner Anthony Phillipson, welcoming the Duke and Duchess of Cambridge as part of their Jubilee Tour. By special invitation from the Commissioner, Glenn Ewart on behalf of Churchill was one of only 100 guests, each getting to meet both the Duke and Duchess. To mark the occasion Churchill designed and gifted the Royal couple with a commemorative plate, celebrating the Queens Jubilee. The meeting took place on the same day the Duke praised British collaborations in Singapore following a visit to a Rolls Royce factory. Glenn Ewart, Export Business Development Manager says of the meeting, "What a privilege to be invited to Eden Hall by the High Commissioner, Mr Anthony Phillipson to meet the Duke and Duchess of Cambridge on their historic Asia Pacific Tour. The making of this special plate, one of only 25, and its presentation to them, hopefully reminds Their Royal Highnesses of how far British industry stretches around the globe. The plate showcases the high quality Churchill produces and what great heritage Stoke-on-Trent has in the tableware industry. Stoke manufactured tableware still carries prestige, and no more so than halfway around the world" The plate that Churchill China produced for the occasion is one of only 25 to be made and another was presented to the British Club in Singapore to be auction for local orphaned children's charity Community Chest. Raising over $15,000 (approx £7,500) on the night, Churchill was delighted to have been able to contribute. Sean Boyle, General Manager at the British Club who organised the fundraiser and acted as auctioneer to raise the funds said: "What a wonderful finale to the Queen’s Diamond Jubilee celebrations here at the British Club Singapore and the British community that live here."
The latest example of how the tabletop community shares and supports various worthwhile causes is Emile Henry USA's announced Warehouse Sale set for early December. Supporting the Delaware Breast Cancer Coalition, the Annual Warehouse Sale is scheduled for Friday, December 7th thru Sunday, December 9th....just in time for the holidays. DBCC is the beneficiary of the Emile Henry Pink Products Line featuring the Pink Pie Plate. Emile Henry will donate 10% off all pink products sold at the Warehouse Sale. The sale offers up to 80% off retail prices on top cookware, ovenware, bakeware & tableware brands like Emile Henry, Rosle, Mauviel, Lekue and Duralex. The sale will feature overstock merchandise, factory seconds, replacement lids and discontinued products. The sale will be at the Emile Henry USA's warehouse location:
Emile Henry Warehouse, 802 Centerpoint Blvd., New Castle, Delaware The sale dates and hours are: Friday, December 7: 4 pm to 8 pm Saturday, December 8: 8 am to 4 pm Sunday, December 9: 10 am to 3 pm Ahead of the 2012 Craft Guild of Chef’s National Chef of the Year final, Churchill China spoke to last year’s winner Frederick Forster about the process he goes through to select pieces that will enhance the overall experience of his culinary creations. Due to be unveiled at the official Mentor’s Day on 21st September, along with the mystery food basket, Churchill selected a number of pieces for finalists to select from as part of the preparations for the final. Frederick has given an exclusive insight into how he develops his menu and talks about how he identifies which piece will be most suitable for each dish. “With any menu selection I always am looking at the seasonality, as this will help give the best flavours and then it is a case of working the textures together, not only in the individual dishes but also within the entire menu. The end result of course always has to be beautiful not only to the palate but also to look at. So the combination of colours, foams and garnishes are also key," said Forster. "From here I will then look at the cuts and the style of the core produce and work out how they will best present on the flatware, which allows me to review the range and ensure that the selected dish, bowl compliments the chosen recipe and works with the sauces, enhancing the final dish selection." "When looking at any new tableware I will always take into consideration the above, and then from a restaurant perspective the look and the feel of the room, the expectations of the guests and the style of the dining experience. The whole experience needs to come together as one and work from all angles.”
According to Forster "It has been great working with Churchill and selecting pieces that complement one of the dishes that was successful at last year’s final. It has been amazing to present them in new way – the different textures of the board and plate add a new edge to the dish." Churchill’s New Product Development Manager Vanessa Carter comments, “Working with Frederick this year has been an inspiration, as an incredibly talented chef he demonstrates a real passion for presentation. He has used a variety of items across all of our ranges and showcased them beautifully.” To learn more about Churchill China and its ALCHEMY collection and more, go here:
http://www.churchillchina.com/
With points of difference and distinctive product ranges, Vista Alegre provides an interesting alternative for chefs and food beverage operators. To learn more about Vista Alegre's hotelware products, go here:
http://www.vistaalegreatlantis.com/hotelware/content.aspx?pid=0&cid=2&lang=en MyDrap has been hailed by many as a restaurant revolution…..while that may be true, TabletopJournal just thinks MyDrap is plain cool tabletop. Instant and cost effective when compared to the cost of laundry services. Now you can have the quality of MyDrap cotton and linen prestigious sized serviettes on your table. MyDrap has the wide range with colors for all occasions. Whether for lunch in the boardroom or setting a quality presentation at your restaurant, MyDrap is the instant serviette solution. The MyDrap instant cotton serviette system is on a perforated roll so a fresh serviette is at your disposal with a simple tear. MyDrap has been cleverly designed to be either disposable or re-usable. The choice is yours. MyDrap has multiple colors available in multiple sizes for dinner napkins, cocktail/canape size napkins, ....even a placemat size. Completely washable for up to 6 washes, MyDrap is easily storable and is bio-degradable. In today's restaurant tabletop world, white seems to be the only color we see. With MyDrap, your guests will be impressed not only with the rainbow of color options you have, but also with the texture and quality of the product. Well Done, MyDrap. Very Well Done. To find out more about MyDrap and their palette of colors and products, go here:
http://www.buymydrap.com/ |
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Ment'or Inspiring Culinary Excellence Archives
November 2021
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