Gemma Bell & Company’s Post

culinary career need more committed practitioners especially in Rwanda a country with advanced hospitality

Michael's new book "My Egypt: Cooking from My Roots" is officially out today! His culinary journey has taken him to kitchens around the world, but it's the flavors of his childhood that have always been closest to his heart. This is the story of a lauded chef at the top of his game, triumphantly returning to his roots. Learn more: michaelmina.net/myegypt/ #cookbook #myegypt

Pratiksha was riding her cycle to the Culintch Restaurant. It was her first day of work. She was very excited about it that she did not shut her eyes for even a minute the previous night. She had heard a lot about the Restaurant and would always crave to be a part of it whenever she crossed it or had a meal there. One of the greatest aspects about the Restaurant was its dashing Head Chef, Josh Brahams who had won many accolades for his work and he was the reason that many new Chefs aspired to work there and to be guided by him. Pratiksha cycled quickly towards her dreams but was a few minutes late due to the heavy traffic. A senior chef scolded her for her unpunctuality, but Josh stepped in and spoke for her. She repeatedly made many mistakes like cutting the Veggies in irregular shapes, adding too much salt to the curry, spilling the soup over the counter, over cooking the Meat etc. But Josh would always step in and correct her calmly. Josh did this because he understood what it was to be a new chef, and he also understood their higher levels of anxiety and pressure. According to him, every Head was once a Rookie. As months passed by, Pratiksha excelled in her career due to her ability to learn from her mistakes and the encouragement from Josh. Not everyone may have a good Head as Josh, but it is important to know that everyone makes mistakes and we may also fail. But the crucial things that come with mistakes are Lessons. Keep learning from your mistakes and keep achieving in your career and also in your life! #stories #storiestoread #elt #storylovers #linkedinstories #Lessons #Chefs #Juniors

Here’s What Professional Chefs Cook for the Holidays

Wow, it turns out that Chef Akira Back didn't originally intend to become a chef, you know! In this video, Sagensie collaborates with AB Steak to share the story of Chef Akira's career journey. Curious about how his career will go. Come on, check out the full video! #ChefAkiraBack #ABSteak #BehindTheScenes #SagensieXABSteak #SteakLovers #Sagensie #DigitalAgency

When making consommé at the Master Chef exam, garnish should be sized to fit on a spoon with the broth. Save this post for later to remember this tip. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery

What do a quenelle of basil ice cream and a perfectly turned phrase have in common? If you want them done right, turn to Associate Editorial Director Autumn Whitefield-Madrano (she/her). Learn how a pioneering pastry chef inspired Autumn’s own past life as a pastry chef, and still does, in her creative work at Manifest: https://lnkd.in/gjyBQFkv #creativity #DigitalMarketing #ContentMarketing

 Foster open communication between cooks, sous chefs, and chefs. Encourage feedback and problem-solving discussions to address issues promptly and improve workflow. #Teamwork #KitchenCulture

Utilize ingredients creatively across multiple dishes. Save this post for later to remember this tip. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery

Who knows more about the perfect Father's Day feast than a chef? See what a #MINORSFoodservice chef chooses for their Father's Day dream dinner: check out the link below!