Joy and Meal’s Post

🇬🇧 What do you do? Do you own a restaurant? Every once in a while that question comes up. Makes sense, much of my work is done on behalf of companies and discretion is required. So I don't talk about it too much. But of course I can explain how I work and how we can collaborate My expertise is sustainable gastronomy and hospitality. After training nine month at Le Cordon Bleu Paris, I specialised in vegetarian and plant-based cooking. I learned to cook incredibly delicious food with plants, vegetables, grains, nuts, tubers, fruit and herbs. That is quite a different way of thinking and acting, because the training teaches you to start with animal protein when developing a dish or menu. With my restaurant experience, I easily talk to a chef and the brigade about how they can cook better for the planet. And I can explain the consequences for a kitchen to the managers, because I was one of them for a long time. As a reporter for Food Inspiration and the We're smart green guide by Frank Fol - The Vegetables Chef®, I visit many (inter)national top businesses. Enjoying the spectacular dishes, but even more the conversations behind the scenes. That provides me with knowledge and ideas, I use to work with restaurants, caterers and food producers to make their hospitality and gastronomic offering more sustainable. I do this in different ways: 1. With inspirational tours and talks. Examples from home and abroad, with ways of working and menu choices. 2. Masterclasses and workshops. An insight into the why and how of sustainable gastronomy and what it tastes like. 3. As a nomadic chef, by letting people taste how incredibly delicious plant-forward food is. 4. As a culinary consultant for companies and restaurants that want to work more sustainably and are looking for a shared vision. 5. As a judge for International Taste Institute :-) Are you now curious whether we can make your hospitality and gastronomy more sustainable together? Send me a DM or take a look at my site: https://lnkd.in/dsMB-sAZ #sustainable #circular #inspiration #chefslife #keynote #tours #gastronomy #fun Clockwise, starting top left: Speaker at the Dutch Life Sciences conference, cooking at a company presentation to a retailer, research for a nice piece about Bistro Flores, together with Femke van den Heuvel and inspiration tour criss-crossing Paris.

🌱As we step into 2025, let me reintroduce myself My name is Anna, I am a vegan and sustainability food consultant My mission is to shake up the hospitality scene by crafting mouthwatering plant-based choices that everyone, including meat lovers, can't resist. We aim to make vegan options a must on every menu, from fast food joints to Michelin-awarded restaurants." Specializing in: ✔️ Strategic menu development ✔️Sustainable business solutions ✔️Market expansion strategies Let's innovate together. Contact for professional consultation 📩. #HospitalityInnovation #SustainableDining #PlantBased #RestaurantConsulting #Hospitality2025 #FoodStrategy

World Food Day: Celebrating Organic Culinary Excellence at The Harbours Embrace At The Harbours Embrace, food is more than a meal—it’s a connection to nature, culture, and sustainability. This #WorldFoodDay, we join the global movement to promote healthy, affordable, and sustainable food for all. Our Organic Commitment We take pride in using organic, locally sourced ingredients that elevate every dining experience. Our chefs craft menus that honour nature’s best, ensuring every dish bursts with fresh, vibrant flavours. From private dinners to corporate gatherings, we focus on delivering healthy and sustainable options that delight the senses. A Complete Experience Dining at The Harbours Embrace isn’t just about taste—it's about creating a holistic experience. Our carefully curated wine pairings and stunning views of Sydney Harbour make every meal an unforgettable occasion, where food, drink, and setting come together to nourish body and soul. Supporting Sustainability As we celebrate World Food Day, we reaffirm our commitment to sustainable dining. By reducing food waste, working with local farmers, and prioritizing eco-friendly practices, we’re doing our part to ensure a brighter, greener future for generations to come. #WorldFoodDay2024 #SustainableFood #OrganicDining #EcoFriendlyBusiness #SustainabilityInHospitality #FarmToTable #CorporateSustainability #HealthyEatingHabits #FoodWasteReduction #CulinaryExcellence #TheHarboursEmbrace #VivienRose

Empowering Local Flavor: 1000 Portions of Bandeng Stir-Fry with Finna Food and Moorlife! 🍲🌟 On the vibrant date of March 3, 2024, at the monumental setting of Jayandaru Monument, Alun-Alun Sidoarjo, Moorlife proudly collaborated with Finna Food to orchestrate a culinary symphony—a grand production featuring 1000 servings of delectable Bandeng (milkfish) stir-fry. With the culinary expert, Chef Bobon Santoso, this event was a celebration of Indonesian taste and a gesture of sharing with the local community. But this wasn't just a gastronomic affair; it was a testament to empowering local communities. Through such events, we aim to not only tantalize taste buds but also uplift the spirit of the local culinary scene. Adding the Moorlife touch to this culinary extravaganza, we selected Moorlife's Big Cassa and Titania as a symbol of culinary excellence, chosen for its exceptional features. 1️⃣ Preserving Authenticity: Crafted with food-grade BPA-free material, it ensures that the rich flavors and traditional essence of Indonesian cuisine remain intact. 2️⃣ Perfect for Large Portions: Handling a culinary production of this scale requires precision. Moorlife Big Cassa and Titania's spacious design provides the perfect canvas for chefs to create, ensuring each portion is as delightful as the first. 3️⃣ Nutrition Uninterrupted: Moorlife Big Cassa and Titania are engineered to preserve the nutritional integrity of the food it holds. So, when you savor that Bandeng stir-fry, you're not just enjoying a dish; you're experiencing a nutritional masterpiece. In every stir, every sizzle, Moorlife Big Cassa and Titania echoes our commitment to culinary excellence. Empower Your Life, Choose Moorlife! — #Moorlife #Tancorp #Enterpreneurtips #Enterpreneurship #Businessidea #PlasticIndustry #Businesstips #BusinessIndonesia #FinnaFoodXMoorlife

🍽️ Welcome to CulinHub: Your Culinary Connection 🍽️ At CulinHub, we're more than just a food platform – we're a community-driven culinary destination where foodies, chefs, artisans, and enthusiasts come together to celebrate the richness of South African cuisine. 👩🍳 Chef's Hub: Connect with top chefs, culinary experts, and aspiring cooks from across the country. Discover mouthwatering recipes, cooking tips, and exclusive insights to elevate your culinary skills to new heights. 🛒 Marketplace: Explore our curated marketplace featuring handcrafted artisanal products, locally sourced ingredients, and unique culinary creations. Support local businesses and discover hidden gems that add flavour and flair to your kitchen. 🌱 Health Hub: Nourish your body and mind with our Health Hub, dedicated to promoting wellness and mindful eating. Discover nutritious recipes, wellness tips, and expert advice to fuel your culinary journey and live a healthier lifestyle. 📲 Social Hub: Join the conversation and connect with fellow food enthusiasts in our vibrant Social Hub. Share your favourite recipes, culinary experiences, and food adventures, and engage with like-minded individuals who share your passion for all things food. ✨ Why CulinHub? ✨ 1️⃣ Community-Centric: We're more than just a platform – we're a community of food lovers, chefs, artisans, and health enthusiasts who come together to celebrate our shared passion for food and culinary creativity. 2️⃣ Curated Excellence: Discover a handpicked selection of the finest culinary content, products, and experiences, curated with care to ensure quality, authenticity, and delight with every interaction. 3️⃣ Innovation meets Inspiration: Embrace innovation and inspiration at every turn with our dynamic range of features, content, and collaborations designed to spark creativity, ignite passion, and elevate your culinary journey. 🚀 We're gearing up to launch all these incredible features soon! While our website is still in the works, it's going to be packed with everything you need to know about our food media revolution. 🌍 Join us at CulinHub and get ready to experience the taste of South Africa like never before. Stay tuned – the journey is just beginning, and there's so much more to come! Let's savour every moment together. #culinhub #FoodInspiredbyYou #foodplatform #foodlovers #culinaryjourney #fooddiscovery #localfood #startup #supportlocal #FoodieCommunity

How better synergy can change the world. I’ve been reflecting on the power of synergy after all the great events and launches we at the Pulse Kitchen have done this year with progressive operators across food service. During these interactions, leaders stressed the importance of working together and creating a better environment in food service for sharing practical actions for reducing carbon and getting more tasty health options on the menus. To make this work, we need to collaborate better. Synergy is the concept that two or more entities' combined value and performance will be greater than the sum of the separate individual parts. It is the belief that a group of people will perform and achieve better results than if each person worked towards the same goal. Synergy, as I’ve come to see it, is a great band jamming, a basketball team in the groove, a restaurant when it’s humming. It’s what happens in great cooking, where the flavour of the finished dish far exceeds what the ingredients alone might seem to add up to. Synergy can lead to the discovery of new ideas and innovative solutions as diverse perspectives come together to achieve a common goal. Thus, the power of synergy lies in its ability to bring together different skills, experiences, and ideas to create something greater than any individual could achieve alone. It's been a great pleasure to create synergy alongside progressive operators this year to make PLANTS and PULSES the first choice on the menu. Together, we create much more than we could ever do on our own. ❓How are you using synergy to transition to offering more delicious and tasty plant-led meals on your menu? At the Pulse Kitchen, we are over the moon to work alongside Leo Rodley, Paul Rodgers, Hannah-Elise Parsons, Jonathan Hitching, edward morgan, Jamie Southgate, John Griffiths, James Yates, Daniel Corlett, Simon Price, Peter Lambie, Rie Kattrup Lorentzen, Ali Honour, Patrick McDermott, Adrian Byrne and the team at Real Zero to make positive change happen through menus. #Synergy #leadingwithplants #foodservice #food #beans ______________________________ ♻️ Repost if this helped or inspired. 🙋♂️ Great to meet you I’m Michael. 💥 I believe in business as a force for good. 🎧 Listen to The Hospitality Mavericks Podcast Show on your favourite podcast channel. 🫘 Eat more plants and beans to improve your and the planet's health - visit www.Pulse.Kitchen to get PULSE POWERED.

This quote 𝗱𝗲𝗽𝗶𝗰𝘁𝘀 𝗮 𝗽𝗼𝘄𝗲𝗿𝗳𝘂𝗹 𝗮𝗽𝗽𝗿𝗼𝗮𝗰𝗵 𝘁𝗼 𝗯𝗼𝘁𝗵 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀 and personal growth, emphasizing the importance of daring to dream without limits, the necessity of consistent action despite challenges, and the beauty of achieving success that 𝗳𝗲𝗲𝗹𝘀 𝗮𝘀 𝗻𝗮𝘁𝘂𝗿𝗮𝗹 𝗮𝗻𝗱 𝗼𝗿𝗴𝗮𝗻𝗶𝗰 𝗮𝘀 𝗻𝗮𝘁𝘂𝗿𝗲 𝗶𝘁𝘀𝗲𝗹𝗳. It's a mantra for those 𝗹𝗼𝗼𝗸𝗶𝗻𝗴 𝘁𝗼 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗲, 𝗽𝗲𝗿𝘀𝗲𝘃𝗲𝗿𝗲, 𝗮𝗻𝗱 𝗲𝘃𝗼𝗹𝘃𝗲 𝗵𝗮𝗿𝗺𝗼𝗻𝗶𝗼𝘂𝘀𝗹𝘆 with their environment. #nature #harmoniously #delicious #talent #dinnerspecials #foodlover #foodblogger #yummy #restaurant #foodstagram #delicious #talent #dinnerspecials

🌍🍽️ Celebrating World Gastronomy Day! 🍽️🌍 Today, we celebrate the rich tapestry of global cuisine and the culinary arts that bring us together. World Gastronomy The day is a tribute to the diverse flavors, traditions, and innovations that make our culinary experiences so special. From the street food vendors in Bangkok to the Michelin-starred restaurants in Paris, every dish tells a story of culture, history, and passion. Gastronomy not only satisfies our taste buds but also serves as a powerful connector of communities, fostering understanding and appreciation across different cultures. 🔹 Why Celebrate? - Cultural Appreciation: Each dish represents a unique heritage and tradition. - Innovation & Creativity: Chefs and food artisans continuously push the boundaries of culinary arts. - Sustainability: Highlighting the importance of sustainable practices in food production and consumption. - Community & Connection: Food brings people together, fostering connections and shared experiences. As we honor this day, let's take a moment to savor our favorite dishes, explore new flavors, and appreciate the incredible diversity of world cuisine. Share your favorite gastronomic experiences and recipes, and let’s celebrate the chefs, home cooks, and food lovers who make our gastronomic world so vibrant and delicious. What's your favorite dish that brings a sense of global unity to your table? Share in the comments below! 🍲🌐 As Aries serves crop-specific fertilizers Like Majorsol Wheat, Majorsol Cotton, Majorsol Maize, Majorsol Groundnut, etc. #WorldGastronomyDay #FoodCulture #CulinaryArts #GlobalCuisine #SustainabilityInFood  #ARIESEVERYWHERE

Once upon a time, in the culinary cosmos of ambition and soy sauce, emerged Jennifer Liao, standing tall as a mochi-building warrior in the kingdom of MìLà. She was determined to sprinkle some modern pixie dust on traditional Chinese cuisine, transforming fortune cookies into tales worth telling. Imagine starting a food business as whipping up a celestial cocktail—equal parts vision, determination, and tiny umbrella for flair. But hey, someone had to turn the stereotypical takeout into gourmet galas, right? - Flip the Script: Jennifer mixed fine slices of Peking duck with a drizzle of narrative sauce. Her mission? Redefining the labyrinthine alleyways of dim sum to interactive highways of gastronomy. - Hungry for Stories: Ever been mesmerized by that stellar Netflix series right before realizing your noodles went soggy in awe? That's the Liao Effect! Storytelling, it seems, is a marketing Kung Fu move with zen-like mastery. Yet, let’s worry not about simple stir-fry aspirations. Instead, let's flambé for the future. Picture this: as our taste buds experience a renaissance, the MìLà mantra trickles down like sweet hoisin rain, forever changing the feast and festivity panorama beyond just gastronomic borders. Glance back decades from now, and Jennifer’s stride could inspire legions, like culinary diplomats solving World Peace over char siu bao—table mats gone diplomatic treaties. Life in the world of potstickers is almost appetizer big because only one universal truth awaits: - Economics over Egg Rolls: In an era where macroeconomic fate intertwines with kitchen toasts, those skilled in blending mouthwatering meals with a chronicle spin might edge competitive skillet. Value? There’s more in egg drop economics than in a fiscal chop suey chart. Predict a juicy conglomeration of tech-magic garnishing recipes and sentiments up next on your cue-the-senses heritage cooking show-turned-movement. Through Jennifer’s lens, the heroic harmony in culinary innovation smashes cultural glass ceilings with boldspice courage. She diced open ginger-flavored Pandora’s box, and what tumbled were volumes of wistful ingenuity ready to bubble up everywhere any aromatic broth called community. #ModernCuisine #FoodStorytelling #JenniferLiao #MìLà #InnovationFeast #CulinaryRevolution #Foodpreneur https://lnkd.in/emdgfXDV

From family tradition to future innovation: Chef Didi Maier’s secret to sustainability, happy teams, and the one thing he still dreams of mastering. Dive in! 🐟 From farm to table! Chef Didi Maier brings his passion for sustainability to life at Didilicious and Didi’s Bakery, using fish from his family’s own farm. In this interview, he shares his insights on building happy teams, creating balance, and his unfulfilled curiosity for molecular cuisine. 🌱✨ 🎥 „Sustainability isn’t just a buzzword - it’s my family legacy“, says Chef Didi Maier. With fish from his own farm and a focus on creating joy at work, Didi redefines what it means to run a business with heart. ❤️ But he’s still got one thing on his bucket list: mastering the art of molecular cuisine! 🍴 Curious? Watch now to get inspired. #didimaier #didilicious #interview #talk #sustainability #sustainable #gastronomy #salzburg #restaurant #restauranttips #bakery #cafe #bäckerei #konditorei #fischzucht #fisch #nachhaltigkeit #familienbetrieb #familybusiness #business