Principles’ Post

Ever noticed how the price of water changes based on where you are? • Regular shop: 10 Rs • Food joint: 20 Rs • Restaurant: 50 Rs • Movie theater: 100 Rs Same bottle but a different value! Value isn't just the product, it's about the environment it is in! Know your worth and adapt to your environment. It’s important to always be in surroundings which know and appreciate your value and it plays an important role in your personal and professional growth! #Knowyourworth #mindsetmatters #businessmindset #professionalgrowth #valuecreation

Life is a buffet. What are you ordering? Greetings, lovely human. Popping in to remind you that... Every complaint you utter is like ordering a dish you dislike at a restaurant. When you focus on what's going wrong, you ask for seconds of the same stuff. Stop pilling your plate with regrets and worries. Stop ordering disappointment-glazed donuts filled with memories of past failures. Let's order something else off that menu, shall we? What would you like to experience more of? Let's order that! Bon Appetit! P.S. I hope you got this message – or do I need to appear on your breakfast toast tomorrow? #personaldevelopment #mindset #success #attitude

My Plant-Based Journey, Episode 3: Confidence in the Kitchen The best advice I've received on my plant-based journey came from Chef Michael Flores. In July 2022, as we prepared for our debut at Tacos y Tamales Fest, Chef Mike joined us as our culinary advisor. With no prior food experience, Carlos and I had much to learn. While chopping bell peppers for our Porta Taco, I mentioned the need for creativity in cooking. Chef Michael surprised me by saying, "No, it's confidence. You need confidence to follow recipes, trust your seasoning, and believe in yourself." His words resonated deeply, inspiring me to shed limiting beliefs and embrace our vision with confidence. ☝🏽My advice to you: trust in yourself and your abilities. Confidence is key to mastering any challenge. #PlantBasedJourney #ConfidenceInCooking #LatinaEntrepreneur #CulinaryAdvice

How NOT to introduce a new Dish Chaos in the kitchen, Sweat and steel and fire. New dish, no warning, A recipe for disaster. Tickets pile like bodies, Complaints flow like cheap wine. The chef, a desperate captain, On a sinking culinary ship. Management's grand ideas, Worth less than day-old bread. Communication breakdown, Leaves everyone unfed. In the aftermath of failure, Lessons learned at last. Train the troops, they said, Or watch your empire fall fast. Next time, smooth as butter, The kitchen hums along. But the taste of that night lingers, Like a overcooked song. #Consistency #FoodPreparation #RestaurantBusiness #RestaurantOperation #FastFoodBusiness #CasualDiningBusiness #FoodandBeverageBusiness #HospitalityBusiness

In an increasingly uncertain world drowning in the dystopian noise of social media, it’s important to make time for YOU in the here and now … "Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride." And do you know what … one of the benefits of #financialplanning (and having confidence in your financial future) is that you give yourself the freedom to do this. ✔️ #valueofadvice

🌟 𝗧𝗵𝗿𝗼𝘄𝗯𝗮𝗰𝗸 𝗧𝗵𝘂𝗿𝘀𝗱𝗮𝘆: 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗥𝗲𝗳𝗹𝗲𝗰𝘁𝗶𝗼𝗻𝘀 🌟 "Cooking is an art, but all art requires knowing something about the techniques and materials." - Nathan Myhrvold Reflecting on my journey as a chef, I'm reminded of the importance of mastering techniques and understanding the essence of ingredients. Each step, each dish, and each lesson learned has brought me to where I am today. What's a culinary lesson or experience from your past that has shaped your journey? Share your stories below! #ThrowbackThursday #CulinaryJourney #ChefLife #FoodForThought #CookingQuotes #TBT

What's your favorite meal for a company event? What's the ultimate cuisine that gets you excited to attend? I'll go first: I love a corporate pizza party 🍕 🍕 Doing some important research here—share your favorites below! #CompanyCulture #TeamBuilding

And we have another 🔥 episode of 5 to 9 with Andrew Lau and Jonathan Tushman, CPO at Hi Marley. While the rest of us were struggling with the pandemic 🍞, Jonathan was serving up multicultural culinary delights for his friends and family. From spatchcocking a wet-brined bird for a Thanksgiving feast to weeknight dinners with his Korean-style Mapo Tofu, hear how Jonathan keeps calm and cooks with dishes that celebrate his mixed-race family and their cultural heritage. Highlights: One: No Experience Kneaded: Your culinary journey could start anywhere. For Jonathan Tushman, it started with bread. Two: Shop So You Chop: The secret to learning a a new cuisine is to start with properly stocking your pantry. Three: Practice Makes Delicious: Practice, repetition, and constant tweaking take your initial attempts at a new dish to ultimate success in the kitchen. Four: Unctuous Flavor: It’s time to stop worrying and love MSG.

TGIF - Let's spice it up! Imagine this: You have the chance to handpick your dream culinary team. If you had the power to choose, which chef would ignite your passion for cooking even more? Option A: The "Straight Moody Chef" Or Option B: The "Brightest Smile Chef" At PJ's Foods Ltd, we believe in the power of positivity and passion in the kitchen. That's why we are 😂 leaning towards Option B! A chef with a radiant smile not only lights up the room but also brings warmth and joy to every dish they create. What's your take? Share your thoughts in the comments below and let's stir up some delicious discussions! #HandmadeinScotlandwithPassion

I absolutely adore this quote So fine, so simple, so easy yet so enriching