Alessandro Baccarelli

Chicken Cacciatore traces its origins back to 16th century Italy, initially prepared in makeshift ovens utilized by hunters, hence its name derived from the Latin "cacciare" meaning to chase down and "atore" to cook. Over time, it evolved into the beloved Chicken Cacciatore we know today, a hearty Italian stew hailing from Milan. Featuring chicken, tomatoes, mushrooms, and onions, it shares similarities with other Italian classics like chicken parmesan and veal marsala. Its popularity on restaurant lunch menus owes to its simplicity, cost-effectiveness, and suitability for batch production—a perfect one-pot meal after a long workday. Pair it with braised greens, polenta, or crusty bread for a truly satisfying experience. My rendition involves floured chicken thighs, leeks, onions, carrots, pancetta, white wine, rosemary, bay leaf, chopped tomatoes, porcini, chicken stock, and parsley. I've also experimented with a similar version using rabbit.

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when I work in Romania European and Italian cuisine

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what is the role of a hotel receptionist ? 1) To Welcome behind his computer or tablet un hand, the receptionist welcomes the customer upon his arrival. he informs of the service offered by the hotel ( hours of breakfast and restaurant, spa, parking etc...) and gives it the map of its room, accompanies it if necessary to its door. 2) To Inform the receptioniste answers all requests or claims of customers on the phone or visu, in many institutions, he provides the concierge function, it provides the tourists with cultural, gourmet activities etc... offered by the city or the region. 3) Plan Reservation the receptioniste plans reservation arrived by email or phone. it prepares the invoices of the customers at the end of the stay and cash payments. it can also manage in real time the avaibility of rooms on Booking software, playing on the rates according to the affluence to fulfill rooms. Anxious to optimize the occupancy rate of the hotel, it establishes statistics. if he works at night he must also close the account of the day and pass the relay to the day team at the end of his service. i am open for any complementary element.

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Dare to dream and face the challenges? Running a hospitality business means some ups and downs. 🍽️ From bold visions to harsh realities. Uncover the secrets of restaurant success, by avoiding 10 pitfalls.

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Looking for a smarter way to search for recipes and cooking paths in your RATIONAL iCombi Pro and iVario Pro? 🧐 Look no further! Discover the new RATIONAL Search Assistant, for greater support and outstanding quality in hot food production 💡

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How can a hotelier ensure that their guests have a smooth, stress-free experience? The answer lies in on-demand group transportation.

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just do the right things ...

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Hotel F&B of the 1990s: All day dining. Bar and Lounge. Restaurants of the 1990s: Casual Dining. Semi - Fine Dining. Fine Dining. Hotel F&B of the 2000s: All day dining. Bar and Lounge. Restaurants of the 2000s: Fast Casual. Fine Dining. Degustations. Hotel F&B of the 2010s: All day dining with a twist. Bar and Lounge with mixology. Restaurants of the 2010s: Fast Casual. Tasting Menu. Story and Experience Driven Menu. Hotel F&B of the 2020s, thus far: Experience driven. Speakeasy - Style Bar Restaurants of the 2020s, thus far: Fast Casual. Sustainability, Story and Experience. It took a good bit of 30years to evolve for Hotel F&Bs, whereas standalone restaurant units follow the "trends of the street" and evolve quickly. Hotel F&B is a restaurant, is it not? Why the differing in philosophies of operations, recruiting and doing business?

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The The Aspen Institute Releases 2024 Strategy to Integrate Food is Medicine into U.S. Healthcare System Food & Society at the Aspen Institute recently released the 2024 Food is Medicine Action Plan. The Action Plan highlights the important role that nutrition plays in health and aims to provide a strategy to integrate Food is Medicine interventions into the United States healthcare system. Poor diet is now the leading risk factor for death in the U.S., surpassing tobacco use. According to the Action Plan, an estimated 60 percent of the U.S. adult population suffers from at least one chronic health condition, and those that are diet-related are among the most prevalent. The Action Plan provides an overview of the published, peer-reviewed research on three categories of Food is Medicine interventions: medically tailored meals, medically tailored groceries, and produce prescriptions. The Action Plan states that to build on existing findings and strengthen the case for widespread integration into the healthcare system, healthcare providers, academic researchers, and policymakers are seeking more purposeful research. The Action Plan aims to respond to this need by providing 18 cross-sector research recommendations. #sustainability #foodsystems #foodasmedicine #nutrition #diet #healthandwellness #healthandwellbeing #healthcare #seniorliving Reported by Food Tank

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Really great thoughts on spa rev mgmt. Now that dynamic pricing and yielding is available, would be interesting to explore more practices used in hotel mgmt such as pre-paid non refundable rates Book4Time Inc. I also believe we need to develop flexible setups that allow spas to customize how revenue mgmt. affects staff commission structures and service charge; what may be shared, and what flows to the bottom. #sparevenuemanagement #flowthrough #spadirector #spaprofitability

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The Power of "We" in Hospitality Teamwork In the hospitality and service industry, working as a team is very important. Saying "I" instead of "we" can hurt team spirit, trust, and customer happiness. At Plaza Premium Group, we believe in "We Make Travel Better," and teamwork is key to achieving this. 1. Hurts Team Spirit:"I" makes people feel alone, but "we" brings everyone together. 2. Breaks Trust: Saying "I" can make staff feel unimportant and unhappy. 3. Slows Problem-Solving:"We" helps everyone share ideas and solve problems better. 4. Lowers Customer Satisfaction: Guests like it when the team works well together. 5. Stops Growth:"We" helps everyone learn and grow together. At Plaza Premium Group, our motto, "Together,We Make Travel Better," is a reminder that teamwork makes a difference. For a successful hospitality environment, let's use "we" and work together. How has teamwork helped your workplace? Share your thoughts! #Teamwork #Hospitality #CustomerSatisfaction #Leadership #PlazaPremiumGroup

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Eco-Innovation: The Purezza™ P2 Firewall™ Bar Classe Series Imagine a world where every product you use not only serves its purpose,but also cares for the planet. At the heart of our operations, we've embraced this vision, turning it into reality with our groundbreaking P2 Firewall™ Bar Classe Series. Crafted from up to 60% recycled stainless steel, these dispensers are more than just machines. They're a testament to sustainable engineering. Unlike other metals, stainless steel shines in its minimal environmental footprint, requiring less energy in production and avoiding toxic runoff. But we didn't stop there. The Classe Series proudly stands as the first water dispenser in the hospitality sector to receive global HACCP certification. Plus, with our exclusive Firewall™ UVC purification technology, it's not just eco-friendly, it's COVID secure. Interested in making a responsible choice? Reach out to your local Purezza™ team and discover how the Classes Series can redefine sustainability in your space. Together, let's pour a brighter future.  #premiumwater #sustainability #purezza #innovation #management #carbonfootprints #horeca #sparklingwater #Watercoolers #hotels #restaurants #Cafes #uvtechnology #Future #futurism

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Discover the benefits of pressure cooking in the iVario Pro. From faster cooking times to enhanced flavors, this innovative cooking method will revolutionize your kitchen.

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“Order” In the culinary world, the word "order" has different meaning, each facet essential. An order is a request from a guest, a communication of their desires through the channels that eventually materialize. Second, an order can signal instructions, a directive for the staff to follow. This ensures precision and consistency and effective communication. But order extends beyond these modalities. More than a communication, order symbolizes structure and organization, which are the backbone of a well-functioning kitchen. In an often chaotic environment, order provides a foundation that allows everything to operate smoothly. Like a well oiled machine. Jung's philosophy on internal and external order parallels this idea. He posited that achieving internal order and structure reflects outwardly, creating a balanced external environment. Like my favorite story of “the rainmaker.” In the kitchen, when a chef attains inner clarity and organization, it manifests in the surrounding environment, enabling a seamless workflow that feels almost divinely guided. This is why I am such a proponent for mental health and well being. Thus, order in the kitchen transcends mere instructions and requests. It is the metaphysical thread that weaves together communication, precision, and harmony. This order fosters a creative space where employees and cooks can flourish, tuning an entropic environment into something of beauty and awe. Order is more than a practical necessity; it is the essence of transformation and creation. #disciplineequalsfreedom #theburntchefproject

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