Club + Resort Chef’s Post

Change is good

⭐ One of the most common misunderstandings about Michelin stars is who they are awarded to. In fact, only restaurants receive them, not chefs. So when people say “Michelin-starred chef,” they really mean a chef who works at a restaurant with Michelin stars. 👨🍳 Therefore, if you have a desire to become a Michelin star chef, we will be happy to advise you on how to achieve this. Let’s start with the first step 👇

🍽️ Have you ever wondered what keeps things running smoothly in a busy kitchen? It's all about hierarchy! From the Garde Manger, who takes care of the cold dishes, to the Pastry Chef, who prepares the desserts, every role is important. Every dish is the result of seamless teamwork, thanks to the kitchen brigade system. Want to find out more? Read the full article here! 🔪👩🍳 https://bit.ly/4byUuwI #CulinaryArt #KitchenHierarchy #FineDining

🍽️ Have you ever wondered what keeps things running smoothly in a busy kitchen? It's all about hierarchy! From the Garde Manger, who takes care of the cold dishes, to the Pastry Chef, who prepares the desserts, every role is important. Every dish is the result of seamless teamwork, thanks to the kitchen brigade system. Want to find out more? Read the full article here! 🔪👩🍳 https://bit.ly/4byUuwI #CulinaryArt #KitchenHierarchy #FineDining

We would like to wish our very own chefs a wonderful #InternationalChefsDay! In this article, we’ll introduce you to the chefs who bring flavour and innovation to our dining experiences, each with their unique story and style. Learn more

🍽️ Have you ever wondered what keeps things running smoothly in a busy kitchen? It's all about hierarchy! From the Garde Manger, who takes care of the cold dishes, to the Pastry Chef, who prepares the desserts, every role is important. Every dish is the result of seamless teamwork, thanks to the kitchen brigade system. Want to find out more? Read the full article here!🔪👩🍳 https://bit.ly/4byUuwI

Mounir harire corporate executive chef Much love for cooking. In all large kitchens there is always a figure that stands out: with a striking bonnet, who plans, orders, evaluates numbers, creates, designs, interprets, manages... Despite his many tasks and responsibility, he is a figure who does not always present himself as a star, nor does he aspire to be part of the media cast of “chefs in action.” Someone who respects his position, his image and is very clear that the experience of years and years between the fires, and permanent studies, is the icing on the cake in the career of a "great chef." There comes a time in life when we like to review our experiences, we laugh at the bad and the good, at the joys and euphoria typical of service. Disappointments hurt more, but they are the pinch that shows how alive and real we are.” Likewise, the culinary journey in the life of a cook is arduous and one does not always become "chef", "boss" or "leader". To be such, you must not only know how to cook very well, but also learn accounting, administration, chemistry, nutrition, oenology, even languages, among other knowledge, all of which can be acquired only through years of studies and experiences. We must not forget what we cooks are for: to provide delicious, healthy and conscious food. Cooking is a constant learning process, you must become a food engineer, a culinary chemist, a hygiene and safety technician, among others. Respect for the diner is one of the most established mottos in the kitchen. I always understood that this job goes against any other. So much so that my relatives had to celebrate Christmas and New Years for the last 30 years, without my presence. The kitchen has these extremes, so to really reach heights you have to love it.” I confess, that I continue investigating, that my career is halfway done. And I affirm, unlike other professionals, that in the kitchen everything is not yet done, or yes, but we always ask for innovation, not only is it up to current chefs to redesign recipes, but culinary techniques are halfway there. We cannot deny that the advances in culinary art were extraordinary. In the last 15 years, cuisine has changed what it used to change every 150 years.” In my opinion “avant-garde cuisine contributed many techniques but it is not the only cuisine.” “In Llao Llao I couldn't have a cuisine only made of air and foam when diners come looking for lamb, chocolates, hare, red fruits, smoked foods, in their traditional forms…” The kitchens are different and spacious (luckily). Our goal is to surprise and please the diner who visits us, creating new sensations or sensory memories in collective memories.

If you're foodies like we are, you've probably had a meal at a restaurant that you've never been able to forget. You can thank an executive chef for that! But, what exactly is an executive chef, and what do they do? LGC tackles this subject in a special #NationalCulinaryArtsMonth issue of their Hospitality in the News series.

SHORT COURSES Culinary Arts & Pastry, Chocolate & Bakery Certificate Pastry, Chocolate & Bakery Advanced Certificate Pastry, Chocolate & Bakery Admission Requirements: 10 Weeks

Among the important people who work with us is 3-rosettes award for culinary experience (and 5-star rated in Michelin guide) restaurant The Three Chimneys' chef Scott Davies. A long time supporter of the business, we could not be happier to have the blessing of such a talented, respectful and reknown chef. . It's the acknowledgement that the slow and natural process we use to harvest our salt is not only as sustainable as can be, but also meaningful. Indeed, to quote his own words, Isle of Skye Sea Salt's flavour is "sweet and incredible" 🌊☀🌬 . Being himself a defender of local produce, suppliers and overall high quality standard, it means the world to us to work with such an experienced, wise and kind chef. We have to understand how precious food is and try to protect its local nature. . #finefood #localproduce #isleofskye #highlands #scotlandtravel #seasalt #SlowFoodMovement #cheftable #sustainability