Kristy Hessler’s Post

📍 SOBEMAB & 3S I France 🙋🏻♂️ Employee profile I Clément ▶️ Cellarman 🫡 QUESTIONS / ANSWERS ⬇️ 🍷What does your job as a caviste involve? My job involves receiving raw wine, then filtering and blending it before bottling. Cellar work at 3S is dedicated to preparing wines for packaging. We receive raw wines and process them according to our customers' requirements, to ensure their stability in the bottle. I'm currently undergoing further training in the various tasks involved in working as a cellarman. 📈You've had a unique career at 3S. Can you tell us about your career path? I came to know 3S through a temporary assignment on the packaging lines. I wasn't really suited to this type of job, so they suggested I come and try my hand as a wine merchant. Following this offer, I joined the cellar team, where I started out as a tanker receptionist in training with an incumbent cellarman. I was then trained in relocation operations and oenological treatments. I'm currently being trained in final filtration. 🚒 In your personal life, you're a volunteer firefighter. How does this benefit your day-to-day professional life? What I've faced as a volunteer firefighter has given me a lot of perspective and developed my sense of humor. My experience of teamwork and my sense of responsibility helped me to integrate easily into the existing team. My awareness of safety issues enabled me to quickly integrate the gestures and instructions to be respected; I was also able to share my knowledge with my department by pointing out areas for improvement. My sensitivity to safety and the environment, as well as my good humor, are well known to everyone, and I've been chosen to be the department's safety liaison. 💻 More information : https://my-bottling.com/ #Wines #Wine #Bottling #BottlingWine #WineBottler

Check out some examples of what our chefs can do, our services are shockingly affordable too! At Chefs for Seniors - North and Southeast Houston Metro, we delight in improving seniors’ lives through food! #tastytuesday

Good things are happening every day. Take a look around: special moments, celebrations, milestones, new skills learned, services provided to the community, a smile shared and just simple kindness. From a communications perspective, embracing those moments and sharing the impact is a large part of elevating your brand’s/organization’s, group’s/etc story. The little things matter in the big picture. You can’t expect everyone to see it that way… Another 🔑: Having colleagues who are willing to identify the moments. This is so important. Social media isn’t “their thing,” but you can’t be everywhere. Those conversations to share the goal and have support in a team effort - Lisa is wonderful at doing so. While working in public safety, it was often the photos sent by Captains of station training on a random afternoon that truly gave a behind-the-scenes look. In news, sometimes the moments turned into lead stories. A small moment is much more.

The Kitchen Litmus Test for hiring new cooks The “Chive Test” was my way of evaluating potential new hires. It was something I conjured up after I heard about how Chef Paul Bocuse would have Stagiers cook an egg to get a job in his kitchens. I administered the Chive Test hundreds of times for potential new hires. Told every one that if they passed the Chive Test, I would offer them a job on the spot and pay them the rate they asked for. In all those only two people ever passed. “Cutting” the chives is the easiest part of the test. It’s everything else under the surface that tells the story. True of most things in a kitchen and restaurant (and life). It’s a litmus test of so much more than just how well you perform a physical skill or task. Care for your equipment, care for your ingredients, safety, sanitation, technique, finesse, communication, speed, patience, time management, confidence, humility, focus, attention to detail, curiosity, diligence, problem solving and joy for cooking. #restaurantindustry #restaurantnews #paulbocuse #eggcooking #litmustest #cooklife #cheflife #knifeskills

Chef, as you sit on the work bench today changing your shoes getting ready to start your shift...... you may be thinkin...... Bookings for tonight are piss poor..... Another price increase from my poultry supplier... The boss is demanding more savings which pushes you to comprimise your quality. Your colleague is asking for more hours due to their personal finacial circumstance that they have shared with you. There's alot in that deep breath as you rise to a standing position. Though something changes as walk through the door into the kitchen to start your shift..... You will see your team mates who will battle hard with you to deliver their all for your patrons. This is what keeps you going..... Always in the back are the quiet ones....your kitchen assets. Because you bought good quality tools to help you deliver your catering offering. They perform day in and day out doing their job to make life easier for you. As you consider a replacement ( hope not) or new, I would ask you to consider the very strong silent type...... The OBS Plastic Shelving and Trollies. For more information, call me on 087 2691014 or check out the comments below. #thesellerscode #plasticcoldroomshelving #csiyk

Let's talk about some back of house organization and what this can do for your culinary operations. Are you routinely using production logs to track the days bulk prep? Are you using station check lists for the line cooks to keep them organized day to day? What about waste and temp logs? All of this can help streamline your costs, inventory and sanitation. Not sure how to implement all of this? We're here to help guide you and your team to help tighten up costs and get your inventory controls in line. Contact us at info@hospitalitydynamics.consulting #HospitalityDynamicsConsulting #HDConsulting #Chef #Kitchen #OperationsManagement

For the first year we are bag-brining our turkey. Just a cute, little 10-pound turkey in a mixture of secret herbs and spices! I’m thinking my Mom, who is no longer with us, would be proud. She always knew how to bake, cook, or make almost anything. I did warn everyone that we should have the local Chinese Restaurant on speed dial just in case this doesn’t work out as planned! From our families at The OakBridge Group to yours - HAPPY THANKSGIVING! #TheOBG #WealthManagement #FinancialPlanning

What causes somebody to pay more for something traditionally sold at a low price? The $29 hot dog being sold at Micha may look like a stunt to some or a symbol of excess to others, but there's something else going on here too. I have seen time and time again that when a restaurant presents their food as not only higher quality but higher status they can charge much more. This is most evident with Starbucks and the gourmet coffee segment. There is now something called 4th Wave coffee, which are shops that are intently focused on alternative brewing methods. Does the coffee taste better than the low cost cups people were used to drinking back in the day? To some yes, but more importantly we're seeing how the perception of quality paired alongside solid branding and/or presentation can create a perception of value that allows the restaurant or shop owners to charge a premium. Restaurants must continue to find ways to justify the prices that they charge their guests. Guests must feel as though they are getting great value not matter what they pay. Owner/operators that look to serve better quality food paired with great branding and presentation are going to win. https://lnkd.in/gFW-vEW4

🔥 Ready to cook up a better future? 🔥 At Chefpreneur™ University, we’re offering all the necessary business skills (and more) you need to slay the culinary world! Don't sleep on this – join our waitlist now and be part of the future of cheffing! Here's the link to our waitlist:🔗 bit.ly/CUWaitlist #ChefpreneurUniversity #ChefBetter #ChefpreneurMovement

Often times clients want to go the cheaper route when booking a private chef. But they don't realize we are not just charging for product. Today I spent 3 hours making churro dough, frying, cleaning and still planning. And I typically work and move very fast. But you can't rush good things. 6 course dinner happening tonight and super excited that this client was not hesitant to spend money on my worth and work. I appreciate clients like today. #letsmakemoney . . . #churros #chef #privatechef #chicago #finedining #upscale #cheflife #chicagochefs