Television is not just about stardom and fame. It can really create problems for people who are not aware of the risks and pitfalls that may exist. As a former print journalist who has seen many people succumb to the allure of television only to become unrecognisable when they attain so called 'fame' this talk at the Mad Symposium by Chris Cosentino, a Californian chef is a must watch. In this case, this American chef gives advice to young chefs "to be careful what they wish for" which was also the talk of his half an hour presentation in Denmark. If you do not have 30 minutes to watch it, here is a short resume. But if you are tempted or allured into doing it, you need to really watch this video and to think before you actually decide to take the plunge. Only in this way can you be sure that you will not end up regretting it. This is important advice not just for chefs but for anyone who is tempted by the allure of fame on television. Cosentino recalls how after taking … [Read more...]
What influence do food guides and bloggers have on the culinary world?
Love them or hate them food guides and bloggers have a way of influencing us. Whether it is a word of mouth recommendation, a food blog, a tweet or photo on Instagram, a review on trip advisor or a guide book (Michelin, Gault Milau or Gambero Rosso for example), the way we make our choices these days is very much influenced by what we read. It was therefore incredibly refreshing and thought-provoking to listen to Fulvio Pierangelini speak about how he hated the internet and food blogs. "I reached my limit when I said that food bloggers are to gastronomy what peodophiles are to love." That might sound like a very harsh statement but it is one which epitomises the love/hate relationship that chefs and restaurant owners have with guide books and food blogs. Here was one of the best chefs in the world, who had one of the most important restaurants in Europe hitting out at the internet, which had probably helped make him successful in the first place. He said (you can read about this … [Read more...]
Good service: Wine mistakes in restaurants
We were having a dinner at a restaurant in a five star hotel some time ago when the waiter who came to serve the white wine asked who was going to taste the wine, a ritual which rakes place every time you order a bottle of wine in a restaurant. As soon as I nodded the ok, and as I continued with my conversation, I noticed that he had literally emptied the whole bottle into four large wine glasses we had at table. It was wrong on many counts and this is why. First, we were dining al fresco on a hot summer evening and this was white wine so it would have been better to pour just a bit of wine and leave the rest in the wine cooler. Second, maybe there is someone at table who just wants to have a very small glass and therefore that wine may end up going wasted. Third, you might understand that restaurants or hotels may want to up sell but this is way in your face and actually urges you not to order a second bottle because you are afraid that the same thing might happen … [Read more...]
In search of better service in catering
We go to cafés or restaurants to enjoy ourselves, to unwind and to socialise with friends or family. Or we go to eat things which are close to impossible to emulate at home. At Food and Wine Gazette, we take great interest in excellent service and in quality. We believe that service and quality should not be the hallmark of five star hotels or three Michelin star restaurants. We think that anyone who is proud of the service or product they are offering, whether it is just making coffee or a sandwich should deliver it in a perfect way. There are many things which make us cringe but one of the worst is how some people in the catering industry handle glasses and cups. A few mornings ago, at an espresso bar, the barista making the espresso spilled a bit of coffee on the outer rim of the coffee cup. Accidents do happen. He tried to clean it up with his finger without giving a second thought to the fact that this is not done. Not to mention that he was also handling cash. This is … [Read more...]