Making India super proud, chef Vikas Khanna has added another feather to his cap by winning the Michelin 2024 Bib Gourmand Award.
"While I’ve previously received the Michelin Star 8 times, today felt different. I felt that it was for some higher purpose, it was like a tribute, it was like a promise to my land and to my people. To my sister. ❤️ This is just the beginning," he wrote while sharing the news on Instagram.
Congratulations and more power to you vikaskhanna!
#VikasKhanna#Michelin2024#BibGourmand#ChefVikasKhanna#CulinaryJourney#Inspiration
[Chef Vikas Khanna, Michelin 2024 Bib Gourmand Award, Michelin Star, Inspirational journey]
This response not only shatters stereotypes but reveals a deeper truth: India's richness goes beyond wealth—it's about community, culture, and mutual support. While some may view India through a limited lens, the nation excels globally in innovation, space exploration, healthcare, and sustainability.
India never demeans another country for its struggles, and we don’t applaud a nation simply because of its wealth. India has always valued humanity over materialism, fostering an inclusive attitude that respects the journey of every country—rich or poor.
It’s not about how much you have, but how much you contribute, how much you grow, and how much you uplift others.
India’s richness isn’t defined by money but by our ability to make an impact, embrace ambition, and offer solutions on the global stage.
We are hungry—hungry to innovate, to grow, and to leave a lasting mark on the world. 🌍
In a world that thrives on quick judgments, let's strive to dig deeper. After all, we are all so much more than the boxes we are put into.
What’s your take on challenging stereotypes in your work or life? How do you show the world what really matters?
#IndiaRising#BreakingStereotypes#PrideInDiversity#GlobalImpact#InnovationIndia#HumanityFirst
Ex-Indian Army | Always on a Mission to make India a better place
Vikas Khanna, Michelin Star Chef shows the biased Anchor how Rich India is…
Anchor: In India, you were not from a rich family. So your sense of hunger must have come from there.
Vikas: No, I'm from Amritsar, everyone gets fed there in the langars. My sense of hunger came from New York!
Am I the only one annoyed with the AI generated "Conversation Starters" that are tagged onto every post these days? It's like we have a three-year-old curating our LinkedIn interactions.
Here are the two winners that followed a post (below) by one of my connections:
{star} What makes qualifying for the Indy 500 challenging?
{star} How does one become a Michelin rated chef?
Read the original post (below) to understand just how completely beside the point those questions are.
I don't want to pay to train your LLM, LinkedIn, and I want a way to disable that unwanted, unasked for feature.
#sosayweall#tearsintherain#freelinkedin
The Psyche Stack accelerates, optimizes, and transforms your Talent & Teams
"Someone already did this" or "somebody already does this"
This is always a fallacy.
Everyone also "knows" how to cook and drive yet very few can qualify for the Indy 500 or cook like a Michelin rated chef.
There's always room for someone better or different across all touch points and throughout the value chain.
Elevating the Spirits Experience with Satori & Dewar’s
At Satori, we redefine the traditional “liquid to lips” strategy during our tasting events in Global Travel Retail. For us, it’s not just about sharing a great spirit—it’s about creating a connection and leaving travellers with an enlightened appreciation of the spirit we put in their glass.
Take Dewar’s, for example: not only are they the world’s most awarded blended Scotch whisky, their story is one of unwavering dedication to craft. We bring this story to life by educating consumers about the artistry of Dewar’s unique double aging process for extra smoothness and its roots in rich whisky heritage.
Our approach? We believe that knowledge builds loyalty. By helping consumers understand the origins, craftsmanship, and versatility of the spirits they enjoy, we spark deeper connections that extend beyond a single tasting moment.
Whether it’s introducing them to Dewar’s 15yr blended scotch, Dewar’s Double Agent blended 16yr - a Travel Retail Exclusive or even sharing the taste profile differences of the entire Dewar’s portfolio, we’re here to help guide that consumer journey.
Dewar's Aberfeldy DistilleryBacardiAvolta#Satorimoment#Enlighteningretailmoments#Dewars#Dewarswhisky#Scotch#SpiritsEducation#DutyFree#Travelretail#Globaltravelretail
Choco Air ;-)
Where every flight is a sundae!
Mark Ross-Smith recent post about his daughter's feedback on a airline survey - she gave them a very low rating largely due to no chocolates on a flight, should get us all thinking!
The best way to a person's (of any age) stomach and ❤️ is
You got it right - Chocolate!
Why do you think, Emirates is so successful. The secret - Chocolate!
Emirates says that it serves over 40 million pieces of gourmet chocolate onboard its flights annually.
Economy Class passengers enjoyed 35 million chocolate treats, while Premium Economy Class passengers were served more than 160,000 chocolates.
Dear Mr. Studden - welcome aboard; would you like to have a chocolate?
Dear Ms.X - you look very stressed. Please do have a chocolate.
Just imagine a chocolate after your meal, rather than the normal gooey yuck that passes for a dessert (generally)
Imagine a chocolate with your Bloody Mary? I wonder how that combination with go?
Imagine also the branding collaboration possibilities?
British Airways & Cadbury's
American & Mars bars
Virgin & Hershey's Kisses
United & Snickers
or maybe
Prestat's London Gin Truffles
Now, what's your favorite airline; sorry, let's correct that - what's your favorite chocolate?
#aviation#travel
🗣 Bangalore Culinary Academy, a benchmark in culinary training in India, has had the collaboration of our Chef Tarun Panjwani, in an interview with the co-founder and director, Chef Sheraz Nair.
👩🍳 In the interview, we explored the evolution of the academy, its collaboration with Fagor Professional Foodservice and the satisfaction with our products, from the performance and durability they offer in a demanding environment such as the Bangalore Culinary Academy.
🎥 Would you like to know more? Watch the full video! 👇
#FagorProfessional#BangaloreCulinaryAcademy#Interviews#Chef
Michelin Guide: a great example of generating demand for a product/service…
Michelin tire company started in France in 1900, but at the time there were fewer than 3000 cars in the whole country.
To encourage demand for cars (and hence tires), they made a guidebook about all the good restaurants around the country that people could drive to.
More driving = more cars and (especially) tires sold = more business for Michelin.
⭐️A very good restaurant in its category.
⭐️⭐️ Excellent cooking, worth a detour. ⭐️⭐️⭐️ Exceptional cuisine, worth a special journey.
Firstly, in business, we must prioritize two essential aspects:
✓Service &
✓Hospitality
When we established the brand Salgar Amrutatulya, we made sure to give importance to these elements. Zorawar Kalra, the Managing Director of Massive Restaurants Pvt. Ltd. explained the difference between Service and Hospitality.
He says, "We serve a customer until he places his order." Then, he talks about hospitality, stating that it's about how the customer feels after receiving their dish. At Salgar Amrutatulya, we focus on hospitality, ensuring that customers feel connected to the brand and are inclined to advertise it through word of mouth.
#hospitality#service#salgarfoods#kolhapur
Would your practice be worthy of a 3-star Michelin rating?
Should you need any assistance, feel free to reach out and we can offer our guidance – not as a critic, but as a coach to support your further success as a team.
#InvestingInvolvesRisk