On August 14th, for the first time in Vietnam, the Vietnam Best Sommelier Competition was held, following the standards of the World ASI Sommelier competition. The winner, none other than Trần Thị Dung Trâm, is a petite yet remarkably determined young woman. The sommelier profession is challenging, and for a female sommelier, the obstacles are even greater, as the job is often seen as suited for men due to its demands for physical strength and endurance. But these challenges have not deterred Trâm’s passion. “With all the difficulties in the sommelier profession, why did you choose to pursue it?” I asked out of curiosity. “If it’s hard, and no one has done it, then I have more opportunities, and I become a rarity. There are many chefs and servers, but a sommelier is not easy to find,” Trâm replied, with sharp insight. Indeed, Vietnam is becoming a global economic hotspot, attracting substantial foreign investment. The F&B industry is at a golden point, especially after Michelin entered Vietnam in 2023, opening many opportunities for fine dining, and thus for sommeliers. Trâm loves her job because it allows her to be creative, choosing wines and foods to create unexpected experiences for her customers. These are the moments of happiness that Trâm enjoys every day. Read the full article on my blog https://lnkd.in/gfcQVUwU
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Restaurants is a list of “the best restaurants in Japan, selected by Japanese experts with international diners in mind.” For this year’s list we welcomed back the judges who have guided this project since its inception: Yoshiki Tsuji, Naoyuki Honda and Takefumi Hamada. Together they have selected 10 establishments from across the nation. Restaurants of any genre and in any location outside major cities are eligible. We are often told that Tokyo has the most Michelin-starred restaurants in the world; this list’s focus is on Japan’s regional areas. Selections are based on three principles: that the true expression of Japan’s land and climate is to be found in its regional areas; that it is important to unearth unique talents that might otherwise get lost in regional areas; and that Destination Restaurants is different from the many other popular restaurant rankings that exist. Click here to learn more: https://lnkd.in/gxN4cHPr #CulinaryInnovation #CulinaryJourney #BestRestaurants #JapaneseGastronomy #FineDiningJapan #SustainableEating #JapaneseFood #DestinationRestaurants2024 #EpicureanExperience #FoodieJapan #FoodExperts #JapaneseDining #CulinaryExperience #JapanTimes
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After judging two seasons of culinary competitions alongside other WorldChefs judges, I have learned three valuable lessons from them: - It is essential to always provide suitable conditions (within the judges' authority) for candidates to perform at their best during the examination. - When giving feedback to candidates, it is crucial to highlight their areas of improvement and offer guidance on how to enhance their skills, rather than resorting to criticism or belittlement. - The judging process should never be influenced by personal preferences, likes, or dislikes. This refers not only to relationships with candidates but also, and especially, to taste and aesthetic preferences. Additionally, I have noticed three common mistakes that candidates often make: - Insufficient seasoning, resulting in dishes that lack flavor. - Neglecting to read rulebooks and understand the content and regulations of their respective competitions. - Attempting to showcase creativity without a solid understanding of the fundamental principles of the dish they are preparing. In competitions following the WorldChefs format, there are no limits on the number of gold, silver, or bronze medals awarded. Consequently, the true competition for candidates lies not with their fellow competitors or the judges but within themselves. That's why before each round, we always remind the candidates: "Do not cook to impress the judges or win medals. Cook as if you were serving guests at the restaurant where you work." When you go into the competition with that mindset, you’ll definitely get some amazing results. Pic: The Vietnam Culinary Challenge 2024 took place over three days (19-21/3) in Ho Chi Minh city. The competition attracted 397 entries from 160 participants.
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Lessons from my holiday in Japan Number 1 - Mastery This picture is from a restaurant in Tokyo that specialises in Gyoza 🥟 And in this restaurant they make only one type of Gyoza. You can choose how it’s cooked, boiled, fried or deep fried, but it’s the same Gyoza. They offer different sides for your meal but the reason people were queuing for 45 minutes was because of the Gyoza! And I saw this across Japan. The focus on mastering one thing and doing it repeatedly! When looking at career how often have you seen or heard the phrase “Every day is different” or “I couldn’t do the same thing every day” It’s nonsense. Of course there are differences in every day, but if you break it down, becoming a master of one thing or one skill is key to success. Being known as the expert and delivering the same high standard every time will have people queuing out the door. And when you have mastered your main thing you can add your extras and sides without having a negative impact. Seeing this focus on mastery made me recognise that I need to reflect and refocus on what is is my main thing? What am I trying to become a master in? If you are feeling overwhelmed or you are spreading yourself too thin take some time to focus on what do you want to be a master in? #mastery #focusononething #expert #success #japan #whatsimportant #specialist #whatsyourmainthing
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Articolo pubblicato da Italian Culinary Art of New York “Navigating the Challenges in Hospitality”: An Interview with Italian Chef Andrea Di Palma Andrea Di Palma, renowned Italian chef and expert in the restaurant industry, shares his insights on the workforce challenges facing today’s hospitality sector in this exclusive interview. How difficult is it to find qualified professionals in the restaurant industry? “It’s a significant challenge,” Di Palma says. “The demands in hospitality are high, and many young people lack the necessary training. Unfortunately, fewer see this as a long-term career path, which impacts overall quality.” How hard is it to find employees who are not only skilled but also responsible? “Extremely,” he notes. “Technical skills alone are not enough. Reliability is crucial in our fast-paced industry, where dedication and accountability truly make a difference.” Are most of these workers genuinely passionate about hospitality, or is it more often just a job? “Many join out of necessity rather than passion,” he explains. “However, those who genuinely love this work bring a unique energy and quality that customers appreciate.” Is collaborative investment in training crucial for the industry’s future? “Absolutely,” Di Palma asserts. “To build a strong workforce, collaboration between companies, schools, and institutions is essential. By working together, we can ensure skilled, passionate talent that will elevate the industry.”
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Meet Melina A., our talented and knowledgeable Wine Educator who joined MMI & ELR in 2023 and provides the Wine & Spirit Education Trust Program to aspiring candidates in the UAE hospitality industry, and hosts wine tastings, masterclasses, and food and wine experiences for MMI & ELR at large-scale public events. With such a wide spectrum of responsibilities, we had to know more! What is your proudest accomplishment since joining MMI & ELR? It's hard to pick just one but I have feel proud when a class is highly engaged and I am inspiring the students - it's very fulfilling. Recently, I was part of the team involved with the opening of The Academies at MMI & ELR, which includes our new Wine Academy. The facilities are amazing and we’re going to be able to expand our offering to the hospitality community and foster a deeper understanding and appreciation of beverage service through our masterclasses to industry members. What skills have you strengthened since joining MMI & ELR? My confidence in public speaking has greatly improved. Teaching diverse audiences in various settings, from small classrooms to large event halls, is now second nature. I have also begun studying for a higher level of education in my field to broaden my knowledge base and add to my confidence as a subject matter expert. What do you wish people knew about your job? I get a lot of comments about how I'm lucky because I get to “drink” on the job. I understand this perception, but I feel I must highlight that spittoons are a significant piece of equipment in my role! I am lucky that I get to taste some of the world’s most delicious wines though. What attracted you to join MMI & ELR? The opportunity to share my knowledge and passion for wine in a well-established and recognised wine educational centre in Dubai, and to have a direct impact on the wider hospitality community. What motivates you in your job? My students and guest’s feedback. I love to see people thrive, and I like to think that my passion and knowledge are a source of inspiration for them. This motivates me to keep pushing myself and continue to build my knowledge and technique so I can continue to offer the best experiences. What's one thing people don't know about you that might surprise them? I still watch and dance to music videos like it’s 1991! Music is another passion of mine and my way of winding down. If you could visit anywhere in the world, where would it be? If I had to choose a single place today, it would be Alaska. I love nature, pine trees, snowy mountains, quietness, and beauty. I want to experience these beautiful landscapes for myself. What's your go-to karaoke song? Music is a part of my culture, a big part of my emotions, and a connection to my family. You could say it's my lifeline. If choosing an English song, it would be What’s Up by Four Non-Blondes, and my Spanish song is Quizas, quizas, quizas, which has so many versions by different singers - I love them all!
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For your weekend reading, I wrote about how creative young chefs are adding new layers to Manila's (my hometown!!) vast culinary heritage. It's in the latest issue of Travel + Leisure (out now) or read it online:
Manila Has Emerged As Asia’s New Culinary Hot Spot Thanks to These 4 Restaurants
travelandleisure.com
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New York Manhattan YiPin Chengdu Sichuan Cuisine Is Popular Worldwide
New York Manhattan YiPin Chengdu Sichuan Cuisine Is Popular Worldwide
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Daily walks are good, both for your health and your mind. I am very interested in gastronomy so I like to use them also to reflect on what would happen if such or such restaurant would want to grow and become a big international chain. You never know… And it can be quite fun. Here are two examples: The shortened term for “gastronomy” in Spanish is “gastro”, so you will find many gastropubs, gastrobars and some special gastro edition in Spanish newspapers. French audience would not be too puzzled by the term as we also use “gastronomie” in French, but it would surely bring a smile or maybe a wince to their face as “gastro” is a term commonly used in French to refer to “stomach flu”. The most puzzling restaurant name I found so far is the following one: a Chinese restaurant who thought they would differentiate themselves if they spelled “sticks” (as in chopsticks) Styx. Now, this term would make any Hellenist, or any person interested in Ancient Greece history wince, as in Greek mythology, the Styx is one of the rivers separating Hell from the terrestrial world. Obviously, not every restaurant owner dreams to become a restaurant chain owner, but internationalisation/localisation would be quite a challenge for these restaurants…
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⭐ Increased sales, higher guest satisfaction, improved Forbes & Michelin scores. That's what we do. ⭐ ▫️ Wine education is essential in today’s hospitality landscape, especially for restaurants and bars looking to enhance both financial performance and guest satisfaction. With economic pressures making high-end sales more challenging, servers and bartenders who are well-versed in wine can help set an establishment apart. Somm.Site offers the best training and development resource for teams, preparing them to confidently recommend wines, expertly pair them with dishes, and create memorable guest experiences. ▫️ Through its comprehensive courses, articles, and case studies, Somm.Site empowers hospitality staff to deepen their wine knowledge, leading to increased sales and more impactful guest interactions. By investing in this education, businesses can build teams that not only drive revenue but also contribute to higher Forbes and Michelin ratings, positioning the restaurant or hotel as a leader in service and quality. ➡️ More ways to learn at www.Somm.Site. #wine #beer #liquor #sales #marketing #hospitality #leadership #innovation #training #development #hospitalityindustry #unlv #cornell
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Good opportunity
Join our team at Paradise Cove Boutique Hotel as Sommelier! We are seeking a talented and experienced Sommelier to join our dynamic team. As a Sommelier at Paradise Cove, you will: - Curate an exceptional wine selection to complement our gourmet dining experiences. - Provide personalized recommendations and guidance to our guests, enhancing their dining experience. - Conduct wine tastings and educational sessions, sharing your knowledge and passion with guests and colleagues alike. - Collaborate closely with our culinary team to create unforgettable wine pairing menus. - Stay informed about current wine trends, new vintages, and emerging vineyards to continuously elevate our offerings. Requirements: • Previous experience as a Sommelier in a high-end dining establishment. • Extensive knowledge of wines from around the world, including varietals, regions, and vintages. • Strong communication and interpersonal skills. • Dedication to providing exceptional service and creating memorable experiences for guests. Join us at Paradise Cove Boutique Hotel Mauritius and become part of a team dedicated to delivering excellence in every sip and every moment. Apply now to uncork your potential and embark on a rewarding journey in paradise!
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