We often read about the stars and celebrities who live in Beverly Hills just under that “Hollywood” sign. Without actually admitting it there are many of you reading this who believes they live “the Perfect Life” filled with all the glamour, glitz, bright lights and happy endings! So too do many consider the hospitality industry as the most glamorous and fashionable industry to work in! A true statement to make I feel for many reasons but hand in hand with those bright lights of a hospitality career goes one key ingredient for success… Hard Work!
Entries Tagged 'Food and Beverage' ↓
Video: So you want to be a hotelier? Funny Movie about the Hotel Industry
March 20th, 2008 — Food and Beverage, Front Office, General Managers, Hotel Owners, Housekeeping, How to, Human Resources, Humor, Information Technology, Interviews, Interviews, Kitchen, Sales and Marketing, Students, Teachers, Trainees, Videos
Video - Cooking with Liquid Nitrogen in the Real World - Tang Restaurant Dubai
February 17th, 2008 — Food and Beverage, How to, Humor, Interviews, Interviews, Kitchen, Videos
Do you like operating in the DANGER ZONE?! What about the Liquid Nitrogen danger zone, which is boiling point at -220 degrees! The artic seems like the Sahara next to this bad boy!! Challenging the traditional ideas and styles of cooking and eating, step inside the kitchen with Younghotelier.com as we see the instruments and experimental techniques of the laboratory used in the kitchen!! I bet your school days of studying chemistry, biology and physics shall seem all the more worth while as you see the same techniques applied on food! PLEASE check that you have a good insurance policy before trying this in the comfort of your own home!
How to make Molecular Cocktails - Liquid Nitrogen, Candy Floss and a whole lot of creativity!
February 16th, 2008 — Food and Beverage, How to, Humor, Interviews, Interviews, Kitchen, Videos
Cocktails, Mocktails and Candy Floss Cocktails?! Have you ever eaten your Jack Daniels & Coke! Well you can! Younghotelier.com approaches a random passer by in Tang Restaurant Dubai to try out one of their signature molecular cocktail, the Molecular Pisco which uses Tequila, Candy Floss and liquid Nitrogen! Tang is the only restaurant in the Middle East to employ molecular gastronomy not just in the kitchen but also behind the bar! Watch as we learn how the instruments and experimental techniques of the laboratory are used in your everyday drinks and infuse awe and excitement for those bold enough to try!
Video: How to make a molecular Pisco cocktail with Tequila, Candy Floss and Liquid Nitrogen!
Molecular Gastronomy at Tang Restaurant - Video Interview with Chef Stuart Sage
February 16th, 2008 — Food and Beverage, Interviews, Interviews, Kitchen, Videos
We take a look behind the scenes at the world of Molecular Gastronomy at Tang Restaurant Dubai, the only one of it’s kind in the Middle East that employs these techniques and philosophy. A two part interview with Chef de Cuisine Stuart Sage, who talks about his career, molecular gastronomy, trend-setter chefs, offers advice to young people looking to make their mark in the kitchen and also lets us look at some of the fascinating creations behind the scenes! Included is a look at some main courses, assembly of a dessert and even mock Champagne!
Video Interview with Marguerite Howley, Hotel Owner and Chef
December 24th, 2007 — Food and Beverage, Hotel Owners, Interviews, Interviews, Kitchen, Videos
A Young Hotelier Interview with Marguerite Howley, Hotel Owner and Chef at the Castlemurray House Hotel, St.Johns Point, Co.Donegal, Ireland. Marguerite shares her experience in the kitchen and the rewards of owning her own business. A 3 part interview - watch the first video above - the 2nd and 3rd continue below.
Video 1: Little did this Young Irish Lassie realize that her first summer job at the foot hills of the Slieve League Mountains in Castle Murray House Hotel would later be her calling and life choice! This hidden gem of relaxation is overlooking Mc Swynes Bay and is assured to rejuvenate your soul and invigorate your palette! The two renowned signature dishes “Prawn & Monkfish in Garlic” and warm chocolate cake ……hold a history as old as Mc Swynes Castle and have been key stones in their success! Marguerite’s assures us that if they were to be removed from these from the menu then she would immediately file for bankruptcy!
Continue reading →
Video Interview with Paul O’Connell, Hotel Catering Services Manager
December 24th, 2007 — Food and Beverage, Interviews, Interviews, Videos
A YoungHotelier.com interview with Paul O’Connell, who is the Hotel Catering Services Manager at the Capella Castlemartyr Hotel in Cork, Ireland. Paul discusses his stint in various areas of the hotel field, working with companies like Jury’s Doyle and what it is like to be a Hotel Catering Services Manager with a high-class boutique group of hotels.
1st video: Hailing from the green foothills of the Mullaghareik Mountains of Abbeyfeale Paul O’ Connell commenced his hotel tales as a glass collector in the Devon Inn Hotel in Limerick.
Video Interview with Shaun Parsons, Hotel Executive Assistant Manager in charge of Food and Beverage
December 20th, 2007 — Food and Beverage, General Managers, Interviews, Interviews, Videos
We interview Shaun Parsons, the Executive Assistant Manager (EAM) incharge of Food & Beverage operations at the Mina Seyahi Complex (Le Meridien & Westin) in Dubai. Part 1 is viewable above…the video continues in Part 2 below.
Interview Highlights: 1st Video: Have you ever heard a friend’s tale as to how their casual part time job turned into their career choice or calling? Starting at an early age as a kitchen apprentice chef, Shaun realised that he his high school results afforded him the academic qualities to study Food & Beverage at university.
