Performance Food Group’s Post

When Pizza Express came to us for an employer brand, the solution was literally on a plate. Yes, it was their pizza. To us, it represented everything that made them a great employer. It was: 🍕Made with RESPECT for age-old traditions.  🍕The focal point of FAMILY occasions.   🍕Prepared by EXPERT chefs. 🍕And served up as part of a SPIRITED customer experience.  These were our brand pillars and the jumping-off point for creative work that would establish Pizza Express as an employer where candidates could develop a hospitality career that, like their pizza, was a little bit special.  This wasn’t a basil leaf garnish without the margherita. Everything we produced was based on the experiences of existing employees and the initiatives that were in place to develop the skills and careers of chefs and front of house staff—for instance, the Apprenticeship scheme we created promotional video content for.   Pizza Express loved the results and it’s work that we’re still really proud of. Check it out below. 👇 #EmployerBrand #PizzaExpress #TBT #HospitalityCareers 

Take a look C&U This is a way to get more students working in your establishments. It adds to the skill set of the students and can be very impactful …… if you do it right.

Just as humans attend culinary schools or apprenticeships, I would need to acquire knowledge about different cuisines, cooking techniques, food safety, and kitchen management. This might involve studying online resources, attending virtual cooking classes, or even collaborating with human chefs. #advisereducation #MasterChef #culinary @Adviser Education @adviseredut https://lnkd.in/dTvgdSv6

In my internship this year, I am hoping to learn more about the culinary industry and decide if I want to go to culinary school. I like the point in the article, “Culinary School Pros and Cons: How to Decide If It’s For You” that said, “If you don’t plan to work in a professional kitchen, culinary school still has the potential to improve career prospects. If you were hiring a food critic, wouldn’t you prefer one who has the culinary knowledge to back up their writing skills?” It helped me realize there are lots of opportunities in the culinary industry. Also, attending culinary school is a good idea and can give me experience and a better understanding of whether I want to pursue a career in the field. I met with my internship supervisor and he told me a little about his experience and all the places he has studied. It showed me that experience is very important. After reading the article, I believe that culinary school and the experience it provides is a valuable opportunity for me because I am passionate about cooking and want to take my skills to the next level. Not only does it provide a solid foundation of cooking techniques, but it also exposes students to a wide variety of cuisines and ingredients. The hands-on experience and guidance from experienced chefs can be invaluable in honing one's skills and developing a unique culinary style. Also, culinary school can open up doors to various job opportunities and career paths within the food industry. I think that attending culinary school could be a very good plan for me.  A link to the article - https://lnkd.in/ghBh7H4X 

Are you passionate about pastries and dream of a fulfilling baking career? As a community of bakers, we want to share some insights and advice for those looking to turn their baking passion into a successful profession. Formal Training! Consider enrolling in a reputable culinary school or pastry arts program. Formal education can provide you with a strong foundation, exposure to various techniques, and valuable networking opportunities. Next in line are apprenticeships & internships Gain hands-on experience by working in bakeries, patisseries, or restaurants. Apprenticeships and internships offer a chance to learn from seasoned professionals and understand the daily demands of the job. Nothing is complete without practice & experimentation:) We should never stop practicing and experimenting in our home kitchens. Try new recipes, tweak existing ones, and hone your skills. Learning from our mistakes is a crucial part of growth. You obviously need to master the basics... We should focus on mastering the foundational techniques and classic recipes. A strong grasp of the basics will serve as a springboard for more creative endeavours. Creativity & innovation are an add-on!! Baking is an art as much as it is a science. We shouldn't be afraid to add our personal touch to recipes or create entirely new ones. Innovation can set us apart in the industry. Networking is useful anywhere and everywhere! Attend industry events, join professional associations, and network with fellow bakers and chefs. Building a strong professional network can open doors to opportunities and collaborations. Online presence to show the and bless the world with your talent! We should create digital portfolios showcasing our best work, including photos of our creations and our baking journey. Social media can be a powerful tool for showcasing our talent. Seek mentors - Inspiration is key! Finding a mentor in the industry can provide invaluable guidance and insights. Don't hesitate to reach out to experienced bakers or chefs for advice. Are you ready to take the next step in your baking career? Consider enrolling at the Institute of Baking and Culinary Arts (IBCA). We offer world-class programs and experienced mentors to help you on your journey to becoming a pastry chef! 🍰✨ #BakingCareer #PastryChef #BakingTips #CulinarySchool #BakingCommunity #IBCA #BakerTraining #BakingJourney #CareerAdvice #BakeryLife

👨🍳 Becoming a professional chef is a rewarding but lengthy process. You may be wondering, how long does it take to become a chef? On average, you’re looking at 2-4 years of culinary training, plus several more years of hands-on experience before reaching the level of executive chef. 💼 Read more in the article 👇 #culinaryeducation #hrcculinaryacademy #education #chef #culinary

What Do Interns Look for in a Winery? Find Out the Top 3 Answers Here: At Grapevine we did a survey with over 50 international interns who worked in the California wine industry in 2023. In our survey we asked, "What are the 3 most important pieces of information an international job seeker looks for in a winery?" The top 3 answers in our survey were: 1. Pay Rate 2. Learning Opportunities 3. Housing Support Attract the best by offering what they value most. Let's cultivate a world of opportunity together with Grapevine. 🍇 #InternationalInterns #WineHarvest2024 #Grapevine #Winejobs

Kitchens for Good transforms lives through culinary arts. Its cornerstone program helps apprentices facing barriers to employment gain the skills they need for a culinary, baking, or hospitality career. I couldn't think of a better place to unveil the new version of my signature keynote presentation, The Journey to a Customer-Focused Culture. It's an interactive guide to building a culture where everyone is obsessed with service. I changed the title to "Mission-Focused Culture" for this presentation to reflect the importance of the Kitchens for Good mission: "Transforming lives through culinary arts" It's a mission that inspires the team to serve others. They are very dedicated to what they do. They're also a fun team. The keynote is highly interactive, and there was a lot of laughter as we completed the activities. Thanks, Kitchens For Good, for having me as your guest. It was an honor. PS. Why do I have a goofy expression in every presentation photo? #ServiceCulture

Now that we are in June, it's officially summer associate season! If you are taking an intern or prospective hire to lunch, here's a tip: Pick the place and order first. Leaders want to be polite and welcoming, so they may allow interns to choose the place and order first. However, this can have the opposite effect. Does lunch at your firm mean Chipotle or a steakhouse? Martinis or waters? Appetizers and porterhouses or the cheapest thing on the menu? It's a simple yet effective way to set expectations and make the experience more comfortable for them.

The #fridayfive -- five things I learned this week: 1. I'm a fan of the Savannah Bananas, the exhibition baseball team that has completely rethought the rules of baseball. Part of their ap-peel is their accessibility -- an article on the team in this month's United Airlines' Hemispheres magazine notes that the players interact with the fans before, during, and after the games (they also have more TikTok followers than the MLB). When 35% of consumers haven't eaten a single meal with a friend or family member in the past week, providing that human connection to consumers is more important than ever. In an age of kiosks and apps, how do you do it? 2. I keep seeing the new book Supercommunicators: How to Unlock the Secret Language of Connection mentioned in numerous magazines. While I haven't read it, I do like the idea that you should diagnose the type of conversation you're having. How many times have you thought you were having a friendly conversation, only to find out the other person wants to sell you something? Or you were venting about something that annoyed you to someone (an emotional conversation, according to the book), and they give you advice on what to do, which annoyed you even more (they were having a practical conversation)? 3. I'm strongly against unpaid internships, stages, etc. - they only exacerbate longstanding inequalities. That's why I was interested to read about Chef Evan Hennessey's stage program at his restaurant Stages, featured in the February issue of FSR. Instead of picking herbs in the corner, selected interns will sit down with guests for a meal at the beginning of the stage to talk and learn (an opportunity that is already rare), then they'll not only execute a multi-course tasting menu, but they'll take home half of the profits on the night it's presented. (https://lnkd.in/gZryzkdR) 4. I've always been a little skeptical of the concept of terroir, but maybe it's not the place that matters -- it's the bacteria. Researchers have found that the microbiome around tea plants can impact their flavor, and even the same varieties can taste very different depending on the microbes present nearby. (https://lnkd.in/girSZ-ew) 5. In the latest issue of Imbibe magazine, I learned cream cocktails rose to prominence in the early 1900s thanks to the popularity of the Alexander, and kept their popularity through Prohibition because they masked the taste of bad bootleg liquor. In the '60s and '70s they experienced a golden age, as drinks like the Grasshopper and Pink Squirrel rose to prominence, but they fell out of fashion as Americans grew more calorie conscious (in Maine, the White Russian is sometimes called the "Fat Ass in a Glass"). #connection #hospitality #communication #internships #research #tea #terroir #cocktails #menumatters #data