Michelin guide has just released its ratings for 2024 and it's official: Bvlgari Resort Dubai is confirmed as one the Middle East's standout culinary destinations, with omakase restaurant Hōseki and Il Ristorante-Niko Romito retaining one and two stars respectively. Congratulations to Chef Sugiyama and Chef Giacomo Amicucci, and both teams!
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Choosing the perfect caterer is like composing a symphony. Here are 3 tips to help you find the culinary virtuosos who'll bring your vision to life.
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at a Turkish Luxury restaurant in London - Giuseppe Alletto art and travel
Turkish cuisine is one of the world’s top cuisines, joining the ranks of French, Chinese, Italian, and the like. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes. The cuisine of Turkey has continued to evolve over centuries, deriving influence from its rich history of lands that hosted first the Byzantine, and then the Ottoman Empires. Turkish home-made dishes Specific tastes in different regions of Turkey contribute to the complexity of the country’s cuisine. The availability of different Turkish food in some regions also helped to shape the foods common to that particular area. The Eastern Black Sea region, for example, is not appropriate for wheat production due to heavy rainfall; therefore the residents developed dishes that rely mostly on corn and cornflour. Likewise, the Southeastern Anatolian region is famous for kebabs as a result of its abundant livestock. The Aegean region, known for its olive production, is famous for its delicious olive oil vegetable dishes and herbs; while pastries are the monopoly of Thrace. Istanbul has always attracted a large number of migrants from other parts of Turkey, relocating to the city in search of work. Because of this, Istanbul has become the cultural heart of Turkey, sharing the most delicious Turkish foods from each region in its unique cuisine. The Ottomans Turks had two meals a day. The first meal, which they ate between morning and noon was more like brunch. They would have the second meal of the day anytime between late afternoon and evening; this meal consisted of meat dishes served with vegetable and legume accompaniments such stuffed eggplant or bulgur pilaf with vegetables. Related content: Sultan’s Diet: 10 Delicious & Unique Medieval Ottoman Foods In Turkey, nowadays most families enjoy 3 meals a day. Weekday breakfasts are basic and quick but weekend breakfasts where the family comes together are large and consist of many different foods. Lunches in Turkey are usually made of seasonal dishes, soup, salad, etc.
Director of Culinary | Hospitality, Restaurant Management, F&B Management | Power 25 culinary | Young hotelier India
| chef of the year | Awardee | tedx speaker |Goa
Number 7 of the 8 hotel trends 2023/2024!
7. When the table becomes a full destination in the hotel
More and more chefs are opening their hotel, built around a restaurant thought of as a destination in itself. Some even define themselves as "restaurants with rooms above", with bars and restaurants representing an increasingly large share of turnover. In this case, it is a question of creating consistency between the hotel offer and the culinary offer so that customers come to the hotel being initially attracted by the gastronomy offered. It is not without reason that five-star hotels and palaces call on well-known executive chefs, bring starred chefs, rely on strong gastronomic concepts, or even play the card of abundance by offering several restaurants!
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!! LETS GET BACK TO BASICS!! In the ever-evolving landscape of modern hospitality, technology and innovation may take center stage, but it is the timeless basics that truly define our industry. Despite advancements, over 90 percent of the impact in hospitality hinges on these foundational principles. Unfortunately, as our training departments have shifted focus to complex topics, the essential basics have been largely neglected. It is imperative that we refocus our efforts to ensure that the core values of hospitality are not just remembered but are ingrained in every aspect of our service. It is through mastering these fundamentals that we can continue to deliver exceptional experiences and uphold the true spirit of hospitality. #hospitality#basics ##foodandbeverage#hotels#catering ##foodlinkcatering#foodlink#yashobhoomi#hoteliers#convention#mice#serviceexcellenceSuresh Parmar
Hi everyone, Issam Tiouti, Gianluca Onofri, Saurabh Vartak, Oleg Moskalenko, Mina Samir, Ayoub Asserrhine, Sandesh Patne, Hadi Alsayed, Benjamin Wavre, Backri Moustapha Habboushi. We invite you to share this wonderful news with your network! Warm regards, Your Vendôm Team!