“Respect for hospitality industry is respect for ourselves for who we are and what we do”
When we say that something tastes nice, what we are talking about has more to do with smell than with taste. As the global financial condition become more challenging, the market will become customer driven, rather than candidate driven. Skill levels will go down as companies will try to survive, rather than spreading their wings, with new ideaS. There is millions of chemist, scientist, chefs and hospitality professional around the world devoted themselves, to improve food and beverage services industry, odd shift and long hours could not stop these passionate individuals to conduct hundreds and thousands of experiment. Knowledge grows by sharing; the main purpose of this web site is to create a knowledge bank, where chefs from around the world will share their knowledge experience and passion to improve food and beverage industry. Cooking is chemistry therefore all chefs are chemist. Food presentation considered as a most desirable artistic creation. Chefs today are businessmen as much as they are cooks. Rather than just preparing dishes in a kitchen, chefs are also involved in management, business strategy, balancing profit and loss statements, analyzing and exploring new ventures.
Now day’s chefs have greater opportunities earlier generations of chefs never dreamed of. But in some ways that makes chefs jobs more challenging.Now is it not the time? For the junior chefs that they just do not confine themselves to the kitchen , aim at a bigger arena and start learning artistic aspects, tastes, social impacts and to cope with the tougher future financial conditioN.