Purely Elizabeth’s Post

🎉🍴 The Secret Behind Creating A Great Party Menu 🍴🎉 Ever wondered how to craft a menu that turns your party into the talk of the town? Join us in an eye-opening podcast snippet on YouTube, where Elias Kandalaft, a master chef and restaurant owner , unveils the secrets behind creating party menus. 🔍 From ingredient selection to captivating your guests with every dish, Elias Kandalaft shares invaluable insights that will transform your next party into a culinary adventure. Pinch Gourmet #CulinaryArt #MenuPlanning #EliasKandalaft #Supytalks #SupyPodcast #PartyMenu #PinchGourmet 👉 Watch now and elevate your menu-planning skills:

Triple Twist on Deviled Eggs with Chef Elizabeth Stone 🌟 Get ready to rediscover a classic appetizer with a twist! In this flavorful episode of "An Invitation," I am excited to guide you through three simple ways to prepare Deviled Eggs. Whether you're hosting a party, looking for the perfect potluck dish, or just in the mood for a delightful snack, these variations are sure to elevate your culinary game. Deviled Eggs have always been a crowd-pleaser, but we're taking them to a whole new level of deliciousness. From incorporating unexpected ingredients that pack a flavor punch to mastering the art of presentation, you'll learn how to create eggs that are not only visually appealing but also bursting with taste. 👩🍳 We'll start with the basics of perfectly boiling eggs and then move on to the fun part: the filling. Each recipe is designed to be easy to follow, ensuring that you can replicate these gourmet twists in your own kitchen. ✨ So, join me as we put a creative spin on this beloved dish. Don't forget to like, subscribe, and drop a comment below sharing your favorite version or your own deviled egg tips and tricks. Let's make something extraordinary together! #DeviledEggs #EasyAppetizers #ChefElizabethStone #CookingTips #aninvitation

And we have another 🔥 episode of 5 to 9 with Andrew Lau and Jonathan Tushman, CPO at Hi Marley. While the rest of us were struggling with the pandemic 🍞, Jonathan was serving up multicultural culinary delights for his friends and family. From spatchcocking a wet-brined bird for a Thanksgiving feast to weeknight dinners with his Korean-style Mapo Tofu, hear how Jonathan keeps calm and cooks with dishes that celebrate his mixed-race family and their cultural heritage. Highlights: One: No Experience Kneaded: Your culinary journey could start anywhere. For Jonathan Tushman, it started with bread. Two: Shop So You Chop: The secret to learning a a new cuisine is to start with properly stocking your pantry. Three: Practice Makes Delicious: Practice, repetition, and constant tweaking take your initial attempts at a new dish to ultimate success in the kitchen. Four: Unctuous Flavor: It’s time to stop worrying and love MSG.

Yesterday i watched a podcast of a chef, saying that cooking is not an art. Chefs are not artists. A chef creates a menu, firstly on his mind. Write down the ideas. Watching the ingredients can imagine them in different textures, with different colours or the same. Variations of shapes. Draw the in a paper. Considering the chemical reactions, that every ingredient could have with each other. Then, he is testing. Painful process in the middle of an open restaurant. But he and his team is doing it. Finally, is choosing a plate, and carefully starting to plate up, again and again, in different variations. Then, perhaps will give a name to the dish and then a guest can eat and read the chef's story. If this is not an art, then what exactly is it?

In a recent episode of The Splendid Table Podcast Chef Gavin Kaysen, executive chef and owner of Spoon and Stable, was asked the difference between cooking at home and cooking at the restaurant. He said, "at the restaurant, I have to think to myself how can we make sure the cooks make this consistently for 200 people a night? Because the cooks are cooking the food. I'm not cooking every dish that goes out at my restaurant." Kaysen highlights the heart of a great process, it needs to be easily repeatable time after time. He understands his role is to create delicious processes the cooks can follow hundreds of times each day with the same results. He developed his menu to set his cooks up for success and his customers up for a great experience. When you look at your process does it set your team up to produce the same results each time and leave your customers with a great experience? If not, what do you need to change about the process to be user-friendly? #processimprovement #peopledevelopment

Making it in the restaurant industry is tough. The National Restaurant Association estimates that only 20% of restaurants end up making it, and the vast majority — about 80% — fail within 5 years of opening. We also know that being a female in the restaurant industry is even tougher. It’s estimated that only 19% of chefs are women. So what does it really take to make it as a female chef and restaurant owner? Esther Choi, chef and owner of Mŏkbar, shares how she won her first restaurant space by pitching the concept in an elevator (yes, the literal definition of an elevator pitch!) Tune in to this episode of #HowSheDoesIt to learn more about her new show "Heat Eaters," and explore how she balances her life as a chef, restauranteur, and Food Network personality.

“Choose your words like your ingredients.” I’ve been following a cooking course on Masterclass run by chef Thomas Keller. BTW the only American chef to have been awarded simultaneous three-star Michelin ratings for two different restaurants! One of the philosophies in his kitchen is that everyone should pay close attention to the words they use. It’s not a “rag”. Because that reminds you of something old, smelly, dirty. Instead, it’s a “towel”. The area where the person is washing dishes is NOT a “dish pit”. Instead, it’s a “dishwasher area”. It’s a sign of disrespect towards the individuals working in that area. They’re a part of the team and equally important to the kitchen, as say the “chef”. It reminded of why I dislike when we use the word “junior” in agencies. I makes me think of a little kid that has no value to add to a conversation, because their brain hasn’t yet developed enough. It encourages clients to ask for more "senior" people in the room. People who are currently labelled as “juniors” represent a generation that leads most creative trends in our world! We can learn loads from them. Even if we're "senior". #words #agencylife #culture 

TGIF - Let's spice it up! Imagine this: You have the chance to handpick your dream culinary team. If you had the power to choose, which chef would ignite your passion for cooking even more? Option A: The "Straight Moody Chef" Or Option B: The "Brightest Smile Chef" At PJ's Foods Ltd, we believe in the power of positivity and passion in the kitchen. That's why we are 😂 leaning towards Option B! A chef with a radiant smile not only lights up the room but also brings warmth and joy to every dish they create. What's your take? Share your thoughts in the comments below and let's stir up some delicious discussions! #HandmadeinScotlandwithPassion