Reser's Fine Foods’ Post

In a bustling city 🏙️, there was a young chef 👨🍳 named Marco who dreamed of creating the best pizza 🍕 in town. But his first attempts were far from perfect. His mentor, an experienced chef, advised him, "Just get 1% better each day, and by the end of the year, you'll be 37 times better!" 💡 Marco took this to heart ❤️ and started experimenting with his recipes, improving little by little every day 📈. He tried different flour types for the dough, adjusted his sauce recipes, and experimented with various cheese blends 🧀. Each day's slight improvement added up. Customers began to notice 👀, and word spread about his delicious pizzas. By the end of the year, Marco's pizzeria was the talk of the town, bustling with people eager to taste his masterful creation 🌟. His journey showed that steady, small improvements can lead to remarkable success 🚀. What small step can you take today toward your career goals? Share with us in the comments! Want to be the Marco of your career? Visit https://lnkd.in/d8D9zs6f to discover how our job training course can help you improve 1% every day towards your dream job! #jobsearch #jobhunt #jobhunting #jobchange #jobhelp #career #careergrowth #careeradvice #careercoaching #careergrowth #careerdevelopment #dreamjob #successstory

Wondering how good, delicious food comes to life? Here’s a sneak peek of how the world of food and tech comes together to create personalized meal plans cooked with love 💚 If you’re someone working in the F&B world and thinking of starting a new journey, check out our open positions at Calo.jobs! #foodtech #cheflife

Not many people know I used to work in wineries. Below is the (somewhat grainy) proof. It was extremely hard work: 12 hours per day for 6 or 7 days per week (depending on the country). The harvest only lasted about 8 weeks, but it was...intense! There are loads of...interesting...stories I could tell about that time, but this is a work platform, so what did I learn that is relevant to my (very different) working life now? Well, obviously, success is largely down to luck, privilege and a hefty dose of hard work. But I also think everyone could benefit from doing hard, physical work, at least once in their life. I've waited tables, worked in bars, cleaned hotel rooms and worked night shifts (amongst other random jobs) and learning what it feels like to be at the bottom of the pile makes it far easier to cultivate empathy when you're in a position of power over others. I personally think empathy is one of the most under-rated skills in consulting and client work generally. To be able to put yourself in the place of your client or team member and ask, "What is important to you?" "What do you need from me to get the best outcome for this project?" "How can I make you shine?" Like everyone, I let myself down sometimes and behave badly, but when you know what it's like to be so tired your bones hurt, or so stressed you can't think straight, or have someone scream in your face because you got an order wrong...it does make it a little bit easier.

I like wine. Far from an expert. Know what I like and what my wife likes. However, have learned from folks who are knowledgeable that some wines need to breathe. The wine changes and evolves as it opens up. The second glass is different from the first glass. Interesting analogy to what we do here at The Mullings Group. When we partner with companies, the executives normally feel they have a good grasp of what type of person they want and need to hire. And then... After the first few people are interviewed, the opportunity opens up. Meeting talented individuals in the first round of conversations usually prompts questions and changes in impression of what would be the ideal hire. The role begins to evolve. It breathes. There becomes a clarity and allows for insight that would never have surfaced without time. Takes on a nuance that was not noticeable prior. Start to detect hints of personality traits and skills that would enhance the entire experience. Always wondered what it would be like to be a sommelier. To have that much knowledge and be able to use it to help people enjoy their time together. Did not think it was possible, but love what we do here a bit more than usual. Enjoy your weekend. See if the second glass is different than the first... #medtech #careers #hiring #wine

Exciting News for Food and Beverage Manufacturing Professionals! Check out our latest blog highlighting the "Top 3 Job Boards in Food & Beverage Manufacturing." Explore opportunities, stay ahead in your career, and connect with the right employers. Ready to take your career to the next level? Let these job boards be your guide! Read more in the comments 👇 #ManufacturingJobs #CareerGrowth #JobSearchSuccess

Do you spend your weekends trying new dishes at different restaurants? Is your Instagram feed filled with food pics and cooking reels? Chances are you’re a foodie 😋 We’ve found 15 of the best jobs for foodies from working in a restaurant to writing about restaurants. One of the best perks of these jobs is that you often get free meals and food discounts at work! Read this blog to explore these foodie jobs: https://lnkd.in/ekVeBK22 #foodie #jobs #careers

A great meal is the result of a great recipe. Success isn't by accident, it’s by design Your results are based on your actions. While everything may not be in your control. Your mindsets and actions are. And you DON’T have to be a genius To land an amazing dream job Or have a great career. I am not an amazing cook, To be honest I’m pretty bad, But I don’t have to be a famous chef To make an amazing meal. Because I know how to read And I can read and follow a recipe Now I may need to take a lesson Or get help from a coach to master The timing, the techniques For certain key pieces. But 95% of making an amazing meal. Is just about following the recipe. Just like an amazing meal. There is a recipe for landing dream jobs And having amazing careers. People do it every day. But the secret is. Many of them get help! They seek out a proven process, a proven recipe. And get a little coaching to ensure they are doing it right. #cooking #dreamjob #openforwork #MASE

Short version: I'm enthusiastically looking for work that would keep me in the cheese industry! I sure do appreciate everyone who takes the time to read this and keeps an ear open for me. The jet-lag has subsided after a mind-blowing visit to France for the Mondial du Fromage and to northern Italy for Cheese 2023 (hello to new and old friends, y’all made it great)! I’m feeling hopeful and ready to put myself out there in search of a way to continue my career in cheese, after 9 years of leadership positions in artisan cheese production in the US. I’m seeking an opportunity that will not require permanent/full-time relocation for at least a year, though travel and temporary on-site work away from my home base is fine! Part-time, occasional/as-needed, full-time, and contract work are all on the table. My current home is within very easy driving distance of Atlanta, GA and Nashville, TN, with the benefit of inexpensive flights to anywhere from the ATL airport. What exactly am I looking for? I'm open to brand ambassadorship at events and trade shows, sales positions representing a single producer or a well-curated, small group of products, food safety and compliance-related positions (I'm a PCQI and soon-to-be FSVP-QI), project management, cheese-related education, and consultation for new and developing cheesemaking companies in the realms of cheesemaking, food safety plan development, plant design, and equitable employment practices. I read, write, and speak conversational Spanish at a level that allows me to do business in the language. I'm interested in sourcing, opportunities to use and hone my sensory evaluation skills, and participating in whatever way I can in supporting and amplifying the stories of artisan producers who are doing quality work with a sense of integrity. I have successfully run a fully bilingual and multicultural production team and would love to share what I learned by doing so. I'm also happy to take on temporary cheesemaking gigs (given the right conditions) to provide opportunities for others to take substantial time off when needed or desired, or to assist with big transitions. My biggest strength is in my background as a producer and my ability to relate to them. I'm keenly attuned to the needs of cheesemakers, intimately understand their processes and challenges, and can speak about their cheese and its story from a uniquely well-informed place. Directorial-level management of an artisan cheesemaking company (as well as additional background in non-profit management and development) have given me a strong aptitude for strategic and big-picture thinking while remaining able to zoom into the microscopic details (literally!) of whatever issue is at hand at the moment. I'm a quick study and ready to take on something new! Thanks for reading through and for any leads you may have, friends. I hope to see you all somewhere cheesy down the road. ;) #cheese #cheesejobs #cheeselovers

I was recently watching MasterChef The Professionals UK where the final 3 chefs visited Alchemist in Copenhagen and were put through their paces by chef-owner Rasmus Munk. I was amazed by how Alchemist is trying to revolutionise the entire restaurant experience: 🥗 His restaurant doesn’t have dishes, instead it has impressions.   📽 Dinner is divided into acts and set across several locations.   📔 Each impression has a story; from edible plastic to a chocolate bar shaped like a coffin. For me, this is the height of innovation and something all companies should strive for – redefine your industry and challenge established norms. It’s challenging, and the less trodden path of innovation will always be the risky (and often uncomfortable) way to go. But if successful then you can create something extremely special. Woodhurst have always championed a flat hierarchy which encourages our employees to do more than they’d traditionally be able to do at larger more hierarchical companies. Yesterday, we launched our new structure and career development framework which will provide the guardrails for our employees to develop at pace within their careers. I’m not going to pretend that we’re revolutionising the industry like Rasmus has at Alchemist. However, we like to think about things differently and challenge the status quo which is what we’ve done with this approach. If you’re interested in finding out more about our unique approach to career development, then please get in touch. I’d be more than happy to discuss and explain our thinking. #innovation #careerdevelopment #consultingredefined