Tiger Hospitality

Personal Training Plan: Chef

admin — Sat, 21 Jan 2012 04:27:33 +0000

- 19 pages

- Microsoft Office format

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Standard Operation Procedures: Banquet

admin — Sat, 21 Jan 2012 04:12:28 +0000

- 53 pages

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Standard Operation Procedures Chinese Restaurant

admin — Sat, 21 Jan 2012 04:04:53 +0000

- 60 pages

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Job descriptions: Kitchen

admin — Sat, 27 Aug 2011 05:24:51 +0000

- 219 pages

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Job Descriptions: Food & Beverage

admin — Sat, 27 Aug 2011 05:18:57 +0000

- 97 pages

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Job Descriptions: Human Resources

admin — Sat, 27 Aug 2011 05:10:38 +0000

- 33 pages

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Job Descriptions: Sales & Marketing

admin — Sat, 27 Aug 2011 05:00:10 +0000

- 48 pages

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F&B: Aloe Vera

admin — Sun, 26 Dec 2010 11:26:42 +0000

Celebrity chef Anton Du Valle confirms intention to join Accor

admin — Thu, 13 May 2010 05:13:48 +0000

After months of speculation, famed gastronome and celebrity chef Anton Du Valle has finally made public his plans to join Accor later this Summer.
“Yes, it’s true”, he said, beaming at assembled journalists and photographers at a hastily arranged press conference in Paris last Tuesday. “I will join Accor by August at the latest, and my intention is to begin visiting the group’s properties in Europe and Asia as soon as possible thereafter”.

Anton’s confirmation puts to an end months of speculation about what industry insiders have described as potentially the most “synergising partnership” in recent times.

However, despite all the hype, not everyone was convinced this will be a marriage made in heaven. “I’m not so sure”, said Jean Braque, food critic at London’s Food Review magazine. “I admit it all looks good on paper, but these things have a way of turning out unexpectedly”.

Siegfried Kowolski, food columnist at the New York Star, was equally sceptical. “I wish them both well”, he said, “but I just don’t believe this is the groundbreaking news that it’s been made out to be”.

But whatever the doubts, there can be no denying that Anton’s charisma and culinary skills will be a major boost to Accor’s profile as they continue to expand their presence throughout Southeast Asia.

Anton Du Valle first came to prominence while working under Chef Gustaf Ronan at The Ephesus restaurant in Cannes. It was there that Anton pioneered his unique fusion of European and Japanese styles that has since become regarded as a milestone in contemporary cuisine.

At the time of writing, no details have been disclosed about Anton’s contract with Accor, although many feel that the total package is likely to run little short of a million USD per year. “And so what?”, commented Heinrich Stein of Berlin’s Le Gecko restaurant. “The guy’s worth it. He’s the best in the business and I wish him well”.

Cooking with Liquid Nitrogen in the Real World

admin — Thu, 13 May 2010 05:12:12 +0000

The artic seems like the Sahara next to this bad boy!! Challenging the traditional ideas and styles of cooking and eating, step inside the kitchen with Younghotelier.com as we see the instruments and experimental techniques of the laboratory used in the kitchen!

Saucepans and test tubes? These are not the standard kitchen utensils that you are likely to discover side by side! Have you ever tried to make a soufflé and been somewhat dumb founded that no matter how precise you follow the recipe instructions it NEVER RISES!! The soufflé that is.

I bet your school days of studying chemistry, biology and physics shall seem all the more worth while as you see the same techniques applied on food! PLEASE check that you have a good insurance policy before trying this in the comfort of your own home!

Did you know that there is in fact a mathematical equation that can explain that?! I for one am not going to waste your time in trying to explain. Molecular Gastronomy deals with the sensory phenomena associated with eating and the astonishing culinary journey your palette undergoes as it transforms the simplest of foods into the most amazing experiences! in it.

Cooking is not the same as molecular gastronomy. Cooking which is referred to by the Molecular guru’s as a craft that aims at the production of good, molecular however is aimed at knowledge!

Read more about it or watch short videos that explains the use of Liquid Nitrogen, before you start “cooking” as a beginner. This safety that must be considered when dealing with temperatures of -196 degrees and also the molecular treats that one can create!

Thermal Gloves and Goggles being used as safety equipment where traditionally aprons would suffice! 236 litres of Liquid Nitrogen being stored in your kitchen! … Some would argue recipe for disaster?!