Avsnitt
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In this episode, we dive into the evolving landscape of the hospitality industry and explore why it has lost its former allure. We discuss the decline in interest among young people for hospitality careers, citing factors such as low wages, long working hours, and a lack of respect for the profession. We also highlight the need for modernizing educational programs, improving working conditions, and promoting the industry to attract new talent. Join us as we examine the importance of creativity, innovation, and global opportunities in hospitality, and suggest measures to revitalize the sector and make it appealing to the younger generation.
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The Hidden Challenges of Being a Head Chef
In this episode, we dive into the often glamorized world of head chefs and uncover the harsh realities behind the scenes. From the relentless stress and long hours to the high expectations and constant pressure, being a head chef is far from easy. We'll explore the 12 brutal truths about this demanding career, including the importance of smart work over hard work, the fleeting nature of loyalty, and the necessity of continuous learning and innovation. Join us as we reveal what it truly takes to succeed in the culinary world and why passion and resilience are key ingredients for any aspiring chef.
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Saknas det avsnitt?
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In this episode, we explore the growing crisis in the hospitality industry, focusing on the reasons behind the mass exodus of workers. We delve into the key factors driving this trend, including low wages, under-the-table payments, poor working conditions, excessive overtime, and lack of career advancement opportunities. We also discuss the impact of unresolved conflicts and the importance of creating a supportive work environment. Join us as we uncover the challenges and potential solutions to retain talent in the hospitality sector.
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In this episode, we explore the reasons why top chefs often leave their kitchens to embark on new ventures. We delve into the challenges they face, such as limited creative freedom, career advancement opportunities, and personal reasons. We also discuss the impact of conflicts with management and the desire for independence. Join us as we uncover the motivations behind these decisions and the implications for the culinary world.
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In this episode, we delve into the growing crisis in the hospitality industry, focusing on the severe shortage of waitstaff. Many restaurants, cafes, and bars are struggling to find staff, a problem that has become increasingly dire. We explore the causes behind this shortage, including long working hours, weekend and holiday shifts, and non-competitive wages. The average salary for waitstaff in Croatia is around 1100 euros, significantly lower than in other sectors. We discuss potential solutions, such as investing in education, creating attractive working environments, and ethical recruitment practices. Join us as we uncover the challenges and possible remedies to this pressing issue in the hospitality world.
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The Future of Cooking: Will Robots Replace Chefs?
In this episode, we explore the fascinating intersection of technology and culinary arts. As advancements in robotics and artificial intelligence continue to accelerate, we ask the question: will robots and machines soon replace human chefs in the kitchen? We delve into the current state of automated cooking technology, the potential benefits and drawbacks, and what this means for the future of the culinary profession. Join us as we discuss the implications for both professional kitchens and home cooking, and hear from experts in the field about what lies ahead.
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The Golden Wormwood: Celebrating Croatia's Culinary Triumphs of 2024
Description:In this episode, we dive into the highlights of Croatia's hospitality scene in 2024. From the hidden gems of Istria to the sunny shores of Dalmatia, discover how bold chefs are experimenting with local ingredients to create culinary wonders. We'll explore the significance of the Dalmatian Marenda, a cultural phenomenon and gastronomic experience of the year, and discuss the improvements in working conditions within the industry. Join us as we celebrate the synergy of quality and sustainability that has earned Croatia's culinary scene the prestigious "Zlatni pelin" award. Tune in for an insightful journey through the flavors and innovations that are shaping the future of Croatian gastronomy.
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In this episode, we analyze the biggest failures and blunders in the hospitality industry during 2024. From uncontrolled price increases on the coast, through poor service in restaurants, to the flood of mediocre Asian fast food restaurants – we dissect everything that went wrong. We also present the "Rancid Wormwood" award for the biggest failure of the year, which this year went to "Dubai Fritters". Find out why these fritters caused so much controversy and what caterers can learn from this year's mistakes to improve their offer and service.
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From no-knead loaves to fluffy rolls, understanding gluten is key to baking great bread. We break down the basics of gluten development and how to apply these principles in your own kitchen. Learn how to choose the right flour, knead dough properly, and control fermentation for perfect results every time.
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Domaća svježa tjestenina ep1
Pogodite kaj? Ako imate brašna i par jaja u kuhinji, možete napraviti tjesteninu. Imate sve što vam je potrebno za pripremu serije svilenkasto glatkih fettuccina. Imate sira ili povrća uokolo? Za manje od dva sata mogli biste sjesti za stol uz svježe raviole, torteline ili obilne lazanje. Pa ipak, ako brzo pretražite recepte za tjesteninu, velike su šanse da ćete izaći više zbunjeni nego sigurni. Neki zahtijevaju brašno i cijela jaja, drugi dodatke vode ili ulja. Mjerenja težine u odnosu na volumen, vrijeme miješanja, uvjeti mirovanja—sve je na stolu.
Ni to nije samo problem kuhara laika. Kad sam bio u kulinarskoj školi, imao sam niz “pametnjakovića” koji su me samo još više dezorijentirali. Neki su inzistirali na ulju, drugi na soli, treći na dodatnim žumanjcima ili malo vode. Propisana vremena miješanja i odmora često su bila u suprotnosti. Jedan nam je instruktor rekao da objesimo tjesteninu da se suši najmanje 10 minuta prije kuhanja; drugi su nas uvjeravali da mora biti čvrsto zamotana sve do trenutka kada je ispuštena u lonac.
Dakle, kako da mladi kuhar izabere ispravan način? Ako ste ovaj kuhar onda ste pomalo i opsjednuti. Radite seriju za serijom – zapravo desetke i desetke serija – da biste saznali. Hodate uokolo posuti i posuti brašnom, mrvičasti komadići tijesta s korom do kraja rukava. Pravite proračunske tablice i grafikone(da grafikone :), a ponekad možda vas i razjebe.
