Technology can be daunting particularly if it is not part of your main task. While some chefs have mastered the art of social media and others have learnt how to handle their clients using phones or cameras in their restaurants, few really have embraced technology to the maximum.
We’ve discussed the issue in the past and think that there are many pros and cons to social media. So for our first link, here is a discussion about why chefs should embrace technology.
Here is an interesting article of a professional chef who reveals the most common mistakes made by amateur cooks while cooking. Which are the mistakes you make most often?
Big data could be the salvation for the restaurant industry according to restaurateur, publisher and entrepreneur David Chang. He wants to launch an app that can analyse customer data to create a better dining experience.
Should fast food labels feature health warnings like cigarettes? It is a question asked in this article. Health food advocate Aaron Schultz firmly believes so. He says that such warnings would help reduce obesity rates in children.
And it seems to be a week of fraudsters hitting the news. In this first article, a fraudster released a rat in a restaurant in Sunderland to get a free meal. And in the second, a chef, created a false identity and gave restaurants false reviews on TripAdvisor. He has been fired by the restaurant.
The price of Burgundy wines and land in Burgundy keeps going up. Here is an interesting article about a vineyard deal by American winemaker Alex Gambal who moved to Burgundy in the 1990s to make wine. The deal reveals a way to try and work around the issue of soaring prices.
Here is an interesting interview with Erica Landon, from the series Women in wine interview. It is great to get her perspective on wine.
And here is a very interesting interview by Julien Miquel with one of the most influential wine influencers on social media today Jamie Goode.
Lyon is a foodies paradise. Here is an article to make you want to visit.
We love interviews with chefs. The first is with Albert Adrià about his new projects.
The second is by Foodiva who interviews a German chef Oliver Glowig who has made a name for himself in Italy. He is at the helm of two-Michelin star restaurant in Rome, Aldrovandi Villa Borghese.
The third interview is with Jason Atherton on the future of dining. The chef, who has 15 restaurants in various parts of the world says he is uncomfortable with the world empire because he’s a cook. “The best moment for me was when I opened my first restaurant: I was living my dream.” The best quote is about working with Ferran Adrià. “I had worked for many 3 star chefs before, and in their kitchens we were never allowed to ask questions. With Ferran it was like “So we chop an onion – but why we are doing it? How is it better to chop it?”. He taught me how to question everything.
As we come from Malta we are often asked for restaurant or hotel recommendations. Given we don’t really spend time in hotels and B&Bs when we visit our home island, here is a link with places to choose on your next trip.