A bit of tonight set menu 300 people … #chefs #newchefs #chefslife #newgeneration #knowledge #chefsofinstagram #newchef | Diego Solis
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A bit of tonight set menu 300 people … #chefs #newchefs #chefslife #n…
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Product Knowledge Training for Restaurant Servers
Product Knowledge Training for Restaurant Servers
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Wine Knowledge and Service / Free online course - The Waiter's Academy
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Waiter Training Guide : Learn Food & Beverage Service
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The Restaurant Launch on Instagram: "“Uh… it’s like… really good.” “Depends how hungry you are.” “It’s popular.” That’s not a food description. That’s a server thinking out loud. You wouldn’t work at a car dealership for 5 years and guess what the engine does. So why do we tolerate that in restaurants? The real issue isn’t confidence. It’s accountability. Great restaurants don’t hope servers “pick it up.” They train menu knowledge on purpose. Every server should be able to: • Describe every dish
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The Restaurant Launch on Instagram: "“Uh… it’s like… reall…
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ICCA - International Centre for Culinary Arts 🇦🇪 on Instagram: "Millac Masterclass at ICCA 👨‍🍳✨ We recently hosted a Millac Professional Development Masterclass at ICCA, bringing together chefs from across the industry for a hands-on session focused on product performance, versatility, and application. Led by Chef Leo, the session demonstrated how to work effectively with Irish cream products — exploring techniques, consistency, and flavour through practical recipes designed for real profess
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YV on Instagram: "This was before the Bib Gourmand, but even then, you could already feel it. Thoughtful menu knowledge, proper table manners, clear and kind communication, genuine attentiveness, and that rare warmth that makes you feel looked after—not watched. What stood out just as much was the food itself: consistent in quality and taste, balanced, and cooked with intention—no off notes, no need to overexplain. I shared this table with two of my best friends, both chefs and true food people
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YV on Instagram: "This was before the Bib Gourmand, but even then, …
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