Today I met with Camille Bostyn, a charming restaurant manager at Alain Ducasse at Bulgari Hotel. Passionate about promoting our great Hospitality profession, he reminds me of Fred Sirieix – Surely a “Nationalwaitersday” collaboration waiting to happen!
Since it began Toque d’Or has gained recognition from the industry and education alike, evolving from a pioneering cookery contest into one of the UK’s most influential training and development initiativesThroughout the years, Toque d’Or has used real life challenges to showcase the breadth of career opportunities the hospitality industry has to offer and inspire the next generation of talent. It is this passion and commitment towards hospitality excellence that makes Nestlé Professional Toque d’Or so unique.
Nestle Toque d’Or Competition Diner at Le Cordon Bleu School
We discussed and enjoyed every dishes cooked by the students and even chatted about potential future partnership regarding a potential competition using an unusual product: Bourtagua! Watch this space…
I offered to Camila a day trip to meet “The Front of House man”, Denis Courtiade, Restaurant Director and President of “O Service des Talents de Demain” and “Un Oeil en Salle” at The Plaza Athenee in Paris so that she can see and how we can work together to learn from one another
Shunde Hospitality Delegation from China came for dinner at Skills-Republic Headquarters with Michel Escoffier as guest speaker… I served them a fish soup and a boeuf Bourguignon followed by a British cheese board!
As for the dessert, it had to be… a crepe Suzette!
World City Link Visit to Marseille
We had the pleasure to look after our friends from World City Link in our Marseille Training centre. From olive oil tastings to wine and cheese matching sessions, we cooked some amazing monkfish from Marseille fish market. All with the sun in the blue clear sky!
A Day in Liverpool: Economy Week 2017
What an amazing day in Liverpool! Lunch at 30 James Street (Signature Living), this was the original name given to the Home of the Titanic by Bruce Ismay in 1896. It is an opulent Titanic themed hotel in the former White Star Line headquarters, with a fine dining restaurant and a Spa. Dinner was as exciting …
Dinner was as exciting thanks to the crowd of young students and guests including chef Patron of the Art School, Paul Askew! What an inspirational and passionate speech.
Visitor Economy Week 2017. Dinner prepared, cooked and served by Hospitality and catering students of St Helen’s, Wirral Met, City of Liverpool, Hugh Baird, Knowsley Community, Riverside and Southport Colleges. Fantastic Collaboration and Achievement! (Sue Kenyon, PACE Executive Director)
Training the “Murder On the Orient Express” crew!!!
How lucky was I???
Following an email from my ex HR director from Gordon Ramsay (who had been told I had set up my own training company), I was asked to train all the actors on the film set: barmen, chefs, waiters, room attendant, anyone who would be offering service to the guests of the famous Orient Express!!! What I did not know was that I was going to be working directly under Kenneth Branagh as he was Hercule Poirot and the film director too!
For a few months I worked in the studio with all film producers, cameramen and actors that many people who have dreamt to meet!
Guess what: I loved it! and: there is a sequel to the film: Death on The Nile… of course….
Death on the Nile (2019)
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