The Plate Up

We got firsthand experiences in different hotels and got to live and then analyze the way the pandemic was handled

Today Heshan, Josh and Sebastian share opinions on the restaurant awards, their benefits and disadvantages

Today i am joined by Joshua Cameron for a poignant discussion about discrimination in the hospitality industry, the BLM movement that's gripping the world, the difficulties of being a BIPOC staff member in the restaurant world and the Michelin guides own challenges in being more inclusive. 

Heshan and Sebastian discuss Grand Hotels and their relevance in today’s market. They also dig into Foie Gras and the ethical aspects of food production. Needless to say that this brings out contradictions between ethics and pure gourmandise.

In this week’s episode we touch on Wine serving temperatures, what constitutes a Kitchen Brigade, how experiencing Breakfast service is a must for any culinary team member. We discuss the resignation of Bon Appetit’s Editor and the different online stories around this.

For our 10th episode we are joined by Chef Chandler Schultz. We get to learn a bit about his background and get to discuss some behaviours that might change for the Food and Beverage industry

For this episode, Heshan and Sebastian separately compiled a list of what they think are the most overrated and underrated ingredients and compared notes. Sebastian approached the exercise from a Home Kitchen perspective whereas Heshan looked at it from a restaurant perspective. Funnily, both worlds end up coming together more than once.

This week we discuss a call for Customers to consume more and not hog seating spaces. Free opinions from both Heshan and Sebastian aplenty. We also touch on Canned wines and follow on the KitchenAid adventures.

Heshan and Sebastian try to formulate advice to young hospitality professionals preparing for their first position abroad. All the while discussing KitchenAid and other pieces of equipment

In this week’s episode, we discuss a few of the Nine Trends compiled by a Design company and a panel of industry experts. We try to understand which of the new guidelines and habits from the present situation are here to stay

For a copy of the White paper follow the link below 

\https://drive.google.com/file/d/16jW3QxHDXo076DtrNlbZvzhQFntoVfqQ/view?usp=sharing