GOLDEN RULES THAT EVERY CHEF SHOULD LIVE BY

Here at Jubilee Talent we have come up with a list of rules we believe every chef should live by and we invite all chefs, and hospitality staff, to take a read and we would welcome all comments, both positive and negative, on any element you think deserves more discussion!   Attend every appointment possible [...]

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Events Season

So, the first few weeks of July the events season was in full flow here at Jubilee Talent. With Chefs being supplied at Wimbledon, Goodwood Festival of Speed, Henley Regatta, Sandown Racecourse and many more. So, what is involved in successfully supplying event catering on a large scale?? Well it’s not as Rosie  as it [...]

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Hawaiian Cuisine

Hawaiian Cuisine has become increasingly popular over the last few years. With influencers dating back to the 19th Century such as China, Korea, Japan, the Philippines, Puerto Rico and Portugal, Hawaiian Cuisine is appealing to a wide variety of tastes. When Immigrant workers arrived in Hawaii, they introduced a new world of exotic ingredients that [...]

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‘Ghosting’ enters the workplace

“Ghosting” – the practice of ignoring a potential partner after speaking to or going on a date with them – was one of 2018’s biggest buzzwords, and thought to be a trend confined to the world of dating. But, much to the horror of companies around the world, it is becoming increasingly common in the workplace. Employees are simply [...]

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Street Food Evolution – Single Item Restaurants – Can they Last?

Street food is undoubtedly one of the most beloved trends in eating out nowadays. The impact of street food on the global market is huge mainly because street food gives the consumer the opportunity to taste the culture of the place in its true form. No matter how authentic some restaurant food claims to be, [...]

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NOMA “An Inspiration”

So, every chef in the world has people who they look up to from Fernand Point to Marco Pierre White to Heston Blumenthal. The chef who I used to admire in the later years of my career was Rene Redzepi the head chef at Noma, Copenhagen. I have had many chefs who I looked up [...]

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Oh Hay …

Oh Hay….. The Hay Festival of Literature and Arts was devised in 1988 by Peter Florence and his parents Norman and Rhonda in the small town of Hay-on-Wye. The town of Hay is situated on the Welsh/Herefordshire boarder carries the nickname “The Town of Books” because of the many bookshops you will find situated within [...]

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2019 Food Trends Forecast

    Updates

Sea Snacks   The “0 waste” mentality is growing exponentially in restaurants and businesses nowadays. With the enormous amount of fish skin being thrown away in Restaurants there has been a few new companies that started producing Fish Skin crisp that seem to be increasingly popular with the young and trendy. Companies such as SEA [...]

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Chef Stagiaire Award 2017

15/09/2017 – Final Results; 2017 Winner: Oliver Dovey from BaxterStorey, London 2017 Runner Up: Harvey Perttola from Hampton Manor, Solihull Olivers Final presentation of his original entry dish The Finalists were scored on a points system across a variety of different disciplines with 4 key areas: General, Preparation, Service and Dish. Sat Bains and John Freeman went [...]

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Gareth’s – Rickshaw Run

  Bribes 11/04/17 – 1.49pm Left Vagator at 12pm, 180k push to Gokarna down the coast. Rich slept and nursed his hangover so I took command for the 7 hour drive. Stopped for KFC in Goa’s capital. It was amazing! At the border the police wanted a pay-out as usual. We joked as usual and [...]

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