Listed below is a streamlined 'menu' that I consider essential in building a successful business. My focus is totally guest-centric, so the listing sounds rather technical. Ultimately, it is all about excellent service and the clarity of flavours. In that order!
So, creating a distinctive service and flair in cuisine requires dozens of critical decisions, decisive steps, countless tasks, sound procedures and smart systems.
A few experts work with me in the flavourassembly consultancy, in the areas where I consider my own proficiency is not up to benchmark. This, coupled with a client's expertise allows for greater focus, appropriate decision making and a speedier roll-out of a winning project.
Highlights of my career include Executive Chef positions for the Raffles Hotel, Singapore, the Peninsula Hotel, Manila and Marina Mandarin Hotel, Singapore.
The establishment and successful running of my own businesses in Canberra, flavours -The Culinary Centre, flavours@Canberra Glassworks as well as senso restaurant for 10 years allowed me to gain valuable experience in all aspects of kitchen and business management.
Previous and present consultant jobs include the Melbourne Arts Centre, Fullerton Hotel Singapore, Coriole Vineyard in McLaren Vale, SA and Pialligo Estate in Canberra as well numerous returns to Raffles Hotel in Singapore.
While food menus appear to be generically the same layout eg appetizer - main course - dessert or so, wine list lay-outs are more diverse.
These are a few common models. Wines are listed:
Very few wine lists run through the varietal alphabet eg Albarino to - and some 90 varietals later - Zweigelt.
A rare but interesting way to go by.
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