ritz-carlton

Monica Dubar, a celebrated sommelier with unparalleled expertise and an award-wining palate, takes us on a journey through the art of fine wine and dining: transcending mere consumption into a realm of luxury and sophistication

Saison 1, Épisode 39

À seulement 35 ans, Romain est le Chef Éxecutif de la très prestigieuse Maison Boulud, le restaurant de l'hôtel Ritz-Carlton de Montréal.

Nommé à ce poste en pleine pandémie, il nous explique comment il a relevé le défi de maintenir la cuisine au niveau des exigences attendues, de gérer une brigade réduite, le tout pour sa première expérience de Chef.

On discute avec Romain de son parcours, de sa découverte des produits québécois, de son style de gestion, et de madeleines.

https://www.maisonboulud.com/montreal/

On est Dans le Jus est un podcast indépendant, produit de facon bénévole.

Soutiens notre travail sur patreon.com/OnestDansleJus

Retrouve l'actualité du podcast sur Instagram @on_est_dans_le_jus

Contacte-nous onestdanslejus@gmail.com

Dominik Hoffmann begrüßt FTI Orientexperte Christian Schulz, um über eine Neuheit zu sprechen: Vom 11.10.2023 bis 28.04.2024 fliegen Gäste mit FTI von München direkt nach Ras Al Khaimah. Die Themen: Komfortabler Direktflug ins Badeparadies; Authentisches Boutique Emirat; Bezahlbarer Luxus; Weltweit längste Zipline; Ausflug in die natürliche Wüste; Wiege der Perlenzucht; Ritz-Carlton Villen; Hilton Beach Resort mit 800m Privatstrand; Neues InterContinental; Ende 2023 Anantara mit Overwater Villen; Infinity Pool für Sunrise und Sunset; Ausflüge nach Dubai, Abu Dhabi und Oman Dir stehen folgende Informationsquellen und Kontaktmöglichkeiten zur Verfügung: https://www.fti.de/service/reisehinweise.html https://www.fti.de/blog/reiseberichte-und-tipps/expertentipps/urlaub-corona-einreisebestimmungen/ Schreib uns deine Fragen, Reiseerlebnisse und Reisetipps an heroproductions@wieheldenreisen.de

Ep. 124: We’re back for part 2 with the leader behind the phrase “Ladies and gentlemen serving ladies and gentlemen.”  

Download our free BONUS RESOURCE for reflection questions that will empower your team and listen for lessons in:

5:30 The difference between mission and vision

7:00 How to hire for purpose, not function.

8:00 How to frame a common objective in a way that unifies people.

9:00 Horst Schulze’s definition of a team.

12:00 What you gain by “selecting” people to work with you rather than “hiring” them.

13:30 The one thing that must be in every employee orientation.

If these lessons resonated with you, connect with Don and his team at maxwellleadership.com/don and together we can next-level your company culture! 

Special thanks to Haley Rose and Samantha Clark for making this episode possible.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Executive Chef Dennis Vanterpool is the Executive Chef of The Ritz-Carlton Reynolds, Lake Oconee about how he infuses the resort’s cuisine with soulful, worldwide flavors and combines traditional southern flavors with flavors from his family and culture.

Vanterpool originally from the U.S. Virgin Islands says he always had a passion for cooking and becoming a chef. He talks about how his mother worked in the hospitality industry and that inspired him to follow in her footsteps. Vanterpool attended Johnson & Wales University to study Culinary Arts and has cooked at several hotels including the Marriott Frenchman Reef and The Ritz-Carlton, Amelia Island before he went to The Ritz-Carlton Reynolds, Lake Oconee. Vanterpool says, “ I've traveled, I've done task force at 14 different Ritz-Carlton as well, just learning and widening my knowledge as far as what the brand is all about.”

Vanterpool was able to work his way up the ranks and has held several positions within the kitchen, which has given him a better connection to his team as executive chef. He has shared his story with the team and the message that hard work pays off. He adds, “I believe in getting out there, working in different kitchens, strengthening and making yourself more reliable and more versatile.”

Vanterpool likes to explore new cuisine, cultures and combining unique flavors to create a unique guest dining experience. He also creates an experiential dining experience for his guests with table-side plating, unique dishes and more.

To hear Chef Dennis’ top 3 must have kitchen tools and more on his culinary point of view plus the story behind his mango barbecue recipe check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

Ep. 123: Become the best in a world of compromise in the first of our two-part series with longtime COO and President of The Ritz-Carlton Hotel Company.

Download our free BONUS RESOURCE for reflection questions that will empower your team and listen for lessons in:

• 7:00 How to next-level your organization’s purpose statement.
• 10:30 The difference between management and leadership.
• 13:45 Three things every customer expects.
• 15:00 The fastest way to develop customer loyalty.
• 18:00 The non-negotiables that form the backbone of Ritz-Carlton’s culture.

If these lessons resonated with you, connect with Don and his team at maxwellleadership.com/don and together we can next-level your company culture! 

Special thanks to Haley Rose and Samantha Clark for making this episode possible.

Deutschlands bester Koch im Küchenherde-Podcast. In dieser Folge durfte ich den 3 Sterne Koch - und erst kürzlich zum besten Koch Deutschlands gewählt- Sven Elverfeld interviewen. Sven ist ein großartiger Koch und war bzw. ist ein Vorbild und Mentor großartiger Persönlichkeiten unserer Branche. In dieser Folge legen wir den Fokus nicht nur auf sein kulinarisches Knowhow, sondern darauf, warum Sven im Restaurant Aqua so viele erfolgreiche Persönlichkeiten hervorgebracht hat. Was ist sein Geheimrezept und wer hat ihn eigentlich geprägt? Das und vieles mehr erfährst du in dieser Folge. Ich wünsche dir viel Spaß beim hören.

Simply Buckhead Spotlight with Chef Ami Dand of Legendary Events and Chef Shaun Doty The Federal, Chick-a-Biddy and Announcing ATL Taco

Shaun Doty, Chef
The Federal, Bantam + Biddy, Chick-a-Biddy

Guest BIO:

Chef Shaun Doty’s career has spanned the globe, but his passion lies in creating simply prepared contemporary fare in Atlanta. His extensive culinary experience is the driving force behind his concepts, Bantam + Biddy and Chick-a-Biddy, fast-casual chicken restaurants featuring local free-range and pastured chicken, and The Federal, an intimate bistro steakhouse in the heart of Midtown Atlanta.

Doty began his culinary career at The Grape, a bistro located on lower Greenville in Dallas, TX. After a year at the famed bistro, Doty traveled to Charleston, SC, to attend Johnson and Wales University and worked at Restaurant Million while studying the culinary arts. Upon graduation, Doty moved to Atlanta to work for two years under Chef Guenter Seeger at the Ritz-Carlton, Buckhead. Later, he pursued culinary stints throughout France and Belgium, including experience at the renowned Michelin-starred restaurants Comme Chez Soi, Restaurant Bruno, Restaurant Claude Dupont, Restaurant Barbizon and Restaurant Troisgros.

Returning to the United States, Doty worked at Mirabelle in Beaver Creek, CO, and then Savanna’s in South Hampton. He was lured back to Atlanta by Chef Seeger who placed him as the executive chef at the highly celebrated downtown eatery Mumbo Jumbo. Doty’s next project as chef/owner was the launch of MidCity Cuisine, recognized by Atlanta Magazine as Restaurant of the Year 2003. Inspired by the casually sophisticated cafes of Paris, Venice, and Turin, MidCity Cuisine won accolades in national magazines from Gourmet to Bon Appetit for modern interpretations of classic brasserie cuisine. In November of 2005, Doty and his partnership sold MidCity Cuisine and he was recruited by the Manhattan-based Restaurant Associates to be executive chef of Table 1280 at the Woodruff Arts Center. After a successful debut, Doty began to develop a new project inspired by the simple bistro fare that he originally admired at the start of his career.

In 2006, Doty opened Shaun’s, a casual neighborhood bistro that was situated in the heart of historic Inman Park. At Shaun’s, Doty spent four years creating ingredient-driven, seasonal and creative American cuisine that earned him praise from critics and diners alike until he closed the restaurant in 2010 to focus on other endeavors.

In 2010, Doty founded YEAH! BURGER, an eco-friendly eatery serving customizable burger combinations in Atlanta’s West Midtown and Virginia-Highland neighborhoods. Two years later, he sold his interest in YEAH! Burger to partner with Lance Gummere to open Bantam + Biddy at Ansley Mall in 2012. The restaurant serves a mixture of local free-range and pastured chickens. In addition to top quality chicken, Doty and Gummere have placed a major focus on Bantam + Biddy’s side dishes. The family-friendly restaurant offers Southern favorites as well as sides made with seasonal and local ingredients. In 2013, Doty opened Chick-a-Biddy in Atlantic Station, a modern diner with farm-fresh chicken, creative cocktails and fresh-pressed juices and smoothies. In 2014, Doty opened two more Bantam + Biddy locations at Avalon in Alpharetta and Lenox Square Mall in Buckhead. Both Bantam + Biddy and Chick-a-Biddy offer a number of gluten-free items as well as dishes that can easily be modified for guests with other food allergies.

In 2016, Doty and Gummere opened The Federal, named after the nearby Federal Reserve Bank in Midtown, drawing inspiration from their travels around the world, French cuisine and the traditional American steakhouse. Garnering inspiration from his work at previous restaurants such as Shaun’s, MidCity Cuisine and Mumbo Jumbo and culinary stints abroad, Doty considers his dishes at The Federal to be “souvenirs of his life.” Steak frites harkens back to the time Doty lived in Belgium, while chopped liver extols his frequent visits to Katz’s Delicatessen while living in New York City. The bistro received high praise amongst Atlanta diners and in 2017, The Federal was named a semifinalist for the James Beard Award Best New Restaurant.

When he’s not in the kitchen, Doty is actively involved in fundraising for causes relating to Autism and Pervasive Developmental Disorder. He is a member of several local organizations and charities, including Southern Foodways Alliance, Wholesome Wave, Project Open Hand, Atlanta Community Food Bank and Georgia Organics. In 2014, he was a “Best Chef in the American South” by Best Chefs America. In 2015, Doty made the Nation’s Restaurant News Power List: Reader Picks.


Topics to Discuss:

My Story

Watching Atlanta Grow

My Newest Restaurant - The Federal

Upcoming Projects (Chattanooga)


Web Site / Social Media Links:

https://www.facebook.com/TheFederalATL

https://www.instagram.com/thefederalatl

https://www.facebook.com/bantamandbiddy

https://www.facebook.com/chickabiddyatl




Ami Dand, Executive Pastry Chef
Legendary Events


Guest BIO:
Executive Pastry Chef Ami Dand, has been a key member of the Legendary Events culinary team for five years. Foodies may know Chef Ami from her appearances on two hit Food Network shows, Sweet Genius: Samba and Cake Wars: Alice in Wonderland.
An active member of the prestigious Atlanta chapter of Les Dames d’Escoffier International, Chef Ami has played an essential role in Legendary Events earning many industry accolades during her tenure, including a recent win for Best Menu Design at the 27th annual Allie Awards.
Chef Ami brings a great deal of enthusiasm to her role as Legendary Events’ Executive Pastry Chef. This devotion to producing one of a kind desserts has made her creations a favorite amongst Legendary’s diverse clientele, “I love being in the kitchen,” She says, “I get to share my passion for food, and create memories for people on a daily basis.”



Topics to Discuss:

Being chosen as a Tastemaker for Simply Buckhead Magazine

Being a featured Chef at A Meal to Remember
– AMTR is the prestigious annual fundraising event recently held at Flourish.

Being a featured Chef at Back on the Farm/ High Museum Wine Auction
– Two established events on the Atlanta social calendar

How we work with our clients

The tasting process and the skill involved in providing high quality dessert choices, off premise

Legendary Events' has 2 venues in Buckhead, Flourish & The Estate.

What is it like to work in a home built in 1797 and Buckhead's newest ballroom?

Where do the ideas for the desserts come from

The future – What's new (desserts, techniques etc)

Seasonal – Exciting holiday dishes and what clients can expect for Spring 2018


Web Site / Social Media Links:

www.legendaryevents.com

Insta/ legendaryevents.com

FB/ alegendaryevent



Joanne Hayes, Publisher
Simply Buckhead Magazine

Joanne Hayes is a 20-year veteran of the publishing industry, having worked as an Account Executive for an award-winning Journal Register Company newspaper group, Southern Rhode Island Newspapers, and as the Marketing Director of SO Rhode Island, a publication of the award-winning magazine company Providence Media.
Simply Buckhead Magazine was conceived and began publication in 2010, with Joanne at the helm as Publisher and Founder. She also currently serves as the Co-VP of Programs on the Board of Directors of the Buckhead Business Association, and a Member of the newly-formed Diversity and Inclusion Council of the Atlanta Hawks organization.
Joanne and her team launched a second publication this year, 17th South, covering Midtown and surrounding communities.

Topics/Questions to Discuss:
New issue of Simply Buckhead

Web Site and Social Media Links:
www.simplybuckhead.com
Twitter and Instagram @SimpplyBuckhead
Facebook – LivingWellAtl


The Buckhead Business Show Spotlights Industry Leaders in Buckhead and Atlanta! Brought to you in part by The Buckhead Business Association and Broadcast LIVE from the Pro Business Channel Studios.

Show Hosts:

Michael Moore, RainMaker & Chief Storyteller
https://www.linkedin.com/in/sellbyphone
https://twitter.com/BuckhedgeCEO

Rich Casanova, CoFounder
Pro Business Channel
https://www.linkedin.com/in/richcasanova
https://twitter.com/RichCasanovaCom

Production:
Steven Tyler Rubin
https://www.linkedin.com/in/steven-tyler-rubin-005a94115/


For more info about the BBA visit:
www.BuckheadBusiness.org

To nominate or submit a guest request visit:
www.BuckheadBusinessShow.com

To view photos from this show, visit:
www.ProBusinessPictures.com

This week Travel Today with Peter Greenberg comes to you from The Ritz-Carlton, Boston Common in Boston, Massachusetts.  Joining us is Laura Fink from American Express who reports on their latest research about what travelers say they really want, as well as their desire for human interaction in an increasingly high tech travel world. Then, Ritz-Carlton Pastry Chef Kerry Meister reveals a surprisingly devilish adult desert that’s low in calories and high in fun. All this and more when Travel Today with Peter Greenberg comes from The Ritz-Carlton, Boston Common See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.