Global marketing, world travel, population diversity, and food information available online have whetted diners’ appetites to try international flavors.
It's big concern for hospitality employer. Which chef should be employed? Excellent at Hometown Cuisine or International Cuisine? Should manager recruit a foreign chef?
It's not easy question to answer, because it is depending on many factors like mission of business, finance, human resources,... However, next to necessary skills of chef, grounded knowledge of various flavors in the world is a factor should be considered for recruitment in hospitality industry.
Let's imagine that the customers would like to try difference tastes or just limited ones day by day.
Absolutely, the clients love the abundance menu with strange flavors.
Below I want to show some greatest cuisines, not only chef but also manager should pay attention to enrich the menu.
Vietnamese - The Vietnamese food has been impressing with the unique flavor. Most civilized people eat Vietnamese cuisine as their favorite change from traditional diets. The cooking style uses fresh vegetables lightly cooked, small servings of meat, and highly structured methods of food preparation. Steaming preserves nutrients, desserts have light sugar content, and fish dishes feature heavily on the menu. For these reasons, Vietnamese food offers a healthier style of eating.
Italian - Italian meals have developed over thousands of years, and the country uses fabulous cheeses in over 400 varieties, dried meats, 300 kinds of sausages, dozens of pastas, and an astonishing wealth of Mediterranean produce. The tomato that many people think defines Italian cooking has only existed in the cuisine since the discovery of the new world. Italy has always revered local sourcing, and foods available locally influence regional cuisines throughout the country.
Indian - The food of India weaves a complex tapestry of spices and techniques, favoring vegetables over meats. When using meat, Indian chefs cook chicken, goat, lamb and fish. Chefs and diners need to start slowly and gradually become accustomed to the heat in most Indian cooking. Three regional cuisines use different styles of cooking in the South, West and East.
French - France places great emphasis on food and wine, and the entire culture celebrates food. Escoffier created the modern working kitchen, but many classic dishes used every part of food, and chefs created heavy sauces to mask questionable foods in the days before refrigeration. Nouvelle cuisine cuts cooking times and uses only the freshest ingredients. Chefs choose light pan sauces, herbs, fruit juices and vinegars instead of heavy sauces.
Thai – Thai chefs balance the flavors of hot, sour, bitter and sweet. Getting the right balance of flavors makes any cuisine extraordinary. Rice, fish sauce, noodles, lime juice, coconut, peanuts and lemon grass figure prominently in Thai cuisine.
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>>> Updating hospitality manpower news at Hospitality Manpower Blog
http://hospitalitymanpower.blogspot.com
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http://vnmanpower.com
It's not easy question to answer, because it is depending on many factors like mission of business, finance, human resources,... However, next to necessary skills of chef, grounded knowledge of various flavors in the world is a factor should be considered for recruitment in hospitality industry.
Let's imagine that the customers would like to try difference tastes or just limited ones day by day.
Absolutely, the clients love the abundance menu with strange flavors.
Below I want to show some greatest cuisines, not only chef but also manager should pay attention to enrich the menu.
Vietnamese - The Vietnamese food has been impressing with the unique flavor. Most civilized people eat Vietnamese cuisine as their favorite change from traditional diets. The cooking style uses fresh vegetables lightly cooked, small servings of meat, and highly structured methods of food preparation. Steaming preserves nutrients, desserts have light sugar content, and fish dishes feature heavily on the menu. For these reasons, Vietnamese food offers a healthier style of eating.
Italian - Italian meals have developed over thousands of years, and the country uses fabulous cheeses in over 400 varieties, dried meats, 300 kinds of sausages, dozens of pastas, and an astonishing wealth of Mediterranean produce. The tomato that many people think defines Italian cooking has only existed in the cuisine since the discovery of the new world. Italy has always revered local sourcing, and foods available locally influence regional cuisines throughout the country.
Indian - The food of India weaves a complex tapestry of spices and techniques, favoring vegetables over meats. When using meat, Indian chefs cook chicken, goat, lamb and fish. Chefs and diners need to start slowly and gradually become accustomed to the heat in most Indian cooking. Three regional cuisines use different styles of cooking in the South, West and East.
French - France places great emphasis on food and wine, and the entire culture celebrates food. Escoffier created the modern working kitchen, but many classic dishes used every part of food, and chefs created heavy sauces to mask questionable foods in the days before refrigeration. Nouvelle cuisine cuts cooking times and uses only the freshest ingredients. Chefs choose light pan sauces, herbs, fruit juices and vinegars instead of heavy sauces.
Thai – Thai chefs balance the flavors of hot, sour, bitter and sweet. Getting the right balance of flavors makes any cuisine extraordinary. Rice, fish sauce, noodles, lime juice, coconut, peanuts and lemon grass figure prominently in Thai cuisine.
>>> Updating hospitality manpower news at Hospitality Manpower Blog
http://hospitalitymanpower.blogspot.com
>>> Find out more manpower services supply
http://vnmanpower.com
