As the global population continues to rise, scientists and world leaders are searching for food sources capable of adequately sustaining our growing numbers. Traditional meat proteins are viewed as less and less feasible solutions, as it is not only cost prohibitive to feed and rear the source animals, but also the production of these meats rivals automobiles as one of the top contributors to greenhouse gas emissions.
So you want to open your own restaurant? Many waiters, chefs, and others who share a delighted interest in gastronomy, often have dreams of opening a restaurant of their own -- or sharing a venture with a partner. Some soon to be restaurateurs decide to leave their big job in the corporate mill to go back to an earlier period in their life, a much simpler time, where they worked in the restaurant industry.
Most people are familiar with the concept of the Michelin star, that prestigious and highly coveted award bestowed upon Europe’s finest restaurants. However, very few people know the history of the award or how star designations are determined. This article will provide a brief explanation of both in order to clarify this mysterious concept.
As a restaurateur, chef or general manager, you are likely a food industry expert with many years experience in your field. Why then would you possibly want or need to hire a culinary consultant?
911 Chef Eric Arrouzé
1302-120 Milross Ave.Vancouver, BC
Tel: 604 781 9557
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