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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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Archive for the ‘marketing’ Category

Eat My Words – Ameerah Watson (Creole Peach)

Sunday, December 8th, 2013

This week we talk with Ameerah Watson, aka ‘Creole Peach’. Chef Ameerah was born in New Orleans where she received the foundation of her flavoring style. Later in life her mother, who was raised vegetarian, moved the family to Atlanta where Ameerah was primarily raised but still spent her summers in New Orleans. Each of these two southern cities are well known for their unique styles of cooking and flavours.

Paired with her Culinary Arts degree, she completed her Naturopathic Medicine certification in 2008 through the Phoenix Rising Institute to support her focus on the true root of food and what it can do for the human body. These two backgrounds, along with her upbringing, have resulted in Chef Ameerah being well versed in meeting every dietary need with flavour and colour.

We contacted Chef Ameerah during a very exciting time. She has been chosen as one of 9 Chefs to take part in a new TV reality competition show called “Restaurant Express” which aired in November.

Ameerah, you fell in love with cooking at an early age and eventually became a graduate of Le Cordon Bleu College of Culinary Arts, worked at amazing places such as The Marriott and Ritz Carlton and appearing very soon on The Food Network on TV. What is the main message that you want to give to others through the food that you prepare & make?

I would like people to respect food and love it for its qualities. Cook food in a way that praises its original flavor. Be simple yet creative. Most of all put your soul and heart in every dish.

What is the story around your nickname The Creole Peach?

I was born in New Orleans and the smell and taste of this unique place has always been in my veins. My upbringing has mostly been in Atlanta which is also a place that embodies Southern Hospitality. My flavor style matches this history. It was my sister who began calling me Creole Peach as one on my biggest fans of my food.

You specialise in vegetarian, vegan and raw foods, what was the main driver for you to focus in these particular areas and what is the most memorable comment from a client/customer who has eaten your food?

My mother’s side of the family has always been mostly vegetarian and my father’s side excellent farmers. All though I do cook for all diets, fresh food and health has always been my foundation. Food should feed your mind, body and soul.

Most of my clients are pleasantly surprised by fusion of seasonal ingredients. I pride myself on perfecting the basic and layering colorful jazz on top. The most memorable response from a client was a woman’s expression to me that she was in shock and amazement at my talent for cooking, and then she begged for a picture and my autograph.

You not only have your business as a Personal Chef but you are now commencing a new adventure by appearing on a Nationally televised show called ‘Restaurant Express’ where you and 8 others travel around the country cooking and competing on a large bus to win a chance to be Executive Chef at an exclusive resort. Congratulations on being part of this project! Do you have any game plan that you can share and what is something you’ve learnt so far on this project that is a good piece of advice to other Chefs? 

Always set a standard for each dish you create to be to best that someone has ever tasted. With this you will always be remembered. It was word of mouth that got me noticed and my passion that landed me there. I can’t go too far into the show except to say I am on it. I am also on season 2 of Cutthroat Kitchen.

Who in the industry is your favourite Chef or is there anyone in the industry you would like to cook with?

My favorite Chef is Todd Richardson. He is the chef that invested so much care in to me and still does. He is an excellent man with a lot of talent.

What’s one piece of advice you valued receiving in your career?

Always do your best even when you feel the job is too easy.

What tip/s would you give to those who are looking to be a Private or Personal Chef?

You have to always be looking for opportunities. Do not get caught in a box, listen for the needs and wants of people. The market is changing and you can make it a fun challenge or stressful failure.

What is the strangest request you’ve had from one of your Private clients?

In this field if there is no strange request then something is wrong. So there are too many to call one out.

What are 3 favorite places/dishes you love to prepare?

I love making simple biscuits it brings warm memories and comfort. My favorite place to visit is my grandmother’s farm in Louisiana. Soon as I get there I lose my shoes on purpose and cook up all of her fresh eggs.  The country girl in me gets fed.

If you could prepare a full course menu for anyone in the world, who would it be?

My  Mother, I find her to be the most amazing woman I know. I’m her biggest fan.

Do you have a simple recipe that you would be happy to share with our readers? 

Blackened Shrimp with avocado grapefruit salad and chili powered vinigarette

blackened-shrimp-creole-peach

1/2 lb 16/20 shrimp, butterflied
2 tbs blacking seasoning
2 tbs olive oil

Salad
2 avocados large dice
1 grapefruit segmented
1 cup cherry tomatoes cut in half
Chilli Powder Dressing
2/3 cup olive oil
1/3 cup cider vinegar
2 tbs chives
2 tbs honey
2 tbs chili powder
1 1/2 tsp mustard
salt and pepper to taste
Start by making the dressing. In a medium bowl place vinegar, chives, honey, chili powder, and mustard.
Whisk ingredients together then slowly add olive oil until fully incorporated. Salt and pepper to taste.
In another bowl gently mix together diced avocado, grapefruit segments and cut cherry tomatoes. Little by little and dressing and gently toss.
Place in refrigerator for holding.
Take shrimp and drizzle with olive oil and then dust with blackening seasoning. Sear in a skillet on medium high until cooking just right, blacken yet juicy!
Dish out chilled avocado grapefruit salad among 4 bowls and serve hot blackened shrimp on top. Let your guests enjoy this full flavoured unknowingly healthy dish.

Many thanks Ameerah, we wish you all the best with your TV projects and good luck! If you want to follow Ameerah’s progress, she is now on Facebook and Twitter @CreolePeachChef.

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What does Food and Data have in common?

Wednesday, July 17th, 2013

This week we look at Menu Spring, who provides an amazing service to Restaurateurs and the public alike by providing a comprehensive list of thousands of restaurants where you can explore their menus, as well as rate their food. As Ali Meruani of Menu Spring explains, they have created a wonderful match of food and data.

What was your main motivation for starting up Menu Spring

MenuSpring was started with the idea of bringing restaurants, consumers and publishers together. When I moved to London I felt the current website did not do restaurants in London justice. There are far more restaurants in London than those covered by these websites and I wanted to make it easier for these amazing small restaurants to be discovered and get the word out.

You say on your website that you are not a Social Media site or a menu aggregator, what would be the best description of your services?

At our core we are data Company that is passionate about food, it is what we do with that data, that’s what makes us amazing. MenuSpring helps restaurants get the word out, while helping users find the perfect meal every time.

You give reviews on practically any food location or restaurant from the humble hole in the wall to lavish top tier restaurants, what has been the most memorable review and why?

We cover all restaurants in London but the site itself site does not do any reviews. We actually do not allow any of our users to write reviews. As a user you can rate a restaurant and like a dish, our focus through and through has been on food.

Is there a particular menu that seems to hit all the right spots with your subscribers?

With such a huge database, we have over half a million dishes in our system, it is hard to pick out one menu that we say hits the spot.

What would be a common theme amongst your subscribers with regards to the positive attributes of your services?

Our subscriber look at us to provide them with the most amount of information about the restaurant in the shortest amount of time possible. We want to be able to tell you more about a restaurant in 1 min that will take you 30 mins on any other site.

What’s the most bizarre restaurant/food location to visit?

In terms of the experience I would have to say Khyber Pass. It is a tiny little restaurant with only 9 dishes on the menu, you sit on the floor and have your food. It is a hike to get to, so the overall experience is worth it. It reminds me of being at a dhaba (roadside restaurant) in Pakistan.

In terms of bizarre locations I would have to pick places from my travels, sadly I have not been to any bizarre food location in London yet. But if someone is willing to share a secret location I will be more than willing to check it out.

Thanks to  Ali for sharing information about their services which provides a great benefit to all foodies! If you want to check out their site go to www.menuspring.com or follow them via Twitter @MenuSpring

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Will you be networking with the Best?

Saturday, June 15th, 2013

Finding great staff is not the only thing that a good restaurateur needs to keep on top of and is a service that Mise En Place is proud to assit you with!

One also needs to be across the industry suppliers and what new products and services are on offer to ensure your restaurant is offering a top notch service in a cost effective and efficient way.

The Restaurant Show is an industry specific event for all restaurant and foodservice businesses to meet to showcase their latest product and services, as well as compete in The National Chef of the Year, Compass Group Chef of the Year and the Event Caterer Team Challenge.

Philip Howard  from The Square Restaurant (you can also follow Philip on Twitter via @philiphoward8) gives a great perspective of the show:
“I love The Restaurant Show. When busy and cooking in the restaurant, you can become very introspective so it’s important to get out and see what’s happening in the industry. Being at The restaurant Show offers you the opportunity to see the up to date equipment and get a sense for any new trends or ingredients in the market.”
The Restaurant Show will be on from Monday October 7th to Wednesday October 9th, held at London’s Earl’s Court 2 Exhibition Centre.
 
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Eat My Words – Damian Wawrzyniak

Thursday, April 4th, 2013

In this weeks addition we have been joined by the extremely driven and unsurprisingly busy Damian Wawrzyniak. This Chef has many pies to keep him busy. Damian runs The Fine Art Of Dining . He had a hand in looking after the Olympics 2012 after refining his skills all over the world. Educated and experienced from working at the ”worlds best ” – NOMA restaurant. You can now find him popping up at restaurants everywhere, running around consulting on all things food related and of course cooking…at live demonstrations in fact! Head over to the website to book your seats and guarantee yourself a personalized pop up with a difference. Follow Damian on Twitter.

We love the site and the services on offer, please tell us more about how things are cooking at The Art of Fine Dining…

We are Cooking Great, thanks! Busy with Restaurant Consultancy and Pop Ups. After my work experience at Noma and a few (sixteen!) years in very busy kitchens across the whole of Europe, FAOD have got reputation of quality, great prices and fantastic service. We are still getting more and better but being a chef it is all about pushing to the limits! Potato Skins are our latest ‘push’.

Who inspired you to become a chef and what’s your favourite thing about the job?

My dad is a chef. Since I could walk I was spending all my time with him in the kitchen. I was always jealous as he could chop faster than me and now I’m nearly as fast as he is. My inspiration is my wife and without her I would not be able to do what I am doing. My wife is always supporting me and now she is also running part of our business (restaurant interior design). The favourite thing about the job are always satisfied guests!

Whats your favourite local restaurant and favourite meal?

I love @m1lkcoffee, very small Coffee / Restaurant in Balham! I adore their Smashed Avo dish and they do have BEST COFFEE IN THE WORLD!

Who inspires you now and who would you really like to work with?

Rene Redzepi is the person who is inspiring me. His love for food is huge! He is also a very nice guy. I would like to work with Simon Rogan.

Best piece of advice to someone wanting to be a chef?

Don’t do this for money…

Where would you like to go locally to eat in the future that you haven’t tried yet?

Scotland, maybe not locally but I would like to go there to get ingredients, cook it and then eat it.

What food, if any, would you like to try but haven’t got around to yet?

Real Japanese

Where was your last great dining experience and why?

Joel Robuchon in London. Chef made dessert for me which is not available in London Branch but only in New York – that was a treat for me. Class!

What do you have planned coming up that we need to know about?

We have set dates for my Pop Up Restaurants including :

20.04 Cambridge – Eight Courses
11.05 Balham / London – Eight Courses
06.06 Cambridge / Eight Courses

My food will be also available whole week between 28.07 – 05.08 at Aura in Mayfair / London. All information are available on our website – www.fineartofdining.co.uk . We also have on offer Culinary Courses including RAW Cooking and Chef at Home services. We are always happy to create something new for our clients.

Thanks Damian!

Posted By Mise En Place Hospitality Recruitment

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International Catering Recruitment

Thursday, May 31st, 2012

International Hospitality Professional Recruitment

Are you looking for a sea change, or want  to expand your career outside of the UK? Mise En Place can help! We not only place hospitality professionals in the UK but also  throughout Europe, the US, Australia, Middle East the Far East and even further afield. No matter where you are based our huge international reach , and being solely dedicated to catering recruitment, has allowed us to make contact with thousands of the most professional catering candidates from across the globe. We will get you that perfect job on a new shore!

Why Work Overseas

Many of our candidates choose to re-locate overseas to work to further their career, whether it be a sous chef taking up a position in the south of France or a hotel manager securing that life changing job in Dubai. Expanding your horizons overseas can open up many opportunities which may not be possible within the UK. Other reasons our candidates choose to work overseas are:

  • Career progression and quality of work
  • Salary Increase
  • Quality of life
  • Climate (think the Bahamas!)
  • Experience foreign culture

How We Can Help You

Over the past year we have secured positions such as:

Contact Mise En Place for International Recruitment

If you are a catering and hospitality professional looking to relocate , then we want to hear from you.

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Meantime Beer & Food Matching Dinner

Friday, April 27th, 2012

Meantime Brewery & The Orange will be hosting a 5 course dinner, each mouth-watering dish will be paired with a specially selected Meantime beer.

Tuesday 8th May at 7pm

Click to view menu

There are only limited spaces available, so book your ticket today.

For reservations, please contact Marine on            020 7034 5422       or marine@cubitthouse.co.uk.

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Eat My Words – The Perfect Trough

Wednesday, February 29th, 2012

This week we chat to self a confessed glutton from the blog – The Perfect Trough. TPT likes pigging out (hence the name of the blog!) and does so in great style. Combining yummy shots of the food and witty writing TPT reviews some of the lesser known places about town, which we think is important.. There are only so many reviews of the starred joints you can read and at the end of the day we don’t eat in them very often, so it’s great to get the low down on what’s happening locally. You can follow The Perfect Trough on Twitter @perfectrough

What got you into food writing?

It was completely accidental actually. I had a slightly more keen than normal interest in restaurants, started following some bloggers as a reader and then eventually thought “I can do that…”

How do you choose a restaurant to review?

I do follow people on Twitter in the industry for new openings, but I also do favourites and places local to me. Sometimes I’m walking past somewhere and like the look of it and go in – often more cafes or coffee joints than big dinners.

And other bloggers’ reviews play a big part too; it’s an interactive community rather than a one-way proclamation.

Who is your current favourite chef?

Sam Harris of Zucca. A great chef; intelligent, modern, original and a thoroughly good guy.

Most underrated Local Restaurant? (and maybe most overrated!)

Underrated: Albertine on Wood Lane, W12. Great unfussy French comfort food, fantastic wine and a proper cheese board.

Overrated: Duck Soup.

How has blogging in general changed your outlook on food/restaurants?

It’s made me a little more clinical. I still enjoy the food and drink as much, but am more alert and distracted about goings on. I don’t revisit as many places as I’d like, as I’m more keen to go somewhere I’ve not reviewed.

What’s the biggest mistake a restaurant can make in your opinion?

Pretentious concepts put my teeth on edge. Unless it’s true fine dining and aimed at the super wealthy, please don’t take it all so seriously. It’s supposed to be about enjoyment and sharing great food and drink.

What do you think the London food scene is missing?

More late night dining which is half decent. It’s a City of Westminster issue. How much better would Soho be if Polpo, Polpetto, Copita, Pitt Cue, Dean St Townhouse, Yalla Yalla, Mele e Pere and others were open until 1am or later.

Who’s your favourite food writer/critic?

I admire Fay Maschler for being so long-standing and venerable, and yet so adaptable and open minded to modern dining trends. I bet she really hates no-bookings though. Marina O’Loughlin is wickedly funny and absolutely on point.

and……

What has been your all-time favourite restaurant experience to date?

The first time I went to Hawksmoor Seven Dials I was actually blown away. The venue is beautiful, the drinks were amazing, but the meticulous attention to detail to every element of the meal was most memorable.

So many steak places will provide a big-deal steak but not bother too much with the chips or sauces. Let alone create the terrible dilemma of duck fat versus triple fried?! (ed. How about triple fired in Duck Fat??? mmmmmm)

Posted by Mise En Place Hospitality Recruitment

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Managing your business’s online reputation

Friday, January 13th, 2012

We have many clients who ask us what we think about review websites and should they be submitting themselves and their businesses to be reviewed publicly.

They are often concerned that ‘negative’ feedback will hurt business.. We are of the opinion that the online world is no different than the real one, if you please your customers you will be rewarded with good business and if you don’t then well… There is no need to be scared of facebook or twitter or Google Places, these should all be considered vast arenas for customers to shout your praises.

Review websites are all too powerful to ignore these days”, admits Magnus Haltberg, strategic advisor and former head of product management at online reservations system Livebookings. “There’s really no difference between a business’s reputation online or offline – and sites like TripAdvisor aren’t going away soon’

Here are some tips for keeping your business’s reputation safe and sound online

Encourage Feedback/Reviews: People tend to voice their opinion in extremes (either very upset or very happy) encourage people in the middle to leave a review about you on social media or review sites.

Thank them for their input: Seek out the reviews and give your own feedback, say Thankyou!

Be Consistent: You should be able and willing to deal with complaints, Hultberg says “Having one person to deal with everything is a good thing, to give the same tone of voice”.

Be Polite: To not attack a customer for their point of view – they will never return and not on ly will they not return but they will spread the bad word about you x10! This doesn’t mean that you can’t retort. If they have gotten something wrong factually feel free to reply, leave emotion out of it though!

Share User Feedback With Staff: Share what people are saying online with your staff, let them know what the public think are good and bad, this is a brilliant way of improving on weaknesses and increasing on good points.

Follow The Competition: Watching how your competition handles their online rep is a brilliant way to work out how you should be handling yours. You have the benefit of seeing their client services right out in the open, all the good and the bad!

Tell The Truth: As tempting as it is to use the anonymity of the net to sing your own praises, it is not worth it! Get found and you will be in a much worse position than when you started. Do a good job and let the word spread organically!

Posted by Mise En Place Hospitality Recruitment

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UK Hospitality Industry Loves Stag and Hen Do’s

Tuesday, December 20th, 2011

THE LEISURE AND HOSPITALITY INDUSTRY IS TRADING WELL THANKS TO THE 260,000 WEDDINGS AS WELL AS THE STAG AND HEN DOS HELD EACH YEAR.

With 260,000 weddings held each year, and most brides and grooms organising a stag or hen do, there are many in the UK who will celebrate with a night out or weekend away each year. With an average group size of 12.85 guests and an average spend of £150 per person, this sector suggests a conservative market worth of over £1bn!

In recent years Government statistics have revealed that the number of UK residents travelling abroad has been steadily declining, with a 15% drop over the last two years. This may have contributed to the growth in UK Stag and Hen do’s as well as slowing European growth and an increase for domestic events.

Also in recent years Hen and Stag do’s are becoming weekend and/or highly planned events rather than a just a night out.

Simon Denning, managing director of StagWeb Ltd, said: “This sector of the market often suffers from pre-judgement but in recent years we’ve seen more positive recognition of the commercial benefit of stag and hen events, and we’ve welcomed a lot of new partners.

“Price in most cases, as you would expect, is the critical driver in selecting event content but this is also coupled with organisers wanting to plan memorable, quality events – they are both leisure and price aggressive.

“To operate in this low-margin market you have to be a really dynamic business. It’s our job to get the balance, the venues and the performance just right for the budget. If we can keep doing that, we’ll keep sending business to our partners.”

Let’s hope Brits keep up the trend of cross-dressing and drinking up the town (through interesting shaped straws) before they get hitched!

We would love to hear your feedback on where you had your Stag or Hen Party… Let us know in the comment section below or on our FB wall HERE

Posted By Mise En Place Hospitality Recruitment

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5 ways to boost your LinkedIn Connections

Friday, January 14th, 2011

Social Networks have boomed in the last four years. Names like Twitter and facebook which were unheard of what seems like yesterday are now everyday utterances. Networking socially is by no means limited to personal lives on the web; business has picked up on social media in a huge way. Have a look at any large website today and you will find links to their social media sites. We are becoming more and more connected online in both our personal and business lives and here at Mise En Place we have already adopted Twitter, facebook and this blog to communicate with our candidates and clients alike. One social networking tool we had previously overlooked though was LinkedIn.

With over 85 million contacts LinkedIn is a network for professionals and businesses and focuses on linking people with contacts they know and trust within business (connections). Building connections is what we do at Mise En Place so LinkedIn seems perfect for us to not only find high calibre candidates but also connecting with clients So how did we go about setting up out LinkedIn account to maximise its cast network of connections?

Building a carefully crafted profile is the foundation of your Linkedin account. Your profile acts as your face to the Linkedin community so make sure that you pay special attention to your Headline, Summary Statement and Specialities sections, also include a link to your business website and/or personal blogs or portfolio sites. Upload an up to date CV/resume. Use a professional photo which best represents you. Proofread your profile, and make sure you have included all your relevant skills, positions and employment/education history in detail. If a potential employer finds your profile you don’t want a simple typo or grammatical error to lose you an opportunity!

5 ways to kick-start your LinkedIn account

1: Join Groups:

You’ll get more traffic to your profile if the community knows you exist. One of the best ways to maintain a highly visible presence on LinkedIn is to join groups and take part in their discussions. You can join groups in you chosen field and participate in the discussions that are taking place. By frequently adding replies to questions and discussions within the groups you will build connections with people in your same industry and could even be noticed by industry leaders. Here is a great link to a list of groups within the hospitality industry hosted by Gary Mcgill http://www.garymcgill.co.uk/Networking/LinkedIn/index.html.

2: Get Connected

Once you have started interacting with people in your industry or who share similar interests you will find that start building ‘connections’. Connections are to LinkedIn what Friends are to Facebook and Followers are to Twitter. By building a network within your industry’s LinkedIn community you will make yourself seen. You do not need to wait for others to connect with you either, you can send out invitations to connect with people you feel will be of mutual benefit to you. A major advantage of being connected to someone is that you can message them for free instead of having to pay for an upgrade.

3: Take Part in the Q&A.

Another great way to get seen and make connections similar to joining group discussions is taking part in the Linkedin Q&A section. Here you can ask the whole LinkedIn community questions on almost anything, and can place your questions within categories to pinpoint the right people to answer your query. Maybe more importantly is answering questions; this is a great way of drawing attention to your profile. It also is a way of showcasing the skills and knowledge you have outlined in your profile.

4: Recommendations

There is the facility on LinkedIn for your connections to post a small recommendation about you (similar to a reference on a CV). This feature can be used for a previous employer or co-worker to share their thoughts on you. For example. ‘Mr Jobseeker and I worked together on several high end projects during 2007 at ABC Company. I found him to be reliable, quick witted and have a great deal of skill in etc’. There are two ways to get recommendations, you can write one for someone else and it will then ask them if they want to reply or you can just invite people to recommend you. Don’t be shy, you are trying to build a three dimensional picture of you on your Linkedin profile.

5: Be Active

As with facebook and Twitter you can post status updates which let people know what you are up to. Make sure you keep these fresh and even link them to your twitter and facebook accounts to keep your latest information flowing freely. You can also link a blog you may have to a group you have made, every member of that group will then receive the headlines from the latest blog posts.

These are just a few tips to getting yourself started on Linkedin, we are still in the process of building connections ourselves so please feel free to connect with us or if you are looking for a job within the hospitality industry please visit us at Mise En Place Hospitality Recruitment

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