Gueridon Service - Trolley Service

Gueridon Service Gueridon Service is a term used in the restaurant business to refer to "trolley service." Food is cooked, finished or presented to the guest at a table, from a moveable trolley. Dishes typically served like this include Crepes Suzette, Caesar Salad, Cherries Jubilee, Banana Flambé and Steak Tartar. There are several reasons for Gueridon Service: ensures exact serving temperature and stage for any dishes sensitive to this; turns food into entertainment; creates an atmosphere of sophistication; stimulate demands in other guests for that level of attention. The food being served is usually partially or mostly prepared in the kitchen -- certainly any prep work such as chopping onions, actually cooking crêpes, etc, is done there. The waiter then does the final assembly or cooking on the trolley at the side of the restaurant customer's table. This might involve flambéing an item, or carving it, or tossing a salad. The trolley is equipped with a burner for cooking, that can be powered by gas, electricity or spirits. Some trolleys will have a cold drawer as well. All will have a chopping board and cutlery drawer, and be equipped with the necessary utensils for what the restaurant offers from the trolley. There will also be on the trolley a selection of basic condiments such as mustards, Worcestershire sauce, oil, vinegar, etc. Gueridon Service is less popular now. For it to be practical, restaurant dining rooms have to be less crowded with tables than many are now, to allow enough space between tables for the trolley to move and be positioned. Additionally, dining room staff need to be specially trained in how to finish the dishes being offered. It may also be that restaurant customers got bored with the same typical dishes that were offered, as those dishes lost their novelty over time.

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Fratelli Vineyards showcases 29 wines from five countries at the Taste of the World show

Fratelli Vineyards, one of India’s leading producers of premium quality wines, showcased 29 wines from nine wine houses spread across nine countries of the world, at the recently held Taste of the World International wine showcase event held in Delhi. The event held at the Hyatt Regency Delhi, had on offer an extensive array of wines from across the globe, accompaniments including hors d’oeurves, and other enjoyable food. Wine tasting counters were located around the venue featuring a mix of old and new world wines from Australia, France, Italy, Chile, California along with the domestic range of SETTE, VITAE and M/S- Master’s Selection from Fratelli Vineyards. There were a list of new labels added to the Fratelli Vineyards portfolio including JCB a collection of rare numbered wines composed by Jean- Charles Boisset, DeLoach California’s pioneering producer of wine, Cecchi , the Italian leaders in the wine world, Molly Cradle Australia’s boutique wines from some of the most prestigious regions and more. Fratelli Vineyards also displayed its soon to be launched SETTE in Magnum bottles which will be available at premium liquor stores soon. Guests were seen taking pleasure in live jazz performances during the event. Speaking on the successful third edition of Taste of the World, Kapil Sekhri , Director at Fratelli Vineyards said, “Taste of the World is a true indulgence for those that enjoy savouring good wine and food in a contemporary setting. The event has seen a terrific response since 2014, and ever since has been evolving with time. We do have plans to take this one of a kind experience to other cities in India as well.” Presence of Jean- Charles Boisset, proprietor at the Boisset Collection, who is referred to as the James Bond of the wine world, was the main attraction of the Taste of the World show this year. “I am absolutely thrilled to be associated with Fratelli Vineyards and have JCB and DeLoach wines as a part of this prestigious event- Taste of the World. It is a pleasure to see brands from different regions that have significantly contributed to the industry come together,” Boisset said. Source: www.hospitalitybizindia.com

What does a $22,000 cognac actually taste like?

Want to feel the warm, gently percolating inner glow of a fireside cognac this Christmas? If a bottle of Remy Martin VSOP for $35 is just très ordinaire, why not make a splash with a bottle of Remy Martin Louis XIII Rare Cask 42,6? At $22,000 a bottle (sales tax not included), however, you may need to take out a mortgage. After 100 years in the cask, and seeing out the careers of four different cellar masters, the cognac cask was dusted off in 2009 by cellar master Pierrette Trichet.

Three years later in 2012, she declared that the cognac had reached perfection and the cask was tapped to produce just 738 decanters. This particular decanter is 460 of the 738 available. Cellar master Pierrette Trichet, checks the quality of a cognac barrel. Cellar master Pierrette Trichet, checks the quality of a cognac barrel. The 42,6 represents the 42.6% alcohol that makes up the blend -- the comma in the decimal place marking out its European provenance. St. Regis Atlanta bought the bottle, made of black Baccarat crystal with a rose gold neck band, back in 2012. Source: CNN.com

Cafe Coffee Day launches range of six burgers in international flavours

International Burger Carnival is the new addition to Cafe Coffee Day’s (CCD) menu. It comprises six burgers - three vegetarian and three non-vegetarian - in international flavours. Patrons will be served two burgers per plate, and the price starts from Rs 110. The vegetarian options include Afghan-e-Paneer, Egyptian Falafel and American Crispy. Afghan-E-Paneer comprises Afghani paneer tikka grilled in butter masala with cheese, onion and lettuce layers in a peri-peri seasoned bun. Egyptian Falafel comprises a falafel patty with mozzarella cheese and hummus set in a bun with peri-peri seasoning. American Crispy comprises a vegetarian patty with cheese. It is served with red onions, lettuce and chilli salsa, topped with nacho chips in a seasoned bun. The non-vegetarian sliders include African Pepper Chicken, Egyptian Roast and American Classic. African Pepper Chicken is a burger comprises chicken cubes in a pepper sauce, topped with red onions and lettuce. Egyptian Roast is a roast chicken burger with mozzarella cheese, onions and mayonnaise. It is wrapped in a hot bun. American Classic comprises a bun filled with a chicken patty, lettuce, onions and mayonnaise. Venu Madhav, chief executive officer, Coffee Day Global Limited, said, “CCD lovers know how we strive to create experiences that are both delicious and delightful. After the successful launch of winter beverages, Magical Brews, it is food that takes centrestage at CCD.” “With the youth’s love for burgers, which is gaining popularity, we bring to them International Burger Carnival, a range of scrumptious burgers in authentic international flavours,” he added. “Whether its the Egyptian Felafel or the spicy African Pepper Chicken or the Afghan-E-Paneer, every preparation is crafted to exemplify a unique taste. We are sure the young customers of CCD will enjoy our latest offerings,” Madhav said. Source: www.f&bnews.com

TOURISM & HOSPITALITY SECTOR SKILL COUNCIL

Tourism & Hospitality The Government of India has set itself the mission of making India the skill capital of the world. Ministry of Skill Development has been tasked with the vision of creating a skilled India. It is aided in these initiatives by its functional arms – National Skill Development Agency (NSDA), National Skill Development Corporation (NSDC), National Skill Development Fund (NSDF) and 33 Sector Skill Councils (SSCs) as well as 187 training partners registered with NSDC.Tourism and Hospitality Sector Skill Council (THSC) is part of the same structure assigned with the task of skilling India in the Tourism and Hospitality sector. Tourism and Hospitality has been identified as one of the important sectors, which is going to generate significant employment opportunities for the skilled population of India. Making the job seekers employable in this sector in order to bridge the skill gap is the key objective of THSC.

JCO - Catering

Join Indian Army as JCO - Catering after 1 Year Hotel Management

ADMISSIONS OPEN Junior Commissioned Officer Catering (Army Service Corps): RECRUITMENT OF JUNIOR COMMISSION OFFICER (CATERING) 1. General. The recruitment of Junior Commissioned Officer (Catering) is done once in a year. Look for information in leading National News Paper or in “Employment News”. 2. Eligibility. (a) Age - Must not be below 21years or over 27 years. (b) Educational Qualification. 10+2 with Diploma / Certificate Course of a duration of one year or more in Cookery / Hotel Management and Catering Technology from a recognized university / AICTE recognition is not mandatory. 3 Physical Standards. (a) Height - Minimum 166 Cms and above (b) Weight - Minimum 50 Kgs (c) Chest - Minimum 77 cm (Expansion minimum 5 Cms). 4. Recruitment Procedure. (a) Application. Application as per the proforma given in the advertisement should reach the concerned HQ Recruiting Zone/Regt Centre by post before the last date. HQ Recruiting Zone will issue call letter to candidates found eligible. Candidates should report to the respective HQ Recruiting Zone on the given date for initial screening. (b) Screening & Checking of Documents. This include checking of original education certificates, physical examination and medical examination. The successful candidates are put through a written examination. (c) Physical Fitness Test. Physical fitness test for recruitment of Junior Commission Officers (Catering) will be as applicable to Soldier General Duty Category. (d) Medical. All candidates passing physical fitness tests and physical Measurement will be put through medical examination. Only those candidates who are found fit will be issued with an admit card for appearing in written examination. (e) Written Examination. Written examination of selected candidates will be conducted at Headquarter Recruiting Zone. The following subjects will cover technical aspects of catering for testing the knowledge of candidates for recruits. Paper may be answered either in Hindi or in English :- (i) Cooking method. (ii) Food Preparation. (iii) Selection and storage of food. (iv) Hygiene and Sanitation of Cook House. (v) Personal hygiene. (vi) Safety measure of Liquified Petroleum Gas (LPG). (vii) Menu planning. (viii) Balanced diet for adult. (ix) Food colours, (x) Ingredients. (xi) Recipes of Indian, Chinese and Continental Dishes, (xii) Kitchen equipment and types of chullhas. (xiii) Flies and anti fly measures. (xiv) Tinned and dehydrated food stuffs. (xv) Bread making. The written exam will be two hours. The exam will comprise of one composite question paper of 100 marks. Minimum pass marks will be 40. 5. Interview. The candidates declared successful in above written exam and placed in the merit list will appear for interview at nominated regimental centre. Those who qualify in written exam and interview and finding place in the overall merit list will be selected for the post. 6. Final Selection. Final Selection will be done by a Board of Officers and selected candidates will be sent to Training Centre for Basic Military Training. For more details, Click here: http://www.joinindianarmy.nic.in Contact: Sopan Institute of Science, Technology & Management B-256, Malviya Nagar, Alwar-301001 (Raj) 08834099024, 09214056707 info@sistm.in