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Foodies

3K buzzes
Share and discuss food and beverage recommendations and reviews. Meet other foodies and find opportunities!
Buzzes
  1. ProducerMarta Carretero Garcia
    De viaje por nuestra gastronomía
    De viaje por nuestra gastronomíaLa gastronomía española tiene fama mundial, y algunos de sus platos típicos son tan populares, que estar en España significa también sentarse a probarlos. La diversidad de platos que tiene la comida española es impresionante. Cada región, cada...
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  2. ProducerSusan N. Lockett
    Relish a Leisure Moment with this Chinese Food
    Relish a Leisure Moment with this Chinese FoodOver the years leisure food is becoming more and more in demand. The intense growths of production and increasing consumptions of leisure food in China have improved China’s economic status. China is one of the world’s major producers for...
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  3. ProducerRandall Burns

    Randall Burns

    11/10/2017
    Mentoring; A "Keystone" in the life of a Cook
    Mentoring; A "Keystone" in the life of a Cook(Kitchen @ "Viaduct Central", Auckland, New Zealand, 1999)    The “philosophy” of Mentoring can be applied to any profession, and to life in general; we all have Mentors and by the same token we are all...
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    Comments

    Don 🐝 Kerr
    13/10/2017 #19 Don 🐝 Kerr
    @Randall Burns one of the best pieces I have enjoyed on this platform. Exceedingly well done Chef!
    Ali 🐝 Anani, Brand Ambassador @beBee
    13/10/2017 #18 Ali 🐝 Anani, Brand Ambassador @beBee
    "Mentoring is a lifelong process, particularly in the kitchen, never-ending". Absolutely and zI may add that creativity in the kitchen is endless and has led to many great discoveries. Now the metaphor is extended beautifully to mentoring with great examples. A must read buzz
    Randall Burns
    12/10/2017 #17 Randall Burns
    #15 Absolutely @Harvey Lloyd
    Randall Burns
    12/10/2017 #16 Randall Burns
    #14 Cheers! @Ken Boddie I appreciate that.
    Harvey Lloyd
    12/10/2017 #15 Harvey Lloyd
    Some funny parallels of life and the crazy kitchen
    Ken Boddie
    12/10/2017 #14 Ken Boddie
    Only one thing’s better than taking pride in our work, Randy, and that’s taking pride in mentoring the next generation. I love your work, Randy, but I love your mentoring better. 🤗
    Randall Burns
    12/10/2017 #13 Randall Burns
    #12 Thank You @Gert Scholtz Always great to hear from you
    Gert Scholtz
    12/10/2017 #12 Gert Scholtz
    @Randall Burns A super article Randall with an inside look into operations of a restaurant kitchen, I never knew about. I think you summarised it perfectly with: "Mentoring is the "art" of training someone to achieve higher levels of performance, the ability to train them to deal/cope with more responsibility and expectations while teaching a wide range of knowledge."
    Randall Burns
    12/10/2017 #11 Randall Burns
    #7 #8 #9 Thank You @Ian Weinberg @Lisa 🐝 Gallagher and @Puneet Srivastava for visiting and commenting. I always appreciate it. :-)
    Randall Burns
    12/10/2017 #10 Randall Burns
    #6 HaHa! Thanks for that @Harvey Lloyd I'm just glad I didn't offend you. :-) I'm very familiar with the industrial shutdowns you are referring to as I'm presently working at a Lodge in the Alberta Oilsands where the major producers here have shutdowns regularly and yes it is BIG money. That is high stress and adrenaline in it's own right.
    Puneet Srivastava
    12/10/2017 #9 Puneet Srivastava
    Very nice sharing @Randall Burns. So many experiences. Amazing. I am sure you have helped a lot of people. Good wishes. Look to read more of your write-ups. I love cooking. Do it daily for self and kid plus family. Also try teach 3 things. Grow food. Cook food, Serve food. If you want to be a better human being. Best wishes once again.
    Lisa 🐝 Gallagher
    12/10/2017 #8 Lisa 🐝 Gallagher
    Very descriptive @Randall Burns and thank goodness for great mentors like yourself. The mussels, Mmmm... can you send me some on dry ice please? ;-) I can't imagine how crazy it must get in the kitchen, very high energy job!
    Ian Weinberg
    12/10/2017 #7 Ian Weinberg
    A real high energy value contribution @Randall Burns Jam-packed with gems, too many to mention. But a microcosm of the best of human endeavor. Bravo!
    Harvey Lloyd
    12/10/2017 #6 Harvey Lloyd
    I dont work well with others in those environments is probably better stated. @Randall Burns

    Mine was not kitchens but large industrial shutdowns where you had 72 hours to complete two weeks worth of work.

    Coordinating, setting up and keeping shifts moving smoothly was my game.

    I was not well liked but we got lots of work because we met schedule. Which each hour shutdown is worth hundreds of thousands.

    In my youth i enjoyed myopic focus on schedule, people and equipment but glad that stage of life is over.

    Doing it every night would be crazy. My hat is off to you and those that make a kitchen work.

    Thanks for the opportunity to participate at the guinea pig level and the mention and link.
    Irene 🐝 Rodriguez Escolar
    12/10/2017 #5 Irene 🐝 Rodriguez Escolar
    High energy? High stress? Adrenaline rush? Yes indeed! It is the same for every station in the kitchen, including the dishwasher, (An integral and very important part of the team); every station must be “on top of their game” and work together with every other station.
    Absolutly.
    I always say that the work in a restaurant is the best school of customer service. If you can overcome that stress.
    It is a team work always, kitchen is nothing more than waiter or that cleaning, waiter is nothing more than cleaning or cooking, the worst thing is to see how they fight and you as cleaning is not appreciated. I have always liked the kitchen, the waitress work too, I like customer service, although I have almost always been dedicated to cleanliness.
    There is no one else, we work to serve the clientele and the three areas should be as one (I continue reading ...)
    Randall Burns
    12/10/2017 #4 Randall Burns
    #2 Oh and Yes! "Mentee" is a word
    Randall Burns
    12/10/2017 #3 Randall Burns
    Nice! @Paul "Pablo" Croubalian Awesome story, yes the kitchen seems to draw the "misfits" but they are the ones that become stars...it is a funny business and not for everyone...
    Thanks for stopping by Buddy!
    Paul "Pablo" Croubalian
    11/10/2017 #2 Paul "Pablo" Croubalian
    The Foodservice Industry embraces mentorship like no one else. It's equally satisfying for the mentor as the mentee (Is that a word? We just use "chef" and "stagaire"). A stage is French for internship. There's a strong competition for internships with grads of my alma mater (who shall never be mentioned).

    I've had many, but one really stands out. She was an at-risk youth who cleaned up after serious drug abuse. She was 19 but only half-way through high school at a special-needs school near my restaurant. Her counselor approached me for an internship. I had 49 applications for the three internships I had available, but I agreed to meet her anyway. It was more out of politeness to the counselor (a regular at the restaurant).

    To this day, I don't know what possessed me to accept her. I'm so glad I did. She claimed she loved to cook, but cooking and professional cooking are distant relatives at best. She took to it like a duckling to water. Within a few short weeks, she prepped as fast as I did. She also scaled dough much, much faster than I did.

    She kept a level head. Once, a supplier goofed. We had no chocolate for croissant au chocolat (an all-butter croissant stuffed with 60g of couverture semi-sweet chocolate.) I went to a friend's shop to borrow some. On my return, I found her baking croissants that she stuffed with a butterscotchy thing of her own invention. Croissant au Caramel were born and proved very popular.

    I got her a scholarship at my school. She graduated second in her class last Spring.

    She started as a sous straight out of school. She took over the kitchen in September. If I still had the restaurant, I'd consider passing her the reins

    Maybe she'll be the next Escoffier. I can say with pride that the student surpassed the teacher.
  4. ProducerGiuseppe Caliri

    Giuseppe Caliri

    09/10/2017
    Soufflé alla crema di nocciola
    Soufflé alla crema di nocciolaAmici di cucina per te oggi vi propongo un soufflé facilissimo da preparare, con pochi ingredienti e super godurioso da mangiare. Per questa ricetta gli ingredienti principali sono 3: uova, zucchero e crema alla nocciola. Vi servirà inoltre poco...
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  5. ProducerGiovanna De Sangro
    Spaghetti di Kamut con Pomodorini e Basilico
    Spaghetti di Kamut con Pomodorini e BasilicoSpaghetti di Kamut con Pomodorini Freschi e Basilico: un piatto semplice da realizzare ma dal sapore originale!Nella monotonia dell’alimentazione quotidiana spesso così tanto vincolata a ritmi frenetici e a tempi sempre più ridotti, talvolta...
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  6. Flavio 🇯🇵 Souza 🐝
    Eggcellent ...
    Eggcellent skills!
    Eggcellent skills! Subscribe FazoOl...
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  7. William 🐝 Rakow
    First Time Ever Arabian Restaurant in Bangladesh.
    "A Taste Arabian Food"
    ARABIAN Grill & Platter
    William 🐝 Rakow
    image-store.slidesharecdn.com
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  8. William 🐝 Rakow
    Breakfast is served
    William 🐝 Rakow
    image-store.slidesharecdn.com
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    Comments

    Zacharias 🐝 Voulgaris
    25/09/2017 #1 Zacharias 🐝 Voulgaris
    Eggs look like an alien :-)
  9. William 🐝 Rakow
    Halloween Chocolate Chocolate Chip Cookies

    Yield: about 3 dozen cookies
    Ingredients:

    2 1/4 cups flour all purpose flour
    1 cup unsweetened cocoa
    1 1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar
    1 cup firmly packed brown sugar
    1 cup unsalted butter, softened
    2 teaspoons vanilla
    2 eggs
    1 1/2 cups semi-sweet chocolate chips

    Directions:

    Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.

    In medium bowl, whisk together flour, cocoa, baking soda, and salt.

    In a large bowl, cream together the butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla and mix until well combined.

    Add flour mixture and mix on low speed just until combine. Stir in chocolate chips.

    Using a small cookie scoop, drop by rounded spoonfuls on to cookie sheets. Bake for 8 to 10 minutes, until lightly browned on the edges and still be soft in center.

    Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
    William 🐝 Rakow
    www.barbarabakes.com
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  10. ProducerGiovanna De Sangro
    Ciambellone Soffice alla Panna
    Ciambellone Soffice alla PannaCiambellone soffice alla Panna: una bontà che vi conquisterà al primo “tenero” morso.Non c’è niente di meglio di una buona colazione per iniziare la giornata con sprint e buonumore. La mia colazione preferita? Una tazzina di caffè bollente e...
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  11. ProducerMike Dixon

    Mike Dixon

    25/09/2017
    A Strong Caterer Will Make Your Wedding Reception Memorable
    A Strong Caterer Will Make Your Wedding Reception MemorableWhether your reception is happening at a premium banquet hall, or at one of your favourite local breweries; whether you’re inviting 30 people or 300 hundred to attend, one thing is for certain – a good, quality caterer will make or break the...
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  12. Federico 🐝 Álvarez San Martín
    Las patatas fritas con forma de LEGO es la última creación culinaria que nos llega directamente desde Japón. Federico 🐝 Álvarez San Martín
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  13. ProducerGiuseppe Caliri

    Giuseppe Caliri

    15/09/2017
    Pasta Brisée
    Pasta BriséeLa pasta brisée è una preparazione tipica della cucina francese. Con il suo gusto neutro può essere utilizzata per preparazioni salate e dolci. Ovviamente se sapete già che l'andrete ad utilizzare per queste ultime potete tranquillamente aggiungere...
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  14. ProducerGiovanna De Sangro
    Pavesini Cocco e Nutella
    Pavesini Cocco e NutellaPavesini Cocco e Nutella: un dolcetto veloce da realizzare e senza cotturaI Pavesini Cocco e Nutella sono dei deliziosi dolcetti semplicissimi da preparare. Non hanno bisogno di cottura e per realizzarli basteranno solo quattro ingredienti: cocco...
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  15. ProducerGiuseppe Caliri

    Giuseppe Caliri

    12/09/2017
    Torta carote e arance
    Torta carote e aranceTorta carote e aranceSemplice ma buonissima, ecco come descriverei la torta carote e arance. Preparata con pochi ingredienti e pochissimi passaggi è un dolce che chiunque può realizzare. Come agente lievitante per non usare il lievito in bustina...
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  16. Terri Barr

    Terri Barr

    12/09/2017
    What a way to end a Monday. Smoked Ribs and Sauted Asparagus. It's an all day affair for Smokin' Sanders and the ribs. Hickory pellets and a Traeger Grills rub and finished with Sweet Baby Rays Sweet Vadalia Sauce. Need just a bit more heat, but finger lickin' good! The freshness of the asparagus was excellent; sauted in olive oil and finished with salt, pepper and a couple of pats of butter. Terri Barr
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  17. Marta Carretero Garcia
    Migas alcalainas! La hosteria del estudiante -Alcala de Henares Marta Carretero Garcia
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    Comments

    Jorge 🐝 Carballo Pérez
    12/09/2017 #2 Jorge 🐝 Carballo Pérez
    Habrá que ir a Estudiar con Cervantes !!
  18. ProducerGiovanna De Sangro
    Involtini di Melanzane Grigliate
    Involtini di Melanzane GrigliateInvoltini di melanzane grigliate: gusto mediterraneoChe li serviate come antipasto o come sfizioso secondo piatto gli Involtini di Melanzane Grigliate preparati come vi suggerisco in questa ricetta saranno un successone!!Un piatto fresco, estivo,...
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  19. ProducerFederico 🐝 Álvarez San Martín
    Recetas de cocina hechas como Films
    Recetas de cocina hechas como Films¿A quién no le atrae una receta nueva para hacer en casa? ¿Siempre leyendo todos los pasos a seguir, junto con su imagen adjunta? Se ha producido un cambio en esto.¿Y si directores de cine realizan sus video recetas como si fuera su próximo film?...
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    Comments

    Federico 🐝 Álvarez San Martín
    08/09/2017 #6 Federico 🐝 Álvarez San Martín
    #4 Pues a animarse y a hacerlo ;)
    Federico 🐝 Álvarez San Martín
    08/09/2017 #5 Federico 🐝 Álvarez San Martín
    #4 Jajajajajaja
    @Julio Angel 🐝Lopez Lopez
    08/09/2017 #4 @Julio Angel 🐝Lopez Lopez
    Ya tengo la de la paella, https://youtu.be/w2fSrTJDVAU Nit d´Albaes
    @Julio Angel 🐝Lopez Lopez
    08/09/2017 #3 @Julio Angel 🐝Lopez Lopez
    Lo veo @Federico 🐝 Álvarez San Martín esa tortilla de paratas con esta banda sonora https://youtu.be/sLeWi7D9cjM buscando para la paella...
    Sonia 🐝 Quiles Espinosa
    08/09/2017 #2 Sonia 🐝 Quiles Espinosa
    Creatividad al poder @Federico 🐝 Álvarez San Martín!! Muy bueno
    Yolanda Ávila Márquez
    08/09/2017 #1 Yolanda Ávila Márquez
    ¡Cuánta creatividad! Desde luego, así se motiva cualquiera a cocinar. Eso sí, con esto no se aprende a hacer las tortitas ja,ja,ja
  20. ProducerGiovanna De Sangro
    Biscotti di Riso con Scaglie di Cioccolato Fondente
    Biscotti di Riso con Scaglie di Cioccolato FondenteBiscotti di Riso con Scaglie di Coccolato Fondente: Glutine a parte …sono buonissimi!!!Biscotti di Riso: saranno buoni? Se è ciò che vi state chiedendo allora sappiate che NO, non sono buoni ma…deliziosi!!! soprattutto in questa versione con...
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    Comments

  21. ProducerGiovanna De Sangro
    Spiedini di Toast - Ricette Estive
    Spiedini di Toast - Ricette EstiveToast Spiedini: l’idea creativa che mancava!Metti un venerdì sera, tanta voglia di relax, poca voglia di cucinare e soprattutto di riordinare e pulire la cucina…cosa c’è di più pratico, invitante e veloce da realizzare di un toast?Due fette di pane...
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  22. Federico 🐝 Álvarez San Martín
    Carrillada de rechupete!! Federico 🐝 Álvarez San Martín
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    Comments

    Federico 🐝 Álvarez San Martín
    03/09/2017 #2 Federico 🐝 Álvarez San Martín
    #1 Hay que disfrutar 😜
    Sonia 🐝 Quiles Espinosa
    03/09/2017 #1 Sonia 🐝 Quiles Espinosa
    Caramba @Federico 🐝 Álvarez San Martín!! No te saltas nada!! A disfrutar !!
  23. ProducerGiovanna De Sangro
    Frullato di Frutta Frozen
    Frullato di Frutta FrozenFrullato Frozen…tra le cose buone dell’estate!Durante la stagione estiva la frutta trova la sua massima espressione. In questo periodo dell’anno pesche, albicocche, anguria, meloni, fichi, lamponi, uva, fragole, mirtilli, pere, lamponi, ribes, more,...
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  24. Adriana Bevacqua García
    Sopita castellana en el Restaurante San Pedro Abanto, Segovia, hoy apetecía con 15 graditos 😊 Adriana Bevacqua García
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    Comments

    Sonia 🐝 Quiles Espinosa
    27/08/2017 #4 Sonia 🐝 Quiles Espinosa
    Rico, rico @Adriana Bevacqua García!! A disfrutar !! 😘
    Jorge 🐝 Carballo Pérez
    27/08/2017 #3 Jorge 🐝 Carballo Pérez
    #2 Tomo Nota !!
    Adriana Bevacqua García
    27/08/2017 #2 Adriana Bevacqua García
    #1 Hay un cupón en Groupon que sale baratisimo y uno de los entrantes es esta sopa castellana, también puedes elegir unas migas, revuelto o judiones, de segundo a elegir entre cochinillo, entrecot o pescado, lo recomiendo
    Jorge 🐝 Carballo Pérez
    27/08/2017 #1 Jorge 🐝 Carballo Pérez
    Buffff, Es Pec Ta Cu Larrrrrrrr !!!! Que aproveche !!!!!
  25. Federico 🐝 Álvarez San Martín
    Ayer cenita de la buena 😛 Federico 🐝 Álvarez San Martín
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    Federico 🐝 Álvarez San Martín
    26/08/2017 #2 Federico 🐝 Álvarez San Martín
    #1 Gracias!! Estaba buenísimo...
    Sonia 🐝 Quiles Espinosa
    26/08/2017 #1 Sonia 🐝 Quiles Espinosa
    Mi preferido@Federico 🐝 Álvarez San Martín!! Buen provecho 🤣
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