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25/03/2008
A skill is defined as a “proficiency, facility, or dexterity that is acquired or developed through training or experience”. In the hospitality industry, which employs more than two million people, a figure which is expected to reach 2.5 million by the end of this year, there is still a skills shortage.
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25/03/2008
With consumers across the industry craving that unmistakable homemade taste, the need for superior stocks and gravies is imperative. A company run by chefs for chefs, Essential Cuisine (stand S1245) presented its range of high quality stocks, jus and glaces at Hotelympia 2008, all expertly developed to recreate the taste and performance of traditionally made stocks.
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25/03/2008
Gravy is the top main course sauce when eating out, according to research. And with Sunday lunch jumping from 6th to 3rd place and roast chicken overtaking three dishes in the top 20 most frequently listed dishes1 in the past year, the need for a superior ‘pour’ is imperative.
Consumers expect quality and crave that unmistakable homemade taste, which is why industry-revered stock and jus maker Essential Cuisine is pleased to present NEW No1 Chicken Gravy, designed to turn ‘paltry’ dishes into mouth watering masterpieces.
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