Catering In Hotels

Archive for March, 2009

It is always difficult to find some good places to dine and drink. One can read lot of reviews but still miss some good decent, easy to pocket restaurants and bars in London. I am putting down two restaurants in London which I have visited personally and look forward to visit them again.

CHOR BIZARRE: Located on Albemarle Street, opposite Browns Hotel, Chor Bizarre – India’s Restaurant encapsulates the spirit of the Chor Bazaar or ‘thieves market’ and is dedicated to serving authentic Indian cuisine in a unique atmosphere. The head chef Manpreet Singh Ahuja, has collated a unique collection of recipes from different parts of India for his new menu. Amongst the variety of cuisines from which the menu draws, a unique one for London restaurants is Kashmiri. Chor Bizarre is the only restaurant outside the Kashmir Valley that has access to the secrets of the ‘Wazwan’ – the legendary ceremonial feast of 36 courses.

Chef Manpreet’s new dishes showcase the abundance of flavours present in different regions of India. Acclaimed wine expert Charles Metcalfe has worked with Manpreet to produce at least two wine suggestions for each dish, allowing diners to experiment and find something that suits their own taste. All of the wines suggested for food pairings are available by the glass.

SITAARAY: London has a been quite a haven for food lovers with a plethora of restaurants serving Indian cuisine. Amongst them is Sitaaray at London’s theatre land Covent Garden Restaurants. The prestigious London Restaurant Awards 2008 recognised Sitaaray – India’s Grill amongst the top 6 London restaurants in the Evening Standard ’60 Under £60’ Award.

The Almaden Sonoma Chicken Coop is the best fast food restaurant in San Jose Ca. The reason we say this is that you get a high quality meal (the kind that take 20 minutes to cook in any other restaurant) cooked to perfection in seven minutes or less. The ability to do this took many years of operation to perfect.

The challenge was how do you create fresh, nutritious, un-processed food with no additives in a very fast and timely manner? The obvious first part of the formula was to set up the kitchen using the latest and most advanced cooking stations that money could buy. Next up was staffing the restaurant with high quality people. To do this right we needed to hire a chef who understood the business model we were proposing and knew where the key players were to help us achieve our goal of having the best restaurant in the Silicon Valley. The Chef we chose had many years of experience in all kinds of cooking environments and he also had a rolodex of names that we could call upon to help us fill the jobs that needed to be filled in the almaden catering services restaurant, which were many. The next challenge for our lead chef was training our cooking staff. This job requires patience and leadership and knowing that the people that we have hired will all work as a team and take pride in knowing that they are a part of something that is really special. Our management philosophy requires that our mangers are teachers and leaders and do their utmost to empower their staff. When you go that extra step to reward with positive reinforcement you get loyalty in return. We did not want a best family restaurant that had a reputation of having a revolving door of unhappy personal , as that is a sure fire way to put yourself out of business early and you certainly will not create the best restaurant in San Jose .