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Kitchen Theory | Immersive Dining
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Kitchen Theory | Immersive Dining
  • Home
  • About Us
    • About Us
    • Chef Jozef Youssef
    • What is Multisensory Dining
    • Collaborators
    • Partners
    • In the Press
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    • Corporate & Brand Experiences
    • Private Dining
    • Monthly Supper Club
    • Supper Club Gift Vouchers
  • Contact
  • Book Supper Club
HomePosts tagged "Restaurant"(Page 3)
February 15, 2023
GastronomyKnowledge Base

OCCUPATIONAL STRESS IN THE CHEF PROFESSION

I recently came across this paper entitled ‘Occupational stress in the chef profession’ which is part of the International Journal of Contemporary Hospitality Management. The following is the synopsis of […]

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February 15, 2023
GastronomyKnowledge Base

MODULAR KITCHEN DESIGN

A group of designers; unveiled their creation on modular kitchen design. The kitchen set consists of these awesome features: 1. microwave and electric oven, 2. cool refrigerator, 3. dishwasher, 4. […]

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February 15, 2023
GastronomyKnowledge Base

SIX COMMON MISPERCEPTIONS ABOUT TEAMWORK

In his article entitled ‘Six Common Misperceptions about Teamwork’,  J. R Hackman – a Professor of Social and Organizational Psychology at Harvard University – brings to light a number of […]

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February 15, 2023
GastronomyKnowledge Base

STRESS MAKES PEOPLE STUPID

“A management consultant once said; stress makes people stupid… when emotionally upset, people cannot remember, attend, learn or make decisions clearly” (Daniel Goleman, Emotional Intelligence, Bloomsbury, 1996). Stress is an […]

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February 15, 2023
GastronomyKnowledge Base

GO WITH THE FLOW

Most chefs would find it difficult to agree with a ‘go with the flow’ mentality in the kitchen, as professional kitchens require an organised, structured and well coordinated effort by […]

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February 15, 2023
GastronomyKnowledge Base

THE DAILY TEST

The service is a daily test of a chef’s dedication to their work. Organised preparation and self discipline are key to operational success. Mise en place; preparation should be treated […]

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February 15, 2023
GastronomyKnowledge Base

THE KITCHEN AS A BATTLEFIELD

Kitchens around the world, regardless of their cuisine, face many of the same challenges. The relationship between quality and pressure seem to go hand in hand on an upward trajectory […]

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February 15, 2023
GastronomyKnowledge Base

WORK FOR EXCELLENCE

During an interview on a recent TV show entitled Michelin Madness: The Madness of Perfection, Chef Raymond Blanc (Le Manoir aux Quat’Saisons) made a few comments which I believe are […]

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February 15, 2023
GastronomyKnowledge Base

CULTIVATING THE CULTURE

As a leader you assume the responsibility for developing and inspiring your team. What if you were to develop upon this idea and take an active role in moulding the […]

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January 14, 2019
In the Press

QUARTZY – VISUAL ILLUSIONS THAT COULD TRICK OUR TASTEBUDS AND PERSUADE US TO EAT HEALTHIER

VISUAL ILLUSIONS THAT COULD TRICK OUR TASTEBUDS AND PERSUADE US TO EAT HEALTHIER HANNAH YI 09 JAN 2019 A small team in London is using experimental psychology to cook up […]

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