How to Whip Up 9 Secret Sauces to Create an Over-the-Top Guest Experience

It’s time for the second session of the summer term of the 2016 GsD program, and just as in previous summer terms, we are conducting a reading survey course. Over the next few weeks, I will be listing a broad overview of some of the best literature in the field of customer service – and you will quickly Read more about How to Whip Up 9 Secret Sauces to Create an Over-the-Top Guest Experience[…]

The Importance of Clarity in Your Guest Experience

The process of making consommé is one of the most interesting things a chef will do in the beginning of his culinary education. Interesting, because you take a perfectly good stock and add a mixture of egg whites and lean ground beef, which has the effect of looking like a ground beef milk shake. That Read more about The Importance of Clarity in Your Guest Experience[…]

Your Guest Experience – Like a Fine Sauce – Only Happens with a Lot of Work

Some of the most flavorful, satisfying, and versatile sauces in the culinary world are an emulsion – but you’ve got to work to make one. This is an emulsion: an agreement between two unlike elements (butter and water), achieved by heat and motion. If you get it slightly wrong – as when the sauce starts to Read more about Your Guest Experience – Like a Fine Sauce – Only Happens with a Lot of Work[…]

9 Secret Sauces That Will Make Your Guest Experience Unique

Stock… …the foundation for all classical French cooking. At the CIA (that’s Culinary Institute of America), you start off a three-year education by learning how to peel vegetables and prepare a basic stock. You don’t do it once – you do it every day during the three-week rotation of the first class. Students move on after the Read more about 9 Secret Sauces That Will Make Your Guest Experience Unique[…]