Latest news with #Cucina
Otago Daily Times
35 minutes ago
- Business
- Otago Daily Times
Restaurant must pay teens $500 each because employment contracts lacking
An award-winning Oamaru restaurant must pay two teenagers $500 each after they were employed with no contract. The two employees took Cucina Oamaru Ltd to the Employment Relations Authority because they believed they had been illegally sacked. They both received confusing texts from their employer, Yanina Tacchini, and were not offered any more shifts after they picked up second jobs as "cheese hosts" at Whitestone Cheese Diner & Deli. But authority member Andrew Dallas said they had not been illegally sacked and, due to the casual nature of their employment, Cucina had no obligation to keep offering them shifts. Cucina is an upmarket restaurant in Oamaru and the name of the company, which also operates another restaurant, Del Mar, and Tees Street Cafe. Last year, Cucina was nominated for five awards at the Otago Hospitality Awards and won the outstanding restaurant award, the people's choice award and the award for supreme establishment. It was awarded one hat in the Cuisine Good Food Awards in 2023, a ranking that denotes excellence and was given to fewer than 90 restaurants throughout the country. The two teenage employees worked across all three establishments. At the Employment Relations Authority (ERA) hearing it became clear neither girl had an employment contract. Mrs Tacchini said she prepared employment agreements for them and provided these to managers but only discovered they were not in force when the personal grievance claims were filed. Both girls were in high school when they started working for Cucina and they stopped working there in November 2023. The first employee started working in 2021 after she responded to a Facebook advertisement for a last-minute kitchen hand shift. During the shift, Mrs Tacchini asked the girl if she could work another shift at Tees Street Cafe the next day. Mrs Tacchini said she made it clear to the girl employment with Cucina was on a "casual" basis. The girl told the ERA Mrs Tacchini said a contract was not needed because of this, but the employer denied saying that. In September 2023, the employee talked to Mrs Tacchini about starting a second job, to which Mrs Tacchini was open. But in November 2023, when the employee advised her boss of her new role, she was told Cucina viewed working at Whitestone as a "conflict". Before the employee could respond, she received two more texts stating: "so it's OK you can work there but we will remove you from Del Mar's roster" and "good luck with your future ventures". The girl said she was "completely taken aback by [her] sudden dismissal" and it was very confusing. Mrs Tacchini said Cucina managers conveyed to the teen later that night she had not been "dismissed" from her casual employment with Cucina, but she would not be offered further shifts if she chose to work at Whitestone. A similar situation unfolded for the second employee when she too got a job as a "cheese host" at Whitestone. She thought a second job there would be viable as Cucina had previously approved her working a second job at Pita Pit. The girl said she "reached out" to Mrs Tacchini, who was initially supportive, but again things changed and she was advised Cucina saw working at Whitestone as a conflict. Despite assurances the girl said she gave about maintaining the company's confidentiality, Mrs Tacchini sent her a text message stating: "That's OK. We will remove you from Cucina's roster. Good luck ... I wish you the best". This was followed by another text saying "please just email me the resignation letter". Mrs Tacchini accepted her choice of words when texting both girls was poor, but maintained they had not been "dismissed". Authority member Mr Dallas found the girls were not unjustifiably dismissed, even though they both believed they were permanent employees. "A genuine belief about employment status and the absence of an in-force employment agreement, which certainly would have assisted, does not, of itself, create a permanent employment relationship," Mr Dallas said. He ordered Cucina to pay each girl $500 for the lack of an employment contract.
Yahoo
06-05-2025
- Entertainment
- Yahoo
Palm Beach restaurateurs and chefs are inspired by their mothers' cooking and hospitality
Ask Palm Beach restaurateurs and chefs why they chose their careers and there is a common refrain: Mom. If not Mom, perhaps Grandma, who might have been called Grand-mère or Nonna, depending on their heritage. The importance of these women, who hail from the United States and overseas, resonates as Mother's Day approaches. Here's how Palm Beach chefs and restaurateurs describe the importance of their mothers in their lives. David Thall Director of food and beverage The Breakers' restaurants 'I was raised in a family immersed in Italian culture, where weekends meant gathering to eat, drink, laugh and connect,' Thall told the Daily News. 'My mother was the consummate host, greeting guests with a hug, kiss and the customary question, 'What can I get you to drink?' '…Our home was always full, especially on Sundays, with family, friends, homemade dishes and savory aromas.' David Thall, director of food and beverage for The Breakers, was raised in a family immersed in Italian culture. He says his mother greeted guests with a hug and a kiss, always asking what they wanted to drink. That's why a Sunday pasta special at The Breakers' Henry's restaurant, one of several of the resort's eateries, is one of Thall's personal favorites. (Though The Breakers hotel is at 1 S. County Road, Henry's is located at 229 Royal Poinciana Way). 'The Sunday baked pasta at Henry's brings me right back to cherished dinners (with Mom). This multilayered Italian specialty is prepared with ring-shaped calamarata pasta, which serves as the foundation for the flavorful tomato-based Sunday sauce that is combined with savory meatballs, sausage and pork, and topped with ricotta and mozzarella cheeses…Each bite brings back so many comforting memories for me.' For Thall, the Sunday baked pasta at Henry's recalls cherished dinners with his mom. Kent Thurston Executive chef Cucina, 257 Royal Poinciana Way The cuisine at Thurston's Cucina is mostly Italian, although you will find a few dishes — from Ahi tuna tacos to a popular burger — that stem from other influences besides Italy. But there are no German dishes. Still Bavarian regional cuisine is meaningful to Thurston. Why? Mom. 'My mother is German and was always preparing famous Bavarian regional dishes: sauerbraten, pork chops and sausages braised in sauerkraut, schnitzels, spaetzle…' It's the kind of home-cooking that's actually 'very similar to the comfort foods we have here in the United States and to comfort foods in other countries,' Thurston said. 'It was special to get to experience my mom Sue's cooking (while growing up) and it definitely inspired me to get in the kitchen. Her food is, of course, my favorite thing to have on any special occasion. Mom's cooking can be replicated, but never duplicated.' Cucina mostly serves Italian food, but Executive Chef Ken Thurston says its Chicken Sorrentino reminds him of his German mom. A dish at Cucina that reminds Thurston of his mom? Chicken Sorrentino, which features prosciutto, Italian cheeses and marinara. Sean Brasel Executive chef Meat Market, 191 Bradley Place If you've ever wondered why Meat Market makes a point of sourcing 'only the finest black caviar' and preparing it with freshly made buttered blinis and 'just a hint' of raw onion and sour cream, the answer may lie here: executive chef Sean Brasel's grandmother. Meat Market Executive Chef Sean Brasel takes pride in sourcing "only the finest black caviar" because of his grandmother, who often made trout with caviar, a tradition of her family in Hungary and Czechoslovakia. For him, a dish she made that featured caviar is unforgettable: trout with caviar, which she first learned how to make from her family in Hungary and Czechoslovakia. She passed down the tradition to Chef Brasel. 'I loved my Eastern European grandmother's freshly made trout with sturgeon caviar we used to get from the streams and lakes,' Brasel told the Daily News. Even when he eats caviar today, it's 'the ultimate memory trigger for me.' Caviar service at Meat Market. Gianni Minervini Co-owner, Trevini 223 Sunset Ave. Trevini co-founder Gianni Minervini grew to love cooking by watching his mother cook and trying to define the spices she used that created wonderful aromas. 'My love of cooking started at a young age,' Minervini told the Daily News of his childhood in Bari, Italy. 'Seeing my mother cooking and smelling all those recipes always took my interest to try to define what spices where in the pot that created that wonderful aroma. 'One of the recipes I still love is a Bari traditional dish called `riso patate e cozze' (a layered dish of rice-stuffed mussels surrounded by potato, often baked in a clay pot). It's wonderful,' Minervini said. A dish of risotto with mussels, onions and a touch of garlic and cherry tomatoes at Trevini is inspired by a traditional dish of rice-stuffed mussels surrounded by potato that co-owner Gianni Minervini recalls from his native Bari, Italy. 'At Trevini, I changed the dish into a risotto with mussels, onions and a touch of garlic and cherry tomatoes.' The dish is accented by Peruvian potato and parmesan. Benoit Delos Executive chef Café L'Europe, 331 S. County Road Growing up in the Gascony region of southwestern France, springtime always meant his family cooked lamb. 'I remember how my family always bought a whole lamb in spring, when it's still a little cool in France at this time (of year) and we cooked the lamb in the (outdoor) fireplace and would turn the skewer as it cooked. What a nice memory.' When Cafe L'Europe Executive Chef Benoit Delos and fellow executive chef Alain Krauss make herbed and garlicked lamb, the process and aromas take Delos back to his roots in the Gascony region of France. 'We cooked it with a lot of herbs and garlic. Delicious.' When Delos and fellow executive chef Alain Krauss make herbed and garlicked lamb as a special for holidays at Café L'Europe, the process and aromas have a tendency to send Delos' thoughts to Gascony. Nicolas Lebas Executive chef The Four Seasons Resort Palm Beach As a child, Lebas' northern Italian mom's meals always 'felt like a celebration bursting with the vibrant flavors of the Mediterranean.' Nicolas Lebas, executive chef at The Four Seasons Resort Palm Beach, is inspired by the cooking of his northern Italian mother, and by visiting in Italy with his grandparents, where shopping was a lesson in choosing simple and seasonal ingredients. That 'ignited' his passion for cooking when he was young. So did his visiting in Italy with his grandparents, shopping in local markets in Italy where 'the air was thick with the scent of fresh herbs, ripe produce and artisanal cheeses,' Lebas recalled. 'Each visit was a lesson in seasonality, simplicity and the soul of the farm-to-table philosophy — a connection to the land that nourished both our bodies and traditions. 'To this day, I taste my family's legacy in every bite I create — their love, unity, and creativity. That spirit continues to inspire me in the kitchen, driving me to honor the traditions of my past while sharing them with others in hopes that they, too, might find connection and joy through food." Daniel Smith General manager PB Catch, 251 Sunrise Ave. 'I grew up with a Cordon Bleu (trained) grandmother that not only taught me what makes a great cook, but also encouraged me to help out in the process,' Smith told the Daily News. After relishing helping his grandmother with cooking, Smith later learned in his college days that 'food quality isn't universal, nor is everyone as good as my Nana.' PB Catch General Manager Daniel Smith draws on the lessons of his Cordon Blue-trained grandmother, who taught him about the essence of a great cook and how to help in the kitchen. He switched majors — from mechanical engineering to business and hospitality — and after working at Palm Beach's Cafe L'Europe for years, he knew he'd chosen the correct path. 'Here we are now, almost 40 years after that beginning, with 13 years of PB Catch," Smith said. "I'm so glad that our chef Kevin Sawyer shares my love and passion that translates into an awesome food experience.' This article originally appeared on Palm Beach Daily News: Palm Beach restaurateurs, chefs inspired by mothers' cooking
Telegraph
07-03-2025
- Telegraph
Perfecting the art of relaxation at a contemporary Cyprus hotel
You may have heard of Fig Tree Bay Beach in Cyprus – an idyllic stretch of powder-soft sand lapped by bright aquamarine waters. This Blue Flag beach in the east of the island is where you'll find Capo Bay Hotel, a contemporary resort that really makes the most of its sublime setting inches away from Fig Tree Bay's shores. The interior is as appealing as the location – this is a modern hotel defined by contemporary lines, rooms filled with natural light, white walls and sheets and duck-egg blue cushions and sofas. The public spaces of the hotel feature paintings by local and international artists – one-of-a-kind pieces that have been created for the hotel, inspired by the sea views and beauty of the island. This is a place where you can do as much or as little as you like. That could be a long day at the beach, sunbathing on a lounger or snoozing in the shade of an umbrella, taking regular dips in the sea to cool off from Cyprus's guaranteed balmy temperatures. Loungers are spread across the lawn, perfectly placed near a breezy outdoor lunch spot. There are three pools to choose from, with bars for ordering drinks, whether it's smoothies, iced coffees or something stronger. The hotel is close to restaurants and bars, but there are more than enough in the resort. The main restaurant serves up wow-factor views alongside delicious freshly made Cypriot and Mediterranean dishes. Cucina is the informal Italian just a few metres from the sand with its menu of seafood pasta, mozzarella salads and more; if you're craving Asian cuisine you'll find it at Koi, another al fresco dining spot. For something more romantic, you can book a private meal at perfect locations around the resort grounds, with a chef and waitress on hand to take care of you. If you're travelling with kids everything will feel relaxed and effortless, from the short stroll from the rooms and suites to the beach to the shaded gardens and toy-filled kids' club, which runs from April to October. Two padel courts are also on site; this popular sport is an easy one to pick up and master, and as it is mostly played in doubles, it is perfect for families – and anyone else who is feeling sociable. For some solo quiet time, the Oneiro Spa Center is just the spot. It was designed by renowned architect and sculptor Joseph Caspari who has created a minimalist space in calming shades of grey and black. Along with an indoor pool, sauna, aromatherapy steam room, ice fountain and more, there's a long menu of detoxifying body wraps, hydrating, soothing and plumping facials, tension-easing massages and manicures, as well as pedicures.
Muscat Daily
26-02-2025
- Muscat Daily
Cucina brings authentic Italian flavors and lifestyle to the heart of Muscat
Muscat – A taste of Italy has arrived in Muscat with the opening of Cucina, a vibrant new dining destination celebrating Italian heritage and culinary passion. Combining warm hospitality with time-honored recipes, Cucina invites guests to embark on a culinary journey through Italy, one dish at a time. Nestled in an elegant yet welcoming setting at the hotel Levatio Suites Muscat, a member of Radisson Individuals, Cucina offers an authentic dining experience that highlights the essence of the Italian philosophy la dolce vita. From handcrafted pasta made fresh daily to wood-fired pizzas with perfectly crisp crusts, every dish is thoughtfully prepared using high-quality ingredients and Italian cooking techniques. Complementing the dining menu are a selection of expertly brewed artisan coffees. 'At Cucina, we aim to bring the heart and soul of Italian dining to Muscat,' said Mohammed Keshreh, General Manager of Cucina and Levatio Suites Muscat, a Member of Radisson Individuals, 'Our dishes reflect Italy's rich culinary heritage, focusing on fresh, simple ingredients that allow the flavors to shine. Whether it's a leisurely lunch, a cozy dinner, or a special gathering, guests can expect an unforgettable experience infused with warmth and authenticity.' Beyond its exquisite cuisine, Cucina embodies the spirit of Italian hospitality, offering an inviting ambiance where guests can relax, savor, and celebrate the joy of good food and great more information or reservations, please contact +968 9012 6874.
