Latest news with #culinaryarts
Daily Mail
04-08-2025
- Business
- Daily Mail
Restaurant experts reveal the biggest red flags that should send you RUNNING toward the exit?
With the average cost of dining out in America continuing to rise, getting value for the experience is more important than ever. Currently, a typical person will spend around $166 a month at restaurants, according to the Auguste Escoffier School of Culinary Arts. Between 2019 and 2024, that amount soared by 14 percent, however standards have not always risen in keeping with the trend. At its best, restaurant dining entails thoughtful service, top-notch food, and a welcoming environment. But at its worst, going out to eat means being insulted by staff, forgotten about in a noisy restaurant, and or even finding a hair in your undercooked chicken. Often trying out new restaurants can feel like a shot in the dark. It's hard to tell if your experience will be serene and fulfilling or off-putting and difficult. Fortunately, chefs, restaurant experts, and critics have offered their two cents when it comes to restaurant red flags. Whether you're reading reviews online or simply stumble in the door, these eight signs could help you identify a five-star experience from a total dumpster fire. No visible management Salar Sheik told Fox News Digital, that if a restaurant has no visible management team, it may be a good indicator to turn around. 'Great managers are visible,' said the LA-based restaurant consultant. 'They touch tables, support staff and keep the energy up.' A manager isn't just employed to make sure a restaurant runs smoothly behind the scenes. Part of their job is to ensure guest satisfaction. Often, they greet customers, check on tables, and even assist servers. 'If you can't tell who's in charge, it might be because no one is,' said Sheik. The manager should be visible and accessible. The staff argues with you Another indicator that a restaurant may not be worth your time is rude or argumentative staff. That could be a mean that service standards in the restaurant are too low. Candy Hom, an Atlanta based Food-critic and chef, told All Recipes 'If they mess something up, they should try to make it up to you.' For example, Hom attended a restaurant with a group of friends and the waiter split the check five ways, instead of six as they requested. She said the server 'blamed the fact that he usually has tables of five and not six'. 'Even if the food was good, the experience was ruined,' she explained. It's empty A restaurant that's empty during lunch or dinner rushes should raise some alarms. In some cases new businesses may have trouble bringing in clientele during meal time, but Sheik said that most of the time there should be at least a few other patrons 'Consistently empty restaurants often point to a loss of community trust - whether from poor service, declining quality or mismanagement,' according to Sheik. Slow service can also mean that ingredients sit for longer, making the food less fresh. It's full of influencers On the flip side, a crowded restaurant isn't always a good thing either. Sheik said, 'If it feels more like a photo shoot than a place to break bread, odds are the experience is built more for the 'gram than the guest.' Nowadays many restaurants in major cities host internet personalities in exchange for having their food featured online. Attending a restaurant where that's frequently the case can result in an inauthentic experience. Hom added, 'When every post or review is from a hosted experience, I can't trust that.' Staff are treated poorly If you notice poorly treated staff or low team morale, it may be best to take your business elsewhere. Nadia Chaudhury, the regional editor of Eater for the northeast, told All Recipes: 'If I hear and read about staffers alleging not-great work environments and management issues over and over again from trusted sources … I take those to heart.' Scoping out your restaurant online beforehand could key you in to some of these problems. It's dirty Restaurant cleanliness is an important aspect of the overall experience. If tables, chairs, menus or even the bathroom aren't clean, that could indicate abysmal sanitary standards. 'If those aren't clean, I guarantee you the kitchen's not being held to a higher standard,' said Sheik. 'If the team can't manage that, they're likely failing at much more complex things, too.' Servers don't know the menu Poor training is a great indicator for service value. Sheik said that servers should always be certain of what the restaurant offers. 'If your server has to guess ingredients or check on every question, it signals poor training and a lack of pride in the product,' said Sheik. Menu knowledge can even be life or death. Accurate allergen information is crucial, not only in enhancing the restaurant experience, but also in ensuring the safety of patrons. You're being aggressively upsold Of course, restaurants are supposed to sell you on their offerings. Whether that be the happy hour special or menu item of the day. However, Sheik said if it feels inauthentic or incessant, it may be best to take your business elsewhere 'Suggestive selling is part of the job,' he said Sheik. 'But when it feels like a script or desperation, it often means the restaurant is struggling to hit numbers and pushing sales at the cost of genuine hospitality.' Restaurant dining is supposed to be a fun experience. But lack of knowledge of the restaurant industry and naivete can ruin a perfectly good dinner. Thanks to industry experts, customers are well equipped at avoiding the red flags and finding the perfect place for dinner.
Al Arabiya
27-06-2025
- Entertainment
- Al Arabiya
Chef Nobu Serves His Famous Miso Cod With a Side of Inspiration in a New Documentary
World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary 'Nobu' reveals the man behind the cuisine in an intimate look at how he found success despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles including financial woes, doubters, and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his Nobu-style culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 1. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls Nobu style or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere – on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him, and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film, and you have to relive some pain from your past. How was that process for you, Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing in my experience. I'd like to say at my age I can say I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life, and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. If you or someone you know needs help, the national suicide and crisis lifeline in the US is available by calling or texting 988. There is also an online chat at AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me … they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary. AP: What do you want people to take away from the film? MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up.' Just don't forget about the ambitions, passions and go step by step.
The Independent
27-06-2025
- Entertainment
- The Independent
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary, 'Nobu,' reveals the man behind the cuisine in an intimate look at how he found success, despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles, including financial woes, doubters and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his 'Nobu-style' culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 1. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls 'Nobu style,' or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere — on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film and you have to relive some pain from your past. How was that process for you Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing, in my experience. I'd like to say, at my age, I can say, I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. ___ If you or someone you know needs help, the national suicide and crisis lifeline in the U.S. is available by calling or texting 988. There is also an online chat at ___ AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me ... they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary. AP: What do you want people to take away from the film? MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up. Just don't forget about the ambitions, passions and go step by step.'
Associated Press
27-06-2025
- Entertainment
- Associated Press
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
NEW YORK (AP) — World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary, 'Nobu,' reveals the man behind the cuisine in an intimate look at how he found success, despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles, including financial woes, doubters and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his 'Nobu-style' culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 1. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls 'Nobu style,' or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere — on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film and you have to relive some pain from your past. How was that process for you Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing, in my experience. I'd like to say, at my age, I can say, I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. ___ If you or someone you know needs help, the national suicide and crisis lifeline in the U.S. is available by calling or texting 988. There is also an online chat at ___ AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me ... they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is What do you want people to take away from the film? MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up. Just don't forget about the ambitions, passions and go step by step.'
Arab News
25-06-2025
- Business
- Arab News
Eastern Province governor honors culinary graduates
RIYADH: Eastern Province Gov. Prince Saud bin Nayef recently attended the graduation ceremony of 99 students of the ZADK Saudi Culinary Arts Academy's diploma programs at the Dammam Chamber of Commerce. All the graduates signed employment contracts as chefs. Their training supports Vision 2030's goals for youth empowerment in hospitality and tourism. Rania Moualla, founder and chairwoman of the ZADK, thanked the governor for his support as the academy's honorary president, highlighting his role in advancing youth training for the job market. She also acknowledged the academy's public and private sector partners for contributing to its educational and social goals. Moualla said that all graduates this year secured job offers. Their culinary training prepared them with practical skills needed for the industry. Graduates have joined international hotels and restaurants and may pursue further studies or start their own businesses. Some will become teaching assistants at the academy. The ZADK is a nonprofit institution focused on preserving and promoting Saudi cuisine while training students to meet global culinary standards.
