World Association of Master Chefs Philippine Chapter

Written by Chef Carlo Baroa, WAMCMC Having an engaged, motivated, and high-performing team is crucial to the success of any business. Unfortunately, however, frustrating situations can arise when team members are not living up to expectations. As a manager, it is important to understand how to deal with poor performance from staff in a professional, effective manner. The best way to manage poor performance is to proactively lead with positive reinforcement and constructive criticism. It is important to note that the performance of an individual is not necessarily based on their character, so you should approach the situation accordingly. Firstly, it is beneficial to assess the areas where an individual is lacking. You can then determine the specific actions that need to be taken. This could range from basic improvements in skills, to more complex strategies such as a performance improvement plan. This should include steps that both the individual and the company will take to ensure qua

Today's food is a far cry from the fare of decades gone by. Chefs from all around the world have developed new techniques for producing food that is both flavorful and visually appealing. To meet the demands of today's diners, creative chefs are able to make use of a wide variety of ingredients, cooking methods, and presentation styles. The rise of fusion cooking has allowed chefs to combine classic recipes with new and exciting ingredients. By blending different cuisines, flavors, and textures, chefs are able to come up with dishes that no one has ever tasted before. For example, a French chef could create a dish that incorporates Vietnamese spices and American-style BBQ sauce. The combination of these flavors would likely be something that the diner has never experienced before. In addition to fusion cooking, another way of improving today's dishes is by utilizing modern cooking techniques. From sous-vide to high-temperature grilling, there are a number of methods that ar