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GoHospitality.com.au
Registrace 23. 07. 2009
Welcome GoHospitality's CZcams Channel, Australia's Leading Online Business Directory for the Hospitality Industry. Here you will find a range of industry related videos demonstrating a variety of products and services.
Liquid nitrogen basics with Reynold Poernomo
There are a few things you need to know about liquid nitrogen before you start experimenting in the kitchen, said KOI Dessert Bar's Reynold Poernomo.
zhlédnutí: 87 935
Video
5 ways to improve the culture at your workplace
zhlédnutí 2,2KPřed 7 lety
Improve staff retention and performance by making a conscious effort to boost the morale in your business. Here are five pointers to get you started.
Everything you need to know about serving caviar
zhlédnutí 55KPřed 7 lety
William Oates from Prime Steakhouse runs through the best ways to serve and store this culinary delicacy.
7 must-dos when welcoming a new staff member
zhlédnutí 2,2KPřed 7 lety
In hospitality, it's hard to hold onto good staff. Increase your chances by following these steps when welcoming a new team member.
Why Luke Mangan wants to sell burgers
zhlédnutí 1,2KPřed 7 lety
Restaurateur Luke Mangan explains why chefs are so attracted to the burger business.
Hospitality magazine celebrates 50 years
zhlédnutí 190Před 7 lety
Our April edition is one not to be missed. Sign up now to receive a 50% discount!
Kitchen Tour: The Provincial
zhlédnutí 2,1KPřed 7 lety
John Paul Hawach from Sydney's The Provincial goes back of house to run through how the restaurant's Parilla grill and custom-made charcoal oven are put to work.
5 myths about paying your staff
zhlédnutí 689Před 7 lety
You might not realise that you're guilty of at least one of these dodgy payment practices.
Kitchen Tour: Bar Brosé
zhlédnutí 3,4KPřed 7 lety
Bar Brosé's Analiese Gregory shows us her Hibachi Grill and runs through some of the considerations she makes when sourcing charcoal.
6 ways to convert one-off diners into regulars
zhlédnutí 747Před 7 lety
A loyal clientele is one of a restaurant's most valuable assets. Here are six pointers on how to ensure your patrons keep coming back for more.
Kitchen Tour: Stone mill at Dust Bakery
zhlédnutí 1,7KPřed 7 lety
Cesare Salemi from Dust Bakery is passionate about making bread nutritious again, and encourages chefs to consider using a stone mill like the one that takes pride of place at his Tramsheds site.
8 ways to know if you're a good boss
zhlédnutí 731Před 7 lety
There's more to being a good boss than just paying your staff on time. This checklist by Profitable Hospitality's Ken Burgin will help you figure out if you're on the right track, or if you need to work on your management style.
Kitchen Tour: Nour
zhlédnutí 1,6KPřed 7 lety
Executive chef at Sydney's Nour, Roy Ner explains why the restaurant's wood fired oven is the heart of the operation.
7 New Year's Resolutions for hospitality operators
zhlédnutí 360Před 7 lety
Make 2017 your best and most productive year yet by embracing these New Year's Resolutions.
Masterclass: fish gutting with Saint Peter's Josh Niland
zhlédnutí 35KPřed 7 lety
Chef Josh Niland demonstrates Saint Peter's commitment to nose to scale dining by gutting a Spanish Mackerel and revealing its full potential.
How to get ahead in 2017: the info you need to succeed
zhlédnutí 675Před 7 lety
How to get ahead in 2017: the info you need to succeed
A kitchen like no other: Fred's by Merivale
zhlédnutí 5KPřed 7 lety
A kitchen like no other: Fred's by Merivale
5 tips to keep your back of house systems in order
zhlédnutí 841Před 7 lety
5 tips to keep your back of house systems in order
3 sustainable fish species to add to your menu
zhlédnutí 832Před 7 lety
3 sustainable fish species to add to your menu
Kitchen Tour: The Grounds of Alexandria
zhlédnutí 7KPřed 7 lety
Kitchen Tour: The Grounds of Alexandria
Eliminating waste behind the bar: clever cocktail ingredients
zhlédnutí 7KPřed 7 lety
Eliminating waste behind the bar: clever cocktail ingredients
The easy equation every restaurateur needs to master
zhlédnutí 766Před 7 lety
The easy equation every restaurateur needs to master
Move over Watermelon Cake. The BlackStar dessert we should be talking about [extended]
zhlédnutí 15KPřed 7 lety
Move over Watermelon Cake. The BlackStar dessert we should be talking about [extended]
P😊😊😊 1:41
I wanted to see someone eat it. At least one bite. Like, show how to incorporate the sauce?
Caviar is the majic food it will alive senses.❤❤
Cmon Josh,, its not fishs bottom,, its the vent
Bro their food is bomb as fuck 🤤
আমার এই রকম একটি জুস মেসিন লাগবে, সৌদি আরবে কোথায় গিয়ে কিনতে হবে
epic!
Süpersiniz Somer Sefim,cok güzel yemekler yapiyorsunuz
Good video .
he owns koi ?
What would happens if you do the exact same thing but with citrus juices or egg white in the mix?
Never pre-make drinks containing eggs or dairy, due to high risk of bacterial growth resulting in nasty food poisoning.
What happens if you had the syrups, juices and egg white in your batch? Let's say you batch everything at the beginning of the shift. Including the proprer ammount of water. Put everything in bottles. Then store it in a freezer or on Ice. Then you would only need to shake the bottle before serving straight in the glass right? No need to shake at all no? What do you think?
Nice, straight foreward and to the point. Thank you.
Excellent fish presentation and clean gutting, you can see how the Master treats fish with care and respect. I didn’t like much the video itself, bad angle, music and absence of any cinematic aspect, but that’s not so important :-) THANK YOU!
So beautiful to see the respect with which the fish is handled. If we must eat creatures that would rather live, then we need to treat each part of it with the care that Josh Niland certainly does
He is annoying as hell.
Very interesting, thank you.
the video image is too poor, you need to fix it more
also what is the second thing with the butter used for?
Feathers .. discusting! I thought the first step in ANY meat preparation is CLEANING
What the hell is that wall behind him? I hope the construction crew will come back soon to finish it
That's the first time I've ever seen a duck proscuitto recipe that uses the low humidity of the fridge, and the first that calls for COOKING it after curing. I've always done a measured and weighed equilibrium cure, rinsed, then hung in a humidity controlled cabinet (75% humidity, under 60 degrees F. ), and sliced and eaten it as-is when it has lost 30-35% of it's original weight.
It looks and sounds nice but how is this better than the watermelon cake? I don’t think so.
Fish scrapple lol
Chef Yeo You are indeed an awesome chef. Your skill is too amazing to make such a thin pastry. Can I be your disciple. I am a passionate home baket
That was actually NOT everything you needed to know to serve caviar. They should have detailed the complete caviar service and how to eat it.
can i just stick my tongue in the caviar bowl and lick it like a dog to get the true flavor? or is that not classy?
BAD BOY.......uuu....ur so bad boy.
This is the purchase link of the item in the video: www.amazon.com/dp/B082W9SZLR
Şefim süpersiniz. Türk mutfağının elçisi.
İngilizce aksan Berbat
🍀
Yavsak millete 40 türlü konusuyorsun ama yaptigin tek sey simit, ayrica Avustralya gibi bir yerde iki restautantin var ama aksan bile yapamamissin ingilizcede tosun!
Anadili gibi konuşuyor helal
Şimdi herkes bu video yu izleyecek
Somer sefin hızlı zamanları
kimse saç oven ne amk dememiş
Soner Şefe Bak HeLe
2016:hayır 2017:hayır daha değil 2018:az kaldı 2019:cok az 2020: tam zamanı
😂🤣
Videoyu sonuna kadar dikkatlice dinledim. Anladığım kelimeler. Simit lahmacun Türkiye dikkatli dinlediğim için bir de sac kelimesi gayet iyi bence 😁
yillardir oralarda yasiyosunuz ediyosunuz su ingilizceyi bi duzeltin ya bu nedir....
Simitler çiğ gibi duruyo
Anason demleme nargile çok iyi evet ağzının tadını biliyorsun
tamam şeffffffff
Ne yaylana yaylana konusuyon olum
Fırına bak fırına, türk fırını be heheey. Turkish Sac Oven rocks, chef!
1:35 karşıda prompter yoksa neyim..!?
The music is annoying
Yeah seems to be a trend on youtube these days , cool interesting videos and tutorials absolutley destroyed by background music . why oh why , i just dont see the point. Its ok if it is a "documentary" style video then suitable nicely composed background music can actually enhance the documentary , but for this tutorial its just ridiculous 🙄😬🤣
Seeing somer chef speaking english dude its too weird