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Who wants to be a dish washer? A letter of respect to the phantoms of the kitchen.

Sebuyo
07.12.2017
Gastro heroes
Sebuyo Special
Who wants to be a dish washer? A letter of respect to the phantoms of the kitchen

Every day we come to work in the morning and set up our mise en place until the operation starts. In that time we probably already pushed 30 plates around, touched 50 knives and touched hundreds of glasses.I can understand you. After a little sleep you probably don't have a clear head, but did you notice that all the dishes you touched are clean? It is often forgotten, but in order to have clean cutlery and crockery, today a person has to work for it because many people do not take it seriously or perceive it. If the dishwasher breaks down, you'll have to do it yourself or even have dirty plates or glasses. If a serviceman


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Daily life of a sous chef in a 2-star restaurant.

Sebuyo
06.11.2017
Tips & Tricks
Gastro heroes
Daily life of a sous chef in a 2-star restaurant

Have you ever wondered what it means to be Sous Chef in a 2-star restaurant? If so, watch this video, which gives you an insight into the everyday life of a sous chef who works in one of the best restaurants in the USA. The list of awards that Restaurant Mélisse (Los Angeles) has received since its opening in 1999 is long: In addition to two Michelin stars, the Forbes Travel Guide has named it "One of the Finest Five Star Properties in the World".

The video is about Sous Chef Joseph Johnsen, who tells you his story.


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