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Advice > 60-Second Skill

60-Second Skill

60-Second Skill

Our 60-second videos break down some of the skills and techniques you need to get ahead in the hospitality industry. 

60-Second Skill: Filleting a fish with a Japanese deba knife

03-Mar-2015 - BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of filleting a fish with a Japanese deba knife....

60-Second Skill: Katsuramuki (Japanese radish peeling)

01-Dec-2014 - BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of katsuramuki - one of the most challenging and essential...

60-Second Skill: Pizza dough

24-Oct-2014 - Making the perfect pizza dough can be tricky: measurements need to be precise, and the effect of the yeast can easily be compromised. Chef Fabio Giuranna of Mayfair Pizza Co...

60-Second Skill: The perfect latte

05-Sep-2014 - With the growth of coffee culture in the UK in recent years, having a decent coffee offering has become indispensable. Here Andrew Tolley, co-founder of Harris + Hoole and head...

60-Second Skill with Nigel Haworth: finely chopped onion

08-Aug-2014 - Being able to chop finely is an essential skill if you want to make sauces or stocks with an onion base. Here Nigel Haworth, chef patron of the Michelin-starred Northcote...

60-Second Skill: Using #foodporn to your advantage

27-Jun-2014 - Customers posting pictures of your food on social media is a trend you can't escape, but by following simple guidelines you can actually use the #foodporn craze to your advantage.

60-Second Skill: Pouring champagne

16-Jun-2014 - As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires skills and knowledge. BigHospitality gets top tips from this year's winner Kathrine Larsen .