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 By Carina Perkins

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 By Carina Perkins

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 Japanese knife skills. 

60-Second Skill: Pizza dough

24-Oct-2014 By Melodie Michel

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 shows us the tricks of the trade.

60-Second Skill: The perfect latte

05-Sep-2014 By Melodie Michel

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 judge at the UK Barista Championships, demonstrates how make the perfect latte.

60-Second Skill with Nigel Haworth: finely chopped onion

08-Aug-2014 By Carina Perkins

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 hotel, gives BigHospitality the 60-second lowdown on the best way to finely chop...

60-Second Skill: Using #foodporn to your advantage

27-Jun-2014 By Melodie Michel

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 By Melodie Michel

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.