20 questions you should learn the architecture of Gastronomy in Spain | BSA [Rethinking Architecture] The place of reference for architects who want to know more about professional services firms architecture.
Home About us Our expert business collaboration agreement with CSCAE say about us ... Hire us Areas of Expertise Services Clients Case Studies Our Strategic Change Programme Training Courses Conferences Book [Rethinking superior de gastronomia Architecture] Review Shop Blog Contact
Spanish cuisine has conquered the world. superior de gastronomia This was not always so. Those gray hair started to remember how Spanish chefs looked in the mirror of the "cuisine" French. Often say they know it is advisable to learn from those who do good. If you want to know what to learn the profession of architecture of our superior chefs, read this post.
The self-immolation of the profession of architecture in Spain has been a process superior de gastronomia that has been perpretando slowly but surely. This has been a process that has been possible because of the existence of specific interest groups have been looking for it, their interest, leaving completely abandoned to their fate the interest of a profession we have failed to defend.
But now I've resorted to the comparison with the food, I'll say it another way. It is as if the cooks had determined to continue with the "gypsy model" superior de gastronomia based on the roast and fish to the back with the fried garlic (alas, few fish sauce that is loaded ...), maintaining that if impassive immobile gesture, the pose (1) it is important to be a cook, always with conviction and style, the expected gesture, provided the gesture. Everyone preoccupied with his "Restaurant", regardless of society wants.
The cooks left the "gypsy model" and took a leap forward. Learn from one who has done very well. They work as a group to generate the brand "Spanish cuisine". I still remember a presentation of Ferran Adria at IESE in which I was impressed with how clear it was that concept. They perform many activities to promote it. And that cooks do not have schools. The closest is the Royal Academy of Gastronomy, composed of all stakeholders in the sector. "Established as a Public Corporation, the Royal Academy superior de gastronomia devotes all its efforts to the study and dissemination of our precious culinary heritage." Like the architects in this to make homes, they also have their threats by "other alternatives" who want to supplant that of feeding people. Fast food, Chinese battle, frozen bread sandwiches, Mexican murderers torture and other places where it is intended to feed cheaply and usually only get destroy our palate. No criticizing chefs hear, not see them competing "pull prices" or saying they should close them because insult Gastronomy. Mola put the G capitalized, do not forget that this is part of the pose. Do not do any of this, go to his own, to do good thing. The cooks do not have a law that prevents anyone who is not having a restaurant cook. The chefs are not worried about having a LSGP, Food Services Professionals Act (iron.) Coopiten-collaborate and compete. Bagpipes is no longer corporate exploitation rights of primogeniture or estates and focused on innovating, superior de gastronomia to communicate with society and be needed. They have managed to position within the luxury superior de gastronomia sector. Spanish chefs care about increasing the intangible into something as tangible superior de gastronomia as what is perceived by the senses. Spanish chefs are considered the best in the world. Three of the ten best restaurants in the world are Spanish (Celler de Can Roca, Mugaritz and Arzak). El Bulli to be closed is not on the list. They have had a genius like Ferran Adrià able to change the business superior de gastronomia model and the competitive strategy of a restaurant. They work from the Innovation and Differentiation. They have made individual marketing activities, marketing of the hustle is spectacular, and grouped. They have looked to communicate with society to be understood, superior de gastronomia in order to understand that eating is a need that can be met with intelligence and sensitivity and can even become art. A different kind of art, ephemeral, superior de gastronomia repeatable, etc.. but like all art evokes emotions and intellectual challenges. They have had great popularizers (Arguiñano Carlos Alberto Whip, Jose Andres, David de Jorge, etc) and many television programs broadcast. From the classic "hands-on" pass through "daily menu" of Arguiñano that supus
Home About us Our expert business collaboration agreement with CSCAE say about us ... Hire us Areas of Expertise Services Clients Case Studies Our Strategic Change Programme Training Courses Conferences Book [Rethinking superior de gastronomia Architecture] Review Shop Blog Contact
Spanish cuisine has conquered the world. superior de gastronomia This was not always so. Those gray hair started to remember how Spanish chefs looked in the mirror of the "cuisine" French. Often say they know it is advisable to learn from those who do good. If you want to know what to learn the profession of architecture of our superior chefs, read this post.
The self-immolation of the profession of architecture in Spain has been a process superior de gastronomia that has been perpretando slowly but surely. This has been a process that has been possible because of the existence of specific interest groups have been looking for it, their interest, leaving completely abandoned to their fate the interest of a profession we have failed to defend.
But now I've resorted to the comparison with the food, I'll say it another way. It is as if the cooks had determined to continue with the "gypsy model" superior de gastronomia based on the roast and fish to the back with the fried garlic (alas, few fish sauce that is loaded ...), maintaining that if impassive immobile gesture, the pose (1) it is important to be a cook, always with conviction and style, the expected gesture, provided the gesture. Everyone preoccupied with his "Restaurant", regardless of society wants.
The cooks left the "gypsy model" and took a leap forward. Learn from one who has done very well. They work as a group to generate the brand "Spanish cuisine". I still remember a presentation of Ferran Adria at IESE in which I was impressed with how clear it was that concept. They perform many activities to promote it. And that cooks do not have schools. The closest is the Royal Academy of Gastronomy, composed of all stakeholders in the sector. "Established as a Public Corporation, the Royal Academy superior de gastronomia devotes all its efforts to the study and dissemination of our precious culinary heritage." Like the architects in this to make homes, they also have their threats by "other alternatives" who want to supplant that of feeding people. Fast food, Chinese battle, frozen bread sandwiches, Mexican murderers torture and other places where it is intended to feed cheaply and usually only get destroy our palate. No criticizing chefs hear, not see them competing "pull prices" or saying they should close them because insult Gastronomy. Mola put the G capitalized, do not forget that this is part of the pose. Do not do any of this, go to his own, to do good thing. The cooks do not have a law that prevents anyone who is not having a restaurant cook. The chefs are not worried about having a LSGP, Food Services Professionals Act (iron.) Coopiten-collaborate and compete. Bagpipes is no longer corporate exploitation rights of primogeniture or estates and focused on innovating, superior de gastronomia to communicate with society and be needed. They have managed to position within the luxury superior de gastronomia sector. Spanish chefs care about increasing the intangible into something as tangible superior de gastronomia as what is perceived by the senses. Spanish chefs are considered the best in the world. Three of the ten best restaurants in the world are Spanish (Celler de Can Roca, Mugaritz and Arzak). El Bulli to be closed is not on the list. They have had a genius like Ferran Adrià able to change the business superior de gastronomia model and the competitive strategy of a restaurant. They work from the Innovation and Differentiation. They have made individual marketing activities, marketing of the hustle is spectacular, and grouped. They have looked to communicate with society to be understood, superior de gastronomia in order to understand that eating is a need that can be met with intelligence and sensitivity and can even become art. A different kind of art, ephemeral, superior de gastronomia repeatable, etc.. but like all art evokes emotions and intellectual challenges. They have had great popularizers (Arguiñano Carlos Alberto Whip, Jose Andres, David de Jorge, etc) and many television programs broadcast. From the classic "hands-on" pass through "daily menu" of Arguiñano that supus
No comments:
Post a Comment