ABOUT CHEFS, MENUS & DINNERS
To gauge what to serve and how, comes the feedback from the guests, the constant demand for certain dishes, in fact a variety of criteria, including taste, creativity and drink pairing. Chefs access this data to tweak their offerings catering to a city’s preference. In this case Kathmandu.
A head chef needs an array of expert staff for smooth operation, to cover various aspects of the food preparation, besides those other assistants to lay out the goals and standards.
Rajeev Shrestha, Sous Chef of the Radisson Hotel in Kathmandu, and next in line to the Executive chef says, “The menu is designed by the Executive Chef, F & B Director and FC Directo....