Learn how to be a professional food critic with restaurant reviewer Grant Jones
SYDNEY: In a world where reviewing your food has become almost as important as eating it, the Storehouse Sydney Central Café and Bar at Vibe Hotel Sydney is hosting an exclusive workshop for budding food critics. The hotel has partnered with professional restaurant reviewer and media commentator Grant Jones for this one-night-only workshop on Thursday 25 July.
Over a delicious multi-course dinner, the Storehouse Sydney Central Café and Bar will offer guests and locals the opportunity to hone their foodie credentials and learn the tools and techniques involved with food reviewing. The program will include advice on learning how to taste, how to capture the best food shot for social and how to expertly critique a restaurant’s food, decor and service.
The explosion of multi-media formats means that anyone can be a food critic these days – but what does it take to learn to be a professional food critic? No matter what level they are at, attendees will be able to ‘Copy the Critic’ when Grant Jones offers his expertise, garnered from more than 30 years in the industry.
Grant Jones says: “To make your dishes stand out, it’s important to consider the lighting and positioning of your dish as a picture can say a thousand words and first impressions count. With reviewing, it’s not just about the food.
“The venue must encompass everything from the greeting on entry to pouring water, an explanation of the menu, delivery of dishes, comfort level, décor, all the way to the bill at the end.”
“A restaurant experience is like any good story. You need to be grabbed from the get-go. From the ease of the phone call to make a booking, or via digital confirmation, if they can’t get that right, then it’s going to sour the whole experience.”
WHAT: Copy the Critic
WHEN: Thursday 25 July
WHERE: Storehouse Sydney Central Café and Bar, Vibe Hotel Sydney. 111 Goulburn St, Sydney NSW 2000
COST: $45 per person includes the workshop and a multi-course dinner with drinks
• Entrées: SHSC pizza and Margherita pizza
• Mains: sharing platter of Cone Bay Barramundi and a Beef Flank
• Penne Pasta with basil pesto, baby spinach, blistered tomato, ricotta
• Desert: Zabaglione Trifle and Chocolate Semifreddo
• Please note, vegan dishes are available on request. Please specify if you are vegan or have dietary requirements before July 24 so the restaurant can accommodate
ABOUT GRANT JONES
Grant Jones has been in the business of reviewing for more than 30 years. He was editor of the Taste liftout in the Daily Telegraph and taste.com.au for many years. He is now one of Sydney’s pre-eminent experts in food trends, top chefs and the best restaurants, pubs, clubs and hospitality in NSW. He is also a brilliant home cook, which saw him land as a top 50 NSW contender in the original MasterChef 2009.
ABOUT VIBE HOTELS
Vibe Hotels are lifestyle hotels designed to connect guests with their fellow travellers, other guests, that inner health nut or their own creativity. Each has spaces and experiences that allow guests to connect, with inspired interior design in bright rooms and cool communal areas, drink and dine offerings that emphasise what’s fresh, plus connected conferencing spaces. www.vibehotels.com
Social Media: @vibehotels #vibehotels #copythecritic
WHO ARE TFE HOTELS?
TFE Hotels (Toga Far East Hotels) is an international hotel group operating in Australia, New Zealand, Germany, Denmark and Hungary. It has a portfolio of five established hotel brands - Adina Hotels, Vibe Hotels, Travelodge Hotels, Rendezvous Hotels and TFE Hotels Collection.
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