Talent solution for the Hospitality and F&B industry runs in the veins WATERMARK and is our core competency. We are well informed of the inner workings of the both the front of house and back of house. From our insights, we recognize that it is important to keep attrition rates low in order for the hospitality and F&B industry to have continuous and sustainable growth. WATERMARK works to remedy the cause by ensuring compatibility and fit between candidates and our hiring partners.
Molecular gastronomy is an innovative box of surprises and is often linked to the likes of Ferran Adria and Heston Blumenthal. It stems from the thoughtful understanding of the physiological changes in food. It is about creating new ways to experience traditional foods – reinventing taste, textural components and presentations be it deconstruction of liquid nitrogen. It encourages innovation to think beyond the plate and the derived experiences are as far as imagination goes.
Fusion cuisine takes spoonfuls of different culinary worlds and unifying them to create new dishes. The concept of fusion is not as foreign as we may think. In fact when cultures overlap we see new interpretations of classical dishes – think of Dominique Ansel’s Cronut® (a combination of the French croissant and the quintessential American doughnut), spaghetti (without the Italian exposure to Chinese noodles; there is no spaghetti, angel hair or buccatini) and sushiritos (sushi burritos, started out in San Fransisco and is a nod to the strong Asian presence and Mission district).