Harri's Kitchen Culture: The Little Beet

[embed]https://vimeo.com/142189433[/embed] For the latest edition of Harri's Kitchen Culture we turn our attention to Chef Franklin Becker and his restaurant “The Little Beet”, to find out what makes it one of the best gluten-free restaurants to work for in the city. Opening its doors in January of 2014 “The Little Beet”  prides itself on preparing 100% gluten-free meals utilizing local, seasonal, and natural ingredients.

Chef Franklin Becker learned to use simple ingredients to create dishes that were both flavorful and healthy. More than a restaurant, The Little Beet embodies the lifestyle of healthy eating with the goal of spreading that lifestyle to others.

Treating its staff as more of a family or team than just employees is one of the many reasons why The Little Beet has such a great workplace dynamic. Food aside, its The Little Beet's loyal team that deserves the credit for its success and popularity. Employees are required to have a strong work ethic and a willingness to learn, with The Little Beet team training them on the ins and outs of the business.

With another location on Long Island and additional locations coming to Park Avenue, NY and Washington DC, it looks like The Little Beet is on a mission to deliver healthy and delicious food to the masses.

See The Little Beet’s page for additional information.

The Little Beet (Midtown) 135 West 50th Street between 6th and 7th Avenue New York, New York 10020 (212)-459-2238

Celebrating National Pastry Day

  Today is National Pastry Day, and in honor of the holiday, we will be spotlighting some of the best bakeries and pastry spots in New York City:

BOUCHON BAKERY

Chef Thomas Keller opened the first Bouchon Bakery, located in close proximity to Central Park at Columbus Circle, in 2006. Like any traditional French boulangerie, they offer a wide variety of baked goods, including macarons, croissants, cakes, cookies, breads and more. The cafe and dining portion also serves soups, salads and sandwiches. The brand has now expanded to several branches in Rockefeller Center, Las Vegas, Beverly Hills and Yountville.

Like to work at Bouchon Bakery? Here are current openings for Savory Chef De Partie, Pastry Chef de Partie, Service Manager, Retail Associate and more.

SADELLE'S

Sadelle's is no doubt one of NYC's hottest openings of the year. Foodies lined the block to get a chance to purchase delicious pastries before they sold out. Their chocolate babkas, cheese and fruit danishes, sticky buns and bagels were highly raved. Initially opened just for morning and mid-day service, they have now extended their times to dinner service as well.

Join the growing team at Sadelle's. They are accepting applications for Sous Chef, Prep Cook, Line Cook, Bartender and more.

MAISON KAYSER

Founded by Eric Kayser in Paris in 1996, Maison Kayser is an authentic artisanal French boulangerie. Maison Kayser prides itself in creating artisanal, handmade, natural breads, pastries, cakes and French bistro dishes for food lovers. 

Check out the FOH Barista and Server opportunities at Maison Kayser.

CANELÉ BY CÉLINE

Canelés by Céline is a high end French pastry store that specializes in making mini canelés, which originate from Southwest France. Chef Eric Ripert of Le Bernandin exclaimed, "Céline’s canelés are exceptional for their size and for the perfection achieved between the crunchy exterior and creaminess of the inside." In addition to canelés, they create other pastries, such as financiers and croissants.

Skilled in French pastries? Canelés by Céline is seeking Canelés Chef. Apply for the position on Harri.

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Harri's Kitchen Culture: Beyond Sushi

Have you heard about TeamLive?

Harri has recently launched TeamLive, the first truly end-to-end workforce management software for the hospitality industry.

Let us know if you are interested in learning more about how TeamLive can dramatically improve profitability at your business.