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Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

1.       Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.

2.       Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.

3.       Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.

4.       To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States. 

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1.       Delegate both the responsibility for getting assignments completed along with the authority that is required to get things done. When you effectively delegate tasks, you can increase the amount of work that is completed while developing confidence, leadership, and work skills in your employees.

2.       Set attainable goals to give your employees direction and purpose. Goals can also ensure that your employees are working toward the same goals as the company.

3.       Strive to keep your employees up-to-date on the latest news about the company. It is important to get your employees the information they need to do their jobs.

4.       Make sure you set aside the time to talk to your employees when needed. When an employee needs to talk, it is essential that you focus on the person standing in front of you.

5.       When your employees do a good job, be sure to recognize their achievements. There are many things you can do to recognize a job well done that cost little or no money.

Becoming an effective leader, like Bill Nassikas, takes more than just hard work, it takes passion and enthusiasm for the job.   These five things can help you become a better leader and your company will benefit as a direct result.

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowledge and understanding of chemistry and biology. Like any successful professional, a modern chef needs to have great judgment and be committed to excellence and growth.

People have been cooking food for as long as they have been gathering together to eat. Wealthy people in different countries have, for centuries, hired chefs to cook and cater elaborate foods. However, culinary arts and professional cooking are relatively new. They started to develop mostly in France and their history is interconnected with the history of restaurants because restaurants were the first places in history where chefs were cost-effectively cooking different meals of great quality for different people at different times. While the inns and taverns had existed for centuries before the appearance of the restaurants, they had a very limited choice of food. The food was prepared by a separate guild and was almost incidental to the main function of the inns and taverns, which was to provide a place to sleep and drink. Customers of such establishments ate family-style foods at communal tables. The French believe that the first modern restaurant opened in 1765 and Monsieur Boulanger was its creator. Bill Nassikas was a tavern keeper who started to cook a variety of food for people who were interested mostly in dining, not in just getting a place to sleep. Over the next several decades, more restaurants opened in Paris, including Grande Taverne de Londres. This restaurant started offering its guests a menu of dishes that were available during certain hours. Trained staff served guests at individual tables in an upscale setting, which was somewhat similar to upscale restaurants that Bill Nassikas experienced during his studies in Europe.

Also visit on Bill Nassikas Behance profile

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisco as assistance food and beverage manager. Later in 1979 he was transferred to Hyatt Maui in Hawaii as opening food and beverage manager.

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the simplest examples of sauces, even these sauces play a critical role in the success of a dish. It is often the mayonnaise that makes the flavor of a tuna salad stand out and the special vinaigrette is what often makes one salad different from another one.

Sauce can elevate a dish from a regular one to a great one, yet it rarely calls attention to itself. It always plays an auxiliary role. It always serves something else and this is what makes sauces stand out in the culinary world. In the French ranks system of chefs, the professional that creates sauces is often the most gifted person in the kitchen. From the beginning of a meal until its end, there’s hardly a dish that couldn’t benefit from the use of some kind of sauce.

There is a number of ways that can be used to categorize different types of sauces, yet one of the most practical ones is to divide them by their origin. As such, sauces can be stock based, fat based, and fruit or vegetable based.

Stock-based sauces usually require the most work and can come with many finesse elements. Brown sauces are usually considered to be the most exquisite ones.  They are usually based on veal stock. Any mixture of meat and bones can be roasted and turned into a sauce using caramelized vegetables by an experienced cook like Bill Nassikas.

Like Bill Nassikas FB Page: https://www.facebook.com/Bill-Nassikas-1003799886398297/

Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media site…

Read more

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1…

Read more

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg ca…

Read more

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowled…

Read more

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisc…

Read more

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the…

Read more


Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

1.       Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.

2.       Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.

3.       Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.

4.       To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States. 

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1.       Delegate both the responsibility for getting assignments completed along with the authority that is required to get things done. When you effectively delegate tasks, you can increase the amount of work that is completed while developing confidence, leadership, and work skills in your employees.

2.       Set attainable goals to give your employees direction and purpose. Goals can also ensure that your employees are working toward the same goals as the company.

3.       Strive to keep your employees up-to-date on the latest news about the company. It is important to get your employees the information they need to do their jobs.

4.       Make sure you set aside the time to talk to your employees when needed. When an employee needs to talk, it is essential that you focus on the person standing in front of you.

5.       When your employees do a good job, be sure to recognize their achievements. There are many things you can do to recognize a job well done that cost little or no money.

Becoming an effective leader, like Bill Nassikas, takes more than just hard work, it takes passion and enthusiasm for the job.   These five things can help you become a better leader and your company will benefit as a direct result.

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowledge and understanding of chemistry and biology. Like any successful professional, a modern chef needs to have great judgment and be committed to excellence and growth.

People have been cooking food for as long as they have been gathering together to eat. Wealthy people in different countries have, for centuries, hired chefs to cook and cater elaborate foods. However, culinary arts and professional cooking are relatively new. They started to develop mostly in France and their history is interconnected with the history of restaurants because restaurants were the first places in history where chefs were cost-effectively cooking different meals of great quality for different people at different times. While the inns and taverns had existed for centuries before the appearance of the restaurants, they had a very limited choice of food. The food was prepared by a separate guild and was almost incidental to the main function of the inns and taverns, which was to provide a place to sleep and drink. Customers of such establishments ate family-style foods at communal tables. The French believe that the first modern restaurant opened in 1765 and Monsieur Boulanger was its creator. Bill Nassikas was a tavern keeper who started to cook a variety of food for people who were interested mostly in dining, not in just getting a place to sleep. Over the next several decades, more restaurants opened in Paris, including Grande Taverne de Londres. This restaurant started offering its guests a menu of dishes that were available during certain hours. Trained staff served guests at individual tables in an upscale setting, which was somewhat similar to upscale restaurants that Bill Nassikas experienced during his studies in Europe.

Also visit on Bill Nassikas Behance profile

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisco as assistance food and beverage manager. Later in 1979 he was transferred to Hyatt Maui in Hawaii as opening food and beverage manager.

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the simplest examples of sauces, even these sauces play a critical role in the success of a dish. It is often the mayonnaise that makes the flavor of a tuna salad stand out and the special vinaigrette is what often makes one salad different from another one.

Sauce can elevate a dish from a regular one to a great one, yet it rarely calls attention to itself. It always plays an auxiliary role. It always serves something else and this is what makes sauces stand out in the culinary world. In the French ranks system of chefs, the professional that creates sauces is often the most gifted person in the kitchen. From the beginning of a meal until its end, there’s hardly a dish that couldn’t benefit from the use of some kind of sauce.

There is a number of ways that can be used to categorize different types of sauces, yet one of the most practical ones is to divide them by their origin. As such, sauces can be stock based, fat based, and fruit or vegetable based.

Stock-based sauces usually require the most work and can come with many finesse elements. Brown sauces are usually considered to be the most exquisite ones.  They are usually based on veal stock. Any mixture of meat and bones can be roasted and turned into a sauce using caramelized vegetables by an experienced cook like Bill Nassikas.

Like Bill Nassikas FB Page: https://www.facebook.com/Bill-Nassikas-1003799886398297/


Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

1.       Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.

2.       Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.

3.       Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.

4.       To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States. 

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1.       Delegate both the responsibility for getting assignments completed along with the authority that is required to get things done. When you effectively delegate tasks, you can increase the amount of work that is completed while developing confidence, leadership, and work skills in your employees.

2.       Set attainable goals to give your employees direction and purpose. Goals can also ensure that your employees are working toward the same goals as the company.

3.       Strive to keep your employees up-to-date on the latest news about the company. It is important to get your employees the information they need to do their jobs.

4.       Make sure you set aside the time to talk to your employees when needed. When an employee needs to talk, it is essential that you focus on the person standing in front of you.

5.       When your employees do a good job, be sure to recognize their achievements. There are many things you can do to recognize a job well done that cost little or no money.

Becoming an effective leader, like Bill Nassikas, takes more than just hard work, it takes passion and enthusiasm for the job.   These five things can help you become a better leader and your company will benefit as a direct result.

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowledge and understanding of chemistry and biology. Like any successful professional, a modern chef needs to have great judgment and be committed to excellence and growth.

People have been cooking food for as long as they have been gathering together to eat. Wealthy people in different countries have, for centuries, hired chefs to cook and cater elaborate foods. However, culinary arts and professional cooking are relatively new. They started to develop mostly in France and their history is interconnected with the history of restaurants because restaurants were the first places in history where chefs were cost-effectively cooking different meals of great quality for different people at different times. While the inns and taverns had existed for centuries before the appearance of the restaurants, they had a very limited choice of food. The food was prepared by a separate guild and was almost incidental to the main function of the inns and taverns, which was to provide a place to sleep and drink. Customers of such establishments ate family-style foods at communal tables. The French believe that the first modern restaurant opened in 1765 and Monsieur Boulanger was its creator. Bill Nassikas was a tavern keeper who started to cook a variety of food for people who were interested mostly in dining, not in just getting a place to sleep. Over the next several decades, more restaurants opened in Paris, including Grande Taverne de Londres. This restaurant started offering its guests a menu of dishes that were available during certain hours. Trained staff served guests at individual tables in an upscale setting, which was somewhat similar to upscale restaurants that Bill Nassikas experienced during his studies in Europe.

Also visit on Bill Nassikas Behance profile

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisco as assistance food and beverage manager. Later in 1979 he was transferred to Hyatt Maui in Hawaii as opening food and beverage manager.

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the simplest examples of sauces, even these sauces play a critical role in the success of a dish. It is often the mayonnaise that makes the flavor of a tuna salad stand out and the special vinaigrette is what often makes one salad different from another one.

Sauce can elevate a dish from a regular one to a great one, yet it rarely calls attention to itself. It always plays an auxiliary role. It always serves something else and this is what makes sauces stand out in the culinary world. In the French ranks system of chefs, the professional that creates sauces is often the most gifted person in the kitchen. From the beginning of a meal until its end, there’s hardly a dish that couldn’t benefit from the use of some kind of sauce.

There is a number of ways that can be used to categorize different types of sauces, yet one of the most practical ones is to divide them by their origin. As such, sauces can be stock based, fat based, and fruit or vegetable based.

Stock-based sauces usually require the most work and can come with many finesse elements. Brown sauces are usually considered to be the most exquisite ones.  They are usually based on veal stock. Any mixture of meat and bones can be roasted and turned into a sauce using caramelized vegetables by an experienced cook like Bill Nassikas.

Like Bill Nassikas FB Page: https://www.facebook.com/Bill-Nassikas-1003799886398297/


Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

1.       Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.

2.       Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.

3.       Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.

4.       To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States. 

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1.       Delegate both the responsibility for getting assignments completed along with the authority that is required to get things done. When you effectively delegate tasks, you can increase the amount of work that is completed while developing confidence, leadership, and work skills in your employees.

2.       Set attainable goals to give your employees direction and purpose. Goals can also ensure that your employees are working toward the same goals as the company.

3.       Strive to keep your employees up-to-date on the latest news about the company. It is important to get your employees the information they need to do their jobs.

4.       Make sure you set aside the time to talk to your employees when needed. When an employee needs to talk, it is essential that you focus on the person standing in front of you.

5.       When your employees do a good job, be sure to recognize their achievements. There are many things you can do to recognize a job well done that cost little or no money.

Becoming an effective leader, like Bill Nassikas, takes more than just hard work, it takes passion and enthusiasm for the job.   These five things can help you become a better leader and your company will benefit as a direct result.

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowledge and understanding of chemistry and biology. Like any successful professional, a modern chef needs to have great judgment and be committed to excellence and growth.

People have been cooking food for as long as they have been gathering together to eat. Wealthy people in different countries have, for centuries, hired chefs to cook and cater elaborate foods. However, culinary arts and professional cooking are relatively new. They started to develop mostly in France and their history is interconnected with the history of restaurants because restaurants were the first places in history where chefs were cost-effectively cooking different meals of great quality for different people at different times. While the inns and taverns had existed for centuries before the appearance of the restaurants, they had a very limited choice of food. The food was prepared by a separate guild and was almost incidental to the main function of the inns and taverns, which was to provide a place to sleep and drink. Customers of such establishments ate family-style foods at communal tables. The French believe that the first modern restaurant opened in 1765 and Monsieur Boulanger was its creator. Bill Nassikas was a tavern keeper who started to cook a variety of food for people who were interested mostly in dining, not in just getting a place to sleep. Over the next several decades, more restaurants opened in Paris, including Grande Taverne de Londres. This restaurant started offering its guests a menu of dishes that were available during certain hours. Trained staff served guests at individual tables in an upscale setting, which was somewhat similar to upscale restaurants that Bill Nassikas experienced during his studies in Europe.

Also visit on Bill Nassikas Behance profile

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisco as assistance food and beverage manager. Later in 1979 he was transferred to Hyatt Maui in Hawaii as opening food and beverage manager.

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the simplest examples of sauces, even these sauces play a critical role in the success of a dish. It is often the mayonnaise that makes the flavor of a tuna salad stand out and the special vinaigrette is what often makes one salad different from another one.

Sauce can elevate a dish from a regular one to a great one, yet it rarely calls attention to itself. It always plays an auxiliary role. It always serves something else and this is what makes sauces stand out in the culinary world. In the French ranks system of chefs, the professional that creates sauces is often the most gifted person in the kitchen. From the beginning of a meal until its end, there’s hardly a dish that couldn’t benefit from the use of some kind of sauce.

There is a number of ways that can be used to categorize different types of sauces, yet one of the most practical ones is to divide them by their origin. As such, sauces can be stock based, fat based, and fruit or vegetable based.

Stock-based sauces usually require the most work and can come with many finesse elements. Brown sauces are usually considered to be the most exquisite ones.  They are usually based on veal stock. Any mixture of meat and bones can be roasted and turned into a sauce using caramelized vegetables by an experienced cook like Bill Nassikas.

Like Bill Nassikas FB Page: https://www.facebook.com/Bill-Nassikas-1003799886398297/


Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

1.       Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.

2.       Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.

3.       Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.

4.       To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States. 

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1.       Delegate both the responsibility for getting assignments completed along with the authority that is required to get things done. When you effectively delegate tasks, you can increase the amount of work that is completed while developing confidence, leadership, and work skills in your employees.

2.       Set attainable goals to give your employees direction and purpose. Goals can also ensure that your employees are working toward the same goals as the company.

3.       Strive to keep your employees up-to-date on the latest news about the company. It is important to get your employees the information they need to do their jobs.

4.       Make sure you set aside the time to talk to your employees when needed. When an employee needs to talk, it is essential that you focus on the person standing in front of you.

5.       When your employees do a good job, be sure to recognize their achievements. There are many things you can do to recognize a job well done that cost little or no money.

Becoming an effective leader, like Bill Nassikas, takes more than just hard work, it takes passion and enthusiasm for the job.   These five things can help you become a better leader and your company will benefit as a direct result.

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowledge and understanding of chemistry and biology. Like any successful professional, a modern chef needs to have great judgment and be committed to excellence and growth.

People have been cooking food for as long as they have been gathering together to eat. Wealthy people in different countries have, for centuries, hired chefs to cook and cater elaborate foods. However, culinary arts and professional cooking are relatively new. They started to develop mostly in France and their history is interconnected with the history of restaurants because restaurants were the first places in history where chefs were cost-effectively cooking different meals of great quality for different people at different times. While the inns and taverns had existed for centuries before the appearance of the restaurants, they had a very limited choice of food. The food was prepared by a separate guild and was almost incidental to the main function of the inns and taverns, which was to provide a place to sleep and drink. Customers of such establishments ate family-style foods at communal tables. The French believe that the first modern restaurant opened in 1765 and Monsieur Boulanger was its creator. Bill Nassikas was a tavern keeper who started to cook a variety of food for people who were interested mostly in dining, not in just getting a place to sleep. Over the next several decades, more restaurants opened in Paris, including Grande Taverne de Londres. This restaurant started offering its guests a menu of dishes that were available during certain hours. Trained staff served guests at individual tables in an upscale setting, which was somewhat similar to upscale restaurants that Bill Nassikas experienced during his studies in Europe.

Also visit on Bill Nassikas Behance profile

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisco as assistance food and beverage manager. Later in 1979 he was transferred to Hyatt Maui in Hawaii as opening food and beverage manager.

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the simplest examples of sauces, even these sauces play a critical role in the success of a dish. It is often the mayonnaise that makes the flavor of a tuna salad stand out and the special vinaigrette is what often makes one salad different from another one.

Sauce can elevate a dish from a regular one to a great one, yet it rarely calls attention to itself. It always plays an auxiliary role. It always serves something else and this is what makes sauces stand out in the culinary world. In the French ranks system of chefs, the professional that creates sauces is often the most gifted person in the kitchen. From the beginning of a meal until its end, there’s hardly a dish that couldn’t benefit from the use of some kind of sauce.

There is a number of ways that can be used to categorize different types of sauces, yet one of the most practical ones is to divide them by their origin. As such, sauces can be stock based, fat based, and fruit or vegetable based.

Stock-based sauces usually require the most work and can come with many finesse elements. Brown sauces are usually considered to be the most exquisite ones.  They are usually based on veal stock. Any mixture of meat and bones can be roasted and turned into a sauce using caramelized vegetables by an experienced cook like Bill Nassikas.

Like Bill Nassikas FB Page: https://www.facebook.com/Bill-Nassikas-1003799886398297/

Bill Nassikas: One Ingredient to Master

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

1.       Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.

2.       Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.

3.       Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.

4.       To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States. 

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1.       Delegate both the responsibility for getting assignments completed along with the authority that is required to get things done. When you effectively delegate tasks, you can increase the amount of work that is completed while developing confidence, leadership, and work skills in your employees.

2.       Set attainable goals to give your employees direction and purpose. Goals can also ensure that your employees are working toward the same goals as the company.

3.       Strive to keep your employees up-to-date on the latest news about the company. It is important to get your employees the information they need to do their jobs.

4.       Make sure you set aside the time to talk to your employees when needed. When an employee needs to talk, it is essential that you focus on the person standing in front of you.

5.       When your employees do a good job, be sure to recognize their achievements. There are many things you can do to recognize a job well done that cost little or no money.

Becoming an effective leader, like Bill Nassikas, takes more than just hard work, it takes passion and enthusiasm for the job.   These five things can help you become a better leader and your company will benefit as a direct result.

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowledge and understanding of chemistry and biology. Like any successful professional, a modern chef needs to have great judgment and be committed to excellence and growth.

People have been cooking food for as long as they have been gathering together to eat. Wealthy people in different countries have, for centuries, hired chefs to cook and cater elaborate foods. However, culinary arts and professional cooking are relatively new. They started to develop mostly in France and their history is interconnected with the history of restaurants because restaurants were the first places in history where chefs were cost-effectively cooking different meals of great quality for different people at different times. While the inns and taverns had existed for centuries before the appearance of the restaurants, they had a very limited choice of food. The food was prepared by a separate guild and was almost incidental to the main function of the inns and taverns, which was to provide a place to sleep and drink. Customers of such establishments ate family-style foods at communal tables. The French believe that the first modern restaurant opened in 1765 and Monsieur Boulanger was its creator. Bill Nassikas was a tavern keeper who started to cook a variety of food for people who were interested mostly in dining, not in just getting a place to sleep. Over the next several decades, more restaurants opened in Paris, including Grande Taverne de Londres. This restaurant started offering its guests a menu of dishes that were available during certain hours. Trained staff served guests at individual tables in an upscale setting, which was somewhat similar to upscale restaurants that Bill Nassikas experienced during his studies in Europe.

Also visit on Bill Nassikas Behance profile

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisco as assistance food and beverage manager. Later in 1979 he was transferred to Hyatt Maui in Hawaii as opening food and beverage manager.

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the simplest examples of sauces, even these sauces play a critical role in the success of a dish. It is often the mayonnaise that makes the flavor of a tuna salad stand out and the special vinaigrette is what often makes one salad different from another one.

Sauce can elevate a dish from a regular one to a great one, yet it rarely calls attention to itself. It always plays an auxiliary role. It always serves something else and this is what makes sauces stand out in the culinary world. In the French ranks system of chefs, the professional that creates sauces is often the most gifted person in the kitchen. From the beginning of a meal until its end, there’s hardly a dish that couldn’t benefit from the use of some kind of sauce.

There is a number of ways that can be used to categorize different types of sauces, yet one of the most practical ones is to divide them by their origin. As such, sauces can be stock based, fat based, and fruit or vegetable based.

Stock-based sauces usually require the most work and can come with many finesse elements. Brown sauces are usually considered to be the most exquisite ones.  They are usually based on veal stock. Any mixture of meat and bones can be roasted and turned into a sauce using caramelized vegetables by an experienced cook like Bill Nassikas.

Like Bill Nassikas FB Page: https://www.facebook.com/Bill-Nassikas-1003799886398297/

Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

1.       Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.

2.       Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.

3.       Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.

4.       To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States. 

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1.       Delegate both the responsibility for getting assignments completed along with the authority that is required to get things done. When you effectively delegate tasks, you can increase the amount of work that is completed while developing confidence, leadership, and work skills in your employees.

2.       Set attainable goals to give your employees direction and purpose. Goals can also ensure that your employees are working toward the same goals as the company.

3.       Strive to keep your employees up-to-date on the latest news about the company. It is important to get your employees the information they need to do their jobs.

4.       Make sure you set aside the time to talk to your employees when needed. When an employee needs to talk, it is essential that you focus on the person standing in front of you.

5.       When your employees do a good job, be sure to recognize their achievements. There are many things you can do to recognize a job well done that cost little or no money.

Becoming an effective leader, like Bill Nassikas, takes more than just hard work, it takes passion and enthusiasm for the job.   These five things can help you become a better leader and your company will benefit as a direct result.

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowledge and understanding of chemistry and biology. Like any successful professional, a modern chef needs to have great judgment and be committed to excellence and growth.

People have been cooking food for as long as they have been gathering together to eat. Wealthy people in different countries have, for centuries, hired chefs to cook and cater elaborate foods. However, culinary arts and professional cooking are relatively new. They started to develop mostly in France and their history is interconnected with the history of restaurants because restaurants were the first places in history where chefs were cost-effectively cooking different meals of great quality for different people at different times. While the inns and taverns had existed for centuries before the appearance of the restaurants, they had a very limited choice of food. The food was prepared by a separate guild and was almost incidental to the main function of the inns and taverns, which was to provide a place to sleep and drink. Customers of such establishments ate family-style foods at communal tables. The French believe that the first modern restaurant opened in 1765 and Monsieur Boulanger was its creator. Bill Nassikas was a tavern keeper who started to cook a variety of food for people who were interested mostly in dining, not in just getting a place to sleep. Over the next several decades, more restaurants opened in Paris, including Grande Taverne de Londres. This restaurant started offering its guests a menu of dishes that were available during certain hours. Trained staff served guests at individual tables in an upscale setting, which was somewhat similar to upscale restaurants that Bill Nassikas experienced during his studies in Europe.

Also visit on Bill Nassikas Behance profile

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisco as assistance food and beverage manager. Later in 1979 he was transferred to Hyatt Maui in Hawaii as opening food and beverage manager.

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the simplest examples of sauces, even these sauces play a critical role in the success of a dish. It is often the mayonnaise that makes the flavor of a tuna salad stand out and the special vinaigrette is what often makes one salad different from another one.

Sauce can elevate a dish from a regular one to a great one, yet it rarely calls attention to itself. It always plays an auxiliary role. It always serves something else and this is what makes sauces stand out in the culinary world. In the French ranks system of chefs, the professional that creates sauces is often the most gifted person in the kitchen. From the beginning of a meal until its end, there’s hardly a dish that couldn’t benefit from the use of some kind of sauce.

There is a number of ways that can be used to categorize different types of sauces, yet one of the most practical ones is to divide them by their origin. As such, sauces can be stock based, fat based, and fruit or vegetable based.

Stock-based sauces usually require the most work and can come with many finesse elements. Brown sauces are usually considered to be the most exquisite ones.  They are usually based on veal stock. Any mixture of meat and bones can be roasted and turned into a sauce using caramelized vegetables by an experienced cook like Bill Nassikas.

Like Bill Nassikas FB Page: https://www.facebook.com/Bill-Nassikas-1003799886398297/

Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

February 14, 2017

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

1.       Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.

2.       Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.

3.       Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.

4.       To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States. 

Bill Nassikas: How to Become a More Effective Manager

February 8, 2017

Managing employees in the hospitality industry can be extremely challenging. Even with his degree in hotel administration from Cornell University, Bill Nassikas can find the task challenging. Here are several key things to remember to make your task of managing your employees a little bit easier.

1.       Delegate both the responsibility for getting assignments completed along with the authority that is required to get things done. When you effectively delegate tasks, you can increase the amount of work that is completed while developing confidence, leadership, and work skills in your employees.

2.       Set attainable goals to give your employees direction and purpose. Goals can also ensure that your employees are working toward the same goals as the company.

3.       Strive to keep your employees up-to-date on the latest news about the company. It is important to get your employees the information they need to do their jobs.

4.       Make sure you set aside the time to talk to your employees when needed. When an employee needs to talk, it is essential that you focus on the person standing in front of you.

5.       When your employees do a good job, be sure to recognize their achievements. There are many things you can do to recognize a job well done that cost little or no money.

Becoming an effective leader, like Bill Nassikas, takes more than just hard work, it takes passion and enthusiasm for the job.   These five things can help you become a better leader and your company will benefit as a direct result.

Bill Nassikas: One Ingredient to Master

January 19, 2017

Bill Nassikas has been in the hospitality industry for decades. Even though he is currently the President and Chief Executive Officer, he is also a professional grade cook.

The egg is considered to be the perfect food in many cultures throughout the world. The reverence of some chefs for the egg can be compared to religious devotion. Eggs do not require expensive packaging, they store well, are dense with nutrients, have a great taste, are easy to cook, and are extremely versatile. An egg can be a food, an ingredient, and a tool.

One of the amazing properties of eggs is that they can transform other ingredients. For example, they can turn oils into sauces, liquids into silky substances and solid sponges. Eggs are also appropriate for any meal during any time of the day. They can play a central role in the main course or be a garnish. No other ingredient available to a chef has this kind of variety in its uses and effects. This is why mastering the preparation and all the different uses of eggs are worthwhile efforts for any aspiring cook and requirements for any professional.

If you were considering a career in the culinary world and could choose just one ingredient to master, the egg would be the best choice. Knowing how to use eggs could improve cooking skills more than perfecting the use of any other kitchen ingredient.

Usually, the egg is cooked whole and used by professional grade cooks like Bill Nassikas at any meal during any time of the day, including breakfast, lunch, and dinner.  

Bill Nassikas: The History of Culinary Arts

January 5, 2017

Bill Nassikas is a hospitality industry executive and a professional grade cook. During his studies, he witnessed that like all arts, great cooking is part science and part creativity. It requires taste, appreciation of beauty, and a mastery of skills. Like the sciences, it requires a lot of knowledge and understanding of chemistry and biology. Like any successful professional, a modern chef needs to have great judgment and be committed to excellence and growth.

People have been cooking food for as long as they have been gathering together to eat. Wealthy people in different countries have, for centuries, hired chefs to cook and cater elaborate foods. However, culinary arts and professional cooking are relatively new. They started to develop mostly in France and their history is interconnected with the history of restaurants because restaurants were the first places in history where chefs were cost-effectively cooking different meals of great quality for different people at different times. While the inns and taverns had existed for centuries before the appearance of the restaurants, they had a very limited choice of food. The food was prepared by a separate guild and was almost incidental to the main function of the inns and taverns, which was to provide a place to sleep and drink. Customers of such establishments ate family-style foods at communal tables. The French believe that the first modern restaurant opened in 1765 and Monsieur Boulanger was its creator. Bill Nassikas was a tavern keeper who started to cook a variety of food for people who were interested mostly in dining, not in just getting a place to sleep. Over the next several decades, more restaurants opened in Paris, including Grande Taverne de Londres. This restaurant started offering its guests a menu of dishes that were available during certain hours. Trained staff served guests at individual tables in an upscale setting, which was somewhat similar to upscale restaurants that Bill Nassikas experienced during his studies in Europe.

Also visit on Bill Nassikas Behance profile

Bill Nassikas: Working for Hyatt Hotels

January 4, 2017

Bill Nassikas is a hard-working businessman and entrepreneur from Arizona. Bill Nassikas received his education from the School of Hotel Administration at Cornell University and the Swiss Hotel School in Switzerland. Upon his return to the United States, he resumed his tenure with Hyatt San Francisco as assistance food and beverage manager. Later in 1979 he was transferred to Hyatt Maui in Hawaii as opening food and beverage manager.

Bill Nassikas: The Importance of Sauces in Culinary Arts

December 28, 2016

Professional cooks including Bill Nassikas know that sauce is not just something used to pour over a dish. It is a combination of fat, cooking base, juices, purees, acids, and spices used with a main ingredient to enhance its flavors. While tomato puree on the pasta and ketchup on the burger are the simplest examples of sauces, even these sauces play a critical role in the success of a dish. It is often the mayonnaise that makes the flavor of a tuna salad stand out and the special vinaigrette is what often makes one salad different from another one.

Sauce can elevate a dish from a regular one to a great one, yet it rarely calls attention to itself. It always plays an auxiliary role. It always serves something else and this is what makes sauces stand out in the culinary world. In the French ranks system of chefs, the professional that creates sauces is often the most gifted person in the kitchen. From the beginning of a meal until its end, there’s hardly a dish that couldn’t benefit from the use of some kind of sauce.

There is a number of ways that can be used to categorize different types of sauces, yet one of the most practical ones is to divide them by their origin. As such, sauces can be stock based, fat based, and fruit or vegetable based.

Stock-based sauces usually require the most work and can come with many finesse elements. Brown sauces are usually considered to be the most exquisite ones.  They are usually based on veal stock. Any mixture of meat and bones can be roasted and turned into a sauce using caramelized vegetables by an experienced cook like Bill Nassikas.

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