"[You] are one of my main suppliers because [you] give me good, good quality. I have the best corned beef in the city because of [Saval]. [You] are very consistent."
- Charles Rossler, President, Celebrity Delly
Trends & Tips!
TRENDS & TIPS FOR A SUCCESSFUL DAY IN FOODSERVICE!
Cooking with spice and herbs
-Ground spices release their flavor more quickly then whole spices.
-Leafy herbs can be chopped or rubbed in your hands to release their flavor and aroma
-Seeds may be toasted to intensify their flavors
-Whole spices may be ground to intensify their flavors
-Herbs and spices can be placed in cheese cloth and added to a soup or stock for flavor and be removed at the end of cooking
Danger zone for food 41’- 140’F is considered the danger zone for food
It is important to store hot food above 140’F or cold foods below 41’F because bacteria have less chance to multiply when at these temperatures.
Clean Menus It is important to wipe down your menus between every meal time so that they are clean.You can have a hostess, cashier or bus person be in charge of your menus and make sure that they are acceptable to hand out to your customer.
How do you keep your avocados from turning brown?
There are many ways that work. * If you are not using the whole avocado it can be left in its skin with the pit still attached * The avocado can be sprinkled with lemon juice to keep its green color. * My favorite is to blanch the pieces of avocado in ice water.This will keep them green for a couple hours.Make sure you don’t leave them in the water because they will get soggy.
Salted butter vs. unsalted butter
Butter comes two ways, salted and unsalted.Salt is added to butter for flavor and as a preservative.It is important to know which you are using so that you do not over salt a recipe.Usually recipes will specify which butter to use but if it does not I recommend to use unsalted so that the salt can be controlled by the cook.
Hard Boiled Eggs The perfect hard boiled egg can be achieved by placing the eggs in a pot with cold water. Heat the water to a boil and take off the heat. Let the eggs sit in the hot water for 15 minutes and then let them cool naturally. This is the perfect egg!
Tips & Trends
Tip:
Out of Soup and need one on the fly?
A quick fix if you have marinara is to heat it up and add some reduced cream and Tomato Bisque is born.
Trend:
Trends of 2005
Menus of the top 200 chains mention Barbeque, Buffalo, Caesar, and Cajun as the most common flavors. Most noted ingredients were citrus, varietal chilies, rosemary, shrimp, cilantro, vinaigrette, leafy greens, and ginger. The most common cooking methods in order was grilled, fried, baked, broiled, smothered and seared.
The outlook is that menus will have more and more ethnic flavors with the tag lines fresh and seasonal. Diet fads will continue as the low carb craze will dwindle into well rounded eating. The question is, What will you do? How will your menu show it?
Bryan Bernstein, Corporate Chef
Trends & Tips
Tip:
Cleaning your stainless steel kitchen
A quick easy way to polish your stainless steel is to take some vinegar water and wipe down the stainless steel.This leaves the stainless steel nice and shiny
Trend:
Mediterranean seems to be where it’s at!
When you think of Garlic, Olive Oil, Olives, Capers, Eggplant, Tomatoes, Peppers, Chick peas, Lentils, Beans, Pasta, Couscous, Herbs, Spices, Yogurt, Cheese, Nuts, Lemons, Figs, and Dates – What comes to mind?I would assume Mediterranean cuisine.Well this is a hot topic and it seems to be fresh in everyone’s mind and menu!The fresh fruits and vegetables and light oils and tangy olives make mouths water and recipes come alive.These ingredients compliment meats, poultry, seafood, salads and can be used for appetizers and entrees.
Bryan Bernstein, Corp. Chef
Trends & Tips
Tip:
Over Baked Cake-
Salvage an overbaked cake by cutting in half and drizzling with a simple sugar syrup spiked with a little Grand Marnier, Kahlua, Tia Maria, brandy, port, Madeira wine or a little vanilla extract.
Trend:
Organic foods are back-
The rise of organic food opportunities is noticeable in the market place, from fresh vegetables to fresh meats and poultry.With all that is going on in this world people are looking for reassurance with safe and pure foods that are not contaminated with chemicals, additives and preservatives.Restaurants are using more and more local organic farmers for their produce, eggs, poultry and beef.The higher price tags for these items allow restaurants to charge at a premium and the customers are willing to spend the extra money for these specialties.
Bryan Bernstein, Corporate Chef
Trends & Tips
Tip:
Chairs and Booths-
When your restaurant is slow it is a good habit to have your staff crumb the corners of the seating within the restaurant.This maintenance will decrease build up of crumbs and you will be less likely to attract insects.
Trend:
Organic Foods are Back-
The rise of organic food opportunities is noticeable in the market place, from fresh vegetables to fresh meats and poultry.With all that is going on in this world people are looking for reassurance with safe and pure foods that are not contaminated with chemicals, additives and preservatives.Restaurants are using more and more local organic farmers for their produce, eggs, poultry and beef.The higher price tags for these items allow restaurants to charge at a premium and the customers are willing to spend the extra money for these specialties.
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