Welcome to Our Issue!

March, named for the Roman god of war, Mars, this was the time of year to resume military campaigns that had been interrupted by winter.
Featured Chef
Executive Chef Mashama Bailey

Mashama is a New York City girl – born in the Bronx and raised in Queens. Her maternal roots hail from Waynseboro, GA and as a result Mashama attended grammar school in Savannah at Charles Ellis and spent many summers at her grandmother’s in Waynesboro. Mashama learned to cook at the hands of the women in her family with grandmothers, aunts and her mom giving her the best kind of education – a real world one. She attended ICE to round out that education and has studied in France and travelled far for food. She spent a dozen years cooking throughout New York City the last four of which were at Prune on Manhattan’s Lower East Side under the tutelage of her friend and mentor, Gabrielle Hamilton. As executive chef of The Grey, Mashama has earned a number of accolades, including a nomination as a finalist for the James Beard Foundation’s Best Chef Southeast award in 2018. She also serves as Vice Chairman on the board of the Edna Lewis Foundation, working to preserve and celebrate Edna’s legacy that heavily influenced her menu at The Grey. Mashama surrounds herself with family, friends and food and she is a firm believer in the old adage that you learn something new every day.

Chef Mashama Classic Dish
SoulPoodie
The Grey Restaurant
Chef Mashman Classic Dish
Roast Chicken atop a Sourdough Bread
Grey Restaurant
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Boost Your Memory

If you’re feeling forgetful, it could be due to a lack of sleep or a number of other reasons, including genetics, level of physical activity and lifestyle and environmental factors. However, there’s no doubt that diet plays a major role in brain health. 

For more information Click here 

Do you have the skills to make a great coach?

  1. Hire the right fit for your open position
  2. Allowing this new employee(s) to adjust to your company culture
  3. Seeing their potential
  4. Begin grooming them to take positions that are higher than yours in the industry
  5. Be open to their ideas
By Toni Ali / HR Expert

A helpful sheet for accuracy in recipe costing/ click below

Food for Thought
CBD - A matter of Public Health...where do we go from here?

The recently passed 2018 Farm Bill did not have any effect over the FDA’s position that CBD is not allowed to be used as an ingredient in any foods, beverages or supplements, and until now, its addition is considered an adulteration, and is prohibited. The new changes to the Farm Bill removed hemp (as a whole plant) from Schedule I of the Controlled substances Act, making CBD no longer an illegal drug under Federal Law, but it is important to understand that currently this substance, including hemp extract are not considered GRAS by the FDA. Due to a lack of current regulation, it is inevitable to think that we may be slowly opening the door for the addition and consumption of cannabis derived ingredients into foods. To reduce public health risk, the FDA has been sending warning letters to companies illegally selling CBD products that claimed to have some kind of health benefits but there seems to be open pathways for the FDA to eventually consider permitting certain applications in foods, considering that there are parts of the hemp plant that may not contain CBD or THC, such as hulled hemp seeds, hemp seed protein and hemp seed oil. To read more about this, visit

Learn more

Information provided by Aminta Martínez-Hermosilla, MS

WHAT’S COOKING TODAY?

Beef Satay

Beef tenderloin 2 lbs.
Galangal root 1.5 oz.
Ginger root . 1 oz.
Lemongrass . 1 oz.
Garlic . .2 oz.
Shallots 1.5 oz.
Castor sugar 4.5 oz.
Sea salt .4 oz.
turmeric ground .5 oz.
1- Remove silver skin from beef and slice thinly into 1 inch by 1/5 inch. Marinate meat overnight thoroughly mixed with pounded ingredients of sugar, salt, garlic, shallot, lemongrass and turmeric.
2- Skewer 4 piece per stick and grill satay, basting with basting oil. (recipe to follow).
3- Serve with freshly sliced raw onion, large diced cucumber and steamed rice and peanut sauce ( 2 oz.)

Serving size 8z
Calories per serving / 516
Recipe provided By Chef Raymond Bar CEC-CCE-ACE / Board Member
Satay basting oil Yield: 4 fl. Oz. Water 30 grams. Fresh shallot minced 10 grams. Fresh lemon grass ½ oz. Palm oil 50 grams. Mix well all ingredients; Used to baste meat during grilling

Peanut Sauce
Peanuts dry roasted with salt 36 oz.
Red chili peppers 24 oz.
Water 1 gal.
Galangal 1 oz.
ginger root 1 oz.
Lemon grass 1 oz.
Garlic .2 oz
Shallots .3 oz
Cinnamon Stick 2 oz.
Castor sugar 4.5 oz.
Sea salt 1.5 oz
Palm oil 8.8 fl. oz.
Tamarind juice 1 fl oz.

Mix pounded peanut and water: keep aside. In a saucepan, heat oil and fry dry ingredients for 10 minutes. Add chili puree and fry for 5 more minutes. Add the rest of ingredients.
The complete Recipe was done utilizing INFOODSYS Recipe App.

Enjoy it!! / Any question(s), please contact us at Clearpath@infoodsys.net
Think Positively (Leadership)
TRUE NORTH

Is the guiding force that will help you identify your path to success by providing a strong foundation for all strategic decision-making.

Definition: Leadership is getting results in a way that inspire trust, it is maximizing both your current contribution and your ability to contribute in the future by establishing the trust that make it possible. Lead on!

Quote's

That will help you stay ahead of the game.

It’s not about perfect. It’s about effort. And when you bring that effort every single day, that’s where transformation happens. That’s how change occurs.

Lead On!
Participative Theories of Leadership

Participative Theories of Leadership are considered by some to be an ideal style of leadership because they consider input from others. Leaders utilizing this type of theory tend to encourage both contributions and active participation from other group members. In turn, this allows the other group members to feel more relevant and committed to the direction the leader has chosen to go. The only real caveat here is that the leader maintains the right of what input to allow from the other group members.

For more information regarding the Participative Theories please visit: Behavioral Leadership

It has been my observation, over the years, that many leaders rank low on empathy. They understand it intellectually, they just don’t pay enough attention, ask the right questions or comprehend that it is not just about what your colleagues think, but about how they feel. To be an effective leader you need to do more than just manage the bottom line and watch the numbers like a hawk. Obviously that may be necessary, but so is offering suggestions, being supportive, being a source of creative ideas, helping your people think through their roles and helping them make the best use of their time. In fact, that is precisely what the best leaders do.

Patrick J. McKenna

As you think about how you exhibit genuine empathy here are five questions for you to contemplate. For more information visit: patrickmckenna.com

Culinary Corner

Form the American Culinary Federation, your chance to create spectacular dishes and contribute with inspirational new ideas.

Click below for more information:

The 2016 Menus of Change Annual Report was released at the fourth annual Menus of Change leadership summit on June 14. It includes an analysis of issues at the convergence of public health, the environment, and the business of food, plus and updated Dashboard of how the food and foodservice industries have progressed—or not—since last year’s report was issued.

The World Culinary Arts Video Series
Trends to Watch

Just like fashion, food trends come and go in the blink of an eye. Every year, we see a rise in these fads that inevitably affect the way we eat and plan our meals. From superfoods to juice cleanses, the modern dining pattern has undeniably been influenced by the presence of a health-conscious effort, which we see continuing into 2019.

Hungry for more? Visit 2019 Food Trend Predictions

If you’re feeling forgetful, it could be due to a lack of sleep or a number of other reasons, including genetics, level of physical activity and lifestyle and environmental factors. However, there’s no doubt that diet plays a major role in brain health.

The best menu for boosting memory and brain function encourages good blood flow to the brain — much like what you’d eat to nourish and protect your heart. Research found the Mediterranean Diet helps keep aging brains sharp, and a growing body of evidence links foods such as those in the Mediterranean diet with better cognitive function, memory and alertness

Learn more by visiting: Types of Foods to Help Boost Your Memory

Meeting the Demand for Safe, Natural Products

Lately, while shopping at my local grocery store, I have noticed the increasing number of food products marketed as organic or preservative-free. More and more, consumers are demanding green labels and ingredient lists they can understand. Yet food safety — preventing food spoilage and contamination from microbial pathogens — must remain a top priority for food producers. The food safety industry faces many challenges if it is to transition away from the use of refined chemicals toward more label-friendly preservatives.

By Suzanne Osborne, PhD
Wednesday, 30 April 2014

Hail to the Kale!!

Kale is one of the cruciferous vegetables, cancer fighters full of fiber and antioxidants. great addition to salads or you can bake it with a spritz of extra virgin-olive oil and sea salt for a crispy potato chip alternative.

2019 Culinary Forecast
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Nutrition, Eat Better

Salt, Consuming the right amount, Most Americans consume more sodium than is good for their health, according to the Centers for Disease Control and Prevention. Learn more!

8 Tips For Avoiding Gluten Cross Contamination – PrimoHealthCoach

▪ Oils that have been used to deep fry battered foods will contaminate foods like French fries. Use separate oils, and ask the chef when dining out if the same oil is used for battered foods.

▪ Cutlery, utensils and potsand pans must be thoroughly cleaned before cooking gluten-free to avoid cross-contamination.

▪ Toasters and ovens that have been used for glutenous breads can contaminate gluten-free breads. At home try to keep two separate toasters.

▪ Grills and barbecues can easily cross-contaminate foods if not properly cleaned. Many sauces used to barbecue have gluten.

▪ Sifters used for both glutenous and gluten-free flours will cross-contaminate. At home if you use both types of flour, keep separate properly labeled sifters.

▪ Your mayonnaise, peanut butter jar, jams and jellies are easily contaminated when making sandwiches.

▪ Glutenous flours have a tendency to stay airborne for some time after use. Cooking in a kitchen shortly after preparing foods with glutenous flours is risky for the sensitive person. Because of this I find it very hard to believe that you can get a truly gluten-free pizza from a pizza restaurant that makes regular pizza as well.

▪ Any foods not prepared in a gluten-free facility, including your own home, runs the risk of getting cross-contaminated.

Goodness!!

Avocado oil; this silky fruit oil helps fight joint condition and promoted soft skin.

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