Welcome to Our Issue!

From the Latin word octo, "eight", because this had been the eight month of the early Roman calendar.
Featured Chef Rasmus Munk

Chef Munk was born in 1991 in the little town of Randers on Jutland – predestined, he says to become either a “mechanic or join a biker gang”. But thanks to his best friend, who persuaded Munk to go to join him a catering college, his destiny took a different path.

His career really took off when he was 22 and had just returned from spending several years working in the kitchens of top restaurants in London.  He appointed head chef at Munkebjerg hotel in Vejle where, with a glint in his eye and millimeter precision in flavors, he started serving yoghurt ice cream with Russian caviar, fired chicken feet, and realistic looking jelly earthworms with coffee.

While Munk is a forward-thinking chef who is always pushing the boundaries, he is also interested in historic food.

“I didn’t have any real relationship with traditional Scandinavian food before I started training to become a chef,” he says. “My mum could barely boil an egg. When I was a trainee at a lunch restaurant run by a skilled chef, I suddenly understood what traditional Danish food was all about.  I think it’s great that open sandwiches are back in fashion and they are being developed and made with really good raw materials,” he says.

 

Lemon Sole and Smoked Butter
Alchemist Restaurant
Octopus and Bonito
Alchemist Restaurant
Jerusalem Artichoke Cocktail
Alchemist Restaurant

Chef Rasmus Munk

Play Video

Ways to Get Vitamin "D"

Let the Food be the Medicine

CHICAGO — It’s never been a secret that a nutritious diet influences general health. In decades past, however, most consumers took a reactionary approach to health needs, seeking medicine to treat specific conditions and only changing their dietary habits when faced with a direct threat to their well-being. Now, a growing proactive health movement is driving consumers to treat food as a means to prevent, manage and possibly even reverse certain conditions.

Hungry for more 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

Mentorship

“Mentorship is the number one reason for success”, says Daymond John, CEO of FUBU and The Shark Tank, TV Personality on ABC Shark Tank.He believes life is a series of mentors and advises not to get caught up in thinking that your mentor needs to be a celebrity. Some of the most influential people/mentors in his life were his mother, a teacher, stepfather, and a neighborhood store owner. Daymond says it will be on of the best decisions you could ever make for yourself and your business/career.

Hungry for more- click here

By Toni Ali / HR Expert

7 ways to reduce stress and keep blood pressure down

A helpful sheet for accuracy in recipe costing/ click below

Food for Thought
The Power of Ginger

Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.

A clue to ginger’s success in eliminating gastrointestinal distress is offered by recent double-blind studies, which have demonstrated that ginger is very effective in preventing the symptoms of motion sickness, especially seasickness. 

Ginger contains very potent anti-inflammatory compounds called gingerols. These substances are believed to explain why so many people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in their mobility when they consume ginger regularly. 

here

Why wash Your Hands?

  • Handwashing education has shown to reduce FBI:
  • Reduces the number of people who get sick with diarrhea by 31%
  • Reduces diarrheal illness in people with weakened immune systems by 58%
  • Reduces respiratory illnesses, like colds, in the general population by 16-21%
  • Gloves Alone Aren’t Enough for Food Safety
  • Gives a false sense of security
  • Contamination of clean glove with dirty hands?
  • Washing with soap and water is much more effective than washing with water alone. Soap binds to the dirt, oils, and microbes present on hands and makes it easier to wash them away.  Applying soap also tends to make people scrub more thoroughly.
  • Friction from lathering and scrubbing hands physically helps the soap bind to and loosen dirt, oils, and germs.
  • Although the optimal length of time for handwashing may depend on factors such as the type and amount of soil, grease, and germs on hands, studies have shown that scrubbing for at least 15 seconds removes significantly more germs from hands than washing for shorter periods.

Learn more

Information provided by Aminta Martínez-Hermosilla, MS

WHAT’S COOKING TODAY?

Chicken Tagine with Preserved Lemons and Olives

Spanish onion, Chopped 6 oz. Extra virgin olive oil 2 fluid oz. Fresh garlic cloves, minced 1 oz. Sea salt and freshly ground black pepper to taste Ground ginger, .75 tsp. Ground cinnamon 1 tsp. Saffron threads, toasted and crushed 1 pinch Whole chicken 3.5 lbs. Chicken stock 20 fluid oz. Moroccan pink olives or Kalamata 4 oz. Preserved lemon; discard flesh 2.5 oz. Rinsed and chopped fresh coriander 1 oz. Fresh parsley; rinsed and chopped 1 oz.
Recipe provided By Chef Raymond Bar CEC-CCE-ACE / Board Member

Method

1- Sweat the onions in oil, stirring often till soft and golden brown. Meanwhile crush the garlic with a pinch of sea salt; then work in the ginger, cinnamon, saffron and a little pepper. Add to the onions and continue cooking till fragrant. 2- Cut chicken into 8 pieces and sear well on all sides in a tagine or Cast Iron pot. Spread the onion mixture to it and the stock. Bring it to a boil, cover and simmer for about 30 to 45 minutes. 3- Tossing from time to time. 4- Add the olives, preserved lemon, coriander and parsley. Cover and simmer for 10 more minutes; till chicken is very tender. 5- Taste sauce; if sauce needs more concentrated, transfer chicken to a shallow dish, then boil the cooking liquid to a rich sauce. Skim off the excess fat. 6- Add chicken to the sauce and serve in the tagine with couscous. Serve 4. Serving size 8oz. / Calories per serving: 1,302 The Nutrition Facts for this Recipe was done utilizing the INFOODSYS Recipe App.


Enjoy it!! / any question, please send us an email 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
Play Video
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.

Categories: Newsletters

Leave a Reply

Language