Welcome to Our Thirty Second Issue!

From the Latin word decem "ten," because this had been the tenth month of the early Roman calendar.
Featured Chef James Briscione

James Briscione grew up amidst the stocked pantry of Southern cuisine. And working early on with James Beard Award-winner Frank Stitt in Birmingham sealed the deal for a future in cooking

After three years as chef de cuisine at Stitt’s Highlands Bar and Grill, Briscione traded polished Southern comforts for the refinements of modern haute French cuisine at Daniel in New York, working in the private dining room. 

Moving out from behind the line, Briscione transitioned to culinary education, taking a post as chef-instructor at the Institute of Culinary Education. Now Director of Culinary Research, Briscione’s accomplishments go far beyond the classroom. He walked away champion of the first season of Food Network’s “Chopped,” and also became the shows first-ever two-time champion after winning the “Chopped Champions Tournament.” Briscione was selected as one of People Magazine’s “Sexiest Chefs Alive” in 2016 and has been featured in cooking segments for ABC News Now, Delish.com, Condé Nast, and Martha Stewart Radio. In 2011, Briscione published his first cookbook, Just Married and Cooking, with his wife Brooke Parkhurst. Their most recent endeavor is Angelena’s, an Italian restaurant in Pensacola, Florida, where Briscione is executive chef and Parkhurst is wine director. 

Chef James Briscione Dishes

Lemon Curd with Crunchy Olives
Beet- Er-Tots
Chicken with Sungold Kiwi & Cranberry relish

Chef James Briscione must have plating tools

Play Video

Ways to Get Vitamin "D"

7 ways to reduce stress and keep blood pressure down

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

Mastering Conflicts

Conflict is present in virtually every organization. Individuals at any level in an organization can experience conflict.  In many cases its unavoidable. Most of us aren’t comfortable dealing with conflict when it happens. We remain silent and hope it will go away, letting a small situation eventually turn into a bigger one.

When you view conflict as a problem-solving exercise, you open the door to working with the other party rather than against them. Problem solving is work, and it can be difficult. If you want to benefit from conflict, however, you need to put in the time and effort required. You can make the most out of your conflict situation by integrating all parties’ needs via a 3-phase resolution procedure.

*Meeting Preparation: 1-Define your issues. 2-Define your needs. 3-Identify all parties involved and their degree of control. 4-Choose your problem-solving focus.

*The Conflict Meeting: 1-Share perceived issues. 2- Share perceived needs. 3-Decide who is involved in the conflict and their degree of control. 4-Set joint goals. 5-Brainstorm solutions to meet the parties’ goals. 6-Develop an action plan.

*Follow-up Meeting: 1-Evaluate progress. 2-Offer mutual assistance.

Toni Ali/HR Expert

A helpful sheet for accuracy in recipe costing/ click below

Food for Thought
The Power of Turmeric

While turmeric is a flavorsome spice that is nutritious to consume, it has also traditionally been used in Ayurvedic and Chinese medicine to treat inflammatory conditions, skin diseases, wounds, digestive ailments, and liver conditions .Amazingly, over 9,000 medical and clinical research studies have evaluated turmeric and curcumin and yielded a wealth of positive information.

There are three main phytochemicals in the curcuminoid family that are responsible for turmeric’s health benefits: diferuloylmethane (or curcumin, the primary curcuminoid responsible for turmeric’s vibrant yellowish color), dimethoxycurcumin, and bisdemethoxycurcumin. In addition to these three chemicals, turmerone is a potent volatile oil found in the root.

Research has shown that these curcuminoids communicate with 160 mechanisms and pathways in the body to support a wide range of processes, including brain health, cardiovascular health, tissue health, and more

Click here for more information 8 Impressive Health Benefits of Turmeric

Why Hash 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


Classic Pot-au-Feu

Yellow onion -Quartered 1 ea. Large white and yellow leek cut 2.5 in Celery ribs, halved crosswise 12 ea. Meaty beef shank 1.5 in thick 3 lbs. Carrot, peeled and halved crosswise 1 lbs. Beef rump roast or bottom round 3 lbs. Parsley sprig 1 oz Thyme sprigs 1 oz. Bay leaves and black pepper ¼ oz Kosher salt as need 2 in. Marrow bones 2 lbs Water 8 qt. Parsnip, peeled, cut into 2 in. lengths 1lb. Turnips, peeled and quartered 1lb . Rutabagas, peeled and cut into 8 1 lb. Unpeeled, small potatoes about 1.5 lbs.
Recipe provided By Chef Raymond Bar CEC-CCE-ACE / Board Member


1- Make a sachet with the parsley, thyme, bay leaves and black pepper. In a large pot, combine the onion and half the leeks, carrot and celery. Set the beef shank and rump roast on top of the vegetables. Add the sachet, 2 of the marrowbones, water and salt. Bring it to a boil and reduce to a simmer and cover partially; skimming occasionally till the meat is very tender; (about 2.5 hour). 2- Transfer the meat to a large bowl and cover. Strain the broth and return to the pot. Boil over hi heat till reduced to 10 cups. Skim off the fat. 3- Add the remaining leek, celery, and carrot, rutabagas to the broth, cover and simmer till vegetables are just tender. Add the remaining bone marrows and potatoes and simmer Pot-au-feu till done. 4- Untie the meat and cut across the grain into 6 slices. Add the meat to the pot till heated thru. Season with salt and pepper. Ladle broth into shallow bowls; add the meat, marrow bones and vegetable and serve passing horseradish , mustard and sour cream at the table. Serve 4. Yield 8 servings. / Calories per serving: 1,446 The Nutrition Facts for this Recipe was done utilizing the INFOODSYS Recipe App.

Enjoy it!! / any question, please send us an email at [email protected]
Think Positively (Leadership)

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!


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 2020. Hungry for More; click below.

Play Video

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.

2020 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.


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

Categories: Newsletters