Welcome to Our Thirty Third Issue!
Named for the Roman god Janus, protector of gates and doorways. Janus is depicted with two faces, one looking into the past the other into the future.
Featured Chef Timothy Hollingsworth
Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015, he opened Otium, an ambitious all-day restaurant next to The Broad. A longtime LA favorite, Otium’s sophisticated, yet accessible menu features eclectic, vibrant, and seasonal flavors. In 2018, he opened C.J. Boyd’s at The Fields LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. In October 2018, Hollingsworth opened restaurant and bar Free Play, also at The Fields LA. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In November 2018, he will compete on Netflix’s The Final Table, a global culinary competition series. He lives in Los Angeles with his wife and two kids, and German Shorthaired Pointer.
Chef Timothy Dishes
Chef Timothy 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.
The Power of Carotenoids
Carotenoids are the yellow-orange pigments in fruits and vegetables. There are more than 600 carotenoids, of which over 450 that exist in food have been identified; these include beta carotene, lycopene, beta kryptoxanthin, and lutein. Some 50 carotenoids are converted to vitamin A in the intestine, and until recently scientists thought that the others were simply pigments that played no role in health. Recent years, however, research has shown that many of the carotenoids may have disease-preventing potential.
Foods rich in beta-carotene and other carotenoids include: Apricots, asparagus, beef liver, beets, broccoli, cantaloupe, carrots, corn, guava, kale, mangoes, mustard and collard greens, nectarines, peaches, pink grapefruit, pumpkin, squash (yellow and winter), sweet potato, tangerines, tomatoes, and watermelon.
Successfully Leading Change
Are you a Change Leader? Are you prepared to introduce your ideas about what could or should be changed and how these changes would benefit your company/department and your team?
Your team will only buy in to your ideas of change, if you can absolutely let them know how they will benefit.
- What the change is designed to achieve
- Who will be affected by this change
- What resources are required
- What milestones can be expected
- Ask for questions and feedback
As a leader you already know it will not be possible to achieve this alone. So, it is absolutely necessary to enable those involved in the change to develop the necessary skills to ensure success. For front-line employees, this will mean you may need to provide training on new systems or how to make adjustments to their daily tasks. For your management staff, you may offer training in change management approaches, that will aid them to best support their team and manage those that may be resistant to change.
Successful change will require immense effort and commitment from every team member. Be sincere when acknowledging everyone’s efforts on all levels. This will and can keep motivation levels high. Being honest and genuine when praising your team can also inspire enthusiasm and commitment for future change projects.
Some Other Related Resources
- Leading Change – by John P. Kotter
- On Change Management – Harvard Business Review
- Creating the Dream Team
Toni Ali/HR Expert
A helpful sheet for accuracy in recipe costing/ click below
Food for Thought
The Power of Blueberries
Blueberries have powerful health benefits. They have an impressive nutrition profile, being particularly high in fiber, vitamin C, vitamin K and manganese. Blueberries are also exceptionally high in antioxidants. In fact, they are believed to contain the highest antioxidant content of the most commonly consumed fruits. The antioxidants in blueberries may reduce the risk of chronic conditions, such as heart disease, diabetes and Alzheimer’s. Blueberries are also known for their powerful effects on the immune system. One study found that eating blueberries regularly may increase natural killer cells in the body. These help defend you against oxidative stress and viral infections. Additionally, the antioxidants in blueberries may have a protective effect on your brain. For example, eating blueberries has been shown to improve memory in older adults.
Click here for more information The power of blueberries
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.
Information provided by Aminta Martínez-Hermosilla, MS
WHAT’S COOKING TODAY?
Holiday Fruit Cake
Think Positively (Leadership)
Leaders can build accountability by spelling out what’s expected from employees in terms of results and behaviors, monitoring progress daily and applying positive and negative consequences based on outcomes, says S. Chris Edmonds. “Without consequences, clear agreements and monitoring do not ensure either results or respect,” he says.
2020 Culinary Forecast
Do you have the skills to make a great coach?
- Hire the right fit for your open position
- Allowing this new employee(s) to adjust to your company culture
- Seeing their potential
- Begin grooming them to take positions that are higher than yours in the industry
- Be open to their ideas
That will help you stay ahead of the game.
Participative Theories of Leadership
As you think about how you exhibit genuine empathy here are five questions for you to contemplate. For more information visit: patrickmckenna.com
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
La Finestra: Trends Spotting
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.
Learn more 2020 Food trends according Chefs
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
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.