Welcome to Our Issue!

September, from the Latin word septem, "seven" because this had been the seventh month of the early Roman calendar.
September Feature Chefs

Chef Douglas Williams

Douglass Williams is a master of texture, almost at a molecular level. It’s deeply apparent throughout the menu at Mida, Williams’ Italian restaurant on the border of Boston’s affluent South End and Roxbury. After culinary school, Williams spent time healing his body and working in prestigious kitchens along the East Coast, but he fell in love with the precision and technique of making pasta while working at Boston’s Coppa. His first restaurant, Mida, a temple to carbohydrates, is where Williams and his team make nearly 700 portions of pasta each week by hand. 

He makes mounds of flat, stubby ribbons called maltagliati that await a generous ladle of earthy duck sugo; these sit next to expertly shaped cappellacci, plump with a stuffing of fresh ricotta, which look like tortellini wearing fancy hats. Williams also makes thick, wide tubes of paccheri, which are served in a rich Bolognese with bits of broccoli rabe for a bitter punch. The pasta is garnished with caramelized breadcrumbs that have been tossed with a glug of good olive oil, oregano, and salty Parmigiano-Reggiano. Each bite is a textural roller coaster of chewy, crunchy, and fatty—an expression of care and precision from someone who takes none of food’s great pleasures for granted.

Roasted Chicken
with smoked farro, sweet corn, maitake mushrooms and pea greens.
MIDA Restaurant
Raviolis
Sweet corn ravioli with crème fraiche, smoked onions and trout roe
MIDA Restaurant
Rockfish Crudo
Rockfish crudo with citron kosho orange and watermelon radish
MIDA Restaurant
Gnocchi
Ricotta gnocchi with kale, sunchoke and parmesan
MIDA Restaurant
Cake
Citrus poppy seed cake with citron salt and buttermilk custard.
MIDA Restaurant

Chef Douglas in action

Play Video

Ways to Get Vitamin "D"

7 ways to reduce stress and keep blood pressure down

Coronavirus; what we can do.

Implement a personal hygiene program. To lessen the possibility of food handlers contaminating food, institute a good personal hygiene policies to make sure food handlers come to work healthy. Include actions such as reporting illnesses and covering wounds

Remind employees to wash their handsThis is especially important after using the restroom and after handling raw food.

Clean and sanitize all work surface. 

1.  Drink lots of hot liquids; coffee, tea, soups & warm water.
2. Take a sip of warm water every 20 minutes. This keeps your mouth moist and washes any of the virus that has entered your mouth and pushes it into your stomach where the gastric juices will neutralize it before it can get to the lungs.
3. Gargle with an antiseptic in warm water such as salt, vinegar or lemon juice every day if possible.
4. The virus attaches itself to hair and clothes. Any detergent or soap kills it. Take a shower immediately when coming from outside and shampoo your hair.
5. Wash metallic surfaces. The virus can remain viable on this surface for up to 9 days. When not in your home, wear gloves if possible to avoid touching hand rails, door knobs etc. if you can’t wear gloves or don’t have any, wash your hands immediately and then shower.
6. Regardless if you’ve gone outside, wash your hands every 20 minutes with soap that foams and do it for 20 seconds.
7. Eat fruits and vegetables. Try to elevate your zinc levels.
8. Animals do NOT spread the virus to people. It’s person to person transmission.
9. Try to avoid eating and drinking too many cold things.
10. If you feel a sore throat coming on, gargle with antiseptic immediately. Do it every hour. The virus enters through the throat where it remains for 3-4 days before it passes to the lungs. 

Notes from a Purchases Pro by Robert Dennerlein.

    I am excited to post my first article, on Purchasing for Profit. It is my desire that the articles published in Purchasing for Profit will assist the industry with practical wisdom and best practices I put to use over the past 40 years of my purchasing career. This months’ article is entitled “Vendor/Supplier Relations”.The relationship between vendor and purchasing is critical and one that sets the stage for a win-win situation for both food service operator and purveyor.

    Purchasing is not a game that pits the buyer against the purveyor. A relationship that promotes adversarial posturing should be avoided for 2 simple reasons. It is costly, and no one wins. On the flip side of the coin a relationship that encourages mutual trust and honesty sets up your operation for success.

    In purchasing, some main objectives are:
    1. Purchase the best possible product that fulfills your requirements at the lowest price.
    2. Ensure adequate quantities of product are on hand.
    3. Maintain investment and inventory at a minimum.
    4. It has always been my philosophy that a vendors’ main responsibility is to make the purchasing department/process more efficient and profitable. 

     Robert Dennerlein, Robert is a Past President of the Las Vegas Branch many years ago, and has recently rejoined IFSEA.  Welcome back Robert and thank you for allowing us to publish this edited article.  He wrote this article for another new IFSEA member, Chef Lucio Arancibia, who does a monthly newsletter.  He is also in process in writing a purchasing book with  Ed Manley who will coordinate to create a purchasing certification program from the book.

    Food for Thought

    Stop Eating Pesticides

    Use CR’s exclusive ratings to get the health benefits from fruits and vegetables while minimizing your risk from toxic chemicals

    Sinking your teeth into a crisp apple or chomping on a stalk of celery is something you should be able to do without thinking. After all, the best nutritional science shows that eating a variety of fruits and vegetables—and plenty of them—is a crucial component of good health. But produce sometimes comes with potentially harmful pesticide levels.

    Click here for more information;Pesticides on Food  

    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.

    A trend that should be re-introduced in the Workplace

    Your Business and your community can benefit from volunteers…taking your team out of the office to volunteer in the community.

    The 2017 Deloitte Volunteerism Survey showed that employees like it when businesses have involvement in the community that flows into the workday.  It proved to boost morale and build a positive work atmosphere. 1,000 employees were surveyed and the report concluded:  70% believed that volunteering opportunities boosts morale more than interchanging positions. 77% believed that volunteering was essential to the employees well-being-. 89% of the surveyed thought that company sponsored volunteer activities such as; food drives, city clean ups, created a better working environment.

     Many companies have found, creating out-reach programs, i.e. Big Brothers, Big Sisters, at Food Banks, Children’s Hospitals has allowed their employees to reach out and get a better understanding of their communities. While doing so, has boosted moral and enthusiasm in the workforce.

    For more related reading, please click here*

    Toni Ali/HR Expert

    A helpful sheet for accuracy in recipe costing/ click below

    hello

    WHAT’S COOKING TODAY?

    Recipe provided by Chef Raymond Bar CEC-CCE-ACE 

    Sizzling Shrimp Scampi

    Scampi refers to shrimp that are split lengthwise, brushed with butter and garlic, fresh herbs and broiled. Unsalted butter at room temp.8oz./ Minced fresh garlic cloves 1 oz./ Chopped Italian parsley 1 tbsp/ Lemon zest 1 ea./ Fresh lemon juice ½ ea./ Fresh chopped thyme leaves 1 tsp./ Kosher salt to taste./ Freshly ground black pepper to taste./ 16/20 shelled and deveined shrimp 3 lbs./ Thinly sliced basil leaves 1 tbsp./ Crusty Italian bread (for serving) 1 ea.

    Method

    1- Preheat the oven to 450F. In a medium bowl, mix the butter, garlic, 2 tsp of the parsley, lemon juice and zest, season with salt and pepper. 2- In a large gratin dish, arrange the shrimp, tail up in a circular pattern; dot with flavored butter, roast for about 10 minutes, till they turn pink and butter is bubbling. 3- Sprinkle shrimp with remaining parsley and basil. Serve hot with crusty bread. Ps. The mixed butter can be refrigerator for a week or frozen 30 days. Serve o Yield 3 lbs/ 6 portion size 6 oz. / Calories per serving: 563 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

    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.

    Click the image below to watch Leadership Guru, Chris Edmonds
    Play Video
    2020 Culinary Forecast

    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

    Quotes that will help you stay ahead of the game.

    Don’t say you don’t have enough time. You have exactly the same number of hours per day that were given to Helen Keller, Louis Pasteur, Michelangelo, Mother Teresa, Leonardo da Vinci, Thomas Jefferson and Albert Einstein.

    Telling people what we think of their performance doesn’t help them thrive and excel, and telling people how we think they should improve, actually hinders learning. “

    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

    ACF 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
    Click on the image below to enlarge
    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

    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

    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.

    Hail to the Kale!!
    Click on the image below to enlarge
    2020 Culinary Forecast
    Play Video
    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.

    Click on the image below to enlarge
    Categories: Newsletters

    Leave a Reply

    Language