JUNE; named for the Roman goddess Juno, patroness of marriage and the well-being of women. Also from the Latin word juvenis, "young people."
June Feature Chef
Chef Jacob Bickelhaupt
Jacob Bickelhaupt became an overnight celebrity chef after being awarded 2 Michelin Stars in 2015, 2016 & 2017 for his world renowned restaurant, 42 Grams, by the prestigious Michelin Guide. Jacob Bickelhaupt also starred in a documentary by the same name, 42 Grams, that premiered on Netflix from February 2018-2020 . Chef Jake Bickelhaupt coined the term “guestaurant” and has been called the “Godfather of underground supper clubs” in America. Chef Jacob Bickelhaupt’s underground supper clubs have included: Sous Rising Supper Club, Konro Supper Club, and Tonburi Supper Club that inspired so many young aspiring chefs around the world to find their own voices and not wait for a million dollar restaurant from an angel investor. Chef Jacob Bickelhaupt’s newest underground supper club project is called Tonburi in the heart of Los Angeles, CA. And, his biggest project to date is designing, owning, and at the helm as Executive chef at his gorgeous 12 seat chef counter restaurant in Chicago, IL, Stone Flower. Chef Jacob Bickelhaupt says that he is extremely grateful to be an alumni of the 2015 Food & Wine Best Chefs and to have been nominated 3 times for James Beard Awards amongst many others honors.<
See Chef Jacob in Action, click the image below to view the video.
Chef Jacob's signature dishes, click the image below
Ways to Get Vitamin "D"
7 ways to reduce stress and keep blood pressure down
Food link to better brain power
Just as there is no magic pill to prevent cognitive decline, no single almighty brain food can ensure a sharp brain as you age. Nutritionists emphasize that the most important strategy is to follow a healthy dietary pattern that includes a lot of fruits, vegetables, legumes, and whole grains. Try to get protein from plant sources and fish and choose healthy fats, such as olive oil or canola, rather than saturated fats.
Italy's Best Wine Tours
Carmelo Messina is a bi-lingual (Italian and English) Gold Pin sommelier of the Italian Sommelier Association with an additional master certification in professional wine tasting in the United States. He understands how the English, Italian and French systems are used to analyze and describe wines so well that he has led numerous accreditation classes for others seeking their sommelier licenses.
While living in Las Vegas, Carmelo used his extensive knowledge of the mouth-watering best of his home country and represented over 300 different Italian wine producers from all over Italy to others in the Las Vegas wine business. With over 20 years’ experience working in the hospitality, restaurant and wine distribution business in the U.S., England and Italy, Carmelo Messina knows how to present the very best in epicurean delights. In addition to working for Princess Cruise Lines in both the Caribbean and in the Mediterranean, he has opened and worked inside many of the top restaurants in Las Vegas, including as Head Sommelier at Valentino’s inside the Venetian. (Valentino was a Wine Spectator Grand Award restaurant with over 2,000 labels on their wine list — that’s a lot of wine to keep track of and Carmelo knew every bottle!)
Notes from a Purchasing Pro by Robert Dennerlein.
I am excited to post my first tip, on Purchasing for Profit. It is my desire that this information will assist the industry with practical wisdom and best practices.
Quality/Cost Control/Yields: For any operation to succeed it is important to provide customers with a consistent quality at a cost that allows profitability. Your distributor can assist with both quality and cost control. Request your distributor to do food cuttings and provide yield analysis, so you can determine the actual cost of product (EP vs AP). What matters is your EP, which can be 15% higher from one label to another. For example, a #10 can of diced tomatoes may contain 15% more tomatoes than a lesser AP/quality label. If the tomatoes of the higher label were 10% more expensive you have a 5% savings by utilizing the higher-grade product due to the yield or edible tomatoes.
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.
Hospitality doesn’t start at the restaurant, hotel or airline. It start at home. In everyday life. Because is all about being hospitable.
To all our essential workers !!!!!
Your compassion is amazing and is a model to us all. Thank you so much for all your hard work to take care of our community during this pandemic!. We are very grateful and are forever in debt to you all. You are what is keeping the world going when it feels like the world has completely stopped during this pandemic. We’ll hopefully be able to get through this soon enough, and we will remember your selfless acts working as a frontline worker. We wish you safety and health as you forge ahead to get us to the other side of this pandemic. We thank you daily in our prayers, hearts, and minds each and every day. Stay strong, God bless and THANK YOU!
Congratulations to the newly elected ACF National President Chef Kimberly Brock Brown
Local Culinary News
VEGAS FOOD PROJECT Will showcase the 6th TURKISH Taste Special Culinary Event Series/ Spices & Herbs.
On May 26th-2021 , the Las Vegas Food Project, presented its 6th Mediterranean Food Series. The event will took place at UNLV Hospitality Hall 4th floor state of the art Kitchen. The attendees learned about products, health benefits, and production details from the Turkish industry leaders.
They sampled best quality products from Turkey prepared by Las Vegas top Chef Michelle Vietmeier.
While the awareness of healthy diets, ingredient specifications, ethical production, and fair trade has been increasing among US consumers, businesses are looking for solid suppliers with high standards and flexibility at the same time. It would be safe to say, pandemics can only increase this awareness and the right supplier search. Vegas Food Project, are bringing THE BEST and THE LARGEST Turkish food producers to you who can satisfy these needs of consumers and businesses.
Guest Chef Michelle Vietmeier; created another a delicious dish, Herb Chicken Salad Crostini , utilizing a selection of premium products from Turkish,
Restaurant Operators share outdoor dining wins, lessons
Restaurateurs in New York City, Seattle and Clearwater, Fla., talk about how their businesses have been affected by the new emphasis on outdoor dining. New equipment, revised server duties, shorter menus and self-service water are among the adaptations they have made, and many are reporting significant success with their changes.Full Story:
I RECOMMEND TO YOU A WONDERFUL TIME SAVING TOOL CREATED BY –
IFSEA Member, Executive Chef, F&B Director Lucio Arancibia – lnfoodsys is focused on inspiring and empowering Culinarians everywhere to exceed all challenges. They have tremendous resources at their disposal, but they face an acute scarcity in one critical area: TIME. The Recipe App will produce instant results, instead of riffling through complicated steps. One framework, one process.Full Story:
Analyze your decision-making progress, not the outcomes
Process matters more than outcome if you want to learn from your decisions and create sustained success, writes Wally Bock. “Once you know how something came out, it’s human nature to rearrange your memory so that you look better than you were,” he writes.Full Story: 3 Star Leadership
Chipotle to pay for employees to earn degrees
Chipotle Mexican Grill has expanded its employee education benefit with a plan to pay 100% of costs for staffers pursuing degrees in specific fields at 10 universities. The company will pay tuition and all costs up front for employees who have worked for the company for at least four months and are working toward degrees in areas including agriculture, hospitality and culinary arts.
Hot off the Press
Cumulative 15 minute COVID-19 Exposure: What does it mean?
The CDC now defines close contact as somebody who has been within 6 feet of an infected person for a cumulative total of 15 minutes or more over a 24 hour period. If a person is a close contact, he or she must self-quarantine for 14 days from their last exposure to the positive person. All contacts should be tested for COVID-19, and a negative test results does not eliminate the 14 day quarantine period.
provided by Aminta MArtinez – Food Safety and Nutrition Consultant
Food for Thought
Fonio, The Super Grain from West Africa
Native to West Africa, it’s a staple most commonly enjoyed in the mountainous areas of countries like Burkina Faso, Guinea, Senegal, Mali, and Nigeria.
Other names for Fonio include Acha, Iburura, and hungry rice. Fonio is an African heritage grain, also called an ancient grain, that’s mostly consumed in West African countries. It’s naturally gluten-free and offers a robust amino acid profile, as well as other potential health benefits like improved blood sugar management. Fonio is easy to prepare and culinarily versatile, making it a great fit for numerous savory dishes. Fonio is a good source of B vitamin, including thiamine, riboflavin, and niacin, which are necessary for the growth, development, and function of cells, as well as energy production. The United Nations Food and Agriculture Organization (FAO) suggests that Fonio has the highest calcium content of all grains. This may make it a good choice for those who don’t consume dairy, such as vegans or individuals with lactose intolerance. Fonio also provides iron, copper, zinc, and magnesium, iron and copper help form red blood cells, connective tissue, and blood cells, while zinc plays a role in immune function, protein synthesis, and cell growth and division. Magnesium aids numerous biochemical reactions and is required for energy production.
Foods That Taste Better in April Than They Will All Year
Artichokes: “You can see artichokes year-round, but this is by far the time to eat them,” says Romano. “They’re the most meaty artichokes you will have in the season and all year, and they have the biggest hearts.” Though you can buy artichoke hearts in a can, now is the time to buy them fresh. Don’t let the daunting shape of the artichoke deter you from cooking them—a simple steam will do them justice..
Your Business and your community can benefit from volunteers…taking your team out of the office to volunteer in the community.
IFSEA Newsletter Please click on the image below to enlarge it.
Ten Things New Manager Needs to Know
We highly recommend this CIA site, please click on the image below.
A helpful sheet for accuracy in recipe costing/ click below
WHAT’S COOKING TODAY?
Recipe provided by Chef Raymond Bar CEC-CCE-ACE
Cheese stuffed grilled peppers
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.
LEADERSHIP IS NOT A POSITION OR A TITLE, IT IS ACTION AND EXAMPLE
Click the image below to watch Leadership Guru, Chris Edmonds
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
Quotes that will help you stay ahead of the game.
Perspective Theories of Leadership
For more information regarding the Participative Theories please visit: Behavioral Leadership
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
Read more and enjoy the videos at: Amazing video library from The Culinary Institute of America
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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
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!!
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2021 food Trends Forecast
Late last year, we talked to dozens of chefs who predicted trends that ranged from family-style dining to tasting menus with non-alcoholic juice pairings. Of course, no one could have predicted the way 2020 played out.
Hungry for more, click below:
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.