August; named to honor the first Roman emperor (and grandnephew of Julius Caesar ), Augustus Caesar (63 BC-AD 14).
August Feature Chef

Chef Douglas Williams

Chef Douglass Williams spent decades mastering his craft in kitchens across the globe before being highlighted as Food and Wine Magazine’s best new chefs of 2020, calling him a “master of texture.” Four years ago, the Atlantic City, New Jersey native bet big on himself, going from chef to chef and owner, opening his Italian-inspired restaurant Mida in Boston. He speaks to Dana Jacobson about how culinary school and a trip to Europe after high school sparked his passion for the kitchen.

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Chef Douglas in CBS The Dish Show..

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Chef Douglas signature dishes.

Bucatini
Bucatini All" Matriciana
Spaghetti al Granchio
Blistered Tomato, Colatura di alici, Chilli Butter, Pangrattato
Paccheri Bolognese
Roasted Bone Marrow
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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.  

"Quote of the Month"
Las Vegas 1st Turkish Tastes Cooking Competition Finals

Dear Culinarians; We’re thrilled to unveil the winners of 1st Turkish Tastes Culinary Competition in Las Vegas, organized by Vegas Food Project. First Place Chef Noe Banuelos Resort World /
Second Place Chef Gonzalo Garzo Capital Grill Restaurant
/ Third Place Chef Michael Gillard Cosmopolitan

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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!

IFSEA August Newsletter Please click on the image below to enlarge it.

IFSEA news
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:

 Infoodsys Recipe App

 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.

Restaurant Business Online

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

For more information click here

Food for Thought

Beans Are Good for You!!

Lots of Fiber Beans are a great source of fiber. That’s important because most Americans don’t get the recommended 25 to 38 grams each day. Fiber helps keep you regular and seems to protect against heart disease, high cholesterol, high blood pressure, and digestive illness. Navy beans have about 19 grams of fiber per cup. Add some smoked turkey, kale, onions, and carrots, for a hearty soup. Plenty of Protein Beans are a great way to get low-fat, low-calorie protein that already has the fiber and carbs mixed in. A single cup has around 15 grams. That’s two to three times more than rice or wheat. It’s especially good for a protein building block called lysine that you might not get enough of if you’re a vegetarian. Cook a savory, protein-rich vegetarian stew with lentils, onions, carrots, tomatoes, and chili powder. Here’s how much protein you’ll get in just 1 cooked cup of various beans: • Black beans 15.2 g • Fava beans 12.8 g • Pinto beans: 15.6 g • Navy beans: 14.8 g • Kidney beans: 15.2 g • Lima beans: 11.6 g
The Culinary Institute of America expresses its deep appreciation for the Legacy Supporters of our 75th Anniversary.

We highly recommend this CIA site, please click on the image below.

Helping Hand

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

For more related reading, please click here*

We are reaching out to the culinary community to inform all that We have make the certification process as easy to follow as possible! Follow the steps to get certified today! As you are aware, we were hit very hard, thousands of hospitality employees have lost their job. Many will not get back to their normal job. Having said that, by taking advantage of this great offer and this unique opportunity, it will help them to learn new skills, so they can apply for new jobs. There are two sides to every resume – Certifications & Education on one side and Experience on the other. We are partnered with the Foodservice Institute and Global Foodservice Institute to offer you four certifications that will help you stand out from the rest. Please contact Mr. Ed Manley, should you have any additional questions. Ed Manley, MCFE, CHM IFSEA Chairman of the Board-elect Email – ed@ifsea.org Cell – 561-929-4765 web – www.ifsea.org

Ten Things New Manager Needs to Know

You’ve finally done it. After years of hard work, you’ve been promoted to a position managing a team of people and can call the shots. Your first job as a manager can be exciting, and also a bit overwhelming. And it’s important to do it well. Managers are the cultural linchpin in the organization – they set the tone for the work experience. The rest of the organization could be fantastic, but if your boss isn’t up to snuff that will cloud all of the good things happening. There’s a reason people say “you don’t quit your job…you quit your boss.” To get off on the right foot, here are ten tips to help you get the most out of your team and create a work experience they will thrive in. -Forbes- A Must Read ! Click here for More Information
A helpful sheet for accuracy in recipe costing/ click below
Hospitality doesn’t start at the restaurant, hotel or airline. It start at home. In everyday life. Because is all about being hospitable.

Click here for more info.

WHAT’S COOKING TODAY?

Recipe provided by Chef Raymond Bar CEC-CCE-ACE

“The world begins at a kitchen table. No matter what, we must-eat to live. The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.” Joy Harjo

Crisp salmon with avocado salad

Pine nuts 2 tbsp./
Extra virgin olive oil 3tbsp/
Mayonnaise 2 tbsp/.
Freshly squeezed lemon juice 1 tbsp./
Freshly squeezed orange juice 1 tbsp./
Sea salt 1tsp/
Freshly ground black pepper 1 tsp./
6 oz. salmon filet with skin on 8 ea./
Bibb lettuce large leaves torn into bite size 3 ea./
Small leaves left whole
Hass avocado thinly sliced 2 ea.

Method

1- In a small skillet toast the pine nuts over moderate heat, tossing frequently till lite brown. (About 5 minutes). Transfer to a plate to cool.
2- In a large bowl, Wisk 1.5 tablespoon of the olive oil with the mayonnaise, lemon and orange juices.
3- Season with salt and pepper.
4- Gently mix Bibb lettuce into the dressing until thoroughly coated, serve with grilled salmon.

Yield 8 portions/ portion size 10 oz. / Calories per serving: 549.81
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)

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
Profiles in Leadership: Bill Marriott

J.W. Marriott Jr. is Executive Chairman and Chairman of the Board of Marriott International, Inc., one of the world’s largest lodging companies. He was Chief Executive Officer and Chairman of the Board for 40 years, before stepping down on March 31, 2012. His leadership spans nearly 60 years, and he has taken Marriott from a family restaurant business to a global lodging company with more than 6,700 properties across 129 countries and territories. Known throughout the industry for his hands-on management style, Mr. Marriott has built a highly regarded culture that emphasizes the importance of Marriott’s people and recognizes the value they bring to the organization. Today, there are approximately 700,000 employees at the company’s headquarters and other offices, and at managed and franchised property locations.

Click the image below to watch Leadership Guru, Chris Edmonds
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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.

Lead On!

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
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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

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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
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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: 2021 food trends predictions
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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.

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Categories: Food Safety

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