Named for the Roman god of war, Mars. This was the time of year to resume military campaigns that had been interrupted by winter.
Our Chef of the Month
Chef Alex Atala

A creative and restless chef, Alex Atala is known in Brazil and throughout the world for exploring, through classical bases and classical techniques, the gastronomical possibilities of Brazilian ingredients. Atala began his career when he was 19 in Belgium, at the École Hôtelière de Namur. In France he worked at Jean Pierre Bruneau’s Michelin 3-star restaurant, and staged at Hotel de la Cote D’Or with Chef Bernard Loiseau. Later he headed to new ventures in the cuisines of Montpellier, France and Milan, Italy. In 1994 he returned to São Paulo, where his performance in several establishments around the city attracted the attention of journalists and gourmands. By the end of 1999 he opened D.O.M. restaurant. In 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim. Atala’s work has brought him around the world. He’s participated in numerous events for the Ritz-Carlton and presented at gastronomical conferences, including Alimentaria and Madrid Fusion. He has appeared on Mesa pra Dois, and recently published Alex Atala: Por uma Gastronomia Brasileira (Alex Atala – For a Brazilian Gastronomy), a two volume cookbook of recipes and documentary photographs featuring indigenous Brazilian ingredients.

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Chef Alex signature dishes.

Boar Filet MIgnon with Polenta
Tapioca Biscuit Botarga
Acai Mousse
Hearts of Palm Fettuccine
Filet of Fish with Tucupi Sauce
Tapioca Mochi
Viera, Tutano e Caju
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Brazil's Superstar Chef Alex in Action

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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.

Excerpts from “True North” by Bill George

Bill George thinks that most people struggle to understand the purpose of their leadership. What purpose will it serve? In order to find their purpose, leaders must first understand themselves and their passions. Typically some of you will take months, perhaps several years to determine what you want to do, as you gain valuable work place experience. Now for some of us it takes years to find the right place to devote our passions, the purpose and the source of our leadership. I urge you periodically to ask yourself; “what do I want out of my life?” If you continue to look inwardly, your ‘internal compass’ will point the way to the purpose for your leadership, the difference that you can make in the world, and the legacy that you leave based on your internal compass, your ‘true north’. You’re prepared to succeed, to take reasonable risks, to know the great enthusiasms and great devotions, and to commit yourself to a worthy cause. This is what Bill George called the fulfillment of leadership. You cannot find that fulfillment by observing leaders from the sidelines. He says that you must get in there, get your face marred by dust, sweat and blood. That is what life and leadership are all about.

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.  

“The Beginning of Cooking as We Know It”
Taillevent (real name Guillaume Tirel, ca. 1312-1395) wrote the first cookbook (with some sections bearing a close resemblance to a book written before he was born). He is an inspiration to anyone in the cooking profession. He began at the bottom of the kitchen ladder as a spit roaster; endlessly turning the meats on the spit in front of an open fire. But he worked his way up quickly and was given a house, a tide, travel allowances, and a coat of arms—three little cooking pots. He ended his life as master cook to King Charles VI of France. .
The Aegean Group and UNLV, present the 2nd "Turkish Culinary Competition "
”Aegean Exporters’ Associations, a regional subsidiary of Turkish Exporters Assembly, is publishing a reference book on Turkish food. Turkish Tastes book, the umbrella brand for all Turkish food, is going to be first of its kind as it goes far beyond recipes by providing American consumers and hospitality professionals with a comprehensive educational content of Turkish cuisine & culture, ingredients, and health benefits. It is expected for the associations to publish new editions with new recipes, nutritional values, and geographical information. Please follow our newsletter for the launch in March and upcoming editions.”
Nicoise Tuna Salad
Polenta
With Olives and Sun-dried Tomatoes
Branzino Piccata
Sesame Seared Tuna
Turkish Dolmas
Vegetarian Dolma, rice, lemon, fresh tomatoes, garlic, seasoning, grape leaves. Topped with tomato sauce
Ezogelin Soup
Onions, lentils, rice, bulgur, sweet red peppers, beef broth, red peppers flakes.
Braised Artichoke Salad
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Leading Changes and the Sense of Urgency to Adapt to Challenges
As we move into the third year of the COVID-19 pandemic, restaurant operators are continuing to pivot their operations and find more creative ways to reach their customers. Not that anyone is expecting that to be easy. According to a new report from the American Restaurants Association more than half of the restaurant operation owners expect it will be a year or more before conditions return to normal as thousands of restaurants have closed down, with some closures being permanent. “I do believe (what) is happening right now across many different industries is transformation. The restaurant industry has shown that it has been able to adapt from going from indoor outdoor and then limited capacity, and then starting to put more of its business into delivery services as well,” she said. “This is going to be yet another prompt for the industry to continue adapting and being flexible and emerging a new business model. The report said food, labor and occupancy costs are expected to remain elevated and will continue to hamper the restaurant industry’s attempt to make a big comeback this year. The other challenges include finding and keeping employees, supply chain issues, inflation and a smaller consumer base. .
Restaurants 21/22: The Year In Review + The Year To Come (by Zagat)

The movers, shakers, thinkers, makers, and innovators in this year’s stories are engaging with a restaurant industry radically changed by the pandemic. Last year’s pivots to delivery and outdoor dining have given way to major shifts in how the restaurant business talks about itself—from labor and compensation to kitchen culture, supply chains, pricing, and customer relations. Long-held assumptions are being re-examined and sometimes discarded in favor of ideas that would have been unthinkable just two years ago. And many people who work in hospitality are finding new strength and inspiration in reconnecting with community, service, passion, and purpose at the most personal level. As different as 2021 was from 2020 in the world of restaurants, 2022 promises no letup in the dizzying pace of change. Explore the Restaurants 21/22 storytellers below

Click here for more information

IFSEA
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

A Kitchen Manifesto #1
RESPECT: All people are different – they bring their own set of baggage to work and to life. They may not agree with you or you may not agree with them but they deserve to be treated with respect as human beings. You can disagree, even disagree strongly, but they deserve the opportunity to look you in the eye and know that you do not feel superior because of that disagreement. Respect for the place where you work, those who own and operate the business and the physical property for which you are responsible is paramount. Just as is the case with the first paragraph – even though you may not agree with the actions of the business or those in charge – you should always respect that you work for them. You can disagree, take a stand, make your point, continue to have a unique opinion, but in the end – it is their business. If this violates your manifesto of beliefs and cannot be altered then look for another place to work – do not slip from your commitment to respect.By Culinarycuestblog.
Hot off the Press

Food for Thought

The Impressive Health Benefits of Dried Figs.

Figs have provided sugar in the Mediterranean diet for at least 6,000 years. Introduce to North America in about 1600, Dried figs are a highly nutritious snack food, contributing about one-fifth of the Recommended Dietary Allowances (RDAs). Figs are known to be a powerhouse of nutrition, bursting with large amounts of vitamins C and K, phosphorus, potassium, calcium, magnesium, fiber, and powerful antioxidants. This naturally sweet fruit supports health and may even aid in weight loss, despite having a high sugar content Consuming figs with a citrus fruit or another source of vitamin C will increase the absorption of their iron. Dried figs may help in weight loss when consumed in moderation. The fiber in figs curbs hunger. This helps reduce food intake. High-fiber diets not only promote weight loss, but they also protect against heart diseases. .
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*

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.

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

Your Next Leadership Superpower
It’s easy, free, and requires no special equipment. Don’t underestimate the power of praise to motivate people. If done correctly, it builds social capital and even loyalty, so people will follow you even when things get tough. It may seem counterintuitive to tell an employee on a difficult day that they’re doing a great job. After all, when you’re alone at the top, no one offers such words to you. But as a leader you take the brunt of your team’s defensiveness, their worries, their insecurities, their annoyances.
QUOTE OF THE MONTH

Not all those who wander are lost
– J. R. R. Tolkien
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Mediterranean- Healthy Diet !!
Considered one of the healthy diets in thee world, the Mediterranean way of eating cuts processed foods and red meats, focusing instead on fresh fruits and vegetables, nuts and seeds, healthy whole grains and extra-virgin olive oil. Eating this way has been shown to reduce the risk for diabetes, high cholesterol, dementia, memory loss, depression and breast cancer and has been linked to stronger bones, a healthier heart and longer life.

WHAT’S COOKING TODAY?

Recipe provided by Chef Raymond Bar CEC-CCE-ACE

Timballo de Melanzane

Medium Eggplant 2 ea Prosciutto sliced 6.5 oz Sea salt 2 tsp. All-purpose flour 2 tbsp. Extra virgin olive oil 2 oz. Mozzarella cheese 8 oz Butter 2 oz. e.

Method

1- 1- Slice the eggplant, sprinkle with a little salt and leave in colander for 1 hour to draw out the bitter juice. 2- Dry the slices of the eggplant in the flour and fry in plenty of oil. 3- Drain and dry on kitchen paper. Slice the cheese and cut the prosciutto into thin strips. 4- Put a layer of egg[lant into a buttered oven proofed pan, with a few strips of prosciutto, dot with butter and cover with layer of cheese. Continue layering, ending with eggplant. 5- Melt the remaining butter, pour over the top and bake in preheated oven at 325F for about ½ hour, until the eggplant is golden brown. Yield 4 portions/ portion size 8.5 oz. / Calories per serving: 442.75 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.

LEADERSHIP IS NOT A POSITION OR A TITLE, IT IS ACTION AND EXAMPLE
Profiles in Leadership: J.W Marriott / Executive & Chairman of the Board of Marriott International . Below is Bill's "guideposts"
Were written on separate sheets of stationery. There were 15 of them. 1. Keep physically fit, mentally and spiritually strong. 2. Guard your habits-bad ones will destroy you. 3. Pray about every difficult problem. 4. Study and follow professional management principles. Apply them logically and practically to your organization. 5. 5. People are No. 1—their development, loyalty, interest, team spirit. Develop managers in every area. This is your prime responsibility. 6. 6. Decisions: Men grow making decisions and assuming responsibility for them. a. Make crystal clear what decision each manager is responsible for and what decisions you reserve for responsible b. Have all the facts and counsel necessary-then decide and stick to it. 7. Criticism: Don’t criticize people but make a fail appraisal of their qualifications with their supervisor only (or someone assigned to do this). Remember, anything you say about someone may (and usually does) get back to them. There are few secrets. 8. See the good in people and try to develop those qualities. 9. Inefficiency: If it cannot be overcome and an employee is obviously incapable of the job, find a job he can do. 10. Manage your time: a. Short conversations—to the point. b. Make every minute on the job count. c. Work fewer hours—some of us waste half our time. 11. Delegate and hold accountable for results. 12. Details: a. Let your staff take care of them b. Save your energy for planning, thinking, working with department heads, promoting new ideas. c. Don’t do anything someone else can do for you. 13. Ideas and competition: a. Ideas keep the business alive. b. Know what your competitors are doing and planning. c. Encourage all management to think about better ways and give suggestions on anything that will improve business. d. 1). Spend time and money on research and development. 14. Don’t try to do an employee’s job for him—counsel and suggest. 15. Think objectively and keep a sense of humor. Make business fun for you and others. , .
Click the image below to watch Leadership Guru, Chris Edmonds
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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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Perspective Theories of Leadership

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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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 2022 played out.

Hungry for more, click below:

2022 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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