Infoodsys July 2022 Culinary Newsletter

July; Named to honor Roman dictator Julius Caesar (100 BC-44 BC). In 46 BC, Julius Caesar made one of his greatest contributions to history. With the help of Sosigenes, he developed the Julian calendar, the precursor to the Gregorian calendar that we use today.

Our Chef of the Month

James Beard Rising Star/ Chef Jimmy Bannos Jr.

As a fourth generation restaurateur, he was mentored by his father, Jimmy Bannos (Chef/Owner of Heaven on Seven) and catapulted his expertise through training by nationally renowned chefs. Since opening in 2009, under the leadership of Jimmy Bannos Jr., The Purple Pig has received numerous accolades, including being named one of 2010’s “10 Best New Restaurants in America” by Bon Appétit magazine; and a Michelin Guide Bib Gourmand recipient since 2011.Dubbed the “Prince of Pork” by Dana Cowin (former Food and Wine Editor-in-Chief); Jimmy Jr. brings his love for Mediterranean food to the Windy City in fun, inventive ways – at this rustic sharable plate restaurant, conveniently located on the Magnificent Mile.Located at 444 North Michigan Avenue, the restaurant offers cheese, swine and wine, among other standout dishes, showcasing the flavors of Italy, Greece and Spain.

Chef Bannos signature dishes.

Milk Braised Pork Shoulder

Noquis de la Mama

Pork Belly & Pork Tenderloin

with ginger glaze, carrot, and espresso.

Castelfranco Radicchio

Raw Sunchoke, Arugula, Hazelnuts, and Reduced Apple Cider Vinaigrette

Pork Rillette

Pork Neck Bone Rillette Served in a Mason Jar

Salted-Roasted Beets

with whipped goat cheese and pistachio butter

Jamon Serrano

Oyster and Trumpet Mushrooms, and Fried Egg over Grilled Rustic Bread

Morcilla

With Apples, Watercress, and Apple Saba

Lamb Saddle

with Shrimp Mousseline, Bagna Cauda, Pickled Green Strawberries, and King Trumpet Mushrooms

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Chef Jimmy in Action

Ways to Get Vitamin "D"

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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. .

Hot off the Press

Leading From the Top

When leaders mate a positive difference, people act like they own the place, and they bring their brains to work. Their managers encourage their newfound initiative. Leadership has two parts: vision and implementation. The visionary role is the leadership aspect of servant leadership. Implementation is where the servant aspect of servant leadership comes into play..

“Independence Day: freedom has its life in the hearts, the actions, the spirit of men and so it must be daily earned and refreshed – else like a flower cut from its life-giving roots, it will wither and die.” – Dwight D. Eisenhower

The Aegean Group and UNLV, and Las Vegas Food Project will be participating on the upcoming Las Vegas ACF National Convention .

Ed brings to the hospitality world a depth of experience in leading transformational change in corporate, government, military and education settings to all. Ed would be the first to insist that credit for what is happening at hospitality, go not to him but to his team and the follower’s community of committed, inspired, creative, and caring people, those who have synergistically joined forces such as, business leaders, educators, administrators, and at least but no last, IFSEA members, to bring a measure of new hope to the field of hospitality education by providing wise input. Additionally, I would like to extend heartfelt gratitude for his contribution and invaluable sacrifice, by providing visionary direction to the overall scope of this work.. He, along with his team at IFSEA, has offered significant insights. Their talents are exceeded only by their passion to help others to reach their goals. His success in business always relies on effective, coherent and consistent communication. His vision is a vital tool for building trust, aligning efforts in the pursuit of common goals, and inspiring positive change to all!. Thank you Ed. God Bless!

Leading Changes and the Sense of Urgency to Adapt to Challenges

In uncertain and turbulent times, accepting that challenge is the only antidote to chaos, stagnation, and disintegration. Times change. Problems change, technologies change, and people change. Leadership endures. Teams, organizations, and communities need people to step up and take charge. Change is the province of leaders. It is the work of leaders to inspire people to do things differently, to struggle against uncertain odds, and to persevere toward a misty image of a better future. Education and development opportunities to assimilate the necessary personal organizational changes. Create• Stimulating development experiences for each employee. Off-line time to think. Exposure to challenging input about changes in other organizations and th .

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

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IFSEA

Just click on here to read the entire April 2022 Newsletter article

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.

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.

Chefs for Kids

Cooking a Rex Bell Elementary School

The Team!!

Feeding our Future Generation

Rex Bell ES

Amazing Healthy menu

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The only thing that can make breakfast any better is turning it into a BRUNCH! Thanks to the team at Mandalay Bay and Luxor, we were able to celebrate our post-pandemic return to Rex Bell Elementary School with a fabulous brunch. The kids had a choice of turkey, ham, or veggie wraps served alongside vegetable en croute, a mini yogurt parfait, milk or chocolate milk, plus a cake pop for dessert. (Shh! We know the program is all about healthy eating, but a little treat now and then on special occasions won’t hurt.) Our team is filled with amazing chefs, educators, volunteers and donors, and organizations all willing to jump in and help cook-up an amazing Chefs for Kids program year after year. Our team is filled with amazing chefs, educators, volunteers and donors, and organizations all willing to jump in and help cook-up an amazing Chefs for Kids program year after year. The tradition continues. Thank you for the support! .”

Food for Thought - Cooking with Tumeric

A powerful anti-inflammatory and antioxidant supplement derived from the spice turmeric, curcumin reduces inflammation from joint wear and tear, physical injury or chronic infections. It may also be helpful for cardiovascular and skin conditions, many of which are a result of inflammation. You can pop it in capsule form or use the powder, but I found that it was easier to use fresh turmeric in soups and smoothies. In any case, curcumin supplementation is recognized as safe – this might be due to the fact that it is poorly absorbed, and it is metabolized and excreted quickly. Ways to increase the availability of curcumin have been studied, and it is known that its absorption can be increased by combining it with another molecule found in spices such as black pepper. .

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Helping Hand

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

The Power of Repetition

Repetition has a bad reputation, We tend to think of it as dull and uninspiring. But this perception is titanically wrong. Repetition is the single most powerful lever we have to improve our skills, because it uses the built-in mechanism for making the wires of our brains faster and more accurate. Embracing repetition means changing your mind set; instead of viewing it as a chore, view it as your most powerful tool. As the martial artist and actor Brace Lee said, “I fear not the man who has practiced ten thousand kicks once, but I fear the man who has practiced one kick ten thousand times.’

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.

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QUOTE OF THE MONTH

“If each of us hires people who are smaller than we are, we shall “become a company of dwarfs”. (David Ogilvy)
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Mediterranean- Healthy Diet !!

Add healthful, flavorful sustainable foods steeped in tradition to your diet. All the world’s nations and cities are of course unique, each from the other. But Turkey and its queen city, Istanbul, can lay a clear claim to a special kind of uniqueness, a kind of “terroir d’histoire.” Turkey’s culinary history is really one of migratory cuisines, because the waves of people who washed over the Anatolian peninsula – as the Asian land mass of Turkey has long been known – brought foods and traditions from the lands they left behind, and took away with them the foods and traditions that they found there. Turkish cuisine is the very heart of eastern Mediterranean cooking, which demands excellent, fresh ingredients and careful, even laborious preparations. The ingredients are often very simple, but are of the highest quality, and in recipes they are harmonized with great care. Turkish farmers, herders and fishers bring forth a wealth of truly superb produce from this agriculturally rich land and its surrounding seas.” The entire world knows some Turkish foods: shish kebob, rice pilafs, yogurt. But dig a little deeper into Turkish cuisine. It offers interesting preparations with great flavor combined with the healthfulness of the Mediterranean diet. Like all traditional diets, the Turkish way of cooking is largely plant-based, making it just as good for the planet’s health as our own health. .

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WHAT’S COOKING TODAY?

Recipe provided by Chef Raymond Bar CEC-CCE-ACE

Red Wine Braised Short Ribs

Beef, Kobe Short Ribs, Bone-in… 4lbs. Salt Sea 3oz. Olive Oil Blend 4tbs Onions Raw White Jumbo 8oz. Carrots, Raw 4oz. Celery stalk 2 ea. Fresh ginger 1 tbsp. Garlic cloves 2 ea. Lemongrass 1 stalk Red wine 12 fl. oz. Canned diced tomatoes 14 oz. with juice Tomato paste 3 tbsp Parsley chopped 2 tbsp. Beef stock 3 cups Fresh sage 1 sprig

Method

-Preheat the oven to 350F. Season and sear meat in very hot (cast iron pan preferably) for 5 minutes on each sides till well caramelized; remove and set aside Reduce temperature and sauté the onions, carrots, celery, ginger and garlic to the same pan. Smash the lemon grass stalk with the back of a chef’s knife and add to the mix; sauté for 2 minutes. Deglaze pan with the wine over high heat, add the tomato paste, diced tomato, brown sugar, parsley, beef stock and sage to pan and bring it to a simmer. Add ribs back, cover with tight fitting lid. Place in oven for 1 hour; remove lid and braise for 30 more minutes to an hour. When meat is very tender, remove from oven, place on pan and cover with aluminum foil. ‘ Strain the sauce, removing all vegetables. Simmer the sauce till darker in color and desired thickness. Add the ribs to the sauce to reheat. Serve meat and sauce together. Serve with fresh linguini, polenta or mash potatoes. Yield 4 portions/ portion size 16oz. / Calories per serving: 1459.01 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.
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Culinary Competitions Calendar
Menus of Change
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

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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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2022 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 2022 played out.
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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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