Infoodsys December 2022 Culinary Newsletter

From the Latin word decem "ten" " because this had been the tenth month of the early Roman calendar

Our Chef of the Month

Chef Sean Sherman

Minnesota-based chef Sean Sherman pays homage to his Native American heritage by creating experimental dishes using only the indigenous ingredients known to his ancestors “I could easily name over 100 European recipes off the top of my head, but I could count fewer than 10 Lakota recipes,” Sherman says. “I realized there was a complete absence of Indigenous cuisine in the culinary world, and this prompted me to try to better understand the food of my own ancestors.” Sean’s approach is to tell the story of the Lakota people through food and in doing so he has defined the restaurant’s soul. This higher purpose is felt by all stakeholders in the operation; a purpose that goes beyond the food, it makes a connection to history, traditions, struggles, and perseverance. .

Chef Sean in action

Chef Barbara signature dishes.

Smoked Duck Sandwich

Corn, wild rice & Fiddleheads

Walleye Filet

Wild Rice Pilaf

Wild Mushrooms

Bison Hanger Steak

Cedar Braised Bison

Ways to Get Vitamin "D"

Hungry for more – Click here

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.

Mitigating Food Cost

You have to spend money to make money, right? Well what if you could spend less money to make the same or even greater returns. So you know all the challenges currently stacked up against the restaurant industry such as the cost of food. You can’t control your costs until you know your costs, so let’s start here; • Setting goals for your restaurant and making some small changes such as taking inventory, changing your food orders, and using your food creatively, you can have a major impact on your profit margin. • Utilize seasonal food to save money on produce, so check out your local farmers market to see what’s fresh and to find inspiration for new recipes. • Keep track of food prices and how they can affect your shopping list. • Be aware of food specifications with your produce. • Use the First In, First Out (FIFO) Method The first in, first out method is pretty straightforward. • Calculating food costs in a restaurant can be a time consuming task, but could help you save time, money, and food in the long run. • Utilize Your Daily Specials; Daily specials can be an effective tool for reducing waste in your kitchen. • Be Consistent When Calculating Inventory, • Keep Your Staff Informed, It is important that your staff knows the price of your food and how their actions can affect your bottom line. • Manage Your Food Orders, Once you have an idea of how much food your restaurant uses at a given time, you can work with your suppliers to lower your food costs. • Implement Restaurant Portion Control, Controlling the portions of your food is an excellent way to reduce waste. .

“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. .

Happy Holidays !!

Even with all the chaos of the pandemic has presented us with, there is still so much to be thankful for this Christmas. As we flip the last page of our lives for the year, we make a mental note of everything that has impacted our life. May we break down boundaries, tear down walls, and build on the foundation of goodness inside each of us. May look past differences, gain understanding, and embrace acceptance. May we reach out to each other, rather than resist . May we practice gratitude for all we have, rather than complaint about our needs. May we seek cures for the sick, help the hungry, help the needed and the love for the lonely. May we share our talents, give our time, and teach our children for a bright future. Let us remember that the Christmas heart is a giving heart, a wide open heart that thinks of others first. . .

”There are leaders, and there are those that lead.”

We Simon believes that true leadership means having the ability to inspire people, to provide them with a purpose outside of any benefits or incentives. That these people have the ability to lead because they truly inspire their followers. There is no manipulation or coercion, followers are inspired and feel fulfilled by the work that they do. Excerpts from Simon Sinek’s book “Start with Why” “Companies that fail to communicate a sense of WHY force us to make decisions with only empirical evidence. This is why those decisions take more time, feel difficult or leave us uncertain” Simon Sinek’s main motivation is to inspire leaders and organizations, to inspire others. Simon believes in a world where everyone is fulfilled by their work, that they know their ‘why’ and are constantly doing things that inspire them. Simon is a trained ethnographer and Start With Why draws upon real-life experiences and examples to identify a naturally occurring pattern, a way of thinking, acting and communicating that gives some leaders the ability to inspire those around them.

Turkish General Consul Team

Invited VIP Guests

One of many delicious disshes Branzino

Guest enjoying the party

Great meet & great

Invited VIP Guests

Great company & fantastic food & Turkish wines

Turkish Taste

]Turkish Tastes organized a gala a reception and dinner in LA on November 9. The Turkish Consul General was the host and Kazim Gurel (Turkish Tastes Ambassador and Aegean Exporters Board Member) was the lead on behalf of the organization. Many luminarias attended the event, UNLV and NVRA teams, California Restaurant Association management, other diplomatic missions, ACF Los Angeles chapter chefs, gastronomy publishers, Turkish Airlines catering team, and some other business and movers and shaker local and national leaders. The main event purpose, was have fun around amazing food, introducing the book, and have people enjoy networking with other valuable guests. So, it was not about business, rather bringing nice people together.

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

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.

Hungry for more, Just click on here to read the entire article

Food for Thought

Cherries an Incredible Powerhouses of Nutrition

Cherries are one of the most beloved fruits, and for good reason. They’re not only delicious but also pack vitamins, minerals, and plant compounds with powerful health effects. These nutrients, particularly fiber, vitamin C, and potassium, benefit health in many ways. Vitamin C is essential for maintaining your immune system and skin health while potassium is needed for muscle contraction, nerve function, blood pressure regulation, and many other critical bodily processes. Cherries are also a good source of fiber, which helps keep your digestive system healthy by fueling beneficial gut bacteria and promoting bowel regularity. Plus, they provide B vitamins, manganese, copper, magnesium, and vitamin K. (trusted source, National Library of Medicine.. .

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.

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 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

Resilience is the ability to recover from difficulties, to spring back in shape after a shock. – J. R. R. Tolkien . .

WHAT’S COOKING TODAY?

Recipe provided by Chef Raymond Bar CEC-CCE-ACE

Madeleines were made famous by Marcel Proust in Remem. He sent out for one of little short plump little cake called Petite Madelaine which are though they had been molded in the fluted scallop of a pilgrim’s shell.

Prawns in coconut milk.

Shrimp 6/8 Tiger Frozen P/D 24 oz Ghee Clarified Butter 2 oz Onions Vidalia Sweet Raw 3.5 oz Garlic Raw Peeled 0.50 tsp Turmeric, Ground 0.50 tsp Ginger, Ground 0.50 tsp Peppers Red Jalapeno Raw diced 1 oz Pepper Hot Chile Red Raw cubed 2oz Coconut milk canned 12 fl. oz

Method

1-1. Lightly fry the onion and garlic, add the turmeric and ginger; Gradually add the coconut milk and the chilies. 2. Add the salt. Stir and simmer for 10 minutes. Add the prawns and simmer for 5 more minutes. 3. Transfer prawns on a service dish. Pour the sauce over the prawns and serve Yield 4 portions/ portion size 6 oz. / Calories per serving: 539.40 The Nutrition Facts for this Recipe was done utilizing the INFOODSYS Recipe App.

Enjoy it!! / any question, please send us an email at [email protected]

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

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:
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

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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2023 food Trends Forecast

More than 500 professional chefs were surveyed on 110 menu items and industry trends in 11 categories to identify What’s Hot for 2023.

Hungry for more click here

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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