January Named for the Roman god Janus, protector of gates and doorways. Janus is depicted with, two faces, one looking into the past, the other into the future.
Our Chef of the Month
Chef Thomas McNaughton

Chef Thomas McNaughton took his first job at a restaurant at age 14 as a dishwasher, but he quickly fell in love with the energy of the restaurant kitchen and the craftsmanship of cooking. He studied at the Culinary Institute of America, worked at some of San Francisco’s top fine dining institutions and traveled through Europe, training under renowned chefs in France, Germany, and Italy.McNaughton returned to San Francisco to be the chef at flour + water, which was nominated as Best New Restaurant by the James Beard Foundation in 2010. The chef, who has been nominated as a James Beard Rising Star Chef multiple years in a row, went on to open a number of other successful San Francisco restaurants, including Central Kitchen and Salumeria. His newest project, Café du Nord, opened in June, and serves food and cocktails with live music in a historic San Francisco space..

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Chef thomas signature dishes.

Veal Cannelloni
Ricotta, Sunchoke Purée and Golden Raisins
Halibut Tortellini with Fish Brodo
Carnaroli Rice Pudding
Seared Scallops
Pink Lady Apple, Rutabaga , Speck, Preserved Yuzu
Asparagus alla Carbonara
Prosciutto , Cured Yolk, Parmigiano and Black Pepper
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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. .
Hot off the Press / click on the image below to read this important article
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.
As the year comes to an end, we can reflect proudly upon all of the culinary contribution that we all has made. Let’s continue to learn from our hardships and build back a better future, together, as we adapt to a new normal and reinvent our industry of tomorrow. . Take care and stay safe in these uncertain times. Wishing you and your family health, happiness, peace and prosperity in 2023! Infoodsys team Salud
The Culinary Olympics through Time / Italy – Gelato World Cup -2012/ACF Culinary Team USA Hundreds of years, culinary competitions have provided a forum for exchanging culinary ideas in a friendly yet competitive arena. During the 19th century, culinary art exhibits were a forum for the innovators of culinary art like Antoine Careme, Prosper Antoine, Joseph Favre, and Auguste Escoffier. .”
From the White House / Putting More Plant Based Options On The Menu - Webinar
Join Chef Andrew Zimmern, White House leaders, Chef Amanda Cohen of Dirt Candy, Chef Nina Curtis of Plant'ish & Co., and the James Beard Foundation, the Plant Based Foods Association, the Independent Restaurant Coalition, and the Environmental Working Group to learn more about adding plant-based options to restaurant and cafeteria menus Wednesday, November 2
Leading with Empathy The key to build a cohesive team and a positive professional atmosphere. A strong leader is successful by having a vision and a drive for success, but they also have an empathy for their team that helps them inspire, motivate, and build loyalty. Martin Davis, “As technology becomes core, most leadership roles and value streams become more and more cross-functional, and organizations must move away from silos to survive. Breaking through these functional boundaries requires a deep understanding of others’ roles, perspectives, and challenges. Gautham makes a very strong and unique case for empathy being a requirement among leaders in order for them to cultivate thriving workplaces that drive innovation.” —Dr. Mik Kersten.

In uncertain and turbulent times, accepting that challenge is the only antidote to chaos, stagnation, and disintegration. My point is, in challenging times, it can be tempting to shoot out as many arrows as you can, to increase the odds of hitting your target. But that’s a sure way to waste time and resources, with no guarantee of hitting the mark.
Instead, remember the winemaker: Focus your resources on those grapes that will give you the best wine, nurture them, and prune away the rest. The second reason we’re growing against the wind is because we keep reinventing ourselves.

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

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.
  • Cornelia Volino, Certified Vegan Chef. Tune in to find out: • Her path to veganism, the rise of vegan and plant-based cuisine in consumer demands, and why it’s so important; • What chefs can do to stay current with the latest trends and techniques, especially in the competition arena; • And why preparing vegan food is an essential skill for culinary professionals. For more information click here Vegan Revolution

Food for Thought - Beets, Read this for Inspiration!!

There is so much more to beets than what they contribute to your Greek salad! Having grown so much in popularity ­ beets bring incredible health benefits. Beetroot stands out compared to other roots because of its bioactive pigment betalains and its source of dietary nitrate.The Fix: The antioxidants identified in beetroot are well absorbed in humans. Betalains are high in antioxidant potential and anti-inflammatory capabilities. Beetroot is a natural nitric oxide donor that has nutritional potential to restore and maintain our blood vessels.. .”
Las Vegas Chefs for Kids events
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• Chefs For Kids is our flagship program that aims to eliminate malnutrition and hunger through targeted education, awareness, and example. Throughout the year our chefs volunteer to serve hot, nutritious meals to more than 10,000 kids in at-risk elementary schools.
For more information please click here Chef4Kids

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*

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.

Click here for more info.

failure isn’t fatal, but failure to change might be.

We Believe self-acceptance and personal growth combined with honesty and loyalty give man the inner peace and strength necessary for success and happiness. That character, faith and integrity are the foundations for greatness and the man who doesn’t stand for something will fall for anything. Zig Ziglar . (David Ogilvy) . .

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. .  


Recipe provided by Chef Raymond Bar CEC-CCE-ACE

Apple and Corn Raisin Flan

Cornmeal, Degermed, 3.oz. Flour Whole Wheat (Gold Medal) 1 oz. Milk Whole 3.25% Milkfat 16 fl. oz. Butter Unsalted Dairy 1oz. Sugar Granulated by Monarch 3.5 oz. Apple Golden Delicious Raw 20 oz. Cream, Heavy Whipping, Dairy 40% butterfat Lemons Raw Whole 140CT 1oz. Raisins, Seedless 2 oz. Cinnamon Ground ( Cassia) by Monarch 1oz. Water, Tap, Drinking 12 fl. oz.


1- Mix the milk, salt, sugar, butter, and lemon zest and bring to a boil. pour in the flours and cook gently on low heat for 20 minutes, stirring from time to time. 2- strain and add the raisins and then the cream. line a 10 inch flan ring with wax paper and pour in the mix. 3- Decorate the top with thin slices of overlapping apples. Sprinkle with a mix of cinnamon and granulated sugar. Bake at 350 F for about 45 minutes. Bon appétit! Yield 8 portions/ portion size 4 oz. / Calories per serving: 275.22 The Nutrition Facts for this Recipe was done utilizing the INFOODSYS Recipe App.
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.

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. , .
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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
Hail to the Kale!!
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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.

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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. 43 Chefs around the country make food predictions for 2023. Hungry for more, click below: 2022 food trends predictions
Discover this year’s hottest food and beverage trends More than 500 professional chefs weighed in on the What’s Hot 2023 Culinary Forecast to tell us what they see as the leading menu trends for the coming year. Drawing on their culinary expertise, the Association’s What’s Hot report forecasts top menu trends from a list of 110 items in 11 categories curated by the Association and Technomic’s Menu Research & Insights Division. to the Centers for Disease Control and Prevention. Learn more!<
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 – ▪ 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.PrimoHealthCoach

Avocado oil; this silky fruit oil helps fight joint condition and promoted soft skin.

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Categories: Food Safety