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

Chef of the Month
Chef Dominique Crenn

Crenn’s cuisine has evolved from a sonata to a symphony. How did she do it? We are guessing it is the expression of lots of thinking and meditation, drawings and experiments. That should help you understand the name and concept of the restaurant: a place where Crenn creates food that she calls “poetic culinaria.” Not only is she a creator, she is also a poet. The menu is written in the form of a poem where each line is the evocation of a dish. On a winter menu you may read “Fall has come with its cool breeze,” then “See this — most adored gift from Neptune, an aureate bloom.” It is music to the ears, before the notes hit the palate.

Chef Dominique Dishes
Autumn Whisper
Delicate white chocolate shell, pressed apple cider. Topped with a reduction of creme de cassis.
Morning Mystery
Corn silk nest, corn and duck fat pearls, chocolate branch with porcini powder, vanilla and apple sauces, served with warm duck consommé.
Washington Kumamoto Oyster with creme fraiche, compressed cucumber, elderflower sake gelee, sea grape, and wheat grass.
Fall Spice Brioche
Celery ice cream, pumpkin seed, apple, hibiscus. With an infusion of orange, butternut squash, anise, allspice clove, cinnamon, vanilla
Carrot Sorbet
Dehydrated carrot, and baby carrot with coconut powder and coconut foam, aloe vera gelee, and rutabaga and grapefruit tea to finish
Ginger Cured Mackerel
Atop a jasmine rice cracker with onion marmalade, plum and smoked lardo emulsion, and wasabi leaf.
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Chef Dominique in Action
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“We were honored to host Chef Thomas Macrina, Chef Reimund Pitz and Chef Greg Matchett in the beautiful city of Izmir, Türkiye. good things as they say, must come to an end as I travel back home, ending a six day culinary, culinary journey, I reflect on six very special days learning about the great bounty that this country had to offer Tom Macrina was absolutely right when he said it was one of the best professional trips he’s ever had from the production of olives to the pressing of the oil from the seafood and chicken fabrication plants to the spice plants to seafood markets and many other initiatives that I had the opportunity to physically be involved hands-on was absolutely incredible. Thank you to Turkish taste, Tom Macrina and I have been officially named the official international ambassadors to Turkish taste. Stay tuned for more information about this wonderful project We were honored to host Chef Thomas Macrina, Chef Reimund Pitz and Chef Greg Matchett, tin the beautiful city of Izmir, Türkiye. At the final stop of this Aegean tour, where we explored Turkish tastes together, we met with Jak Eskinazi, the Coordinator President of EIB, and İ. Cumhur Isbirakmaz, the General Secretary. In this enjoyable tour where we all taste Mediterranean and Aegean flavors, we examined the production processes of Turkish products that come from the soil to our table and learn all the subtleties of Turkish cuisine. Congratulations!! Chefs, what amazing culinary trip. We are grateful for your participation and your support to the Turkish Taste Project . Kazim Gurel
Ways to Get Vitamin D

Vitamin D is crucial for helping the body absorb and retain calcium and phosphorus- both help with building bone. Here are 7 Nutritious Foods That Are High In Vitamin D

Food Links to Improved 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.

Reduce Stress & Keep Blood Pressure Down
"True North" Excerpts 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.

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.
Here's what bosses should say to inspire others.

5 affirming phrases that should always come out of a leader’s mouthHere’s what bosses should say to inspire others.As a Leaders, we often underestimate the power of our words in motivating people at work. However, knowing what to say and how to say things that will inspire employees is crucial.

More more information/click here

Ways to Build Resilience

Being resilient isn’t about avoiding misfortune, but rather how we respond to it. Resilience means “doing well in the face of risk or adversity;’

Recently we’ve all needed to draw on our resilience. “We all get depleted from time to time, and the pandemic has drained the resilience capacity of nearly everyone, at one time or an­ other.

Even if you consider yourself resilient, you may need a booster dose in especially hard times. To build resilient, the experts suggest the following;

Nurture relationships; Set up and maintain a support network before you need it. The Science of Resilience and the True Path to Success. When adversity strikes, a supportive friend with good listening skills can make a big difference. And if you want your friends and family to support your resilience, remember to support theirs too.

Find a sense of purpose; “When somebody needs you, you just cope with stress that much better,” Ungar says. Your sense of purpose doesn’t have to come from school or work; it can also come from hobbies or volunteer projects, like growing a backyard vegetable garden or cleaning up litter in a neighborhood park.

Change is healthy Organizations go through a life cycle of starting up, growing, maturing, and eventually declining—that is, unless they reinvent themselves. A business is usually founded because someone came up with a clear vision of the world in the future as an improved place. But that improved world quickly becomes an ordinary world. Once an organization arrives at maturity, it can’t get too comfortable. To avoid potential decline, it must alter and adapt its strategy so it’s at the right place at the right time in the future. If an organization doesn’t take a new path, it will eventually wither.

Food Fanatics

Food Fanatics® is a movement of food people and culinary experts who share their love of food to inspire business success. Our one-of-a-kind magazine features cutting-edge culinary expertise, the latest concepts and trends in the food scene and game-changing solutions for operators. It’s all designed to help you stay in the know, increase sales and grow your business. Click here to download a copy of the magazine


Learning by Doing / click the image below to read the entire doc.

In the food industry, we’ve had a particularly tough time due to the recession, labor issues and rising costs. If you choose to see operating problems as people failures, you virtually guarantee that no one on your staff will ever tell you about an operating problem! In n order to excel in your work, in your life, or as a leader, you need to commit to continuous learning. Many leaders know this, but many more are missing the opportunities for powerful learning that will really help them get ahead on their goals. Start with your commitment and then, step-by-step, move into action. Learning is an essential component of leadership, but not learning experiences are equally powerful. When we stop learning, our brains start deteriorating, as do our leadership capabilities. The “head” in leadership entails a relentless thirst for knowledge, not only in our field of specialization but the peripheries as well. Sometimes, seeking knowledge in a completely unfamiliar field gives us that “aha” moments we have. Learning by choice means understanding exactly what you need to learn in order to achieve your vision. Try this simple exercise to sharpen your approach to leaning. Think about your vision or an important goal. Brainstorm. What do you need to learn in order to achieve this vision or goal. Choose one area in which to focus }out learning, and choose the one that is likely to have the biggest impact. Ask yourself, “What’s the most powerful way I can learn in this area to get the best and fastest results!” .”

Here is a Valuable Report on Cost Control, Highly Recommended!

It’s critical that restaurants are consistently capturing ingredient cost updates. Too many operations jump straight to inventory or recipe software as a fix-all for cost control.

These tools are critical, but they’re only as impactful as the data that powers them. Invoice line-item details, in particular, are of utmost importance for costing data.

Controlling your restaurant costs — food, dry goods, labor, and more — is essential for tracking and maximizing profitability across your operation. Precise cost control empowers you to forecast future profits, set goals, and plan for growth. 

This Restaurant Cost Control Guide brings all of these factors together to show you how you can control the controllables across your entire restaurant operation. Download today to learn how to take control of your restaurant costs.

Embrace Your Employees, a quote from Nadella
When Satya Nadella was appointed as Microsoft CEO in 2014, he wasn’t one to boast about IQ points or intellectual achievements. He understood that being a leader wasn’t just about knowing all the answers; it was about understanding people and building meaningful connections. To be effective and separate oneself from the pack, Nadella pared it down to two words: emotional intelligence. 1. Give people a voice 2. Lead with authenticity 3. Acknowledge you don’t know everything How to manage expectations How can you improve at managing expectations? You can start by asking yourself questions like: What is the scope, that is, what is involved in getting this done? What weaknesses, limitations, or constraints could slow me down? How long will it take, both best- and worst-case scenarios? What are one to three things that I want to get done the most (today, or this week, or this year)?
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.

  • As we reflect during this wonderful holiday season, we must keep in mind that Christmas is not just any holiday but may be the most important one of the year for some people. It is a time for remembering loved ones, a time to share the kindness of your heart with others, and for expressing with words or gifts what someone means to you. It is a chance to make wishes come true, it is a chance to give a message that will express love and caring to the ones we care about the most. As you write your messages, take the time to make a Christmas wish for each and every person on your list. With these thoughts in mind I would like to give you what I think are the best wishes for this holiday: May this Christmas bring you love, joy, happiness, peace & tranquility, and as you walk your path may it bring you contentment. Lastly, please don’t forget that “Time can’t be bought” keeping in mind, that besides your family, don’t forget, to write, email, text or call your true friends. That’s is a priceless gift!!! . May you have a peaceful and safe holiday, and good health and good fortune (with less unwelcome surprises!) in 2024. Salud! Cheers!!Lucio 

5 affirming phrases that should always come out of a leader’s mouth
Here’s what bosses should say to inspire others.
As a Leaders, we often underestimate the power of our words in motivating people at work. However, knowing what to say and how to say things that will inspire employees is crucial.

What Foodservice Operators Can Expect in 2024 A Must Read
Menus go granular. Menu descriptors matter more than ever. Transparency and specificity are key. To attract consumers, a salad can no longer be dressed with “red wine vinegar;” it must say “Barolo wine vinegar” or “balsamic vinegar from Modena.” Pandemonium on the plate. TikTok is feeding consumers’ appetite for crazy mashups and viral recipe sensations, and restaurants have to keep up. You say tomato. Will 2024 be the year of the tomato? Technomic thinks so. Nontraditional applications, such as in desserts or center-of-the plate dishes are on the rise, along with tomato jam and fermented preparations. Tech-enabled hospitality. This will no doubt be on the radar every year going forward, but 2024 will see more attention on back-of-the-house tech. Technology can enhance the employee experience to ease execution and free up time, with kitchen equipment that automates repetitive tasks so teams can redeploy their efforts into culinary and hospitality channels Click here to read the full report!
Sea - Moss
Like most foods that claim to be “superfoods,” sea moss has been characterized by a dizzying array of benefits. Of course, it’s best to take these claims with a grain of salt and realize that while it may very well provide a slight health boost, no food is a cure-all. That being said, here is what is said of sea moss benefits. Like seaweed, sea moss is low in calories and fat but high in essential nutrients. Sea moss contains 92 out of the 110 minerals the human body uses in various concentrations. A 100-gram serving of sea moss contains just 49 calories but six grams of protein. It’s also high in fiber—a nutrient most Americans don’t get enough of. Fiber can aid in weight loss and maintenance and improve gut health. Other notable minerals in sea moss include vitamins B and C, magnesium, sulfur, manganese, calcium, phosphorus, and zinc. Again, the concentration of these minerals varies—sea moss isn’t equivalent to a vitamin.

Sweet potatoes are nutritious, antioxidants, packing a good amount of vitamin A, vitamin C, fiber and manganese into each serving. They also have anticancer properties and may promote immune function, gut health, support healthy vision, may enhance brain function, and other health benefits.

Hungry for more, click the link below

the very thing that makes a complex kitchen environment work is the same thing that drives non-culinary folks away from professional chefs. Everything has a place, and everything is in its place, is a mantra that becomes an obsession with cooks and chefs. It is the very act that allows cooks to push through the chaos of a restaurant kitchen day with military precision and awareness of looming uncertainty.
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.

Hungry for more, click here 

Sustainability - how to practically implement it into your food business Click the image to view the PDF file

Right now the food industry is battling twin challenges – to produce more food, while improving environmental impact. With 60-70% of the world’s ecosystems degrading faster than they can recover, the global food system is severely off course. The question is, how do you practically measure the sustainability of your supply chain? This whitepaper explores how building a more sustainable supply chain starts with having the right tools in place to collect, measure and report on the sustainability of products in your supply chain.

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 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:
The Spirit of Hospitality

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 Information.

Quotes of The Month

What advice do you have for upcoming Culinary entrepreneurs? I would tell them to conquer their fears. You are only as good as you believe you are. Believe in yourself. Mistakes are part of the game. But if you don't play, you will never win.

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.

Healthy Diets: Mediterranean

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.

Click here for more information. 

What's Cooking Today?

Recipe provided by Chef Lucio / CEC/AAC/MCFE/LAS VEGAS HOF
Pappardelle ala Salsiccia
Pappardelle Pasta Dry. 18oz Wild Boar Sausage Meat – – chopped – 9oz Tomato Cherry Sweet Fresh – split – 6oz Garlic Raw Peeled – sliced – 1oz Crushed Red Chili Pepper Flakes – 1 pinch Wine, Table, White, Chardonnay – 6 fl. oz Cream, Heavy Whipping, Dairy 40% butterfat – 6 fl. oz Basil Fresh Herb – 2 tbs. Chard, Swiss, Raw – chopped – 3 oz Cheese Parmigiano-Reggiano – shredded – 2oz Extra Virgin Olive Oil – 2 fl. oz
Yield 3 portions/ portion size 18 oz. / Calories per serving 1369.92 Allergen Details Dairy Eggs Intolerance Details Gluten Lactose Critical Control Points Cook pork to 160 degrees. The Nutrition Facts for this Recipe was done utilizing the INFOODSYS Recipe App.
In sauté pan, sauté sausage till golden brown then add garlic, chile, and deglaze with wine. Then add cream, tomatoes and swiss chard and reduce by half. Season with salt and white pepper basil and Parmigiano cheese. Add the pappardelle, tossed and served with Garlic Bread.
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 Title, it is an Action & 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. People are No. 1—their development, loyalty, interest, team spirit. Develop managers in every area. This is your prime responsibility.
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.

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
Top Substitution Foods At-A-Glance
Click image below to enlarge
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 2024.

Learn More: 2024 Food Trends According to Chefs

Foods for Your Brain

Plenty of health fads go like this: Flashy food gets a publicist, becomes famous overnight, and disappears forever. Then there are the legit healthy heroes—the less-hyped-yet-hard-working kind that go about quietly for years before finally getting their moment.

And let’s not forget the salad-bar staples that are forced into the spotlight when new research surfaces, highlighting yet another health benefit. Even the fittest bodies can have a hard time keeping up. Here are the ones you should get to know: Matcha, Sea Buckthorn, Beets, Maca.

Learn more by visiting: The New Health Foods: What to Eat Now

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

In and Out
Hail to the Kale!

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.

Restaurant Culinary Trends 2024
Culinary Forecast

Comfort foods, from soups and stews to stuffed vegetables, will be a common theme on menus in the year ahead, according to the National Restaurant Association’s 2024 What’s Hot Culinary Forecast. The association compiled insights from a survey of 1,500 culinary professionals to identify trending dishes, ingredients and flavors. . Hungry for more, click below: 2024 food trends predictions.

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.

Green Goodness!

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

Categories: Food Safety