From the Latin word novem, “nine” because this had been the ninth month of the early Roman calendar.
It is my pleasure to introduce to Chef Damarr Brown
Chef Damarr Bios
Although he was born in Germany, Damarr Brown’s greatest food memories are from the American South. He grew up just south of Chicago, eating his grandmother’s fried chicken livers and collard greens—recipes that came straight from her Mississippi hometown. Influenced by Emeril Lagasse and Julia Child, Brown enrolled in The Cooking and Hospitality Institute of Chicago. Whatever time off he had was spent travelling down south and staging in New Orleans. When Brown graduated in 2011, he prioritized externing under a Black chef. He joined Chef Erick Williams’ team at mk The Restaurant, where Brown worked through each station, while also assisting Williams at County Barbeque. Brown left mk in 2017 to be Chef Andrew Brochu’s sous at Roister, and after a two-year stint, he reunited with his original mentor, Williams, to open Virtue Restaurant. As the chef de cuisine, Brown designs a menu that incorporates the southern flavors that he grew up eating and evokes the culinary traditions passed down by his mother and grandmother. .
.Chef Damarr Culinary Creations
16 Common mistake to avoid when making mashed potatoes
Have you been humbled by the humble potato? Avoid these mistakes when making mashed potatoes and you’re guaranteed a five-star dish, every time!!
The Era of a Line Cook
Embedded in The Five Practices of Exemplary Leadership are behaviors that can serve as the basis for learning to lead. We call these The Ten Commitments of Leadership. These ten commitments serve as the guide for our discussion of how leaders get extraordinary things done in organizations and as the structure for what’s to follow. We’ll fully explore each of these commitments in Chapters Three through Twelve. Before delving into the practices and commitments further, however, let’s consider leadership from the vantage point of the constituent If leadership is a relationship, as we have discovered, then what do people expect from that relationship? What do people look for and admire in a leader? What do people want from someone whose direction they’d be willing to follow?
PRACTICE
Model the Way
Inspire a Shared Vision
Challenge the Process
Enable Others to Act
Encourage the Heart
COMMITMENT
1. Find your voice by clarifying your personal values.
2. Set the example by aligning actions with shared values.
3. Envision the future by imagining exciting ennobling possibilities.
4. Enlist others in a common vision by appealing to shared aspirations.
5. Search for opportunities by seeking innovative ways to change, grow, and improve.
6. Experiment and take risks by constantly generating small wins and learning from mistakes.
7. Foster collaboration by promoting cooperative goals and building trust.
8. Strengthen others by sharing power and discretion.
9. Recognize contributions by showing appreciation for individual excellence.
10. Celebrate the values and victories by creating a spirit of community.
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
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.
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.
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)?
The World Best Restaurants 2023 Sponsored by San Pellegrino & Acqua Panna
The highly anticipated list of The World’s 50 Best Restaurants 2023, sponsored by S.Pellegrino & Acqua Panna, was revealed on Tuesday 20th June at a live awards ceremony held at Valencia’s stunning City of Arts and Sciences, with the world’s best chefs, esteemed food media and leading foodies in attendance.
The 21st edition of the annual ranking features restaurants across 24 territories in five continents and 12 brand-new entries. Explore the list in 50 photos and find out which venue has been crowned No.1, taking home the trophy for The World’s Best Restaurant 2023, sponsored by S.Pellegrino & Acqua Panna
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.
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.”
HAPPY THANKSGIVING
Happy Thanksgiving!!On behalf of Infoodsys, we hope your holiday season is filled with joy and festivities, bringing you and yours, good health and prosperity for the years to come. Wishing you a warm and wonderful Thanksgiving filled with love, laughter, and gratitude! May your home be full of joy, your table full of delicious food, and your heart full of thankfulness. Happy Thanksgiving to you and your loved ones! All the best, cheers Lucio
Congratulations ACF Student Culinarian of the Year Joseph Snyder The Student Culinarian of the Year Award honors the Student Member who has exceeded the normal scholastic curriculum of a participating culinary school and has excelled in the extra-curricular activities a culinary school may offer.
The challenges of AI , are you ready ?
Opportunities for Artificial Intelligence in Business
Yes, there are risks and challenges that are associated with AI implementation in Business. But, just like the two different faces of a coin, AI also has several opportunities for businesses. Due to opportunities associated with AI, many businesses hire dedicated Indian developers to have their own AI based apps. Let’s have a look at them one by one.
1. Artificial Intelligence in Marketing
It is the dream of every small business to maximize its marketing budgets and focus on high achieving marketing strategies. Moreover, every business wants to learn about which marketing activities deliver the highest return on investment.
But it takes a lot of time to monitor and analyze data across all the media channels. Here, the role of AI marketing solutions comes in! AI enabled platforms such can easily help in managing marketing operations across various channels like Google AdWords, Facebook, and Bing.
This machine learning enabled layer analyzes live campaign data with the help of sentiment analysis algorithms and suggests a distribution of marketing activities which results in the best results. It automates regular bids and monitors overall marketing spend so that business owners can reduce the time spent on tracking marketing campaigns and pay attention to other important areas.
2. Using AI techniques to Track Competitors
It is always crucial to keep track of what your competitors are doing. Unfortunately, most of the business owners are not able to review the competition due to busy schedules. Here, the role of AI comes in. There are various competitive analysis tools like Crayon. They track competitors with the help of different channels like websites, social media, and apps. Moreover, they provide business owners with a close look into any changes in competitors’ marketing planning like price changes, subtle message modifications, and PR activities.
3. Make light work of Big Data
It is not a big surprise that small business owners are willing to take advantage of large amounts of online as well as offline information to make informed, data-driven decisions that will make their business grow. The most interesting thing about AI-powered tools for business is that they can be fitted in every data producing workflow and provide close insights that are quite applicable as well as actionable.
4. AI integrated customer support solutions
Automated chat systems permit small businesses to scale their customer service efforts and free up resources needed for more difficult customer interactions. AI customer service solutions suggest or automate answers to incoming customer questions, classify help tickets and direct inquiries or messages to the appropriate department. When you use AI in customer support, a big reduction in average handling time is seen. Moreover, it enhances the overall responsiveness of your customer service team.
5. Artificial Intelligence in CRMs
How would you feel if you find a way to take your CRM to the next level and to get valuable insights that can help managing interactions with present and prospective clients! CRM platforms that are embedded with AI functionality can do real-time data analysis in order to provide predictions as well as recommendations based on your company’s unique business processes and customer data.
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Chef Damarr Culinary Creations!
Sustainability; the ability to maintain or support a process continuality overtime. Essay by Chef Steve Soltz; Professor of Culinary Arts
Sustainability has become a buzzword in the hospitality industry. It means different things to different people. The dictionary defines sustainability as “the ability to be maintained at a certain rate or level.” It is also defined as avoiding the depletion of natural resources to maintain an ecological balance. As in “the pursuit of global environmental sustainability” I attended a seminar many years ago at an ACF national convention on sustainable practices. I remember the presenter stating that being sustainable is great if your business can afford it. That was related to the cost of buying all the ecologically friendly packaging and service ware that was starting to hit the market. Which were, at the time, considerably more expensive than the traditional Styrofoam and paper goods.I recently attended a major event in Las Vegas. While some of the service ware was clearly made for recycling, there was no effort at the event to separate them or the thousands of plastic water bottles that were consumed……see more, click the image below.
Mercury on Your Mind?
If you’re worried about the much-talked-about metal. Good news: Many trusty tins Britain small fish, which have lower levels of mercury than the big per the FOA. Sardines, mackerel, ‘ and shellfish, among others, don’t feast on the”’ that larger tuna or swordfish do, leaving them less susceptible to high levels of absorption. When buying tuna, hunt for skipjack varieties or those that rely on pole-and-line catching (a sustainable sourcing method).
Canned fish boasts benefits beyond convenience. “Eating one to two3-ounce servings of fatty fish a week may reduce the risk for heart attack, stroke, depression, Alzheimer’s disease, and other chronic conditions,” says Keri Glassman, RDN, founder of Nutritious Life and the Nutritious Life Studio.
Time is of the essence, 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. Leader- ship endures. Teams, organizations, and communities need people to step up and take charge. Hungry for more, please the image below.
The James Beard "Oscar of the Food World" Click the image below to read the entire report!
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.
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.
Food Fanatics
SHARING THE LOVE OF FOOD; INSPIRING BUSINESS SUCCESS
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
MISE EN PLACE
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!”
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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.
Sea Moss
A Visual guide to seaweeds of the world. Click on the image to view it.
The Natural Benefits of Rosemary. Click on the image to view it.
FOOD PRESERVATION: Food can be preserved only if the microorganisms that cause spoilage are destroyed or their growth is controlled. There are a number of methods for doing this: drying, dehydrating, salting, smoking, irradiating, heating, freezing, and using chemical preservatives, The microorganisms that cause food spoilage are in the water, in the air, and on preparation and storage surfaces. They may be brought home on other foods and may even be in the product itself. In many cases, the contamination is a natural occurrence, such as when salmonella is present in the chicken ovaries. Microorganisms can exist in two forms: First, in colonies that are visible to the naked eye, such as molds on cheese, or fruits and vegetables; second, in small spores chat arc carried in the air and are for the most part invisible. Mold spores will move from one food to another, especially among fruits, so it is wise to check all your produce when you bring it home to be sure it is mold-free. Yeast is a one-celled fungus that produces enzymes that convert sugars to alcohol and carbon dioxide in a process called fermentation. Bacteria are microscopic organisms that need only a small amount of organic material and moisture to grow and multiply.
The goodness of Kale
Kale is a leafy green cruciferous vegetable that is rich in nutrients. It is a member of the mustard, or Brassicaceae, family, as are cabbage and Brussels sprouts. Kale can be good for adding fiber and antioxidants to the diet in many savory dishes, salads, and smoothies. Various health benefits include managing blood pressure and boosting digestive health. Kale contains fiber, antioxidants calcium, vitamin C and K, iron, and a wide range of other nutrients that can help prevent various health problems.
Anthony Hopkins Powerful Message
5 people you should cut out of your life, be careful with the last one;
No. 1 The competitor, they may want to see you do well, but they surely don’t want to see you do better than them.
No. 2 The user, they will only love you as much as they can use you, as soon as you no longer give them what they one, they disappear.
No. 3 The blamer, they make you feel guilty and never take responsibility, their manipulation go so far that you even start to believe you are to blame.
No. 4 The complainer, they will steal your peace by complaining about the same things they aren’t willing to change.
No. 5 The abuser, they abuse my forgiveness , trust and loyalty, they abuse everything I give them and I will only realize it when they are no longer in my life, think about that for a second, and remember you well-being is important, surround yourself with people who uplift you and bring positivity into your life.
Zig Ziglar Motivational Speaker
- The deepest ocean – the tallest mountain, the most powerful animal cannot believe. Only man can believe. The height of man’s success is determined by the depth of his belief.
WE BELIEVE the immutable laws of the universe positively state that man reaps what he sows. That opportunity carries responsibility, example is the best teacher and fair play seeks what is right – not who is right.
WE BELIEVE sweat on the brow from honest labor is one of life ‘s most glorious sights and to show your fellow man the dignity and value of work is to increase his stature and self-worth. That real satisfaction comes from total effort fully expended in quest of a worthy ideal.
\VE 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.
WE BELIEVE
FOOD AS MEDICINE, THE MEDITERRANEAN DIET
To Hippocrates, who was right when he said “Let food be your medicine, and let medicine be your food.” The Mediterranean diet originates in the food cultures of ancient civilizations which developed around the Mediterranean Basin and is based on the regular consumption of olive oil (as the main source of added fat), plant foods (cereals, fruits, vegetables, legumes, tree nuts, and seeds), the moderate consumption of fish, seafood, and dairy, and low-to-moderate alcohol (mostly red wine) intake, balanced by a comparatively limited use of red meat and other meat products. A few decades ago, the Mediterranean diet drew the attention of medical professionals by proving extended health benefits. The first reports ascertained cardiovascular protection, as multiple large-scale clinical studies, starting with Ancel Keys’ Seven Countries Study, showed a marked reduction of atherosclerotic clinical events in populations with a Mediterranean dietary pattern. Ensuing trials confirmed favorable influences on the risk for metabolic syndrome, obesity, type 2 diabetes mellitus, cancer, and neurodegenerative diseases.
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
The Magical Benefits of Pistachios
THE HEALTH BENEFITS IN OUR INGREDIENTS ARE EXPONENTIAL BUT THESE ARE JUST A FEW..Sweet Potatoes.
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
https://www.healthline.com/nutrition/sweet-potato-benefits#nutritional-value
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.
ABOUT ME
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.
Sustainability - how to practically implement it into your food business Click the image to view the PDF file
Helping Hand
Your business and your community can benefit from volunteers- taking your team out of the office to volunteer in the community.
A Helpful Sheet for Accuracy in Recipe Costing:
Quotes of The Month
Take risks: If you win, you will be happy I you lose, you will be wise
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.
What's Cooking Today?
Compliments to the Chef Jose Menendez
PAELLA DE MARISCO Y CARNE (Seafood and Meat Paella)
Ingredients:
4 tablespoons pure olive oil
A 3- 3 1/2 pound chicken, cut in 6-8 pieces 2 pounds pork butt, trimmed and diced
1/2 pound cleaned squid, cut in rings, tentacles coarsely chopped 4 cloves garlic, minced
1 green bell pepper, chopped
1 tomato, peeled, seeded and coarsely chopped 2 1/2 cups Calasparra rice
5 cups chicken stock
1/2 teaspoon Spanish saffron 1/4 cup (2 ounces) white wine
1/2 cup fresh peas, shelled’ d
5 piquillo peppers, julienned 1 pound mussels, cleaned
8-10 jumbo shrimp (head and shells left on) 15 littleneck clams
Juice of 1/2 lemon
Yield 6 to 8 portions
METHOD
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
Read more and enjoy the videos at: Amazing video library from The Culinary Institute of America
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.
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.
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