March 2023 Culinary Newsletter

MARCH; Named for the Roman god of war, Mars. This was the time of year to resume military campaigns that had been interrupted by winter.

Our Chef of the Month

Chef William Bradley

At only 39, William Bradley is the Executive Chef/Director of the award-winning Addison at The Grand Del Mar. The San Diego native started cooking in his teens at a quaint Italian restaurant in Bonita, a small town north of San Diego. He then trained under Chef James Boyce at Azzura Point at Loews Coronado Bay Resort, then moved to Arizona where he was the sous-chef at The Phoenician Resort’s elite restaurant, Mary Elaine’s, before finally became executive chef at the Hyatt Regency Scottsdale. Chef Bradley has been honored multiple times: he was selected to be a Council Member with the Bocuse d’Or USA Foundation in 2013; a 2012 James Beard Foundation Award semifinalist; Relais & Châteaux Grand Chef, 2010; StarChefs.com’s 2010 “Los Angeles-San Diego Rising Stars” winner; and was chosen as the “Rising Star Chef of 2006” by Arizona Republic. .

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Chef William Bradley

Ris de Veau

Coffee RoastedCanard

Salmon Roti

Sea Scallop

Spinach, champagne and caviar

Caramelized Sablefish

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Chef William Bradley in Action

Ways to Get Vitamin "D"

Hungry for more – Click here

7 ways to reduce stress and keep blood pressure down

Food link to better brain power

Just as there is no magic pill to prevent cognitive decline, no single almighty brain food can ensure a sharp brain as you age. Nutritionists emphasize that the most important strategy is to follow a healthy dietary pattern that includes a lot of fruits, vegetables, legumes, and whole grains. Try to get protein from plant sources and fish and choose healthy fats, such as olive oil or canola, rather than saturated fats.

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.

The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991—are one of five separate recognition programs Today, we are announcing our 2023 Restaurant and Chef Awards semifinalists for the James Beard Awards® presented by Capital One. Nominees will be announced on Wednesday, March 29, and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 5, 2023, at the Lyric Opera of Chicago.

Click here to read the full article Chicago.

MISE EN PLACE Great chefs and even great home cooks practice mise en place, which, translated from the French , literally means “to put in place.” Mise en place is a system of organization that demands that everything a chef needs to make a dish is prepared in advance-cleaned, chopped, measured out, and so on-and is immediately within her reach. It allows her the physical and mental space to be the most efficient by purposefully creating a space for her work. Even if you are not a chef , you do some kind of work. And whether it is the type of work you are paid for or the work of your dreams that you do on the side , there are surely tools and routines necessary to your work. But how often do you think about the space you create to do that work as well as you can? How often is your work a result of convenience or habit versus intentional preparation? Mise en place applies to the entirety of our lives, whether it’s a space, a ritual, or a routine-mental or physical-to help you do your best work. We all enjoy the feeling of flow, the just-right groove of work.
Add mise en place to your routine and see what happens.

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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

Embrace you Employees

Isn’t it ironic that with unemployment higher than it has been in decades – restaurants can’t seem to find employees right now? If you view your staff members as interchangeable parts then they will always look for a better opportunity somewhere else, or feel that unemployment insurance is a better option. Hire well, connect with them, train them exceptionally well, show some empathy for their personal situation, be fair and just, communicate, pay a fair wage, and embrace them as part of your family. Invest in training, I understand that money is very tight, in fact many restaurants are just hoping to have cash flow rates exceed outgoing bills until they can be in a position to reach for elusive profits; some, in fact, might be incurring losses during this time of limits to top line sales. This is not the time to cut back on training. Your employees, if well trained will help you through these tough times. They will provide that experience for guests, treat them as friends, provide that hospitality that is so important, watch your costs and help you control them, communicate as loyal ambassadors, and be there to problem solve through these challenging times. Help them to improve – invest in training even when it seems that you can’t afford it. You can’t afford not to train.

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.

What Foodservice Operators Can Expect in 2023 ( a must read)

To draw consumers, operators may want to incorporate some of these anticipated 2023 foodservice trends—ranging from global menu items to new tech tools.

Click here to read the full report!

• 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 -The Healing Power of Asparagus

t is an excellent source of vitamin K and folate, and a good source of vitamin A, vitamin C, riboflavin, and thiamin. Vitamin K is important in blood clotting and bone building. Folate is used to create DNA and other genetic material

Can help: Prevent birth defects, Reduce the risk of heart disease and cancer.

For more information click below

7 reason why you should eat more aspargus
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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.

The Power of Repetition

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

A helpful sheet for accuracy in recipe costing/ click below

Hospitality doesn’t start at the restaurant, hotel or airline. It start at home. In everyday life. Because is all about being hospitable.

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QUOTE OF THE MONTH

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) . .

Mediterranean- Healthy Diet !!

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

Just click on here to read the entire article

WHAT’S COOKING TODAY?

Recipe provided by Chef Raymond Bar CEC-CCE-ACE

Blackened Tuna Fish

Sea Salt 1tbs. Paprika Spanish 1tbs. Pepper , red Cayenne 1tsp. Pepper white 1 tsp. Black Pepper ½ tsp. Thyme whole fried ½ tsp. Oregano dried ½ tsp. Tuna, loin, fresh 42 oz.

Method

1-1- make season by combining all spices into spice grinder. Have the fish come to room temperature before blacking it. Heat a cast iron pan over very high heat(the bottom become white). In the mid time pour 2 table spoon of butter in each of 6 ramekin. Set aside and keep warm. Keep remaining butter in a warm place in a in the skillet. 2- Heat the serving plates in the oven at 200F. Just before cooking the fish, deep in the reserve melted butter so that both sides are well coated and sprinkle some of the seasoning mix evenly on each side (if you lay fish on a plate or other surface to season it, be sure the surface is warm so the butter wont congeal and stick to the surface instead of the fish.( Wipe the surface, 3- Immediately place the fish on the hot skillet, “ cook one piece time” put one tsp of butter on top of the fish, cook uncover under the same spot until the other side form a crust on the other side, repeat the process. 4- Serve each crusted piece side up while piping hot, clean skilled and repite the next piece. Them to serve one of fish on ramekin of butter. Do not stack the fish. . Bon appétit! Yield 6 portions/ portion size 6 oz. / Calories per serving: 404.69 The Nutrition Facts for this Recipe was done utilizing the INFOODSYS Recipe App.

Think Positively (Leadership)

TRUE NORTH

Leaders can build accountability by spelling out what’s expected from employees in terms of results and behaviors, monitoring progress daily and applying positive and negative consequences based on outcomes, says S. Chris Edmonds. “Without consequences, clear agreements and monitoring do not ensure either results or respect,” he says.

LEADERSHIP IS NOT A POSITION OR A TITLE, IT IS ACTION AND EXAMPLE

Profiles in Leadership: J.W Marriott / Executive & Chairman of the Board of Marriott International . Below is Bill's "guideposts"

Were written on separate sheets of stationery. There were 15 of them. 1. Keep physically fit, mentally and spiritually strong. 2. Guard your habits-bad ones will destroy you. 3. Pray about every difficult problem. 4. Study and follow professional management principles. Apply them logically and practically to your organization. 5. 5. People are No. 1—their development, loyalty, interest, team spirit. Develop managers in every area. This is your prime responsibility. 6. 6. Decisions: Men grow making decisions and assuming responsibility for them. a. Make crystal clear what decision each manager is responsible for and what decisions you reserve for responsible b. Have all the facts and counsel necessary-then decide and stick to it. 7. Criticism: Don’t criticize people but make a fail appraisal of their qualifications with their supervisor only (or someone assigned to do this). Remember, anything you say about someone may (and usually does) get back to them. There are few secrets. 8. See the good in people and try to develop those qualities. 9. Inefficiency: If it cannot be overcome and an employee is obviously incapable of the job, find a job he can do. 10. Manage your time: a. Short conversations—to the point. b. Make every minute on the job count. c. Work fewer hours—some of us waste half our time. 11. Delegate and hold accountable for results. 12. Details: a. Let your staff take care of them b. Save your energy for planning, thinking, working with department heads, promoting new ideas. c. Don’t do anything someone else can do for you. 13. Ideas and competition: a. Ideas keep the business alive. b. Know what your competitors are doing and planning. c. Encourage all management to think about better ways and give suggestions on anything that will improve business. d. 1). Spend time and money on research and development. 14. Don’t try to do an employee’s job for him—counsel and suggest. 15. Think objectively and keep a sense of humor. Make business fun for you and others. , .

Click the image below to watch Leadership Guru, Chris Edmonds

ACF Culinary Corner

Form the American Culinary Federation, your chance to create spectacular dishes and contribute with inspirational new ideas.
Click below for more information:
Culinary Competitions Calendar
Menus of Change
The 2016 Menus of Change Annual Report was released at the fourth annual Menus of Change leadership summit on June 14. It includes an analysis of issues at the convergence of public health, the environment, and the business of food, plus and updated Dashboard of how the food and foodservice industries have progressed—or not—since last year’s report was issued.

The World Culinary Arts Video Series

Read more and enjoy the videos at: Amazing video library from The Culinary Institute of America

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

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.

2023 food Trends Forecast

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

Goodness!!

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

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