Food presentation or plating is the art of modifying, arranging, decorating food to enhance its aesthetic appeal. As it is righty said that eyes are the first to feast.
The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish.
The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes. All these efforts that are being done by the chefs to make the food more eye appealing and attractive.
The arrangement and overall styling of food upon bringing it to the plate is termed plating. Chefs show their artistic skills. Some common styles of plating include a ‘ arrangement of the main item in the front of the plate with vegetables or starches in the back, a arrangement of the various items, or the main item leaning or \’shingled’ upon a vegetable bed or side item.
Item location on the plate is often referenced as for the face of a clock, with six o\’clock the position closest to the diner. A basic rule of thumb upon plating, and even in some cases prepping, is to make sure you have the 5 components to a dish; protein, traditionally at a 6 o\’clock position, vegetable, at a 2 o\’clock position, starch at an 11 o\’clock position, sauce and garnish.\r\n
Food presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate.\r\n
Food presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate.\r\n
Food presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate.\r\n
Food presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate.\r\n
Food presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate.\r\n
So yes, food presentation is important. It can make or break a restaurant and it can turn a dinner party into a great success if done right.\r\n
What are the components of good food presentation? How do you know what to pay attention to when presenting food to your guests?\r\n
Why plating matters in presenting the dish?
Not only did diners who were presented with the artful salad indicate a higher level of tastiness, they also said that they would be willing to pay more for this salad despite the fact that it was comprised of the same ingredients that were in the other preparations. This result isn’t entirely unexpected, however, since an artful plating indicates higher effort was put into the dish. Diners recognize this attention to detail and are willing to pay a premium price for it.\r\n
As new student chefs begin developing menus for dinner parties or restaurants, they would do good to remember this study. Making your food look good is just as, if not more, important than making it
taste good.
Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.
Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.
There are various aspects which a Chef has to look into when planning any celebration, be it large or small. From the point of kitchen operations, the chef has to work on the following aspects:\r\n
· Variety of cuisine to be offered – depending on the client requirement, it could be Indian, Western, Mongolian, Japanese, etc.
· Buffet planning – layout, number of items to be displayed, finger foods to be served, etc\r\n
· Availability of raw material.
· Price – today food and beverage operations is a very cost sensitive market thus one has to always keep a tab on the cost and pricing aspects.
Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.\r\n
Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.
Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.
Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.\r\n
There are various aspects which a Chef has to look into when planning any celebration, be it large or small. From the point of kitchen operations, the chef has to work on the following aspects:\r\n
· Variety of cuisine to be offered – depending on the client requirement, it could be Indian, Western, Mongolian, Japanese, etc.
· Buffet planning – layout, number of items to be displayed, finger foods to be served, etc\r\n
· Availability of raw material
· Price – today food and beverage operations is a very cost sensitive market thus one has to always keep a tab on the cost and pricing aspects.
Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.
Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.
Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.
Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.
There are various aspects which a Chef has to look into when planning any celebration, be it large or small. From the point of kitchen operations, the chef has to work on the following aspects:
· Variety of cuisine to be offered – depending on the client requirement, it could be Indian, Western, Mongolian, Japanese, etc.
· Buffet planning – layout, number of items to be displayed, finger foods to be served, etc
· Availability of raw material
· Price – today food and beverage operations is a very cost sensitive market thus one has to always keep a tab on the cost and pricing aspects.
Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.
Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.
Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.
Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.
There are various aspects which a Chef has to look into when planning any celebration, be it large or small. From the point of kitchen operations, the chef has to work on the following aspects:
· Variety of cuisine to be offered – depending on the client requirement, it could be Indian, Western, Mongolian, Japanese, etc.
· Buffet planning – layout, number of items to be displayed, finger foods to be served, etc
· Availability of raw material.
· Price – today food and beverage operations is a very cost sensitive market thus one has to always keep a tab on the cost and pricing aspects.
Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.\r\n
Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.’,’N’,NULL),(44,’A chef is the show-stopper, he is the chief orchestrator update’,’2016-10-12 11:45:02′,’gallery/IM9_21_201610_46_26AMDevrajHalder081.jpg’,’gallery/IM9_21_201610_46_26AMDevrajHalder081.jpg’,”,’Chef Devraj Halder up’,’A chef is the show-stopper, he is the chief orchestrator update’,’
Profile :
Devraj Halder popularly known as Chef Halder started his career with the Mahindra’s way back in 1998. Post opening their 02 flagship properties in Goa and Munnar he moved to New Delhi with The Orchid Hotels the premier Ecotel brand. He kept researching and orchestrated more than 300 food festivals with bench breaking ideas, some way ahead of times. He received accolades and recognitions from guests, media and colleagues. He has always been a mentor and someone who loves doing his work differently. A person who is easy with his style but very assertive in his culinary ethics and implementations. He has always been loved and respected by his industry colleagues. He later went on to work with IHG and is currently General Manager at The Uppal, New Delhi. His recent work was conceptualising and opening of a new age terrace lounge named Bonitos Blu at The Uppal.
A chef is the show-stopper, he is the chief orchestrator, he is the one signing off the beautiful piece of art and harmony of the culinary showcase. However good the décor, table ensemble and the ambience be, the food needs to be fabulous, fresh and well presented. The celebration is remembered by the food rest all just fades away so one can gather the importance of a chef in this context!
It is high time they did so. Food cannot be created without the connect with the diner. Without adequate connect even the best of food remains just a creation of perception. Just like a good diamond needs to be shaped and chiselled, food needs to be crafted around the diner to realize its full potential. More so, clients are widely travelled and have highly developed tastes and needs. Every interaction with the diner is a learning experience. Gone are the days when a chef could stand only on his talent alone. In today’s scenario he needs to improvise, cook-smart and keep learning real fast. This can only happen with strategic and frequent client interaction. You have to know your customers to be successful in today’s dynamic and transient F&B Scenario.
Changing scenario is still very modestly placed in its context to change. I think there is a revolution and it is still just the beginning. You must have noticed that the entire cookie can has been shaken, crumbled and even re-shaped. There is no room for mediocrity. International restaurant chains are vying for every available inch of culinary space, local outlets are re-inventing and refurbishing themselves. Options are galore, price points are dictated by diners and still there is room for the world. It cannot be termed as a change it is a shake-up! \r\n
Chef’s have gained a lot of popularity but I still feel culinary stardom is up for the grabs. I still feel chefs are still not improvising at a pace as demanded. There are myriad mind-sets, traditional approach, in-flexibility, perceptions, road-blocks. We need to think ahead of times, we need to be ready to put in quality time and hard work behind sustainable growth in our field. We need to be alert and not overconfident. We need to learn every single day. We need to develop time for research and practice. We need to work towards superior consistency in the culinary space of the future. We need to give value to our work in terms of health, nutrition, affordability, reach, community, hunger, ethical and fair practices.
I think the first step is to love our own cuisines and their heritage. Only then can we appreciate global cuisines. It all starts at our very own back-yard and luckily local cuisines hardly need state-of-the-art infrastructure. I believe in keeping matters simple. A fantabulous infrastructure is generally a fanciful state of mind.
There are no short-cuts, there are no detours. Culinary passion is an unconditional ingredient to make in-roads into this field. Rest is all incidental.
Promote local cuisines, promote Indian heritage, work on a spectrum of consistency, chart the Indian culinary landscape before google or wikipedia does, develop a culinary research team, develop investment portals and campaigns to channelize funds and investments to support the research and talent development. Involve the masses, make cuisines reachable to the masses. Develop supply chains work with government agencies to de-control food, processes and related stuff. Voice for healthy crops and their processing. Rise against food adulteration and replacement. Stand for nutrition and health. I think the community can do wonders and we have hardly begun.
Surgical marketing is a challenging aspect of reaching out to the relevant customers. It is important to get this right and is critical for a restaurants positioning, perceptive image and life-span.
One line answers to the following:
new expert new expert
That we eat with our eyes is a cliché but it is true. The first experience of food is how it looks, followed by its aroma and finally the taste. Artistic plating of food stimulates the appetite of the diners. Presentation of food is, therefore, crucial for creating of expectation and an appetizing and memorable dining experience.
Enhancing the aesthetic appeal and visual appearance of a dish can elevate it to an entirely new level. The art of plating is a form of high art with the use of textures, colours, forms, balance and anything else culinary innovators can devise.Photos of dishes printed in cookbooks and magazine look so mouth-watering. That is the art and skill of food stylists.
For a chef cooking is not just a profession but an art, as well as a science, as the first impression of his preparations to diners is through the simple yet eye-appealing presentation of the dishes served to them.
Food presentation is an art crafted by artistic creativity and scientific experimentation.The plate is a blank canvas and the chef is free to showcase his masterpieces through plating. As in a painting, an emphasis is given to the portion size matching the size of the plate to avoid giving the plate a crowded look. A variety of colourful textures on the plate with the right arrangement of ingredients helps make the dish look more appealing. The crockery, as well as the garnish, plays an important part in the plating.
Like any art, plating requires creativity. As in any form of art, there is evolution with time. Today chefs across the world create their own style. A minimalist style of cooking, elaborate cutlery, mini portions, designer spray of sauces, fresh ingredients like salad leaves, sliced carrots and tomatoes, sprouts etc. for garnishing, all these add to the attractiveness of the dish.
The earliest instance of plating as an art comes from the century-old tradition of Kaiseki, referring to a set menu of select food served on an individual tray to each member of a gathering. Chefs selected their decorative plateware to ensure that each dish complemented the food to be served from it. To create a connection with Nature the decorations and the foods being served were changed according to the season. Icy plates were served in summer and warm dishes in winter.
Japanese culture had a major influence on today’s plating techniques and the way to understand this is to stress the contrast with what existed before it influenced Western cultures. Plateware and plating had a merely functional importance in the West. In the Middle Ages, serving meals basically involved ladling stews or porridge into hollowed-out ‘plates’ cut from loaves of old bread.
The 17th and 18th centuries marked a change in French cuisine, taking the first steps toward ‘haute cuisine.’ Antonin Carême, an amateur student of architecture and chef to distinguished figures such as Napoleon Bonaparte became famous as he presented his culinary creations using architectural concepts, building his dishes into shapes of famous monuments, waterfalls and pyramids.
The main impact of Carême came from his introduction of two conceptual innovations which would later combine with the Japanese tradition and elevate contemporary food presentation to new heights. The first new idea infused by Carême into food presentation was one of originality. Chefs, like architects, could select and compose food presentations according to their own individual inspiration and not according to pre-existing codes, as in the case of Kaiseki cuisine.
This breakaway from traditional codes was liberation for new forms of plating and continues even today. The second more important idea credited to Carêmewas that plating could be arbitrary. The presentation of a dish no longer needed to be linked to the ingredients that were used in its making, to be shaped like an animal or refer to the season. It could refer to other arts, and invent its own aesthetic forms. With these two ideas, the art of food presentation became autonomous. It also became a means by which a chef could impress his guests.
The progressive introduction, during the course of the 19th century of the ‘service à la Russe’ meant that foods would come one after another in individual servings, and that guests were no longer in charge of serving themselves what they wanted, what was better known as the ‘service à la Française,’ an earlier version of what is known today as the ‘buffet.
Escoffier wrote in the 1907 preface of his Guide Culinaire, considered to be the bible of cuisine that, “the clients, requiring to be served quickly, give us no alternative but satisfying them, or losing them.” The solution offered by Escoffier was to rationalize preparations in the kitchen which led to the separation of the cooking brigade from the plating brigade.
‘Nouvelle cuisine’ brought the Japanese influence on French chefs trained to revere Carême and Escoffier, resulting in a transformation of the culinary landscape. Early in the 20th century, Fernand Point introduced elements which later became hallmarks of nouvelle cuisine. The elements included seasonal ingredients with a focus on natural flavours and simplicity as well as elegance on the plate. Point’s style was consolidated by hisprotégé, Paul Bocuse, whose neat and detailed presentation of food provided some of the most iconic images of the increasingly popular nouvelle cuisine movement in the 1960s and 1970s.
In Western cuisine, the scientific knowledge of molecular gastronomy is today used to attract the appetite and attention of diners. Molecular cuisine is a set of technologies and ingredients used to produce a new style of high-end dining presentation. Technologies from chemical laboratories and texture agents from the food industry are used to alter the visual appearance of preparations in novel ways.Foams and froths, aroma-filled domes, dry ice fumes, usage of micro greens instead of herbs, deconstructs, serving shooters in test tubes and accompanying sauces in pipettes are some other innovative methods.
Continental, European and Japanese cuisines lend themselves to artistic interpretation in the hands of creative chefs. A progression on the four other major plating styles, that is, the classical, nouvelle, new American/fusion, and global, is the current style of ‘plate frame,’a trend toward a more product-oriented approach, with a respect for the nature of the ingredients and a tendency for the tableside service to become much more theatrical in nature.
In the plate frame style the visual presentation of a dish is as unique as the food itself instead of being the chef’s standard signature and reproducible from plate to plate. Specifically, plating and presentation are used to emphasize not just the chef’s culinary artistry, but the uniqueness of the experience that is being performed in front of the diner. The plate frame forms one of the multisensory keys that the chefs and staff can use a new form of the performance arts, the staging and orchestrating of culinary experiences.
Indian regional cuisine is generally plated in the traditional manner by serving a variety of dishes in individual katorisin a thaliwith rice and breads alongside.Royalty, in recognition of their standing, used to be served grand feasts daily in ornamental gold or silver thalis.Presently chefs are bringing back the custom by serving guests at wedding banquets in glittering thaliswith their sumptuous preparations. Chefs should introduce Western techniques by innovative use oftextures, colours, forms, balance and garnishing while plating the traditionalthali.
I suggest that chefs ensure that the food is served at the required temperature. The food, to create an impact on the diner,apart from the desired flavour and taste,should be servedat the right temperature. If the sizzlers get to the table at room temperaturethe diner’s temper is bound to rise. For dishes or desserts to be served cold chilling the bowls in advance in the freezerwould give a wider window during plating and retainthe textures and refreshing flavours by the time the guest starts eating.
Art or science, there are some ground rules that the chef needs to follow.The first is to keep the plating simple. Highlight the key Ingredient and use space to simplify its presentation. Clutter distracts from the main elements of the dish and could confuse diners.
Balancing the dish means playing with colours, shapes and textures. The presentation should not overpower the flavour and function. The right amount of ingredients, the plate harmonizing with the dish, the right proportion of proteins, carbohydrates and vegetables for a nutritionally balanced meal, these are all part of the balancing act.
Cleverly cut or sculpted ingredients can enhance the visual appeal of dishes. Diagonally sliced fillets of meat geometrically arranged shows preparedness and class. Sculpted fruit and vegetables provide height and structure to keep the plate’s appearance neat and clean.
Garnishes serves as an accent to perk up or highlight the colour of the main dish. Accents can be created in the form of dots on the side of the plate or as a character on one side of the plate. When applying a sauce, spoon it under the meat instead of on top as this allows the meat’s crust to remain crisp. The garnish should be edible and must enhance the flavour of the main dish,so use of flowers, lemon twists or raw herbs is ruled out.Garnishing should be applied quickly to ensure that the food arrives at the table at the right temperature.
Beautifully plated desserts, with their hi-visibility impact,excite the senses, giving an anticipatory sense of the tasty pleasures and providing an ideal finale to a sumptuous meal. There are four components of a plated dessert,the main item, the dessert sauces, the crunch component, and the garnish. A plated dessert should have all these items besides the additional flavour, form and colour, texture and temperature, garnishes, and the vessel in which it is served.
How long have you been cooking professionally?
I have been cooking professionally for 27 years. Due to a rather quick exit from school it forced me into getting a job and I opted to become a chef.
Where did you train to cook?
I first started my real training as a chef was when I had the chance to work with the most flamboyant television chef, the late Keith Floyd. He was instrumental to the way I learnt to cook and still is to this day.
How would you describe your style of cooking?
I would say classic techniques with a modern twist. As I’ve been around in the trade for a long time my styles have changed over the years from the 80s style nouvelle cuisine to the more trendy “lotions and potions” style cooking.
Is there a secret for a successful restaurant?
I think the secret to a great restaurant is being able to adapt to change and to have a good understanding of value for money.
Do you have a “signature dish” or favourite dish you enjoy cooking?
As I\’m surrounded by some of the most stunning produce any respecting chef would kill for, I have a lot of different first class ingredients to work including lobster, hand dived scallops and Jersey beef so I\’m spoilt for choice. If I had to mention one dish it would be my signature dish of my Assiette of Jersey beef with lobster, dauphinoise cappuccino and beef consommé. A real taste of Jersey.
Do you have a favourite ingredient?
When I was training I would never eat oysters because of the way they filter their food and if the water conditions were tainted you could become very ill. However, when I moved to Jersey I stated working with Chris Le Masurier from Jersey Oyster whoowns beds with grade A sea water. I started to eat his oysters and they are now the best ingredient that I use with the purest of flavours.
Which restaurant do you most enjoy eating at on your night off?
As I live on an island 9 miles by 5 you quickly get to experience them all! Lucky for me I have a fantastic wife who is a superb chef and loves cooking at home so I\’m spoilt. Or sometimes I’ll just spark up the barbecue. I must confess to being the best at barbequing. So my kids say anyway.
What is your most interesting or fun experience from your time in restaurants?
My most fun and enjoyable time was when I was with Keith Floyd. He really showed me how rewarding being a chef could be. He used to take me in his Bentley down to London and meet chefs such as Marco Pierre White, Simon Hopkinson, Joyce Molyneux just to name a few. As you know, Keith liked a drink so he would end up asleep in the back of the car and I would be in the front with the chauffeur!
What would be your “last request” dish?
My last dish request would have to be my wife chicken tortilla which I would walk over hot coals to eat. They really are the best.
Is there another chef that you most admire?
I really think what Gordon Ramsay has done for the UK food scene and what he has achieved globally has had a huge impact for youngsters wishing to pursue a career as a chef.
Any advice you would give to someone wanting to become a chef?
Simple rules apply in life not just as a chef but in any career path that you choose. If you put in you get out. It’s as simple as that. The harder you work hopefully the better you will become and the quicker you will get to the top and succeed.
Q How long have you been cooking professionally?
A. I have been cooking for 20 years. I started working in a kitchen with 15. So I´m young but I´ve already been working as a cook for a quite long time.
Q. Where did you train to cook?
A. I studied at the Culinary School of Leioa in Biscay, which it accompanied with different periods in restaurants where I studied and absorbed the traditional Basque cuisine. Because of what I learned, I set out for the most prestigious restaurants and little by little I consolidated my own personality and style.
Q. How would you describe your style of cooking?
A. I make \”identity cuisine\”, linked to territory and based on the roots, being evolutive and universal. To define my cuisine, I should add more things, because my cuisine is the accumulation of my life and learning; would have to explain where I was born, what is my environment, what are the customs of my family, how I\’ve grown, my travels, my closest circle, even my phobias and my obsessions. Because what I am, it\’s my cuisine. In short, my cuisine is my trademark.\r\n
My cuisine, is based on the produce of the traditional Basque recipe book. It´s based on basque products, but doesn´t exclude other products. I add a pinch of modernity to the local cuisine through universal touches. I try that the balance point is perfect between vanguard and roots of tradition. I try to provoke intense emotions, visual flavors, transgressor flavors, but always from a Basque point of view. My signature creations, inspired by an environment in continual evolution, engrave the tasteful pleasure into the identity pleasure.\r\n\r\n
\r\n
Q. Is there a secret for a successful restaurant?\r\n\r\n
A. to work very very hard and with enthusiasm, and over all that clients return\r\n
Q. Do you have a \”signature dish\” or favourite dish you enjoy cooking?
A. I enjoy cooking all dishes, it would not be fair to have to choose one because I enjoy cooking all\r\n
Q. Do you have a favourite ingredient?
A. Each season has its own products or ingredients, that I´m waiting for to cook them, but certainly most important value and which remains during all seasons, is the human value \r\n
Q. Which restaurant do you most enjoy eating at on your night off?
A. I could say that there are different offers and all satisfy me. Homemade food, go for pintxos, traditional restaurants, asadores, vanguard restaurants… I like them all. Coincidentally, our territory has ample supply\r\n
\r\n
Q. What is your most interesting or fun experience from your time in restaurants?
A. A very interesting experience in a restaurant was in Kikunioi by chef Murata, for example. I loved their way of working an philosophy. Where nature prevails over ideas of chef. \r\n\r\n
Q. What would be your \”last request\” dish?
A. In Mexico, an authentic mexican mole.\r\n
Q. Is there another chef that you most admire?
A. I admire a lot, about all, the personality and human value that people like Pascal Barbot have \r\n
\r\n
Q. Any advice you would give to someone wanting to become a chef? \r\n\r\n
\r\n
A. work hard, a lot of enthusiasm, perseverance, love the territory, and understand that the food will speak about the chef, about who is, about his territory …\r\n\r\n
\r\n
Q. Any final thoughts you\’d like to share e.g. new developments at the restaurant?
A. Yesterday doesn´t count today. Tomorrow has to be better than today.\r\n’,’N’,NULL),(49,’In the spirit of food’,’2016-12-28 01:54:38′,’gallery/IM10_13_20162_32_03AMexp3c.jpg’,’gallery/IM10_13_20162_32_03AMexp3c.jpg’,”,’Steve Smith’,’Head Chef Gosport’,’
Q. How long have you been cooking professionally?\r\n
A. I\’ve been cooking for 20 years, which has gone like a flash. The great thing about this profession is that there is always something to learn. Every day has different challenges to overcome. Thankfully however it has also delivered a lot of good times and a huge amount of pleasure.\r\n
Q. Where did you train to cook?\r\n
A. I suppose now, I\’ve spent more time training myself than I have working for other chefs. You don\’t ever stop training. I spent time working for Jean Christophe Novelli at Gordleton, and The Four Seasons, at Gidleigh Park, and for Paul Heathcote, amongst others. These places taught me some of the values I still hold relevant today. \r\n
Q. How would you describe your style of cooking?\r\n
A. I\’d say it was fairly classical based. Using seasonal ingredients. \r\n
Q. Is there a secret for a successful restaurant?\r\n
A. Don\’t try to be something your not. Offering people a quality and value for money have to be key. Trying to look after your guests and being as helpful as possible can’t do any harm. \r\n
Q. Do you have a \”signature dish\” or favourite dish you enjoy cooking? \r\n
A. I\’m very happy with the current turbot dish. Turbot with cauliflower, shrimps and oxalis. I love eating it. I\’d be quite happy if it became a signature dish here at Bohemia. I think customers will define the signature dishes, as they will undoubtedly not let us take them from the menu. I know lots of chefs that don\’t like to have signature dishes, but for me the reputation of the restaurant can be built on them. Holidays can be planned around going to try restaurants and dishes…..\r\n
Q. Do you have a favourite ingredient? \r\n
A. I love using scallops, they are easily my favourite ingredient. There so versatile, raw, cooked, marinated. You can pretty much do anything with them in any season.\r\n
Q. Which restaurant do you most enjoy eating at on your night off? \r\n
A. I\’m quite happy eating on the patio, in the back garden. I can\’t go wrong with a nice piece of grilled fish, a simple salad, and some Jersey Royals. Oh and a nice white Burgundy.!\r\n
If were in France we\’ll always try and fit a meal in at Maisons de Bricourt on the way back. Even though Olivier Roellinger has renounced his three stars, its worth a trip just for the view. I still think the food is fabulous. Celler de can Rocca is a pretty special place for a meal. Such a fabulous restaurant. \r\n
Q. What is your most interesting or fun experience from your time in restaurants?\r\n
A. I think the first meals at both The Fat Duck and Celler de can Rocca were both of the above. The pleasure and giddy excitement from just having a fabulous time. Both meals probably have changed my perspective on how I thought about food to some degree. I can recall both meals as if I had eaten them last night. \r\n
Q. What would be your \”last request\” dish? \r\n
A. I\’d be quite happy with a Roast Galloway Rib of Beef, truffles potatoes and some roast ceps. A great Zinfandel would help.\r\n
Q. Is there another chef that you most admire? \r\n
A. That\’s a toughie! I suppose it\’s difficult to name any one chef, there are too many. Pierre Gagnaire is pretty special though. \r\n
Q. Any advice you would give to someone wanting to become a chef? \r\n
A. Make sure this is definitely what you want to do. Do it because you love food. Be prepared to put some hard work in. Also this is no profession to be crap at; be honest with yourself. \r\n
Q. Any final thoughts you\’d like to share e.g. new developments at the restaurant?\r\n
A. As the kitchen team moves forward I see the food getting simpler, as we get to know our suppliers better. As we get simpler, we can fully focus on precision, balance and depth of flavour. ‘,’N’,NULL),(50,’Art on a Plate – The Airline Food Dilemma’,’2017-08-09 01:12:09′,’gallery/IM5_17_20172_42_12AMIM11_21_20164_57_25AMChef-Sudhir-Arora-min.jpg’,’gallery/IM5_17_20172_42_12AMIM11_21_20164_57_25AMChef-Sudhir-Arora-min.jpg’,”,’Chef Sudhir Arora’,’Head – Production Department, Oberoi Flight Services’,’
A plate is a Chefs canvas. He paints it as an art form and displays his creativity and innovative instincts. Various techniques and methods are employed along with the use of various colors, edible flowers, molecular gastronomic tricks and what not.\r\n
“We eat first with our eyes” goes the age old adage.\r\n
It is easy to go over board and beyond in a restaurant where there is à la carte style service and each plate is charged at a price the meal deserves. However, the challenges that chefs in bulk catering industry vis-a-vis airline catering industry face are very different.\r\n
Consumers still want that fancy plate or a colorful salad at a price that would put a McDonald burger to shame. Financial pressures force airlines to cut their food budgets. Price of a meal is a fraction of the entire offering, which is a minuscule part of the total fare.\r\n
Still, the focus of the entire journey is the food. People look forward to the food on board the aircraft. The menu is discussed at length, choice of ingredients, cooking styles and the presentation.\r\n
A picture of the meal on board has become the norm, usually being posted on a social media site. Following this trend and widely discussed topic, food becomes focal point of all the airlines. During a menu selection exercise each component of the meal is chosen with great detailed pondered over by a team of experts, nutritionists, dieticians, culinary chefs and Airline representatives. Each will have his or her agenda to meet, ranging from nutrition to eye appeal to price of the meal.\r\n
Higher altitudes alter the taste and texture of food, the way the taste buds react. Food may taste dry and tasteless, because of the pressurized cabin. The ability to sense salt and sweet drops by about a third\r\n
In such circumstances, Airline Chefs come up with innovative ways to meet these challenges.\r\n
Further Airline chefs face another typical problem. The meal is served in a small bowl or a dish which has to fit in the designated slot hence the limitation of space comes in to play. You can not actually place large garnishes, big chocolate twirls or similar items which may not fit onto the trolley slots where the meal trays are stacked.\r\n
Low-cost garnishes, artistically cut fruits well-manicured plates and colorful ingredients, intelligent use of garnishing techniques help us reach the goal.\r\n
Presentation of the food begins much before it is cooked – tied a piece of roast in a specific manner or Frenching a cut of meat enhances how it will look after being cooked. For example, a simple salad of salmon gets a new dimension just by sprinkling paprika over it, or addition of chives or a dill sprig strategically placed over the salmon.\r\n
A bland dish may call for a herb or spice garnish, which enhances the flavor of the similarly\r\n
contrasting colors and textures are usually good ways to garnish an airline meal and finally strategically arranging the garnish may bring the best out of your dish.\r\n
A salad may be jazzed up by a simple addition of micro greens or pumpkin and sun flower seeds which add another dimension to the dish.\r\n’,’Y’,NULL),(52,’Chatter Chat with Chatbots!’,’2017-08-24 08:58:53′,’gallery/IM8_20_20174_13_51AMRachana_cropped.jpg’,’gallery/IM8_20_20174_13_51AMRachana_cropped.jpg’,”,’Rachna Iyer’,’Manager – Corporate Communications, Compel Consultancy’,’
Technologies are transforming the hospitality industry, as it becomes an awesome tool that addresses consumer demands for customisation and efficiency.\r\n
Don\’t believe? Ok read on!\r\n
Let\’s meet Lisa. Lisa is a guest planning to dine at your restaurant tonight.\r\n
She needs to know from the chef about the signature dishes served, the happy hours for drinks and if the cuisine she likes is available.\r\n
How would Lisa feel about your place if she could chat on Facebook messenger and get replies or receive personalized suggestions, without even having to pick the phone and make a call.\r\n
Lisa is going to feel taken care of, treated like a VIP, she is going to love your restaurant! And tell her friends. And this doesn\’t stop here. Lisa can provide her feedback via the same system. So no comment cards or feedback apps needed.\r\n
Chatbots are extremely simple to plug in. There are easy to use chatbots like Chatmojo that can be plugged with your FB page. So as the guest who visits the messenger page, can start conversing and get Artificial Intelligence (AI) based replies to keep the guest engaged and get necessary information.\r\n
This is what technology is about and this is what Chatbot is all about. In our ‘always on’, connected world, guests are becoming increasingly demanding in how they want to communicate with the restaurant. They want services quite literally ‘on tap’. And they want you to be on the platforms they use daily, rather than download yet another app on their smartphones.\r\n
Chatbots are a great tool for businesses to use, for customer service at restaurants and hotels.\r\n
Basically Chatbots are robots that talk like human beings. That will help answer any questions about your place that your guest may have. What’s wonderful about chatbots like Chatmojo is that it’s basically like having a buddy that is really well-informed about the place. The best part about them is that Chatbots don’t sleep, and can therefore be quizzed whenever the need strikes.\r\n
Our guest Lisa just clicks at the options presented by the bot and sees what drinks are served and she learns about today’s dinner menu.\r\n
Nobody wants to download a new restaurant app anymore because people don’t have unused space on their smartphone and tend to only download and interact with their core apps, with messaging leading the way.\r\n
Digital marketing technology is most powerful at its outset, with each product taking its turn in the spotlight – and right now, Messenger chatbots are getting all the attention.\r\n
Why wait. Go for chatbot and let chatbot be your new friend to take care of your guests and give them the experience they are looking forward to!’,’Y’,’Manager – Corporate Communications’),(53,’Health Forecast – Vegetarian Heavily’,’2017-08-24 08:58:38′,’gallery/IM8_20_20174_32_02AMvijay_Cropped.jpg’,’gallery/IM8_20_20174_32_02AMvijay_Cropped.jpg’,”,’Salla Vijay Kumar’,’National Awards’ Winning Lecturer – Institute of Hotel Management, Ahmedabad’,’
An instant impression is made with the first bite of the food or taste of a drink. The sensory analysis takes us past this first response, examining how the food’s properties stimulate each of our senses through the following:\r\n
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When we talk about completely vegetarian food options, some of us would not trespass. Most of the times that we have sat to dine we’ve swallowed a mouthful Indian food that was strongly vegetarian, but it is actually lacking in vegetables. Our diet is centered around wheat in the north, and rice in the south. The second-most important element is lentils in its various forms. By weight, vegetables are not consumed much. People become vegetarians for many reasons, including health, religious convictions, concerns about animal welfare or the use of antibiotics and hormones in livestock, or a desire to eat in a way that avoids excessive use of environmental resources. Some people follow a largely vegetarian diet because they can\’t afford to eat meat. Becoming a vegetarian has become more appealing and accessible, thanks to the year-round availability of fresh produce, more vegetarian dining options, and the growing culinary influence of cultures with largely plant-based diets.\r\n
A meal is usually defined as the consumption of two or more foods in a structured setting at a set time. Snacks consist of a small amount of food or beverage eaten between meals. A common eating pattern is three meals (breakfast, lunch, and dinner) per day, with snacks between meals. The components of a meal vary across cultures, but generally include grains, such as rice or noodles; meat or a meat substitute, such as fish, beans, or tofu; and accompaniments, such as vegetables. Various food guides provide suggestions on foods to eat, portion sizes, and daily intake.\r\n
An effort put on track by various stakeholders namely dieticians, doctors, nutritionists; experts from medical tourism, hospitality, academia etc. there are numerous articles and research works promoting the idea of good health and healthy eating habits. According to the American Dietetic Association, \”appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.\”\r\n
Healthily Vegetarian\r\n
It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian diets, including vegan, are healthful, nutritionally adequate and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood and for athletes. Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity. Low intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of vegetarian and vegan diets that produce lower total and low-density lipoprotein cholesterol levels and better serum glucose control. These factors contribute to the reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified foods or supplements.\r\n
Greens Associated India\r\n
Gujaratis and Punjabis are the two Indian communities most susceptible to heart disease. Their vulnerability is recent. Both have a large peasant population — Patels and Jats — who in the last few decades have moved from an agrarian life to an urban one. They have retained their diet and if anything made it richer, but their bodies do not work as much. This transition from a physical life to a sedentary one has made them vulnerable.\r\n
Gujarati peasant food — bajra (millet) roti, a lightly cooked green, garlic and red chilli chutney, and buttermilk — is actually supremely healthy. But the peasant Patel has succumbed to the food of the ‘higher’ trader and now prefers the oily and the sweet.\r\n
Marathi peasant food is similar, but not as wholesome with a thick and pasty porridge called zunka replacing the green.\r\n
Though Jains are a very small part (one percent or thereabouts) of the Gujarati population, such is their cultural dominance through trade that many South Bombay restaurants have a ‘Jain’ option on the menu. This is food without garlic and ginger. Since they are both tubers (as also are potatoes), Jains do not eat them, because in uprooting them from the soil, living organisms may be killed (no religious restriction on butter and cheese, however!).\r\n
We are not hell bound on the culture of physical fitness, and because of this Indians don’t have an active old age. We need to just ask ourselves if we are sowing the seeds of unhealthy eating habits for our next generation. It’s time to revive our culinary traditions rather eating habits in the modern world that could count on us for a lifetime. Eat healthy, eat to the best of your abilities and enjoy every morsel, every bite and live to the fullest.\r\n
Preserving Vegetarianism\r\n
Healthy discussions and forum need to be instituted and deliberated in a time-bound framework on aspects and means of overcoming challenges in the field of vegetarianism with a focus on food production – wellness and sustainability.\r\n
Hospitality schools must be cognizant of the gaps, issues, and concerns, in the hospitality industry to better prepare their graduates for the jobs ahead of them including the vegetarian share. The outcome of the seminar, research and education must be shared with hospitality giants, stakeholders, enduser and local government units for them to be informed about the status and other issues confronting the industry and how they could join forces to further improve the scope of vegetarianism in the region.\r\n
Being Vegetarian by choice or by religion is to survive. Knowledge should be documented so as to be accessible for future reference and learning. Research on methods of cooking or eating habits is not a hindrance. Meeting the need of the potential consumer, we should make the best use of the local available flora (one common hindrance to the selection is that there is a lot of non-veg offering on the menu than vegetarian options and that it is being prepared by non-veg cooks.)\r\n
Vegetarianism And Environment\r\n
A survey came up with environmental concern. A global switch to diets that rely less on meat and more on fruit and vegetables could save up to 8 million lives by 2050, reduce greenhouse gas emissions by two-thirds, and lead to healthcare-related savings.\r\n
Dr Marco Springmann, of the Oxford Martin Programme said: “What we eat greatly influences our personal health and the global environment. Imbalanced diets, such as diets low in fruits and vegetables, and high in red and processed meat, are responsible for the greatest health burden globally and in most regions. At the same time, the food system is also responsible for more than a quarter of all greenhouse gas emissions, and therefore a major driver of climate change.\r\n
This article is an effort in getting the pulse about the vegetarian concept and also provides the insight and stimulating environment for opting better eating habits INVOLVING VEGETABLES and culinary career opportunities. An upcoming trend, here to stay is….. Vegetarianism.’,’Y’,’National Awards’ Winning Lecturer’),(54,’All you want to know about Marination’,’2017-08-27 03:35:59′,’gallery/IM8_27_20173_35_30AMdheerajpics.JPG’,’gallery/IM8_27_20173_35_30AMdheerajpics.JPG’,”,’Chef Dheeraj Bhandari’,’Marination is a versatile and essential technique that increases the flavour and texture of lean and tough cuts.’,’
![\"Marination\"](\"gallery/IM8_27_20173_34_08AMmarinade-for-pork-chicken-or-lamb--en--52085ea9-fd8c-43a7-9790-d0c9225e110c.jpg\")
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“Marination is a versatile and essential technique that increases the flavour and texture of lean and tough cuts. A marinade is a liquid that has been seasoned and is used to flavour (and usually to tenderize) meat, fish and vegetables.”\r\n
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How Do Marinades Work\r\n
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Which Cuts Need To Be Marinated?
Cuts that:\r\n
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When to Use Marinades\r\n
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How to Choose a Marinade\r\n
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Selecting Containers and Materials\r\n
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How to Use Marinades\r\n
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About the author: Dheeraj Bhandari is a passionate Indian chef, TV show host, blogger, food stylist and Photographer. Who loves to cook and likes to share happiness through food. Over the years he has worked for some of the world’s most recognised brand such as Ambassador Sky Chef, The Claridges Hotels, The Eros Inter-continental Hotels, Star Cruise, The Royal Caribbean Cruise Liners, The Google Gurugram and The Mosaic Hotels Mussoorie. He also regularly writes for Femina hindi magazine, Mussoorie Times Newspapers, Amar Ujala Rupiyan Magazine, Incredible Chef Magazine, Rail Bandhu Magazine, Platter Share website and many more.‘,’Y’,’Chef, TV Host, Writer’),(55,’test wine expert’,’2017-08-31 06:39:14′,’gallery/IM8_30_20179_33_50AMasp_125.jpg’,’gallery/IM8_30_20179_33_50AMasp_125.jpg’,’Wine’,’wine img’,’wine desc’,’
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df’,’N’,NULL),(56,’The corridors of a hospitality school are always the most happening ones!’,’2017-09-19 03:14:48′,’gallery/IM9_19_20173_11_01AMNehaLakhaniCropped.jpg’,’gallery/IM9_19_20173_11_01AMNehaLakhaniCropped.jpg’,”,’Neha Lakhani’,’A rundown on the important aspects that industry professionals and enthusiasts must keep in mind to excel in the competitive space’,’
Neha Lakhani, Chef Patissier – Co-founder, Troublesome Duo Kitchens Pvt Ltd, Chef Ambassador – Le Cordon Bleu Ottawa and Culinary Director – Constitutional Club of India\r\n
There is great value in being able to say ‘yes’ when people ask if there is anything they can do. By letting people pick herbs or a slice bread instead of bringing a salad, you make your kitchen a universe in which you can give completely and ask for help. The more environments with that atmospheric makeup we can find or create, the better.\r\n
― Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace\r\n\r\n
Hospitality education is a passion-driven endeavour that transcends and oscillates through traditional knowledge and innovation. Hospitality industry can be wrenching and fulfilling at the same time and this essence of the hospitality education brings both the challenges and the opportunities. Hospitality education is market-driven and yet very dynamic. Therefore, students must go beyond the confinement of traditional learning route and learn to innovate. Being a service-oriented sector, hospitality industry thrives on skill sets and innovation and to attain the desirable skill-set, hard work is imperative. We, as stakeholders of the hospitality industry, are in public domain and at the service of people always, and therefore creating a niche-based public image is one of the basic requirements in this industry. And this highlights one of the biggest challenges for a hospitality student: choosing and then excelling in an expert area.\r\n
I started my carried by studying in Le Cordon Bleu Ottawa, and who knew one day I\’d be a chef ambassador for the same. I got a call one day where they asked me if I wanted to teach and I said yes definitely. I was a bit nervous and practiced my demo recipes three times before stepping into the class as I had never taught before – on the other side of the table where you have to teach basics and be verbal and use proper terminology, it had been a while I did that the last time hence I was very nervous. But my first session went just amazing. My inner happiness had no bounds on being on the other side of the table and relating to my students as I was one of them a few years back and relating to the teacher who taught us and the problems they went through. Having the knowledge of both sides was a great help and a factor that has driven me through to do well. It was a happy feeling.\r\n
Ever since there has been no looking back from teaching. Connecting with young students just makes me fresh. Their ideology and diversification of creative thinking charges me up. Sometimes it is just the ideal platform to learn from.\r\n
The corridors of a hospitality school are always the most happening ones! I often, as a student, hosted a lot of my friends from other study disciplines and they were all in awe of what we learn as a hospitality student. But there is a lot that goes behind the curtains. A simple salad that a student prepares has aesthetics and a culmination of various discipline; for instance: the origin of the dish (history); availability of the raw materials (geography); cooking techniques (chemistry and physics); servings (designing); and of course the wholesome eating experience of the consumer (psychology). In short, you are nothing less than a multi-tasker, ever-hustling, brewing set of skills, idea, and knowledge as a successful hospitality personnel. Well! If you are up for this challenge, the industry has a lot to offer. From glamour, fame, money to experiences, travel, and knowledge, this industry offers it all, if you unleash your true potential.\r\n
At Le Cordon Bleu Ottawa we teach multiple programmes of pastry and cuisine, where the student can learn from scratch and become an expert. Of course, professional industrial training is a big step too for gaining the right experience and growing over time. But as a culinary school they impart knowledge in the best way so that the student never forgets his basics. Just the way you learn swimming once and you never forget but practice is a must. We teach up to date techniques, classical French cuisine and the modernist touch too.\r\n
To set a bit of perspective straight, hospitality is one of the fastest growing industries in the world today; the World Travel & Tourism Council calculated that tourism generated 8.31 lakh crore (US$120 billion). Well, this can encompass a lot of talent, provided you are ready to put in your time and efforts. Elucidating upon the challenges, one of the core and bugging challenge that I apprehend is that a lot of students struggle to find their place in the industry; my advice – as a sophomore in your hospitality school start developing your expertise so by the time you are graduating, you already are almost an expert in the field. Another challenge that a lot of students face is how to ‘pitch’ themselves. Allow me to serve you the truth ‘raw and fresh’, your institute is just a facilitator and your degree is just an authenticity stamp. You need to be an entrepreneur, an explorer, in fact, also an artist to unleash your true potential. In short, don’t fall into a trap of relying only and only on what your institute offers. Remember! You learn a lot more beyond your hospitality school corridors.\r\n
And this is not coming from a place of ‘idealism’, but from experience! What I learned in Le Cordon Bleu is how to develop perspectives towards food.\r\n
I am still in a learning phase, from creating a brand name of my own to taking independent projects, I finally see myself on an entrepreneurial journey. And this excites me the most. I can be anything, anywhere, and anyone in this industry. I as Chef Neha Lakhani can be a traveller, a collaborator (Troublesome Duo), or a social media influencer; the hospitality industry offers it all. However, like any other service sector, gender stereotypes can at times mellow down your passion. But the key is to keep your blinders on. This tempts me to share my two-cents regarding my experience, as women, in this industry.\r\n
I am a son to my family and no step takes me back for being a girl. I think I make better pastries than a lot of male chefs and for which I\’m very proud. I like my independence and my strength of my skill supports it.\r\n
Drawing analogy from this famous quote by Mokokoma – “Thanks to photography, some memories overstay their welcome,” hospitality is more about creating mesmerizing experiences for your consumers. More lasting that experience, more successful you would be! We, in this industry, create experiences and then improvise over it. Challenges may be many, but the industry still has a lot to explore, a lot more to innovate, and most important to create. If you are willing to put in a lot of sleepless nights, a bit of brewing passion, and an urge to learn; you are already ‘almost’ there. \r\n
Let me leave you with an excerpt from the famous book ‘Urban Sharman’ that covers the essence of my write-up:\r\n
In Ireland, you go to someone\’s house, and she asks you if you want a cup of tea. You say no, thank you, you\’re really just fine. She asks if you\’re sure. You say of course you\’re sure, really, you don\’t need a thing. Except they pronounce it ting. You don\’t need a ting. Well, she says then, I was going to get myself some anyway, so it would be no trouble. Ah, you say, well, if you were going to get yourself some, I wouldn\’t mind a spot of tea, at that, so long as it\’s no trouble and I can give you a hand in the kitchen. Then you go through the whole thing all over again until you both end up in the kitchen drinking tea and chatting. \r\n
In America, someone asks you if you want a cup of tea, you say no, and then you don\’t get any damned tea.
I liked the Irish way better.\r\n
I really hope I can motivate the young students to live for their dream and work with all their passion and the success will eventually flow in. Never be scared from hard word and long hours, and never say no to learning. The day you feel you know everything, means you\’re diverted elsewhere. \r\n
There\’s never enough of knowledge just like the sets never enough of cake.’,’Y’,’Neha Lakhani, Troublesome Duo Kitchens’),(57,’Save Nature & Wildlife via Food’,’2018-05-01 01:26:29′,’gallery/IM5_1_20181_26_04AMMinCorbett_0620.JPG’,’gallery/IM5_1_20181_26_04AMMinCorbett_0620.JPG’,”,’By Chef Michael Swamy’,’“Cooking Wild” is about a return to nature, reviving lost ingredients, lost dishes, slowly dying cooking techniques. Trends are very often started off by chefs and culinairians. As chefs, it is a resp’,’
Trends are very often started off by chefs and culinairians. As chefs, it is a responsibility to not only deliver good and safe food to clients and customers but also come out in the open and talk about safe food, safe food practices and the environment.\r\n
Today we are seeing the effects of neglect, mercury and plastic in almost everything that comes out of the sea. Even the very salt from the sea has been affected. The lack of change in farming practices has denuded the earth. The rate of farmer suicides is also affecting the eco-system, as well as over farming and non-seasonal farming. What we think of as organic isn’t really organic. The pesticide levels have resulted in diseases like alzheimers and dementia to name a few. The very pots and pans of aluminium and non-stick pans are also a result of many changes in our system.\r\n
Our ancestors had it right from using copper vessels and iron vessels to cook in, it was safe. Modern times have changed the very nature of how we cook and what we cook in.\r\n
The changes of the eco-system and of our forests are being changed with the want of fossil fuels. Where will wildlife go and what changes will it bring to the farming world. The over population of herbivores will ruin crops and the natural order of hierarchy in the wild will be broken with the disappearance of the top predator. The disappearance of bees shall affect pollination and this shall, in turn, affect the creation of fruit and vegetables as we know it.\r\n
There is a change coming in what we eat and drink. Should it be full of chemicals and pesticides is the question. We as humans and chefs need to stand up together and question what we are serving to people. We need to question the farmer and also help the farmer. Chefs are turning farmers in their hotels, growing food and vegetables, urban farming is on the rise. Aquaphonics and hydroponics are taking over natural farming methods and creating a sustainable living.\r\n
Nature being a topic of interest to me is the very foundation of our food orientations. With the changes that are happening today we ask you to pick up your favourite Nature based cause and make a comment and post it. Chef Michael\’s initiative “Cooking Wild” is about a return to nature, reviving lost ingredients, lost dishes, slowly dying cooking techniques.\r\n
A simple request is to create a post with an image and a comment on how nature affects our food, post it on your own page and in food groups. Let us create a movement/campaign to save our environment and the farmers, for it is nature that gives us all its abundance and doesn’t ask for much in return but to respect it.\r\n
Let us keep the campaign clean and non-political and non-religious in that we don’t hurt people sentiments with rash or crude statements.\r\n
#cookingwild #chefsforchange #wildchefs\r\n
Chefs in the campaign\r\n
Michael Swamy\r\n
Qla Priyam Chatterjee\r\n
Sodawaterbottleopenerwala Anaida Parvaneh\r\n
Pugdundee Resorts Pankaj Fulera\r\n
Cottagechef Mugdha Savkar\r\n
Quatar Airways Sanjay Thakur\r\n\r\n
Hotels in the campaign\r\n
Jim\’s Jungle Retreat Corbett\r\n
Waxpol Resorts Pench | Bhandhavgarh | Kanha | Sunderbans\r\n
Aahana Resorts Corbett\r\n\r\n
Associations in the campaign\r\n
Home Chef Association Of India (Delhi)’,’Y’,’Chef Patron, Author, Adventurer’),(58,’The Career Of A Chef – The Alternate Options’,’2018-11-14 06:22:54′,’gallery/IM11_14_20186_22_40AMPic1(1).jpg’,’gallery/IM11_14_20186_22_40AMPic1(1).jpg’,”,’Chef Sanjeev Pahuja’,’How a chef can use his skills to be successful in career options which do not involve the kitchen’,’
When you think of jobs in the food industry, what first comes to mind? Probably roles like Restaurant Manager, Bartender, Barista server, Sous Chef and so on. But beyond these basic position‘s, there\’s a whole world of opportunity for those passionate about the culinary arts.\r\n
There are a lot of choices today when working in the food industry. This is a good thing to observe when looking for different avenues of the business for employment opportunities. We are living in a day and age in which more and more people are becoming entrepreneurs. In the spirit of that thinking, we have the perfect industry for entrepreneurs and it is, of course, the Food Truck Industry.\r\n
First things first, if you own a food truck, then you get to be your own boss, which is, of course, one of the perks of being an entrepreneur.\r\n
Food trucks have become quite a rage lately in the evolving restaurant space. The advantage of mobility in food truck format gives owners access to multiple locations at an initial capital that is lower than that needed in opening a restaurant of any other format. Thus, it is no wonder that restaurant owners are looking to invest in a food truck instead of an individual stationary restaurant. \r\n
Five Key points will guide you through the process of opening a Food Truck Business in India:\r\n
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The average cost of Rs. 10 lacs is incurred while starting a food truck business in India. It varies largely upon the type of vehicle you are opting for and the kitchen equipment. The total cost of kitchen equipment costs to around Rs 3 lakhs that includes microwave, juicer mixer, freezer, refrigerators, griller, steamer, working tables, burner, exhaust equipment, generator or big batteries with inverter. \r\n
The investments made in the food truck business is slightly higher than the QSR format but the good thing is that the overall operational cost is much less than a QSR or restaurant in a long run.\r\n
The food truck industry provides a ton of freedom. Not only will you get to pick the food truck concept in the beginning but you will also decide what foods you serve when the menu needs to be updated. Since your business is on wheels, there is a ton of flexibility, and you are the lucky one who gets to call all of the shots.\r\n
Another option which not many chefs think of or think it is not as prestigious is a Diet and Nutrition kitchen usually in conjunction with a private hospital. I have experienced it for 3 months and it was fantastic. The only reason I quit was that I started to miss the buzz of the brigade and service. The money was actually better than what I\’m getting now but if you want to get to know ingredients and different cuisines do this for a change of pace.\r\n
You have so many clients whom you do not refer as patients and you are provided with their data regarding their ailments, what they like to eat and quantity of food they intake. Based on the information, you have to devise and modify menu as per their requirement. It was amazing to be there and in the process acquired new learnings regarding how to modify and substitute in recipes, etc.\r\n
If you want a unique, interesting job working with food, here\’s a list of crafting a menu, but there\’s a lot of work on the non-culinary side, too.\r\n
Craft Brewer – Craft brewing is becoming a popular endeavor, opening up a market for seasoned brewers and curious entrepreneurs to create and sell their own beer, wine, and cider. Although it can be difficult to get started and hard to learn, craft brew is in high demand at bars, restaurants, farmers markets and local stores.\r\n
Food Lawyer – Food is a hot topic in the news. From factory farming to GMO’s, there are legal battles being fought by lawyers on both sides. The battles are bound to continue as more and more people take a closer look at the nation\’s food industry.\r\n
Food lawyers also work with issues related to food allergies, food supplements, public health and safety and worker\’s rights in the industry.\r\n
Food Stylist – Any aspiring chef knows it can be pretty difficult to make food taste good and sometimes even harder to make it look pretty. Food stylists, however, tend not to be concerned with taste and generally focus on aesthetic appeal for commercial and editorial purposes, consulting with restaurants, grocery stores, and publishers during photo shoots and making sure that the food looks as good – or better – than it tastes. \r\n
Restaurant Designer – A lot of effort goes behind opening a restaurant. Sure, a bulk of time, effort and dedication is involved while choosing a concept and crafting menu but there\’s a lot of work on the non-culinary side, too. From architectural planning to interior design to lighting style to fabric selection, restaurant designers have a lot to take into account when putting together their ideas. Restaurant designers work closely with the hospitality industry, hiring architects, interior designers, project managers, and many other individuals to help bring a restaurant from concept to creation. \r\n
Vegan Chef – With more and more people moving towards healthy food and rise of health cautiousness amongst youngsters and adults, the food industry is buzzing about vegetarian, vegan, and raw diets. As the people are finding out that a meat-free food can be equally tasty and healthy, more weight is lands on the shoulders of chefs willing to craft plant-based meals thus creating opportunities for herbivorous chefs. Balance in life is very important especially if others are affected by your schedule and benefits and there is plenty of opportunity in this industry to fit any professionals needs and circumstances.\r\n
I have said many times, when I was younger, that I would work as a Cook and eventually a Chef for the rest of my life. But now a days, I have been more opened minded about different opportunities which could and would come into my path during my career. A person should always keep in mind that try to live life to its fullest because we only live one life. But with more and more different experiences to experience, your life can seem like it has been compounded with interest.\r\n
Right now I\’m concerned with learning all that I can, doing all that I can, and enjoying every day, hour, and minute.’,’Y’,’Executive Sous Chef, Lemon Tree Hotels’),(59,’Buy the e-way!’,’2019-04-16 07:40:26′,’gallery/IM4_16_20197_38_58AMRachnaIyer,Manager-CorporateCommunications,CompelConsultancy.jpg’,’gallery/IM4_16_20197_38_58AMRachnaIyer,Manager-CorporateCommunications,CompelConsultancy.jpg’,”,’Rachna Iyer’,’Every industry today rides on the wings of technology. F&B industry cannot be far behind.’,’
The old adage is true – change is the only constant!\r\n
Every industry today rides on the wings of technology. Be it banking, e-com, travel or automobile. You name it and you have the app on your mobile, waiting to be tapped by your fingers.\r\n
When all these industries are taking advantage of all these advancements, F&B industry cannot be far behind. With customers becoming more and more adroit with technology, expecting better service and quality but without wanting to spend more, the pressure is on for chefs to try and meet these rising demands.\r\n
Amidst all this, the greatest challenge they face is sourcing the wider range of ingredients and products they need quickly, reliably and without drilling their pocket.\r\n
Even with the advent of technology, indubitably, nothing much has changed in this area. The process continues to be time-consuming and burdening the chefs.\r\n
Modern technology can be used here to ease the chefs off this affliction.\r\n
Technology to order your raw materials: When customers can use apps like Zomato and Swiggy to order food, why not use technology to order raw materials? Certain F&Bs still rely on phone or e-mail to place orders. There are procurement softwares that even have catalogue styles and pre-approved price. Just pick, put it in the basket and order complete. With the predefined approval, ur order is ready to be processed.\r\n
Attributes such as real-time availability of stock levels and designated fast-moving lines mean chefs won’t need to worry about running out of essential items, and every supplier can be added to the catalogue, even the occasional ones, ensuring all spend goes through the system.\r\n
Better Menu Planning: Eid is around the corner and you are planning to have a kebab and biryani food festival. This calls for keeping your stock of the required ingredients in place. But that can be done only if you plan to work out how to deliver the planned menu within budget. Your procurement software can help calculating ingredient quantities for chosen dishes and to pull through the items into the purchasing system’s shopping basket, generating instant costings, saving time and effort all around. This even helps your restaurant chef to master the dishes and you get to re-design your menu in a pattern most liked by your customers.\r\n
Using technology in procurement can help you tap into a supplier network, giving you access to a range of suppliers in all sorts of food and beverage categories, giving you potential new partners who could provide what you currently need at a lower cost.\r\n
All in all, the shift from a “place and chase” purchase order mentality to a “buy and bye” online approach has refocused the purchase process. With technology at your side, you can easily now buy your way to a profitable business. And as news travels fast, your restaurant would become one of the most preferred ones with satisfied customers leaving footprints of positive reviews.’,’Y’,’Manager – Corporate Communications, Comp’),(60,’Kitchen Blowtorch’,’2019-04-16 10:28:08′,’gallery/IM4_16_201910_28_05AMChefMadanLal.JPG’,’gallery/IM4_16_201910_28_05AMChefMadanLal.JPG’,”,’Chef Madan Lal’,’Modernization in Culinary arts’,’
Have you ever watched a cooking show and saw the way chefs used a gun-like kitchen tool throwing flames on dish or dessert like a superhero and wished you could do it as well?\r\n
The amazing tool chefs are using is called a kitchen blowtorch with alternative names like cooking torch or culinary torch and it is a type of butane torch. Now a day’s kitchen blowtorch is becoming a progressively most familiar tool both for professionals as well as house cooks. Kitchen blowtorch is like a portable salamander or broiler, to heat up the upper part of foodstuff. This can develop flame that can be of temperatures as high as 1430 degree Celsius (2,610 F). The nude flame of a blowtorch can get hotter than griller, so it’s immense for all forms of caramelizing, charring and browning. This can be used to bring out textures and flavours in the food you cook, with techniques that involve using the kitchen blowtorch.\r\n
![\"Blowtorch\"](\"gallery/IM4_16_201910_26_30AMBlowtorch.JPG\")
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Furthermore, a Blowtorch can brown one part of food item, without heating the rest of foodstuff. The typical use of blowtorch is for caramelizing the top surface on Crème Brulee, It is best to go slowly, when browning the Crème Brulee, you have to keep the flame moderately close to the sugar, and move gradually. The sugar should bubble up, and then brown. Not only these kitchen torches are essential for crafting that delicate, gorgeous crust on top of Crème Brulee, but it can also be enormously helpful for easy peeling of the vegetables like tomatoes, peppers after charring the skin – quick blow up with blowtorch is much faster and easier than roasting it in the oven for 20 minutes or putting below the salamander or broiler. Burn the flesh of eggplant to give it smoky taste, and smoking herbs to bring out their flavors, roast chillies and corn, melt cheese on top of French Onion Soup or pastas without having to turn the oven on.\r\n
One of the most popular practice with a blowtorch is finishing meat dishes that has been cooked using sous vide cooking. The sous vide method cooks the meat absolutely the same temperature throughout. Then removed from the bag chef has to char the meat to develop texture, flavour, and color contrast on its exterior. While chef prefers to use a hot cast-iron saucepan for a rib eye steak, using kitchen blowtorch works better for a rack of lamb. Thomas Keller was the first who used blowtorch in this way, by just running it over the surface of meat to craft a brown exterior. The high direct heat of kitchen blowtorch can be also used to crisp skin from meat, poultry or fish. Use kitchen blowtorch on sushi to sear the fish, not to cook it. It is excellent to start with fish at room temperature or little chilled. It is also important to char the fish on top surface and only on one side; otherwise the fish can overcook.\r\n
In addition, controlled heat applied by kitchen blowtorch makes it ideal for unmoulding chilled desserts such as cheesecake, jellies or ice creams. It is also helpful to warm up knives to modestly cut through frozen foods. To caramelize sugar on pieces of fresh fruits, peel and slice the fruit, lay it out on baking tray or sheet, sprinkle a thin layer of white sugar on every piece, then apply the torch flame. This type of fruit can be used as topping or garnish for lots of desserts, such as open faced custard pies. Crisping the bacon for your breakfast, toasting marshmallows during camping, to brown classy dessert like meringues, particularly on dishes such as Baked Alaska etc\r\n
Accordingly, the list can go on and on but before you go beyond about all the use of kitchen blowtorches, you should know that there are other uses also besides cooking or making desserts; you can do with kitchen blowtorches. Blowtorches can also be used to craft exciting drinks at a cocktail bar, to light a cigar, smolder zinc or silver plating on jewelry, or be used to melt acrylics on your art project. As you can observe, a simple kitchen blowtorch can open to access a world of possibilities as long as you stay creative, innovative and let your imagination flow more.\r\n
Properly speaking, we kitchen people have a tendency to call a “Blowtorch” is actually a “butane torch” or “propane torch”. Authentic blowtorch has large tank, fuel use in this kerosene or acetylene, and is used for cutting metal. Chef can use Blowtorches designed for cooking purpose, or larger ones from hardware stores.\r\n
Therefore, kitchen blowtorches are fuelled by gasses butane or propane, so be little careful when using them in cooking. Today, kitchen blowtorches come with different features and designs, as well as easy to use and safe. Advancement in technology has given many modern blowtorches fitted with safety locks, features with flame control, pin-point flames. There are few types of kitchen blowtorches in market, with refillable cylinders, non-slip handle grips. Various Blowtorches are self-igniting, and some have simple on / off buttons that you just activate via thumb. Many will have safety locks so that it cannot accidentally turn on while handling. Safety is important when working with naked flame. Always light the blowtorch before blowing on raw food to avoid the risk of getting raw fuel on the food while igniting the flame. To use safely, obviously do not touch flame and always confirm the gas has been switched off before leaving blowtorch. Make sure no flammable material is nearby such as alcohol, and place the foodstuff on a metal tray before blowtorching.\r\n
In fact, the best technique to apply flame of a blowtorch on food material is sweeping motion, where the flame goes gradually back and forth across the exterior to equally ‘scorch’ the food surface. Do not focus too long on one area, because the food may burn. Kitchen Blowtorches do not hold lot of fuel, so chefs have to use this for things they really want it for, and if you are using on small quantities, such as roasting 1 or 2 chillies. If you are using anything in large quantity, then probably have to turn to other methods.\r\n
(The Author is is Chef Trainer & Assistant Professor, Faculty of Hotel & Tourism Management SGT University, Gurugram)’,’Y’,’Chef Trainer & Asst Prof, SGT University’),(61,’Changing Phase of Confectionary Industry’,’2019-06-04 08:32:10′,’gallery/IM6_4_20198_24_27AMAmolSalve.jpg’,’gallery/IM6_4_20198_24_27AMAmolSalve.jpg’,”,’Chef Amol Vilas Savle’,’Confectionery items are eaten for indulgence rather than its health benefits’,’
Confectionery items are eaten for indulgence rather than its health benefits. Indian sweet which is locally known as “Mithai” is a form of confectionery item usually made with milk, ghee, cottage cheese, sugar and various other ingredients. The ingredients might differ from one region to another but every bite of it makes one go weak on their knees.\r\n
Haldiram began its journey of manufacturing sweets and namkeem in the year 1937 and is now a major Indian sweet and snack manufacturer. Haldiram believes in keeping the traditional taste of India alive. It manufactures more than 100 different varieties of “Mithai” for its consumers like rasgulla, gulab jamun, mysore pak, orange burfee, petha, peda, rasmallai, soan papdi etc. These products are available in almost 80 different countries like UK, Canada, Germany, Middle East, etc.\r\n
The confectionery items have a short shelf life, so they need to be preserved with the help of some food preservation technology for it to reach wide variety of consumers all across the globe. So, in order to preserve these confectionery items without the addition of additives; freezing and high-temperature processing are the two widely used technologies by the food industry. These preservation techniques increase the shelf life of the product and at the same time maintains its sensory attributes. The frozen and heat processed products have a shelf life of around 18 months or more.\r\n
Since mithai is mostly made from milk and sugar, its preservation with the help of heat processing technology leading to excess caramelization or browning of the product which is not desirable in case of some products but in case of freezing no such issues are faced. Freezing, on the other hand, helps to tackle the issue of caramelization faced during heat processing but product damage due to large ice crystal formation while freezing is an issue. In order to avoid large ice crystal formation industry uses rapid freezing equipment like blast freezers and spiral freezers to freeze the food product as fast as possible in order to avoid physical damage of the product as rapid freezing leads to small ice crystal formation.\r\n
In today’s time frozen food is a boon as it ensures that your favorite food is available with its original taste and texture at any place and time. Frozen foods are well excepted and consumed in countries like USA, Canada, Australia, Japan, Europe, Middle-East, Africa etc. The large market of frozen foods is outside India since Indians are still in the process of accepting of the concept of frozen foods.\r\n
These days’ consumers are trending more towards traditional sweet products made from natural sugars like jaggery and the ones which are less sugary. Sweets made from natural sweeteners like stevia are also popular these days since a large number of population is suffering from various other health issues like diabeties and obesity.\r\n
Consumption of energy bars made of dry fruits, nuts, cereals and jaggery is also trending amongst youngsters these days as it serves as a quick source of energy for them in their busy lifestyle.\r\n
Chocolate occupies a huge market share of the confectionery industry and it\’s market share is continuously increasing. Nuts and dry fruits coated chocolates have been really popular since a very long time and it continues to capture its market share. Hence, companies have started creating a fusion blend of mithai and chocolate such as coconut burfee or orange burfee coated with chocolate to attract consumers. People are quite open to trying new cuisines and are really appreciating the Gastronomy fusion of western items with Indian desserts. Certain products like gajjar halwa spring rolls, apple layered lasagna, Mango Risotto kheer, Rasmalai cake, Gulab jamoon pastries, Chocolate jamoon sandwich, kaju katli penacotta, are becoming popular dessert options in the various high-end restaurants.\r\n
At Haldirams as a brand we have always respected the traditions and sentiments of Indian culture with authentic traditional sweets, we also respected the upcoming market with our fusion products, we have always tried to give home food away from home to our customers across the globe.\r\n
In order to fight with the issue of micro-nutrient deficiency in developing countries amongst young children aged 4-6 years, candy fortification is practiced these days as candies are popular amongst children and affordable at the same time. Fortification of sugar candies is done with the help of vitamins and minerals like vitamin C, A, iron and folic acid.\r\n
The increasing global focus on nutrition means that more and more consumers are searching for guilt-free indulgence. However, market research has shown that for many this still remains a challenge: consumers, most of the time, feel guilty when they are snacking. Many people believe that there are not enough healthy sweets option available in the market. For such consumers, a team of scientists have created a healthier toffee variety by replacing 30 percent of the high glycemic sugars contained in a standard toffee recipe by a functional carbohydrate Palamitinose, supporting a lower blood glucose response as an alternative to existing toffee products available in the market, which can contain up to 65 percent of high glycemic sugars. While consuming these toffees consumers can enjoy the same taste of toffee and feel less guilty at the same time.\r\n
In the current era, consumers are becoming health conscious. This has created a challenge for the confectionery industry to innovate healthy sweet options which can satisfy the sweet tooth of the consumers without compromising with the taste.’,’Y’,’Corporate Chef, Haldiram Foods’);
