Food & Beverage Magazine June 2018

W W W. FO O D BEVMAG .CO M

1

2

FOOD & BEVERAGE MAG A Z I NE | JU NE 2018

Original Advisory Board

David Burke

Kerry Simon

Bobby Flay

Wolfgang Puck Emeril Lagasse

Back of the House

Michael Politz Publisher

Donsh’e Usher Gary Coles Cristina Carpio Creative Director International Columnist Editor —

STAFF COLLIN MILLINGTON

KENNY SHOEMAKER

SALES DIRECTOR

NATIONAL SALES DIRECTOR

CELESTE CHING VP DIGITAL INVESTMENT

MARSHA FISCHER WEST COAST SALES

BARB ROGERS PROGRAMMATIC

C O N TRIB UTOR S CRISTINA CARPIO INTERNATIONAL COLUMNIST Food and Beverage expert

SUB SC RIBTIONS SUBSCRIBE ONLINE www.fb101.com/digitaledition/

CONTACT US 1-888-959-7260 ext 101

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

W W W. FO O D BEVMAG .CO M

3

COVER FEATURE ARTICLE

CHEF JEREMIAH TOWER

Pg.

12

Contents JUNE 2018

RECIPE SECTION

CHEF 2 The Table 50 CHEF DIANE HENDERICKS 36

Sometimes it takes a legend to reinvent the entire landscape. In the case of the SPLENDA® Brand, they are raising the bar on sweeteners with a new 100 percent natural and great tasting product: SPLENDA® Naturals Stevia Sweetener.

42 IDAHO POTATO PAIRINGS

Cheesy scalloped Idaho Potatos, creamed corn, garlic spinash and crispy southern fried chicken all sandwiched into one entree. It’s a win-win for everyone.

44 WINDSET FARMS

Simple and perfect for any time of year, these MAESTRO BELL PEPPERS salad rolls make for a no-cook, fast and delicious lunch or dinner.

My first appearance on local tv was a literal “a ha moment”. I knew that this would be the medium to share my healthy cooking talents. My forte is to take decadent dishes and “lighten them up” without sacrificing flavor.

58 CHEF RODERICK RICHARDSON

the owner of THE CULINARY ALCHEMIST, serving plant based food and offering personal chef services.

Drigo is an up and coming leader in quality and innovation in the vegan market.

62 CHEF CHARLES PHAN

Vietnamese cuisine-inspired restaurant owned and operated by Charles Phan in San Francisco will open a new location at the 300,000-square-foot dining, shopping and entertainment destination.

26

PURELL: FOOD SAFETY STARTS IN THE FRONT OF THE HOUSE

Pg.

Perhaps the cornerstone of any good restaurant is the proper hygiene and food safety practice maintained by the establishment.

4

FOOD & BEVERAGE MAG A Z I NE | JU NE 2018

THE LICENSING REVOLUTION

VNUE’S SOUNDSTR The next time you enjoy dinner or a drink or a latte, you might just want to thank someone who may be invisible to you but just happens to be changing the very music you hear at public venues across the nation.

30

Pg.

READY FOR THE SUMMER People split into two different groups at the beginning of summer: Beach Body Ready and Quickly Running Out of Time.

Regardless of which group you fall into, we’ve conjured up some tips to either keep that body you’ve worked hard for or help

18

get you into gear.

Pg.

Pg.1

2

W W W. FO O D BEVMAG .CO M

5

PEET’S COFFEE BREWS UP 350% Increase in Members with Relaunch of Peetnik Rewards on Paytronix Platform

Paytronix Systems, Inc., announced that Peet’s Coffee has won the 2018 Paytronix Loyaltee Award for Best Loyalty Restaurant Launch. The Peetnik rewards program grew 350% in just 6 months after the Emeryville, CA-based company relaunched on the Paytronix platform across Peet’s 240+ coffeebar locations.

Read the full story on Peet’s Coffee’s relaunch of its loyalty program, “Peet’s Coffee Brews Up a 350% increase in Members with Relaunch of Peetnik Rewards on Paytronix Platform ” Peet’s Coffee needed to overhaul its Peetnik Rewards program, which was constrained in many ways. The underlying platform was unreliable and frequently crashed, causing a loss of trust among both customers and store teams. Management was hesitant to roll it out full fleet for fear that it would create a negative customer experience.

After an exhaustive search, Peet’s selected Paytronix for its stability, guestcashier-marketer-friendly feature set, and expertise in loyalty programs for other fast casual restaurants.

Paytronix developed custom iOS and Android apps for Peet’s, enabling Peetnik Rewards members to check in and pay in one quick and easy scan at the POS – shaving valuable seconds off the transaction. Members can also select the rewards they want to redeem during the transaction, removing the process from the hands of the cashier.

The stable Paytronix platform helped Peet’s to win back the trust of both its customers and team members.

Just six months after the Paytronix integration, Peet’s saw: 6

FOOD & BEVERAGE MAG A Z I NE | JU NE 2018

• A 350% increase in Peetnik Rewards membership, • Loyalty check penetration increased by 47%, • A top performing offer drive +1.5% in retail comp sales, • A sustained positive relationship between loyalty penetration and traffic trends at the Regional and District level • Peetnik Rewards digital gift cards drove 47% of the total gift card business growth in 2017.

“Before Paytronix, Peet’s was guessing at offers and had minimal insight into its loyalty program performance.

With Paytronix, Peet’s tests and measures everything with control groups, and we talk with our team about how best to structure offers. We can see how frequently a customer comes in and what they like to buy, and target campaigns in a more one-to-one manner, based on their lifecycle stage and behavior,” said Lisa Regelman, Director, Loyalty at Peet’s Coffee.

About Paytronix Systems, Inc. About Paytronix Systems, Inc. Based in Newton, Massachusetts, Paytronix is a provider of SaaS customer experience management (CXM) solutions for restaurants and convenience store brands. Through its innovative software design and integrations with widely used point of sale systems, Paytronix empowers more than 330 customers with the flexibility to build unique, revenue-enhancing guest experiences. Customers benefit from big data consumer insights that Paytronix generates through 1-to-1 engagement with more than 165 million loyal guests—via mobile, social and today’s most innovative digital marketing tools. For more information, visit www.paytronix.com.

About Peet’s Coffee: Peet’s Coffee® is a U.S. specialty coffee company founded by Alfred Peet in 1966 in Berkeley, California. Mr. Peet grew up in the coffee trade and moved to America from Holland after World War II. His coffee style was unlike anything Americans had ever tasted before— small batches, fresh beans and a superior quality roast that is rich and complex. Mr. Peet’s influence on the artisan coffee movement inspired a new generation of coffee entrepreneurs, including the founders of Starbucks. For more information, visit www.peets.com.

Stay connected to Peet’s: @peetscoffee on Twitter and Instagram and facebook.com/peets.

W W W. FO O D BEVMAG .CO M

7

F&B MAGAZINE COLUMN SPOTLIGHTING WHAT GOES ON BEYOND THE LOBBY OF MAJOR HOTELS ACROSS THE COUNTRY AND ABROAD. RESTAURANTS, BARS, LOUNGES, SHOWS AND STAFF PROMOTIONS

B E Y O N D T H E L O B B Y

Donshe Usher Editorial Directorr

GRAND HYATT BAHA MAR Newly debuted restaurant features Old World flavor with New World innovation Grand Hyatt Baha Mar announces the opening of its 24th restaurant, 3 Tides Fish House. An approachable yet sophisticated twist on the classic fish house, the 220-seat eatery boasts a diverse array of seafood dishes utilizing locally and sustainably sourced fish in support of sustainable Bahamian fishing practices. Led by Chef de Cuisine Terrance Copland, 3 Tides Fish House serves elevated takes on international cuisine for breakfast and dinner, pulling inspiration from fish markets in the middle east and California’s renowned seafood houses. With an open kitchen at each of its three culinary stations – hot, cold, and interactive desserts – the restaurant offers unparalleled access to its team of chefs, creating a holistic dining experience for guests.

Artwork produced by Bahamian master artists John Beadle, Jackson Burnside and Stan Burnside don the walls of the space which is outfitted with old world-inspired furnishings and elegant décor, allowing for a colorful and airy atmosphere. The design draws its aesthetic from the restaurant’s three pillars of sustainability, quality, and simplicity.

“At 3 Tides Fish House, we aspire to have a future that’s more efficient, sustainable and environmentally aware, so we’re committed to using fresh, seasonal products from local farmers and fishermen,” said Chef Copland. “As a proud partner of local companies like Hightide Seafood, we want the simplicity and accessibility of our ingredients to inspire guests to make similar dishes at home.”

8

FOOD & BEVERAGE MAG A Z I NE | JU NE 2018

W W W. FO O D BEVMAG .CO M

9

ARTICHOKE BASILLE’S

P L O T S M O R E W E S T C O A S T S T O R E S I N N O R T H E R N C A L I F O R N I A

The Pizza Concept’s Current Berkeley, CA Franchisee

New York City’s famed pizza concept, Artichoke Basille’s Pizza, will be expanding their footprint in Northern California with the sale of additional units in the area. The brand’s Berkeley, CA store has been serving the acclaimed NY slices the West since 2013, and the franchisee, Jim Trevor, recently signed a multi-unit deal to expand Artichoke Basille’s Pizza to the Oakland, CA area. The first planned Oakland store is taking the reins from neighborhood staple Lanesplitter Pizza (4799 Telegraph Avenue) and is slated to open in Fall 2018, with sights set on opening the additional locations in Downtown Oakland, Lakeshore, or Berkeley.

Trevor first grew an affinity for the New York-based brand when it was just a single shop in Manhattan’s East Village. He helped open two Artichoke locations in Chelsea and Greenwich Village, and being a Northern California native, wanted to bring the brand’s larger-than-life slices and unique flavors back home. Trevor opened the Berkeley store to much fanfare in 2013, and since then, his relationship with the franchisor paired with his passion for the brand has laid the the groundwork for his expansion into Oakland, ultimately strengthening Artichoke’s grip on West Coast markets.

“There’s a lot of growth happening in the Oakland food scene. New and exciting concepts are popping up constantly, and we want Artichoke to be part of the movement,” says Trevor. “We observed a large number of customers traveling to the Berkeley store from Oakland, and many of the UC Berkeley students, who are some of our most loyal customers, move to Oakland neighborhoods after they graduate. I’m excited to bring New York’s best pizza to Oakland residents, and I have full confidence that Artichoke will be wellreceived by the city’s bustling food scene.”

Artichoke Basille’s Pizza, which has garnered praise from celebrities such as Rachael Ray, Jay Leno, Miley Cyrus, and Leonardo DiCaprio, was founded in 2008 by cousins, best friends, and pizzaiolos Francis Garcia and Sal Basille. After successfully testing slivers of their signature Artichoke Pie in the breadbaskets of their family’s Staten Island restaurant, Garcia and Basille opened the first Artichoke Pizza location in Manhattan’s East Village.

10 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

The concept quickly grew a cult fanbase that lauded its authentic NYC slices and whole pies, which, unlike other fast casual pizza concepts, are never made in a conveyor belt oven. Artichoke’s offerings range from the traditional (Margherita, Pepperoni, Sicilian) to the unique, like the Surimi-topped Crab Pie or the spinachand-cream-topped Artichoke Pie, and have collected a slew of awards including being named ‘Best Pizza’ by The New York Post and one of the ‘Top 5 Slices in the Boroughs’ by CBS New York.

The pizza concept currently operates 12 locations across the country in New York, Miami, and Berkeley, CA. Additional multi-unit franchise deals are in development in New Jersey and the Hartford/New Haven areas of Connecticut.

Artichoke Basille’s Pizza is partnered with Fransmart, the industry leading franchise development company behind the explosive growth of brands like Five Guys Burgers & Fries and The Halal Guys, as their exclusive franchise development partner to grow the brand.

They are currently looking for experienced multi-unit foodservice operators to develop franchise territories in major markets across the country. To learn more about franchising with Artichoke Basille’s Pizza visit http:// go.fransmart.com/artichokepizza.

About Artichoke Basille’s Pizza: Artichoke Basille’s Pizza is a modern pizza restaurant based in New York City. Founded by cousins and best friends, Francis Garcia and Sal Basille, Artichoke Basille Pizza serves pizza classics in a fast casual and affordable setting. Artichoke’s pizza uses thicker dough and features an array of toppings and artisan flavors, while the concept also yields great unit economics, low start up and food costs, and impressive margins.

The brand currently has 12 units open and is actively franchising across the nation.

About Fransmart: Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and global brands for over 10 years.

Company founder Dan Rowe identified and grew brands like Five Guys Burgers & Fries and The Halal Guys from 1-5 unit businesses to the powerhouse chains they are today. Fransmart’s current and past franchise development portfolio brands have opened more than 3,000 restaurants in 45 states and 35 countries. Fransmart and their partner brands are committed to franchise development growth—as of 2015, over 1,000 new restaurants are in development across their current portfolio.

W W W. FO O D BEVMAG .CO M

11

COVER STORY

12 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

W W W. FO O D BEVMAG .CO M

13

COVER STORY

If you do nothing else today, grab your iPhone or tablet and download Jeremiah Tower’s new ebook, Jeremiah Tower: Flavors of Taste.

Click Here It captures the genius of one of America’s great chefs, and the food that changed American cooking. It is illustrated with 75 recipes and 75 photographs, insightful commentary, and menus. Tower is a purist, obsessed with ingredients, what are the best and how to treat them. It defines the rules of the road for a thoughtful, dedicated chef.

It captures the genius of one of America’s great chefs, and the food that changed American cooking. It is illustrated with 75 recipes and 75 photographs, insightful commentary, and menus. Tower is a purist, obsessed with ingredients, what are the best and how to treat them. It defines the rules of the road for a thoughtful, dedicated chef.

“Where the everyday comes from is the point of this book. Zach Engel (a brilliant young chef in New Orleans, named the 2016 James Beard Foundation’s Rising Star Chef) posted: “If you’re a cook read this and then go read his books and then his cookbooks. Because knowing where we came from helps us to move to where we need to be.” Back to the future.

Looking back to see the way ahead.

“I try to teach cooks about who our predecessors are because they are the ones who have given us the opportunities to shine in a modern age of cuisine,” Zach says. “In other words, whichever new and brilliant approaches to food, ingredients, and cooking are introduced, the kick start for the new thinking comes from the original benchmarks,” says Tower.

14 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

“I try to teach cooks about who our predecessors are because they are the ones who have given us the opportunities to shine in a modern age of cuisine,” Zach says.

“In other words, whichever new and brilliant approaches to food, ingredients, and cooking are introduced, the kick start for the new thinking comes from the original benchmarks,” says Tower.

Tower says the enthusiasm for fresh ingredients generated by the California cuisine movement in the ‘70s and ‘80s changed American cuisine forever.

“When there’s something wonderful to be done, it’s worth doing in style, on your own terms and nobody else’s, if you’re not right there with me, then get out of the way.”

“You can get boutique farm and baby vegetables and lettuces and wild rice and fresh herbs pretty much everywhere now. What’s left for chefs to work with, in terms of innovation? Does that raise the bar?” he asks.

In Tower’s opinion, it does raise the bar. But the challenge now is not to find the ingredients, though that is, he believes, still a huge part of any chef’s work.

He thinks the challenge is to step back and let the food and ingredients really speak, rather than say “Look, that is the food of a famous chef.” It’s not necessarily doing something new, but doing something new for yourself, and letting the food be famous.”

Widely recognized as the godfather of modern American cooking and a mentor to rising chefs, Jeremiah Tower is one of the most influential cooks of the last thirty years. He celebrates those moments in the last one hundred years of meals with culinary stars James Beard, Richard Olney, Elizabeth David, and Julia Child, as well as Sophia Loren, Pavarotti, Merle Oberon and the Bloomingdales, Cecil Beaton and Escoffier and legendary events.

Tower’s work provides a colorful trajectory of American cuisine. His original California culinary revolution kicked off a groundbreaking movement.

As California cuisine evolved his emphasis on fresh, local products began defining and elevating America’s melting pot of regional cuisines. The impact continues today in restaurants from farm to table, restaurant menu language and style, and the emergence of locavore farmer’s markets. Wine Spectator, describing Tower’s stint as the co-owner and first chef of Berkeley’s nascent Chez Panisse, called him “the father of American Cuisine.”

“You can get boutique farm and baby vegetables and lettuces and wild rice and fresh herbs pretty much everywhere now. What’s left for chefs to work with, in terms of innovation? Does that raise the bar?” he asks.

In Tower’s opinion, it does raise the bar. But the challenge now is not to find the ingredients, though that is, he believes, still a huge part of any chef’s work. He thinks the challenge is to step back and let the food and ingredients really speak, rather than say “Look, that is the food of a famous chef.” It’s not necessarily doing something new, but doing something new for yourself, and letting the food be famous.”

Widely recognized as the godfather of modern American cooking and a mentor to rising chefs, Jeremiah Tower is one of the most influential cooks of the last thirty years. He celebrates those moments in the last one hundred years of meals with culinary stars James Beard, Richard Olney, Elizabeth David, and Julia Child, as well as Sophia Loren, Pavarotti, Merle Oberon and the Bloomingdales, Cecil Beaton and Escoffier and legendary events.

Tower’s work provides a colorful trajectory of American cuisine. His original California culinary revolution kicked off a groundbreaking movement.

As California cuisine evolved his emphasis on fresh, local products began defining and elevating America’s melting pot of regional cuisines. The impact continues today in restaurants from farm to table, restaurant menu language and style, and the emergence of locavore farmer’s markets. Wine Spectator, describing Tower’s stint as the co-owner and first chef of Berkeley’s nascent Chez Panisse, called him “the father of American Cuisine.”

Tower added that he was standing in the lobby of New York’s Bloomberg building with Anthony Bourdain to promote the documentary The Last Magnificent about his life as chef and what it took to become famous. A young and beginner culinary student came up to Tony and asked him what to do to become a famous TV chef. “Don’t,” he replied.

Tower Teaching Young Chef

“Keep it simple,” Tower says of his rules to cook by. “That’s something all chefs should remember.

For me, it’s always been ingredients, and that was what California cuisine and the revolution was, it was all about fresh ingredients, locally accessible ingredients, and treating them very simply.” With no tricks, no gimmicks, and no compromise in flavor or appearance, just honest techniques and the lessons of a lifetime of experience, Tower proves once again that the best food is the simplest food.

W W W. FO OOn D BEVMAG .CO M >> Continue Next Page 15

Tower is, as Anthony Bourdain says, “the bridge between the old world and the new.”

He recently profiled the chef, restaurateur, and author in The Last Magnificent, a biographical documentary about one of the most controversial, outrageous and influential figures in the history of American gastronomy. “Jeremiah Tower’s menus made a complete re-evaluation of not just American food and ingredients but food,” he said discussing Tower’s work.

“The thing that I deplore at the moment is the state of restaurant cooking. All around the United States everyone is doing the exact same thing. It’s like there is a list of “chic” ingredients everyone is told they have to use, and the plate presentations look exactly the same, because they’re all trying to get a Michelin star. Chefs should believe more in themselves and do what they want to do. It’s not just California—right now if you’re in Sydney, London or New York, the plates all look the same and I think that’s really boring,” Tower pointed out.

When he is not writing, Tower maintains an active schedule of presentations and demonstrations, and scuba diving. The sharks there are friendlier than those in the kitchen.

Jeremiah Tower: Flavors of Taste is his tenth book. His honors include the James Beard Foundation: Best American Regional Cookbook, Regional Best Chef: California, James Beard National Outstanding Chef.

He was named a patron of The Oxford Cultural Collective.

16 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

He has written a dozen books, including Jeremiah Tower’s New American Classics, Jeremiah Tower Cooks, California Dish, Start the Fire, and Table Manners: How to Behave in the Modern World and Why Bother. Video trailer of The Last Magnificent Click Here.

SERVES TWO 4 ripe tomatoes, sliced ½ inch thick ½ cup best extra virgin olive oil ½ cup fresh basil, thyme, chives, and/or rosemary chopped (whatever is fresh and available) • salt • pepper • butter • French bread

Jeremiah Tower: Flavors of Taste is a 300 page ebook , available through Amazon.com http://a.co/afio5pE Jeremiah Tower: Flavors of Taste is also available through Apple iBooks, Barnes & Noble, and Kobo

Slice the tomatoes about ½ inch thick, arrange and drizzle with olive oil. Dust with the chopped herbs, salt and pepper.

Serve with French bread.

From Flavors of Taste: I walked back to my hotel outside the center of town, woke the owner, and he graciously explained that at three o’clock there is no food. I asked if I could use the kitchen, a request that so horrified him that, suddenly wide awake, he told me to sit in the garden.

Tomato Rosemary Ripe tomatoes remind me of a hot afternoon in Marrakesh in midsummer. I had wandered around trying to decide where to have lunch. No restaurant looked suitable: too crowded, too expensive, too empty, too everything.

Half an hour later, he appeared with a bucket of ice studded with beer bottles dripping with condensation in the 110-degree heat, a bottle of olive oil, a plate of salt, a loaf of bread, and a huge platter of sliced tomatoes that he had just picked from the garden, and which smelled as if they were still ripening in the blazing summer heat.

They were covered in chopped herbs and freshly ground pepper. I felt satisfied, and immensely privileged, like a prince in a tiny but momentarily perfect kingdom

Tower, Checking Absinthe

W W W. FO O D BEVMAG .CO M

17

CA LI ’ FLOUR FOODS

When it comes to looking and feeling good, you might find out that a lot of the setbacks are directly connected to When the body is inflamed, it swells. This doesn’t bode defined muscle lines. Your main theme for getting su Reduce Inflammation!

How do we do that? Start by stopping. Stop t Simple carbs cause inflammation, which can be obviou pooch you could’ve sworn wasn’t there before your las about every meal, you can replace your high carb (bre etc.) with a vegetable.

Think Protein Style burgers, zucchini noodles for spagh add more of the vegetables you’re already planning on f

People split into two different groups at the beginning of summer: Beach Body Ready and Quickly Running Out of Time. Regardless of which group you fall into, we’ve conjured up some tips to either keep that body you’ve worked hard for or help get you into gear.

Photos by Clare Barboza

S A L A D C R O UTO N S

Next, Eat More Veggies. This can’t be preached e already started this by stopping the carbs, but take it to and double up. You’ll be amazed at how many vegetab into one meal. Make it every meal, even if it means a lunch or an avocado at breakfast. You’ll feel more satiat and will be less likely to indulge in the carbs later on already be satisfied.

After that, Cut the Sugar. We mean all of it. Th truth is that sugar will always convert to stored fat, e bit. Start by replacing sweet treats with fruit. Nibble o chocolate bar (Lilly’s is the best!) to curb the cand Eventually, you want to cut out all forms of sugar to Unfortunately, fruit sugar still converts to stored fat h great segue into creating better habits.

Q U IC H E

18 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

be surprised to o inflammation. e well for those ummer ready is

the high carbs. us by that extra st meal. In just ead, rice, corn,

Last, Work Out. But don’t overdo it! Unlike veggies, you can have too much exercise. Constant stress on your body actually increases inflammation and does more harm than good. We recommend doing High Intensity Interval Training no more than 3x a week. Don’t forget to sleep! The more you work out, the more you need sleep to recover.

To bring it back around to the start, keep that stopping of the carbs even through the workout sessions. Studies are showing that carbs are not necessary for muscle gain! Instead, try a ketogenic method of high fat, moderate protein, and low/no net carb. You might be amazed at the results.

hetti, or simply for dinner.

Before committing to these practices, do some research. Figure out what methods will work best for you and your lifestyle. Take it slow, and as always, talk to your doctor first before making any drastic changes.

PL AI N CR U ST SA N DWI CH

enough. You’ve o the next level bles you can fit simple salad at ted more often, because you’ll

he simple, hard even the tiniest on a sugar free dy bar craving. o include fruit. however it is a

BB Q CH I CK E N

W W W. FO O D BEVMAG .CO M

19

H EA LTHY EATING

11 expert tested ways to improve your skills and social presence.

BY SAM RAINS

Keep It Clean, Like A Professional.

1 Whether it’s the bar top, wall of bottles behind you, or the sour fruit you wedge on your drinks, cleanliness is key. The Journal for Environmental Health recently released a study saying that 70% of garnishes they were given at 21 different restaurants had microbial growth on them. If you personally wouldn’t want to sit and drink where and what you’re providing, clean it till you would.

2

“Be interested not interesting.”

Ty Bennet, author of The Power of Influence, urges that the more questions you ask while engaging in conversation, the more interesting you come across. This is important for the therapist role of bartending. Maybe you’ve seen the world and have the most amazing life ever. Try asking your customers about their’s instead.

3

Stop dropping bottles, but learn bar flare.

It may look cool at home on your T.V., but flipping bottles of Bacardi is not worth the risk of breaking, or the embarrassment of cleaning up the glass. Check out online videos for simple little bar tricks anyone can do. Look up thetipsybartender.com for example. They have millions.

20 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

4 Genuine happiness when greeting your customers is advised. Go see the emphatic Mona Moralez at Gold Coast, Squaw Valley CA, for an example. She’s the definition of being happy to meet you.

5 Learn names. According to Jacquelyn Smith of Forbes Magazine, “there’s no faster, more reliable way to build rapport, cultivate like-ability, and make a great and lasting first impression than to remember a person’s name.” Repeat it in your head or out loud, try mentally spelling it, associate it with something relevant to you. Most important of all, just make an effort. The sheer attempt of trying will ineptly make it easier to remember.

6 Be quick. Jon Taffer, from televisions “Bar Rescue”, is an expert in bar success. He implores that once ordered, it shouldn’t take more than 90 seconds to get a drink into a customers hand. Any longer, and they’ll feel impatient.

7 Don’t pour drinks heavy unless the customer pays you too, otherwise, you’re wasting your establishments money and losing out on gratuity. Are they asking for a heavy pour? First, see if they want to purchase a double. If they don’t, you can always trick them like the horrible person I am. Put your thumb over the little hole on the spout to slow the pour. Make it look like they’re getting more bottle volume with some easy flare called the “long pour”. Get liquor in the straw for a “WOW” on their first sip. Never stiff them on volume overall though, that’s sacrilegious. Remember, the more they buy, the more they tip 8 Good bartenders are good matchmakers, whether for new friendships, relationships, or to have someone else do the chatting for you. Two people drinking alone at the bar? Introduce them to each other. Evidence from the Statistic Brain Research Institute states that there are roughly 40 million Americans out there who are single.

Maybe create some romance. Otherwise, starting a conversation between two strangers can be a great icebreaker for them to enjoy their social surroundings more. Either way, let them converse with each and save yourself time to talk with others.

9 Learn how to pour a draft one handed. Eventually two, one in each hand. Hold the glass loosely between your thumb, middle, and bottom fingers. Open and close the base of the tap handle with your pointer finger. When you’re in the weeds, the more drinks you can make at once is crucial.

10 Keep your chin up, literally. Writers at Darling Magazine say that by improving your posture, “an expression of value and confidence is immediately communicated.” This also helps in seeing other customers in need of a cold drink. Make eye contact while you’re shaking your martinis. Show off that great smile. Look like you know what you’re doing.

11 Multitask. One of the most frustrating habits of newby bartenders, sometimes even the old elephants, is they can’t handle more than one order at once. Show you’re a pro by helping two or more people at the same time. If you’re heading towards your well, you might as well pour more than one drink while you’re there.

The role of a bartender is a sought after position. A celebrity status for some. What onlookers don’t understand is the effort you’re putting in towards engaging with them, keeping things clean, mixing liquor recipes, avoiding beers from getting too foamy. It’s hard. Add the pressure of impatient serving staff, bar backs in the way, and that loud guy at the end who keeps yelling, “HEY BARTENDER!”, and it becomes understandable why there’s poor service and disgruntlement. By rising to improve yourself, you’re already showing a will to be the best. Be it.

W W W. FO O D BEVMAG .CO M

21

BROCKMANS GIN

DEBUTS THE NEW CLASSIC SUMMER COCKTAILS

Summer evenings beckon and Brockmans Gin, the gin like no other, is responding with four new summer cocktails that offer a contemporary twist on some of summer’s most classic drinks. The complex and seductively smooth combination of botanicals in Brockmans lends this spirit to being shaken and stirred into some equally easy yet deliciously different cocktails.

BROCKMANS AVIATION COCKTAIL The sky’s the limit

SUMMER NEGRONI COCKTAIL A delectable take on the classic

GIN KIR COCKTAIL

FLORADORA (PASSIONATE) DAME COCKTAIL

The classic Kir, but better

Served with passion

2 parts Brockmans Gin 0.5 part Crème de Violette 0.5 part Lemon Juice 0.5 part Maraschino Liqueur

2 parts Brockmans Gin 1 part Sweet Vermouth 1 part Aperol 4 Raspberries

2 parts Brockmans Gin 2 parts White wine 1 part Crème de Cassis

Add all the ingredients to a shaker with ice and shake vigorously. Strain into a Martini glass and garnish with an edible flower, Maraschino cherry or an ice cube embedded with dark fruit such as blackberries.

Muddle 4 raspberries in a shaker.

Add ice and all the other ingredients and shake until chilled.

Double strain into a rocks glass over an ice ball and garnish with a slice of dehydrated orange.

2 parts Brockmans Gin 0.5 part Passion fruit purée 1 Passion fruit Cantaloupe melon 0.25 part agave Ginger ale

22 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

Add all the ingredients to a shaker with ice and stir until chilled. Strain into a flute glass and garnish with a blueberry and a white grape.

Muddle 8-10 large pieces of Cantaloupe melon in a shaker, add the passion fruit puree, agave and gin and shake over ice. Strain into a highball glass with ice and top with ginger ale. Add the scooped out juice from 1 passion fruit with a few seeds and stir. Garnish with a thin wedge of melon.

BROCKMANS AVIATION COCKTAIL

SUMMER NEGRONI COCKTAIL

GIN KIR COCKTAIL

FLORADORA (PASSIONATE) DAME COCKTAIL

Brockmans Gin was recently awarded Gold Medals in three prestigious international competitions including the inaugural Global Spirits Awards, the 2017 SIP awards and the 2017 International Craft Spirits Awards.

For more deliciously smooth Brockmans Gin Cocktail recipes, visit www.brockmansgin.com.

About Brockmans Gin Brockmans Gin is a super-premium, new style gin, which is distilled in traditional copper stills, and balances a unique combination of traditional gin aromas, citrus, coriander and top notes of blueberries and blackberries to provide a refreshingly new gin taste experience. Made in the United Kingdom, Brockmans is now available in Massachusetts, New Jersey, Connecticut, Rhode Island, New York, New Hampshire, Vermont and Maine.

W W W. FO O D BEVMAG .CO M

23

FRONT OF THE HOUSE® Front of the House® Porcelain’s High Quality is Unmatched Front of the House®, Front of the House®, a leading authority on tabletop, buffetware, and serving solution trends, has been at the forefront of the porcelain plating revolution for the past 15 years.

Made from a proprietary recipe of high-quality, commercial-grade porcelain, and further strengthened with a dominant percentage of aluminum oxide, Front of the House®’s porcelain plateware is specifically designed for commericial use and durability. The FOH® porcelain manufacturing process includes a superior glaze that will never fade or stain with continuous high-volume use and commercial dishwashings. These products can are also withstand high temperature firing as these pieces have double fired in excess of 2500°F by master technicians.

24 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

Front of the House® has 18 cutting edge complete porcelain dinnerware collections with over 200 matching accessories featuring FOH® proprietary superwhite glaze, revolutionary colorful reactive glaze, and neutral-hued semi matte glaze.

These trend-forward collections include Artefact™, Artefact™ White, Canvas®, Ellipse™, Harmony™, Harmony Bento™, Kiln®, Kiln® White, Kyoto™, Mod®, Monaco, Nouvelle, Origami®, Spiral®, Spiral® Ink, Tides®, Tides® White, and Trillium.

Most of the porcelain items are stackable allowing for easy cleanup and compact storage.

Purchasing FOH® porcelain is a great investment for any chef or restaurant owner as it is guarantees to solve all of your plating needs.

W W W. FO O D BEVMAG .CO M

25

“Cleanliness is key to winning occasions”

Perhaps the cornerstone of any good restaurant is the proper hygiene and food safety practice maintained by the establishment. Poor sanitation can lead to a lower rating and subsequently earn a bad reputation. But keeping food safe and the restaurant clean can lead to satisfaction from consumers and staff.

It Begins With Hand Hygiene Earning an “A” sanitation rating is exciting; after all the hard work that goes into starting up a restaurant, the “A” can be the icing on the cake by leading new customers to the establishment.

But maintaining that rating throughout the year can become a chore, especially during the summer months when things start heating up and tourism increases. But, there are simple steps managers can take to make sure the front of the house remains clean.

Before guests are seated, keep an alcohol-based hand sanitizer available while they’re entering the restaurant. This helps reduce the spread of illness-causing germs, such as E. Coli, Listeria, Salmonella and flu. It’s commonly mistaken that the cold or flu will only go around during the winter, but many people can still contract these viruses during summer months as well.

26 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

By Ariana Baio An alcohol-based hand sanitizer, like PURELL®, will reduce the spread of this, especially when it gets busy. Doing this is a convenient way to show your guest that you care about their health and well-being before they sit down to enjoy their meal.

Or keep hand sanitizing wipes nearby, or on tables when they’re seated, so guests can grab them individually to clean and sanitizer their hands before eating. Keeping these at beverage stations, condiment area or any self-serve areas can encourage customers to keep their hands clean before eating.

“Cleanliness is key to winning occasions,” says Consumer Brand Metrics, Technomic Inc. “In fact, when selecting a restaurant for a meal, consumers consider cleanliness more important than value, convenience or service.” When customers walk into an establishment and notice an effort by the staff to keep consumers’ hands clean to prevent the spread of illness-causing bacteria, it sets the tone for a clean and thoughtful meal.

W W W. FO O D BEVMAG .CO M

27

TRENDS IN PRODUCTS

FOOD SAFETY STARTS IN THE FRONT OF THE HOUSE Ready-To-Use, Ready-To-Go When the lunch or dinner rush begins to storm the doors, maintaining a clean environment while dealing with hangry customers, impatiently tapping their feet, can become a burden. Using ready-to-use cleaning products that don’t require a second wipe-down after, can be a more efficient way of cleaning.

“In public health, one of our priorities is to prevent the contamination of food contact surfaces.” Suzanne Krippel, program manager of food protection unit in Cuyahoga County, Ohio, says. “Products that make the cleaning and sanitizing processes easier help food operators reduce the threat of foodborne illness.”

Using ready-to-use products that provide quick, but trustworthy, results can help turn tables faster than the typical cleaning agent. Products that can also be used on hard, or soft, surfaces can also improve efficiency.

These qualities are critical to keeping food, and customers, safe and prevent foodborne illness but it’s equally important to find products that do not contain harsh chemicals or fumes that may irritate guests or employees.

28 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

The PURELL® Foodservice Surface Sanitizer is one of the only ready-to-use products on the market that can kill norovirus, E. coli and salmonella in just 30 seconds without the use of harsh chemicals.

Implementing these simple tips can help earn, and maintain, an “A” sanitation rating all year round.

W W W. FO O D BEVMAG .CO M

29

T ECHNOLOGY

THE LICENSING REVOLUTION: VNUE’S SOUNDSTR OFFERS PERFORMANCE ROYALTY REFORM FOR VENUES AND AR TISTS Good News for Bars, Restaurants, Cafes, Casinos, Hotels and Radio Stations & Musical Artists

By Diane Lilli, The next time you enjoy dinner or a drink or a latte, you might just want to thank someone who may be invisible to you but just happens to be changing the very music you hear at public venues across the nation. Every time you spend some quality town in a restaurant, bar or café, or in mall, hotel or casino, you’re probably hearing music, but until now, the way this music is licensed has been anything but transparent – or fair. For the first time, the murky multi-billion-dollar world of music licensing – run by a system that is widely regarded as inefficient at best – is being replaced by a modern, hi-tech, affordable platform that will not only keep your toes tapping while you eat/drink in public places, but also protect your favorite venue while actually paying the musical artists who created the songs in the first place.

Zach Bair is CEO of VNUE, Inc. (OTCQB: VNUE), a music and technology company creating new revenue streams for artists, and building technology to protect their rights. Bair is an engineer, musician and industry expert who has spent his entire career working in technology, and also as a professional musician and owner of several venues. He said he found out fast how the old-fashioned music licensing system in place today is not only hopelessly out of date but also confusing, threatening and downright unfair to all concerned.

Run by “PROs”, which are performing rights organizations, owners of venues sign expensive “blanket license” agreements, which then forced them to pay up big time, or face major copyright lawsuits.

Sounds fair, but the problem with this system is twofold: many of the artists whose music is being played in public places are not getting any royalties, since no one could figure out who was playing which music when/where, and the venues playing the music are being targeted for high fees in an unbalanced, logical way – without any kind of true real-time tracking.

30 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

“One day a PRO knocked on my door one too many times,” said Bair. “Their calls and threats were non-stop.

I decided there must be a better way to identify songs, and since I was so upset, I literally sat down and wrote up a provisional patent, filed it and started evangelizing it. My idea, which we called the “MiC System” for “Music Identification Center”, came fast, and I was pulling things together along the way. Knowing artists were not getting paid enough – or at all – I started to meet others, like Soundstr founder Eron Bucciarelli-Tieger of Hawthorne Heights, who was not getting paid for his public performances. It was a no-brainer to bring the Soundstr technology into VNUE.” Bair’s new program, about to go live July and roll out nationally, is a marriage of technology and transparency.

With general licensing unfair, and no accurate way to identify and track music played in real-time, Bair’s new system is the perfect storm of practical hi-tech tracking of each piece of music with a transparent program resulting in lower fees for venues and higher payments for musical artists.

“General licensing is unfair because it is so vague and does not protect musicians,” noted Bair. “There is no accurate way to police it. Currently, they send someone in to “spy” on a venue, and when a song is played they threaten the owners with copyright lawsuits. It’s just the wrong way to do it. Soundstr tracks all music played, so it is more like a utility. You would pay for what you use.”

With about 160,000 brick and mortar bars and restaurants in the U.S., only a small percentage, perhaps 30 percent according to Bair’s sources, are actually licensed properly for blanket license fees. But in today’s hi-tech age, Bair knew he could use his engineering skills to create an affordable and accurate tracking system that will benefit everyone. And, he believes the PROs will eventually embrace it.

W W W. FO O D BEVMAG .CO M

31

32 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

W W W. FO O D BEVMAG .CO M

33

RECIPE SECTION

34 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

W W W. FO O D BEVMAG .CO M

35

TRENDS IN PRODUCTS

A NEW LEGEND IS BORN WITH SPLENDA® Naturals Stevia Sweetener CHEF HENDERIKS, who is a Registered Nutritionist, Dietitian, and Certified Personal Trainer, said that “focusing on the idea that delicious taste drives all cooking,” inspired her to create new healthier recipes tailored to driving profitable beverage sales for foodservice operators.

Sometimes it takes a legend to reinvent the entire landscape. In the case of the SPLENDA® Brand, they are raising the bar on sweeteners with a new 100 percent natural and great tasting product: SPLENDA® Naturals Stevia Sweetener. Consumers are loud and clear as they demand more natural foods, and now natural meets delicious with SPLENDA® Naturals.

The stevia plant is noted for producing a product that is 200 times sweeter than sugar yet has zero calories and does not raise blood sugar. Unlike other stevia products that use Reb A and can have a bitter aftertaste, SPLENDA® Naturals Stevia Sweetener gets its sweetness from a different and tastier part of the stevia leaf: Reb D. Now restaurant guests finally have a low-calorie sweetener option that is 100% Natural, Non-GMO and great tasting with no bitter aftertaste.

With the SPLENDA® Brand leading the way as the first to offer the best-tasting stevia on the market today, chefs and foodservice professionals have much to gain from the all-natural new product. At the National Restaurant Association Show, SPLENDA® Naturals took center stage with Chef Diane Henderiks who whipped up delicious recipes using the new natural product. Working to a standing-room-only crowd, Chef Henderiks wowed attendees who created and tasted both smoothies and mocktails.

“Natural sweeteners should be not just better for you, but delicious to boot,” said Chef Henderiks. “I am amazed that this new product SPLENDA® Naturals can do so much – with no artificial ingredients and zero bitter aftertaste. It is really a breakthrough. It’s just fantastic, for anything from salad dressings to any recipe that calls for sweetness. It’s a game changer for the foodservice industry.”

Besides the great taste, she noted the calorie and sugar reduction is also a “sweet spot” for her since this chef is all about healthier eating.

“Diners like me and imbibers and drinkers are now looking for healthier options in restaurants and bars, but we don’t want to give up taste,” said Chef Henderiks. “For instance, if you like margaritas, then you are looking at an average of 400 – 500 calories or more. It is so much less when using Splenda Naturals, so it’s a wonderful option.

You are cutting back on all the sugar and calories. My strawberry mocktail and my Moscow mule are ONLY all about 50 calories, pre-alcohol.”

With consumers searching for healthier, more natural products, SPLENDA® Naturals can be a great tool for restaurants looking for delicious yet low- calorie menu options. Beverages made with SPLENDA® Naturals cannot only provide restaurant guests guilt-free drink options but can also drive beverage sales for the restaurants that offer them.

D I A N E H E N D E R I K S , R D • C H E F A N D N U T R I T I O N I S T • F O U N D E R & PA R T N E R

36 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

W W W. FO O D BEVMAG .CO M

37

38 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

R E C I PE S F R O M S PL E N DA N ATU R A LS

Makes about 1 cup

1. In bottom of a cocktail shaker muddle the lime juice, ginger, lime wedges and watermelon chunk.

1 teaspoon freshly squeezed lime juice

2. Add Splenda Naturals and watermelon juice and shake.

1/2 teaspoon freshly grated ginger 2 lime wedges 1 watermelon chunk

3. Fill a glass with ice.

4. Pour mixture into glass.

5. Top with club soda and gently stir.

2 packets Splenda Naturals

6. Taste and add more Splenda Naturals for desired sweetness.

1/3 cup watermelon juice*

7. Garnish with a watermelon ball and lime wedge.

Ice Club soda Lime wedge Watermelon ball

8 .Enjoy!

To make watermelon juice: Place 3 cups watermelon chunks in a blender.

Puree until smooth and strain into a container. Discard pulp and reserve juice. You could also just muddle extra watermelon instead of making juice.

ORANGE PALMER – Makes about 1 cup 1/2 cup water 2 black tea bags 2 packets Splenda Naturals Ice 1/8 teaspoon freshly squeezed lemon juice 1/3 cup freshly squeezed orange juice DIRECTIONS 1. Bring water to a rolling boil.

2. Place tea bags and Splenda Naturals in a coffee mug and add boiling water. Let steep 3-4 minutes. Stir, remove tea bags and let cool.

3. Fill a cocktail shaker halfway with ice then add all ingredients.

4. Shake well.

5. Pour contents into a glass.

6.Taste and add more Splenda Naturals for desired sweetness.

7. Garnish with an orange wedge.

8. Enjoy!

W W W. FO O D BEVMAG .CO M

39

40 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

R E C I PE S F R O M S PL E N DA N ATU R A LS

Makes about 2 cups 1 cup low fat milk or non dairy alternative 2 cups tightly packed baby spinach

1. Place all ingredients in a high powered blender.

1 apple, cored

2. Blend until smooth.

1/2 ripe avocado 2 packets Splenda Naturals

3. Enjoy!

Large pinch of cinnamon 5+ ice cubes

STRAWBERRY MOCKARITA – Makes about 3/4 cup 1/4 cup water 1/2 cup strawberry puree or nectar 2 teaspoons freshly squeezed lime juice 2 packets Splenda Naturals Basil sprig Ice 1. Combine water, strawberry puree, lime juice and Splenda Naturals in a cocktail shaker.

2. Shake well.

3. Fill a glass with ice and pour contents into glass.

4. Taste and add more Splenda Naturals for desired sweetness.

5. Garnish with a strawberry, lime wedge and basil sprig.

6. Enjoy!

W W W. FO O D BEVMAG .CO M

41

42 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

W W W. FO O D BEVMAG .CO M

43

FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 44 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

MAESTRO

®

MEDLEY SALAD ROLLS Simple and perfect for any time of year, these MAESTRO® BELL PEPPER salad rolls make for a no-cook, fast and delicious lunch or dinner.

GINGER LIME DIPPING SAUCE • • • • • •

½ cup fresh lime juice ½ cup Thai fish sauce 1 Tbsp fresh ginger, finely chopped 2 cloves garlic, finely chopped 3 Tbsp sweet chili sauce ½ Gusto® mixed hot pepper, very thinly sliced (optional)

SALAD ROLLS • • • • • • • • • • • • •

½ package small rice noodles 8 large rice paper wrappers 2 cups rotisserie chicken, shredded 1 cup fresh cooked shrimp 1 Maestro® Bell Pepper, seeded and thinly sliced 8 leaves Delicato® Living Butter Lettuce 1 cup Concerto® Gold Grape Tomatoes, halved ½ Fresco® Long English Cucumber, thinly sliced 2 spring onions, thinly sliced 3⁄4 cup salted peanuts, chopped ¼ cup fresh mint, torn ½ cup fresh Thai basil, torn ½ cup fresh cilantro

INSTRUCTIONS Mix lime juice, Thai fish sauce, ginger, garlic and sweet chili sauce. Place rice noodles into a large bowl and pour boiled hot water over noodles until submerged. Let sit covered for about 5-7 minutes or until tender, drain and rinse in cold water. Pour remaining hot water onto a large baking sheet until three-quarters full. To soften rice papers, submerge one at a time under the water. Remove and place rice paper on a tea towel to blot. Add one Delicato® Living Butter Lettuce leaf in the middle of the wrapper. Fill with one-eighth of the Maestro® Bell Peppers, Concerto® Gold Grape Tomatoes, Fresco® Long English Cucumbers, shrimp, chicken, rice noodles, peanuts, spring onions, Thai basil, mint and cilantro. To roll salad rolls, press down on filling, fold the bottom of wrapper over filling, then fold in sides, roll tightly and press edges to seal. Cut the rolls lengthwise and serve with dipping sauce.

W W W. FO O D BEVMAG .CO M

45

SMOOTH AND CREAMY FRIED BANANA RUM INFUSED ICE CREAM RECIPE Who says ice cream is for kids? Rum-soaked bananas and an additional shot of spicy dark rum in the custard make this ice cream a decidedly grown-up treat.

Ingredients 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar Table salt 5 large egg yolks 3 to 4 Tbs. dark rum 2 Bananas Sliced bananas, soaked in warm rum until saturated Preparation In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water.

Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the rum into the cooled custard.

Peel bananas, and carefully cut in half lengthwise. In a medium saute pan over medium heat, melt 1 tablespoon butter. ...

Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum.

Refrigerate the custard until completely chilled, at least 4 hours. Drop the rum-soaked bananas slices into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours.

46 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

The taste of bananas in ice cream was new to us all, then adding rum made for an interesting and fragrantly refreshing note. Banana ice cream is one of NewYork people favorite recipes. Fried banana rum ice cream is becoming a trend. Enjoy fried bananas while still hot. For extra special desserts, is top with warm chocolate sauce and cold vanilla ice cream or whipped cream and your favorite rum.

This dessert is the result of a happy accident. Enjoy fried bananas while still hot. Now hand a fork to your partner and get ready to fall head over heels in love!

The taste of bananas in ice cream was new to us all, and the rum added an interesting and fragrantly refreshing note. Banana ice cream is one of NewYork people favorite recipes. I have it every time I go to a restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it’s so good The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, The rum adds a touch of smoothness.

If you have never tried it, now is the time, it’s so good!

The ice cream is very tasty and will become an adult favorite.

Full service at full speed.

Everything Square ever had, now with everything Square never had.

Square for Restaurants

square.com/rstpos

Š 2018 Square, Inc. Square, the Square logo, and Square for Restaurants are trademarks of Square, Inc. Other trademarks and brands are the property of their respective owners.

W W W. FO O D BEVMAG .CO M

47

26

Professional Chefs Are As Diverse As Their Cuisines. In This Section Professional Chefs Are AsInto.

Diverse Their Cuisines.

F&B Magazine Give You An Insight TheirAs Thoughts. . .Their Words.

In This Section, We Give You A Look At Their Responses To Our Q&A.

Food & Beverage Magazine |April 2017

48 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

27

CHEF SECTION . . . Their Thoughts . . . Their Words

w w w. f o o d b e v m a g . c o m | A p r i l 2 0 1 7 W W W. FO O D BEVMAG .CO M

49

KI TCHEN 2 THE TABL E

FB Mag EVERYONE HAS A STORY.

WHAT WAS YOUR “LIGHT BULB” MOMENT?

Chef Diane My first appearance on local tv was a literal “a ha moment”.

I knew that this would be the medium to share my healthy cooking talents. My forte is to take decadent dishes and “lighten them up” without sacrificing flavor. I have been traveling the countr y for many years cooking it up on tv and live at festivals and events.

WITH CHEF DIANE HENDERIKS FB Mag Chef Diane

IN ONE WORD DESCRIBE YOUR CUISINE. Scrumptious WHAT IS YOUR FAVORITE SAVORY DISH? My Rosemar y & Roasted Garlic Rubbed Lamb Chops with Black Cherr y Balsamic Molasses.

FB Mag Chef Diane

50 FOOD

IN ONE WORD DESCRIBE YOUR RESTAURANT? I don’t have a restaurant. I have had 3 café’s in the past which all closed at 3pm. Owning a full ser vice restaurant was never a goal for me. We are getting ready to launch “Diane’s Daily Dish” ~ healthy & delicious prepared meals delivered right to your door and will be shipping nationally. Also, my monthly subscription box “Dig In with Chef Diane Henderiks” launched in Januar y and is doing great. It is the first time that gardening and culinar y have been blended in a subscription box. These are my “restaurants” and it is all ver y exciting

& BEVERAGE MAG A Z I NE | JU NE 2018

CHEF DIANE HENDERIKS FB Mag Chef Diane

FB Mag Chef Diane

WHAT MADE YOU DECIDE BEING A CHEF WAS YOUR CAREER PATH? I was simultaneously managing a private practice as a Registered Dietitian with 6 RD’s in my employment AND working as a personal chef and caterer. A decision had to be made as to which career to pursue. It all came down to passion and my passion was teaching people how to cook and eat well. I closed my private practice office location and focused solely on catering, personal chef and teaching culinar y classes.

WHAT IS YOUR COMFORT FOOD? Chili. I love the feeling of a steaming, hot bowl of chili in my hands and how it warms me up inside.

FB Mag Chef Diane

WHO WAS YOUR GREATEST COOKING INFLUENCE?

FB Mag Chef Diane

WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Here are my “ever yday” favorites. White: Anyone who knows me is going to scratch their head because it is known that Chardonnay is at the bottom of my list of whites.

But that’s only if it’s oaky! The unoaked Louis Latour 2015 Grand Ardeche is delicious, pairs well ever ything and is about $15 a bottle. Red: I really enjoy Layer Cake 2014 Primativo. It’s rich, bold and creamy and also pairs well with many dishes. Price is about $18 per bottle.

FB Mag

My parents. Both of them were always in the kitchen cooking something up. My Irish/ German mother learned a lot about Italian food from my dads mom, Rose, my Nana.

Both of my parents were great at cooking ever ything and still are.

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR?

Chef Diane

Jack Nicholson- he is a fellow New Jersey Shore native and seems like such a fun guy.

I would love to here what he wants on the menu.

FB Mag Chef Diane

WHAT IS YOUR FAVORITE DESSERT? True Italian/Sicilian Cannoli stuffed with Ricotta, pure vanilla and sugar rolled in some toasted pistachio nuts. They are so delicious and the perfect ending to a meal. I like the small ones just to satisfy a sweet craving.

FB Mag Chef Diane

CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?

FB Mag Chef Diane

BEST THING ABOUT BEING A CHEF IS? Doing what I love to do and looking forward to doing it again tomorrow.

FB Mag Chef Diane

HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Inspired. Gluten-free is here to stay and it just means playing more in the kitchen developing recipes.

FB Mag

WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF?

Chef Diane

Go for it! Don’t think it is going to be easy but if it’s in your blood it won’t leave so pursue your passion.

FB Mag Chef Diane

LASTLY, WHAT DO YOU TO WHEN RELAXING?

David Burke. He is super creative, thinks out of the box and his food is delicious.

Sit on the beach in the Spring, Summer and Fall. In the Winter, hunker down and watch movies.

W W W. FO O D BEVMAG .CO M

51

52 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

MAESTRO® BELL PEPPERS give you the variety you need for colorful salads, stir-frys and salsas. These firm, flavorful and fresh peppers are easy to prepare, and even easier to devour. For more information on our family of delicious, greenhouse grown produce please visit windsetfarms.com

WINDSETFARMS.COM

W W W. FO O D BEVMAG .CO M

53

FORK & SALAD O PEN SECON D CORP O R AT E STO R E O N M AUI

The Healthy Fast Casual’s Newest Outpost Will Set Up Shop In Kahului’s Pu‘unēnē Shopping Center

Fork & Salad, a health-focused eatery with a mission to make farm-to-table cuisine accessible to the masses, is opening its second corporate location in Kahului, Maui on Friday, June 1. The new store, located at 120 Ho’okele Street #330 in the Pu‘unēnē Shopping Center, is marking the Grand

54 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

“We’re very pleased to be opening our second location, and are especially lucky to be opening in a spot as centrally located as the Pu‘un n Shopping Center,” said Fork & Salad co-owner, Travis Morrin. “Nearly every household on Maui makes a weekly trip to Kahului to stop by Starbucks, Petco, or the island’s only Target, and most travelers pass by the center on their way to or from the airport. By opening the newest Fork & Salad in such a high-traffic area, we’re fulfilling our mission of bringing healthy farm-to-table cuisine to the masses and making it easily accessible to all who live or play on Maui.”

Fork & Salad’s newest locale spans 1400 square feet, comfortably seating more than 20 guests in the stateof-the-art, custom-designed space. To make ordering a simple and fast experience for all customers, concise instructions are built into the wall and items are displayed on an open line for easy visibility. Guests will enjoy the same healthy and fresh menu options that are available at the K hei location, including build-your-own and signature salads, produce-forward sandwiches, gluten-free items, kombucha on draft, and more. The new Kahului store will be open from 10:30 AM to 9:00 PM daily, and will offer take-out and pick-up options via phone ordering or the Fork & Salad mobile app.

Founded in 2016 by Jaron Blosser, Travis Morrin, and Cody Christopher, Fork & Salad was built with the mission of making farm-to-table cuisine as healthy, convenient, and affordable as possible so it can be accessible to the masses. The Maui-based concept is also committed to serving and supporting the island’s local residents and businesses. Fork & Salad employs roughly 40 island residents between their two locations, and sources over 50 fresh menu ingredients from more than 25 farmers and suppliers based on Maui.

Fork & Salad is partnered with Fransmart, the industryleading franchise development company behind the success of household concepts like The Halal Guys and Five Guys Burgers & Fries, as its exclusive franchising partner to grow the brand. Those interested in expanding Fork & Salad’s fresh concept and spirit of aloha into markets nationwide should visit http://go.fransmart. com/l/16992/2018-02-20/39mv97 for information on franchising opportunities with this emerging health brand.

About Fransmart: Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and global brands for over 10 years. Company founder Dan Rowe identified and grew brands like Five Guys Burgers & Fries and Qdoba Mexican Grill from 1-5 unit businesses to the powerhouse chains they are today. Fransmart’s current and past franchise development portfolio brands have opened more than 3,000 restaurants in 45 states and 35 countries. Fransmart and their partner brands are committed to franchise development growth—as of 2015, over 1,000 new restaurants are in development across their current portfolio.

About Fork & Salad: Founded by chef-owners Jaron Blosser, Cody Christopher and Travis Morrin in 2016, Fork & Salad is a locally-sourced, chefinspired salad company with a mission to redefine the possibilities of farm-to-table cuisine as healthy, quick, convenient, and affordable so it can be enjoyed every day by everyone. The Fork & Salad vision to expand the farm-to-table movement to all parts of Hawai’i and beyond includes supporting local farmers, ranchers, and fishermen to boost the local economy, while also making their healthy and sustainable cuisine accessible to all consumers. The health-forward concept was named “Best New Restaurant in 2017” by Maui Time, recognized for its exquisite and affordable health fare and dedication to the local economy and people. Visit www.forkandsaladmaui.com for more information on the brand.

W W W. FO O D BEVMAG .CO M

55

56 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

W W W. FO O D BEVMAG .CO M

57

#PERFEC #PERFEC TLYPLATED TLYPLATEDCHEFS CHEFS

58 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

FRONT OF THE HOUSE

Q&A with

Chef Roderick Richardson 1. WHY CHOOSE FOH DISHWARE? FOH is a well-known industry brand that helps drive my local concepts home. As a resident of Miami, I can recall admiring the showroom display on my daily commute, while envisioning a future collaboration.

2. HOW IMPORTANT IS PRESENTATION? As an artist, I understand the relationship between colors and mood. My culinary presentation attempts to stimulate your senses visually, which leads to an immersive mental, physical and spiritual journey. I believe that plate presentation should emulate a beautiful piece of art.

3. WHAT IS YOUR FAVORITE LINE FROM FOH? My favorite FOH line is the PlateWise because it pairs really well with my brand. The plant-based dishes that I create combined with FOH’s PlateWIse bamboo plates are a perfect integration. They both support The Culinary Alchemist ideals of being sustainable, biodegradable and eco-friendly 4. WHAT IS YOUR FAVORITE WAY TO PLATE? As an artist, I approach plating the way I approach my canvas. I don’t have strict rules that I follow but look for ways to let the different food items share space; while being cognizant of the relationship between the food and the plate.

5. DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? The main thing is to relax your mind and your hands. Channel your inner imagination and allow your senses to create with the items that are present. Try not to limit yourself or feel like you have to follow traditional rules.

6. WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? At a young age, I was exposed to a variety of flavor combinations due to the various African, Asian, European and other culinary influences in Caribbean food. My introduction to the kitchen stemmed from a desire to eat traditional, seasonal and festive foods year round. I adopted a plant-based diet as a teenager, and not wanting to sacrifice the tastes that came from meat, pork and chicken dishes, I searched for ways to capture those flavors while adhering to the healthy choices a plant-based diet offers. This aspect, combined with a desire to heal the body through food, has helped to develop my menu and find ever increasing ways to manipulate food.

7. WHO WAS YOUR GREATEST COOKING INFLUENCE? Although I have been exposed to some of the best cuisines throughout the world, my greatest cooking influence is my childhood Puerto Rican neighbor, Mrs. Otelia. All of her ingredients were organically grown or raised in her yard, and her dishes had very distinct flavors. Whenever I try to convert a traditional meat dish to a plant-based one, my goal is always to capture her unique flavor.

8. WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? My favorite ingredient to cook with is love. I pour my heart and soul into my creations. As for a more concrete ingredient, I would have to say coconut.

9. WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Although I’m not much of a wine drinker, I would say that any red or white vegan wine should pair well with my dishes.

W W W. FO O D BEVMAG .CO M

59

#PERFEC TLYPLATED CHEFS

10. WHAT CELEBRITY WOULD YOU LOVE TO COOK DINNER FOR? I would love to cook for any celebrity that has a discerning palate and a desire for nostalgic flavors. I love to see the reactions my customers get when they taste a familiar dish and then are told it’s meatless. My ability to capture flavors and textures using strictly plant-based ingredients is unique and can be enjoyed by celebrities and everyone equally.

11. WHAT IS YOUR FAVORITE DESSERT? My favorite dessert is a vegan chocolate chip cookie created and made by my daughter Alem.

12. CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Although she considers herself more of a monk than a chef, I really dig Jeong Kwan’s approach to food. Her style is called “Temple Food” and avoids the use of five common flavor enhancers believed to disrupt meditation. I have added soy sauce and sugar to her list of banned ingredients in an attempt further challenge my creative alchemy.

13. BEST THING ABOUT BEING A CHEF IS? The best part of being a culinary alchemist (chef) is to witness a person’s body and mind transform and heal itself through the adoption of a plant-based diet, without having to compromise on taste.

14. HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? The term Gluten-free gets me excited because I have seen the positive effects of reducing and eliminating gluten from your diet. A part of my challenge is to ensure that my plant-based dishes aren’t just vegetarian or vegan but that they are gluten free as well.

15. WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? I would advise anyone seeking this profession that’s it’s never too late to pursue your passion. Draw on your experiences and the tastes that you enjoy. Learn from your mistakes and never accept failure. Be dedicated, be persistent and always do your very best.

16. LASTLY, WHAT DO YOU DO WHEN RELAXING? My favorite relaxation activity is spending time with my wife and daughters at the beach. As an African born and raised in the Caribbean, the beach has always been and will always be my place for rest, relaxation, and rejuvenation.

Roderick “Drigo” Richardson Was born in St. Croix, USVI. He is the owner of THE CULINARY ALCHEMIST, serving plant based food and offering personal chef services. Drigo is an up and coming leader in quality and innovation in the vegan market. His creativity carries a diversity of flavors due to his years of travel and as an apprentice. He was fortunate to have been privy to learn from traditional chefs mastering in Caribbean, Latin, Indian, West African, and Thailand cuisines and techniques. During his Culinary Journey Drigo has worked with some of the best in their field. His love of attention to detail was honed while at Steven Starr Catering under executive chef Christopher Curtis. His appreciation for maintaining authenticity for a culture’s traditional cuisine was reawakened while apprenticing for executive chefs Ivan Dorvil and Phuket Thongsodchareonde. Drigo is know known to prepare diverse traditional dishes into healthy vegan options for those with dietary constraints.

60 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

FRONT OF THE HOUSE

After successfully working with private celebrity clients Drigo started The Culinary Alchemist in 2016 with the intention to expose more people to plant based cuisine. Some of the services include Personal and Private Plant based Services, Pantry Patrol, Boutique in Home Catering and simple Detox Programs. Local pop ups began at the organic farmers markets to bridge the gap of economic disparities and expose a wide variety of people to local seasonal plant based menus. Drigo says “ The Culinary Alchemist is more than a business but a way of life.�

Thank you, Chef Drigo

W W W. FO O D BEVMAG .CO M

61

KI TCHEN 2 THE TABL E

AWARD-WINNING

CHEF

CHARLES PHAN

TO OPEN THE SLANTED DOOR AT CITY CENTER BISHOP RANCH 62 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

City Center Bishop Ranch today announced that The Slanted Door – the nationally acclaimed Vietnamese cuisine-inspired restaurant owned and operated by Charles Phan in San Francisco will open a new location at the 300,000-square-foot dining, shopping and entertainment destination.

“The Slanted Door is one of the finest restaurants in the country and is being lured by so many projects – we consider it an extreme complement that they have chosen to join in our vision to build a truly outstanding project,” said Alexander Mehran Jr., president and chief operating officer of Sunset Development Company, developer of City Center. “Charles Phan is an innovative chef with an international point of view. His appreciation for design and architecture adds to the experience in all of his restaurants.”

Indeed, online reviews for The Slanted Door are overthe-top enthusiastic, with diners claiming to have made trips from other countries to visit San Francisco solely for the dining experience at Phan’s wildly popular restaurant.

The 7,500-square-foot space at City Center is encased in four sides made entirely of glass. It will be, in essence, a restaurant in a “glass box,” in keeping with the project’s overall design. All of the restaurant’s operations - including dual cook-lines, bar, chef ’s counter and the food prep area - will be in plain view of guests. A generous patio will extend out to the adjacent piazza. The restaurant will be designed by Lundberg Design.

“I have many customers who live and work in the TriValley area who are excited that we will be opening at City Center Bishop Ranch,” said Phan, who originally opened The Slanted Door in the Mission District of San Francisco in 1995. “Renzo Piano’s contemporary design is what attracted me to City Center and we are creating a unique space that will draw customers in from all sides.”

Phan’s flagship location is in San Francisco’s Ferry Building. His most recent Bay Area venture is Rice & Bones, a fast casual restaurant that opened in Berkeley last year.

In addition to The Slanted Door, City Center Bishop Ranch’s diverse tenant lineup will include following:

• C CASA, a Napa-based taqueria serving eco-friendly and innovative gourmet Mexican fare including unique tacos, salads and rotisserie meats.

• MIXT, which offers fresh, locally-sourced salads, grain bowls, and market plates that taste delicious and make you feel good. From sprout to plate, MIXT is all about offering smart, healthy, real food to fuel busy lifestyles.

• Mendocino Farms, the chef-driven sandwich and salad concept, which brings a seasonally focused menu, premium locally sourced ingredients, and thoughtfully designed restaurant details to create a welcome neighborhood gathering place.

• Trader, a local store catering to the worldly adventurer. Inspired by the traveler seeking the next hill to climb, Trader will offer goods and gear to get you there, and get you there in style.

• The piece. store, which offers a carefully and uniquely curated selection of women’s clothing and accessories, including shoes, belts, handbags, and casual and fine jewelry. A slice of city shopping where you can find the perfect “piece” from collections handpicked from New York, Los Angeles, San Francisco, and beyond.

• Athleta, the premier fitness apparel brand exclusively for women and girls. Owned by Gap Inc., Athleta creates versatile and fashionable performance and lifestyle apparel for a range of activities from yoga to swim, strength training and more.

“City Center will offer something valuable you can’t find online – the human connection. It’s more important than ever to create a place where memories are made, and where dining, shopping, art and culture – and most important of all, people – come together,” said Mehran.

City Center Bishop Ranch is designed by the acclaimed Renzo Piano Building Workshop. Headquartered in Paris, France, Renzo Piano is an internationally renowned, Pritzker Prize-winning Italian architect. Among his many admired works are the California Academy of Sciences in San Francisco, The Shard in London, Europe’s tallest skyscraper, and the Whitney Museum in New York City. BAR Architects, based in San Francisco, is the projects architect of record.

W W W. FO O D BEVMAG .CO M

63

CA R PIO’ S CORNER

BY CRISTINA CARP I O

Global Chefs Challenge

Taking Culinary Passions to the World Stage Chefs call it the Olympics or the Superbowl for culinary. The Global Chefs Challenge is the battle of chefs from around the world.

A gathering of some of the most influential minds in the culinary industry, it is an event to showcase innovation and skills. 70 nations are competing to win the World Best Chefs title. The competition will be held in Kuala Lumpur Malaysia during the World Chefs Congress happening in July. The event promises to be a gastronomic journey like no other. The World’s Chef Congress 2018 is a global event where visitors can also access valuable insights, leading industry solutions and more importantly, develop connections with leading suppliers and elite professionals from around the world.

64 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018

There will be teams representing their countries who will participate in a two-day cook-off for this particular competition. The teams will consist of the chef vying for the title and assisted by an apprentice or a commis (must be under 25 years of age). The rules are pretty strict; you must impress the judges and serve a four-course menu within the 5-hour timeframe given. Presentation skills are a must when it comes to talking about your dishes. If you go over the time, marks will be deducted. Criteria for judging all the courses includes mise-en-place, professional preparation where the judges watch the cooking techniques and working skills used in the kitchen. The Service criteria are about the punctuality, smoothness of the delivery of the food items, overall presentation and of course, taste.

The dishes will also be judged based on whether or not it conforms to today’s nutritional standards and values.

Winners will be announced at the President’s dinner which concludes the World Congress event.

It is every young chef ’s dream to be a part of such a high level, prestigious competition. Each country participating chooses only the best of the best to compete. Chef Keith Pears coaches chef Rahil Rathod and accompanied by a junior chef, and they will represent Canada. For Rahid, representing Canada on a global stage is an utter pride and honour. To him, it is also an excellent opportunity to showcase Canadian skills to the world. Born and raised in India, Rahid is only 26 years old.

He calls Canada his home and cooking was natural as his mom was an excellent cook. His mom’s passion for food helped him develop a love for cooking.

He’s worked in Dubai for 5-star hotels and consider himself well versed in European cuisine. Currently, he works as a Sous Chef at the Delta Toronto hotel.

Rahil says research is vital when joining competitions like this. Experimentation with the pairing of flavours is critical, and you have to be organized specially when participating in a tournament like this where you can quickly lose points if you miss a step. Lastly, practice makes perfect until you are entirely happy with the dishes and able to execute them smoothly.

Rahil won against fellow Canadian chefs from across the country and was selected to compete in this year’s Global Chefs Challenge and represent Canada. Rahil is no stranger to this kind of competition. He’s joined others like the IKA Olympics, Culinary World Cup in Luxembourg, San Pellegrino and others. His commis, Navjeet Singh is only 22 years old but has already competed in the Bocuse d’Or 2017 in Canada. Navjeet is currently a cook at the Ritz Carlton Toronto and will join Rahil in this life-changing event. Coach Chef Keith Pears could not be any more thrilled to lead this team to victory. As Rahil’s Executive Chef at the Delta Toronto, Keith knows Rahil’s talents very well and says having a significant interest in cooking competitions, it was only natural for him to support his most talented chefs

W W W. FO O D BEVMAG .CO M

65

CA R PIO’ S CORNER

Before being able to represent Canada, they had to compete in the national selection which consisted of 6 of Canada’s top chefs. Now, he is helping the team prepare for the world competition. “It requires a lot of desire, hard work, commitment, sacrifice and passion. You are away from your friends and family developing creations, working on components day in and day out, essentially pushing yourself to failure so that you can achieve quicker all while maintaining a full-time job” according to Keith.

The training and coaching process started as soon as Chef Rahil won the national selection, which was back in November 2017. “Once we found out the results, we knew we needed to create a game plan that would make Canada hit the podium for the first time in this competition”. Keith says, the team meets once a week to do a dry run practice, then debrief and learn from what happened. Afterwards, daily they are working on components from their meetings and prepping again for another dry run.

They also bring in other talented chef advisors to help with taste, presentation and kitchen work.

They bring in different chef advisors for each specific task as each one showcases a different skill. On top of all the work involved to prepare, the team must also fundraise to get to the finals to be able to pay for the expenses.

FEBRUARY 2018 66 FOOD & BEVERAGE

MAG A Z I NE | JU NE 2018

Keith says they have a long way to go to achieve their financial goals to get to the competition but representing Canada and winning will mean the world to them and will put the country at the forefront. Keith says Canada is under-recognized in some way specially when it comes to culinary competitions. Some countries are funded by the government to compete which gives them a tremendous upper hand. To have all the resources available to them allows them to compete in a very different way. Some chefs even get paid to take time off work and practice before the competition to represent their country. It’s just not the case in Canada, but this does not stop this group of passionate and talented chefs to achieve their goals and make their country proud.

W W W. FO O D BEVMAG .CO M

67

68 FOOD

& BEVERAGE MAG A Z I NE | JU NE 2018