Tapas Meal and Tasting Menus Appeal
There has been a recent rise in the popularity of tapas meals, and tapas bars. Customers are drawn to the option of ordering small, usually inexpensive portions, because it gives them the option to sample many different dishes and essentially build their own meal. Tasting menus create a similar dining experience, by most commonly including many small food items, tapas, selected by the chef. Though the customer does not have the freedom to choose the creative foods they will get to taste, they are given many small courses that make up the chef menu. They are able to assess the culinary skills of the creative chef in one meal. The selections on the chef menu for these tapas meals are a great way to draw back customers who like the creative cooking they sampled. The tasting menu gives the chef an opportunity to flaunt his/her talent in creative cooking. Chef Thomas Keller of French Laundry explained the concept of a tasting menu. He said that when a diner takes the first bite of an amazing dish, it is an experience. By the fifth bite, however, it is less exciting. A tasting menu seeks to combine creative cooking with beautiful presentation to keep the “first bite” experience going for the duration of the meal.
Tasting Menu Basics
A tasting menu, by definition, offers small portions of several dishes to make up a meal. Though the options of creative foods to include are endless, some basic guidelines should still be followed. Since the tasting menu is meant to be a meal, in itself, it should contain a protein, starch, and vegetable. The glory of the tapas meal is in creative foods and variety. Customers are looking for dishes they would not typically see
The importance of covering hair while cooking is irrefutable. Kitchen staff must prevent hair from reaching the food, at all costs. Though the revered tall, fancy chef hat looks very impressive, it may not be the most convenient method of covering hair in the kitchen. The height makes it unstable, and it is likely to topple of thehead of the kitchen staff when they open an oven with a fan, a fridge or freezer, or simply bend down to get something from a drawer or low shelf. There are many other, more utilitarian versions of the chef hat to include in staff uniforms. Bandanas are a very comfortable and useful option. They are easy to wash, inexpensive, and very efficient. Baseball caps are another good choice, though the visor can limit visibility for the worker. Pill-box hats are a slightly better solution, since they do not have a visor. The chef hat is an indispensable part of the uniform for kitchen staff.
Chef jackets are a great way to promote uniformity in kitchen clothes. They look professional and provide a thick layer of protection from heat, hot oil drops, and stains on the workers’ everyday clothing. Though long-sleeved chef jackets will provide the most protection, the heat and physical exertion required in the kitchen make short-sleeved chef coats more comfortable. The employer has full choice in the decision of which chef coat to include in staff uniforms, if any.
Similar to chef jackets, the type of chef pants required for restaurant uniforms, if any, is at the discretion
Styles of Service and Set Up
Service and set up procedures for event catering differ drastically depending on the styles of service. A buffet service will demand a very different work style than individual serving. Different work strategies are required of the kitchen staff, as well as different equipment. For individual servings at an event, waiters will need to be equipped with trays to maximize efficiency. For a buffet service, large serving platters, equipment, and utensils are needed to ensure that the food stays warm and provide ease of access for the guests. These buffet supplies are mandatory for event catering with buffet service.
When drafting a menu for an event, a business must take the type of service into account. Some foods, such as steak and leaf salads, will not be quite as appetizing when served on a buffet, unless they are being made-to-order on the buffet line. The quantities must also be considered. Though less staff is required to cater and event with buffet service, it will also require more food, raising the food-cost of the event. More waiters are needed for distributing individual plates to the guests, when catering large events. On the other hand, if guests have unlimited access to the buffet, they are likely to eat more than they would if they received an individual serving.
Event Vibe Due to Catering Service
The type of food serving style that is chosen for an event will influence the overall vibe of the event for the guests and the kitchen staff. Individual plating tends to create a more upscale and formal vibe than a buffet. A buffet encourages guests to mingle with a larger crowd than just the others seated at their table. For the kitchen staff, buffet service puts more of an emphasis on what
Herbs and spices are a great way for businesses and cooks to add complexity to their dishes. The combination of different spices creates almost endless possibilities for the flavor of a dish. The options range not only from the different types of popular spices available, but also whether a cook uses fresh spices ordried spices, and even when the spices are added in the cooking process. Spices are a great way for a cook to show off his/her skills by elevating the quality of their food and showing finesse in mastering the use of spices. Using too little spices will lead to a bland dish, but using too much will make it hard for the customer to swallow (or at least enjoy). An additional benefit to expanding the use of spices is the appeal to health-conscious customers. Spices add flavor with minimal calories. Sometimes they decrease the amount of salt needed, lowering the sodium of the dish.
Types of Seasonings
The combination of various spices, whether they are fresh or dry, and when they were added to the dish, all affect the flavor and identity of a dish. Different cultures used different spices, giving ethnic food from each country a distinct flavor. Mexican food commonly uses cilantro, lime, garlic, and cumin. Morrocan food often contains dried ginger, turmeric, paprika, cinnamon, or cumin. Asian foods usually include lemongrass, lime, fresh ginger, fresh red chili pepper, soy sauce, and Mirin (a sweet rice wine). Dried and fresh herbs have very different flavors. Dried herbs and dried spices usually have more concentrated flavor than their fresh counterparts, since much of the water they contain evaporates in the drying process. The difference in taste can give the dish a hint of flavor of a different ethnicity. For example, Moroccan food uses dried ginger, but Asian food usually calls for fresh ginger. Some common factors
The Concept of Concept Restaurants
Most restaurants aim for a varied menu that will be appetizing to a wide range of palates. The décor should be pleasant, service should be efficient, and prices should reflect the value of the dining experience, accordingly. Concept restaurants work a little differently. They strive to provide customers with a unique dining experience that sets it apart from “normal restaurants.” The concept can be based on menu, décor, location, experience, or a combination of these factors. Themed restaurants are a risky business. Some are seen more as a “tourist attraction” than a place to dine on a regular basis, making the profits high for the first few months and business slow thereafter. The following are the top 10 most interesting restaurant concepts worldwide.
Top 10 Interesting Restaurant Themes:
10. Famous Service- a restaurant’s popularity can come from the service customers receive when they dine there. Contrary to what one might think, it is not always polite and efficient service people are after. Dick’s Last Resort (Boston, USA) is famous for its
What are Michelin Stars?
The famed Michelin stars have long been a tease for chefs to attain. The Michelin travel guides were created by the Michelin tire companytoencourage road trips around France in 1900. Since then, the restaurant reviews provided in the guides have become the most trusted evaluation of quality restaurants for tourists, and a lifetime goal to attain for many chefs. Michelin stars are given by a trained, anonymous reviewer deeming a restaurant to be of a very high standard.
Michelin Restaurant Review Criteria
The five criteria on which restaurants are judged in the prestigious Michelin restaurant guide are the quality of raw ingredients used, the level of technique required in the food preparation and flavors, the creativity of the menu and food presentation, the value of the meal versus the price, and the consistency of these culinary standards. Other factors such as service and restaurant decoration are symbolized in the Michelin restaurant guide, but do not affect the number of Michelin stars a restaurant gets. To put these elements in perspective, investing in a good thermometer to ensure even cooking of all meals, is valued higher than having professional staff uniforms.
A restaurant can have one, two, or three stars. One means it is a quality restaurant. Two means it is worth a trip detour to visit. Three means it is worth a special trip to eat at the restaurant. In 2006, the “Rising Star” category was added, signifying restaurants that are on the verge on being on the next level.
The Pros of Michelin Stars
The Michelin star rating system exposes potential customers to quality restaurants they may otherwise overlook, by providing trusted restaurant reviews. This benefits foodies and tourists by facilitating their choice of where to dine for the best experience. Michelin star restaurants have it made. The publicity and business acquired by being rated in the Michelin restaurant guide is priceless. For many chefs, getting and maintaining Michelin stars is their lifetime goal.
The Cons of Michelin stars
In 2003 French chef Bernard Loiseau committed suicide after reports hinted that his restaurant
Importance of Breakfast
Breakfast is the most important meal of the day. Results of a study done at the University of Minnesota showed that those who eat breakfast daily are 35% less likely to develop type 2 diabetes, 43% less likely to be obese, and 40% less likely to develop stomach fat. Other studies have shownthat eating a morning meal improves cognitive processes throughout the day. Based on the data, it is appropriate that with an emphasis on healthy eating habits, offering an array of breakfast foods is one of the rising restaurant industry trends. From 2005 to 2010, breakfast accounted for about 60% of US restaurant industry traffic growth. Many customers are enticed by the quick, inexpensive meal outside of home. Many restaurants choose to offer their breakfast menu as an on-table card attached to a menu clip for even quicker service. For businesses, incorporating interesting breakfast menu items that follow the most recent culinary fashions can be a great way to increase traffic.
The favorite breakfast foods in the US are cold cereal, hot cereal, toast, bananas, pancakes, bacon, sausages, and eggs. Taking popular breakfasts and culinary trends into account, businesses can put a twist on the classics to tempt customers to order their food. The most major current culinary trends include a push towards healthier foods, international cuisine, and familiar foods with a twist. Breakfast foods are no longer only eaten at breakfast, which is especially beneficial to businesses, as popular breakfasts tend to have lower food costs than other meals. Restaurants’ breakfast menus should offer dishes that stem from these trends, while not necessarily combining them all.
Restaurant Breakfast Menu Ideas
Offering fresh fruits and vegetables, as well as whole wheat and whole grain items on the menu can persuade even the health conscious to dine out. Conveniently, many ethnic breakfasts contain vegetable, automatically combining two appeals to customers. A breakfast burrito is an epitomical fusion of the breakfast trends. It is an update on an international favorite, the burrito, but also incorporates various vegetables and eggs, a familiar and top
Many menu items highlight the best of the ingredients they contain. Beef filet, grilled vegetables, and salads are just a few dishes that may require disposing of a part of the raw material. With the rise in food costs worldwide, disregarding the odds and ends of an ingredient is becoming moreandmore expensive. By thinking up creative ways of incorporating the less “beautiful” parts of certain foods in other dishes, food costs can be lowered and waste can be decreased.
The easiest, most hassle-free solution for odds and ends of ingredients is to use them for stock by throwing them in a large stock pot. Carrot ends? Celery leaves? Parsley stalks? Throw them into water or already-cooking stock to intensify the flavor. The stock can later be used as a base for sauces, soups, and cooking liquid for meat, poultry, fish, pasta…basically any raw ingredient.
French fries and potato salad require most, but not all of the potato. The small, unaesthetic leftovers that are a different size and shape from the rest of the pieces, after the potato is cut, cannot be served as part of the dish. From these scraps, as well as the scraps of almost every other starchy vegetable, delicious mashed vegetables or gnocchi can be added as a side to another dish on the menu. Using ingredients other than potato will add a twist to these staples: cauliflower purée made with cauliflower stalks, sweet potato gnocchi, or any of the other endless possibilities.
The thin ends of beef filet or chicken breast can be sliced and thrown into stir-fry. The ends of a fish filet, unsubstantial enough for a main, on their own, can be minced and
The quality of your commercial kitchen equipment greatly influences the quality of your finished products. For professional chefs, knowledge of the various characteristics and technologies behind grills on the market today is imperative to obtain professional results. A few deceptively simple features can enhance your cooking, cut down on your clean-up time, and ensure that your equipment lasts.
The Differences Among a Charbroiler, Grill Top, Griddle, and More
Any practice involving cooking straight over a dry heat source constitutes grilling. A charbroiler uses smoke fueled by burning wood or charcoal in addition to the hot air. Though charbroilers are used most often for steaks and other kinds of meat, poultry, and fish, they also do an excellent job of cooking foods such as pizza and fajitas. Griddles grill or fry food on a dense surface made of metal, and possess such versatility that many restaurant owners consider them indispensible. A professional grill top offers ease of use and saves space. Keep your menu fresh by experimenting with different foods on various kinds of grills to discover opportunities for culinary greatness that you didn’t even know existed.
Features to Seek in a Commercial Grill
When seeking a charcoal grill or any other kind of commercial grill, look for models that boast enhanced energy efficiency capabilities to save on your bills and carbon footprint. Heavy-duty countertop and tabletop grills offer both convenience and performance and use minimal space in your kitchen. If you are purchasing a griddle, try a model featuring sides and a backsplash to protect your work area
In an age where clients can tell literally hundreds of people all about their dining experience before they have even finished having it, the power of word of mouth is stronger than ever. Your job as a professional chef is to harness this type of feedback and ensure that it remains as positive as possible. One way to accomplish that feat is to offer culinary classes in your commercial kitchen. A monthly class gives you the chance to share your cooking and restaurant supply expertise with interested clientele, which will get them talking about your restaurant in a good way.
Challenging Culinary Classes
Offer very specialized classes that will challenge their students. Sushi and desserts are prime candidates for class topics since they tend to be popular foods that present a challenge even for professionals. Macaroons, truffles, and fancy layer cakes, along with cake and plate decorating sessions, present opportunities for fascinating classes that will heighten customers’ appreciation of what you and your staff do. Invest in extra pastry tip sets so that students do not need to buy materials in order to participate in the classes. Choose topics that professionals can teach to amateurs effectively but that would be difficult for people to learn from cookbook instructions or online tutorials. You can teach some of the classes yourself, but delegate specialties to specific employees. For example, if you have a sushi chef or pastry chef, they should be the ones to teach those kinds of classes. Also, if your sous chef or another staff member possesses