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
Since 1986, the World Food Prize has encouraged people to work towards a better, more sustainable, more accessible world food supply. Started in 1986 by Dr. Norman E. Borlaug, the Food Prize pays tribute to “those who have made significant and measurable contributions to improving the world’s food supply." This year’s winner, Dr. Daniel Hillel, invented a farming method called micro-irrigation that enables the growth of crops even in such unlikely places as deserts. His accomplishments make it possible to expand the world’s consumer and commercial kitchen supply of food while conserving water and emphasizing quality.
Dr. Daniel Hillel, Food Prize Winner
Dr. Hillel grew up on an Israeli kibbutz, surrounded by both farming and deserts. He later secured a B.S. in agronomy and an M.S. in earth sciences from the University of Georgia and Rutger’s University, respectively. He earned a Ph.D. in soil physics and ecology from Hebrew University in Jerusalem and performed post-doctoral studies in soil physics and hydrology at the University of California. Dr. Hillel has published over 300 research reports, scientific papers, and practical manuals as well as written or edited more than 20 books concerning soil and water science. He currently works with NASA/Goddard Institute for Space Studies, developing ways to adjust agriculture to
As a professional chef, you possess a wealth of knowledge regarding the science behind the culinary arts. Understanding how proteins break down during the marinating process, the properties of fat and oil, and the characteristics that determine different cooking times for different products keeps chefs at the top of their game. Molecular gastronomy and molecular mixology take this kind of information a step further, enabling professional chefs to invent dishes and drinks that customers have never seen before and will not be able to purchase anywhere else. If you love a creative and scientific challenge, get ready to use your favorite bar shakers in ways you never thought of before.
Modernist Cuisine: See-Through Pasta
El Bulli’s Chef Ferian Adria, a pioneer in the discipline of molecular gastronomy, offers clients a truly surprising experience – transparent ravioli. He creates see-through pouches from potato starch and soy lecithin which dissolve immediately upon contact with water. They remain fairly unaffected if touched by oil or many other liquids. Customers dip the ravioli in the chef’s green pine cone infusion to begin the dissolution process, then quickly put it in their mouths, where the contents burst onto the tongue. Another avant-garde technique involves carbonating berries and other fruit through the use of dry ice or by filling a carbonating siphon with carbon
Culinology® is a term trademarked by the Research Chefs Association. It comprises a discipline requiring intensive expertise in everything from food labels to enzymes to ingredient sourcing to commercial restaurant equipment. The Research Chefs Association offers the possibility of becoming a Certified Culinary Scientist or Certified Research Chef. This year, the American Culinary Federation sanctioned the discipline’s first professional competition. This exciting and innovative field appeals to professional chefs on many levels, and opportunities abound in this fairly recent addition to the food science and culinary industry.
What is Culinology®?
Mix food science with culinary arts and the result is Culinology®. The list of Continuing Education workshops on the Research Chefs Association’s website highlights some of the most crucial components of the discipline for professional chefs. The workshops, most of which include distance learning, cover such topics as food science, regulations, processing, packaging, sensory evaluation, and commercialization. Nutrition and creativity combine to bring the food service industry and the work of food scientists together in a whole new way.
2012 Professional Competition
The 2012 Professional Culinology® Competition, the first of its kind, gained more widespread recognition for the field, thanks to the support of the American Culinary Federation and other sponsors. Competitors shipped frozen versions of their entries – each consisting of three types of tapas – to San Antonio in advance and made the same dishes
Induction cooking is one of the most exciting advancements in professional kitchen technology, and lately it has become quite affordable. An induction cook top allows chefs to work on a surface that stays perfectly cool even as it heats a pan and its contents faster and more evenly than traditional gas or electric ranges and ovens. Since these ranges work through the use of an electromagnet, any restaurant equipment that is magnetic should be suitable for induction cooking. Considering all of its benefits, any restaurant will profit from investing in such a product. To decide which induction range is best for your commercial kitchen, think about your specific needs relating to the type of food your chefs prepare and how much space you have available.
Benefits of Induction Cooktops
For the professional chef, one of the biggest advantages of induction technology is the reduction in cooking time. Especially during lunch and dinner rush, cutting cooking time by twenty to thirty percent on average – and sometimes in excess of fifty percent – means quicker service and happier clients. Make sure, however, that you train your staff in the particulars of this type of cooking since water or oil will heat so quickly that ingredients need to be chopped and ready when the liquid is poured.
One of the goals of any restaurant owner is to find as many ways to help the business as possible. You are already going to be overwhelmed with work and business so being able to cut some of it out will be extremely beneficial. Believe it or not, technology can play a vital role in ensuring that your restaurant runs smoothly at all times. Without modern technology, there is much more work that would be required from you on a daily basis. So in what ways does technology offer benefit to your business?
Before technology advanced to where it is today, something as simple as taking and processing orders and payments was tedious and time consuming. One would have to write out the order and give it to the kitchen staff. It would require consistent management of paper from beginning to end. One missing order sheet and even the books would turn out inaccurate.
Technology advanced that and now restaurants have the ability to use a POS system for most of these purposes. Orders can be entered on the screen and then delivered to the kitchen on their own display. Final checks can be printed with ease and the order can be pulled up quickly for payment.