The top five food trends according to a culinarian | QSRweb.com.

Every kitchen has a soul. It is a collaboration of many factors and each should have a unique identity. Just because some else has it on the menu does it mean you have to. I have termed this the “vanilla” factor. Kitchens as well as guests want to have their unique twist on a dish and make it there own. By developing a menu writing formula and recipe writing processes based on things a kitchen believes in and does consistently well will allow continual improvement by the kitchen. It will also allow you to easily make special requests or custom orders possible.

A kitchen should focus on producing a core group of recipes very well and then with the right guidance from the kicthen a well trained sales person should be able to easily create unique menus. The sales person can be a waiter, catering sales manager or the receptionist who is the only one office. If they understand the way menus are put together it can work.  CCS is has developed a series of worksheets for custom writing menus  which details cooking methods best suited for a particular protein, provides an internchangable list of seasonal sides, sauces and garnishes which can combined in any manner based on the desires of the person writing the menu item. There is no experimenting on the guests with a on-the-fly menu item because it sounds good.

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So it is interesting to see how someone like Phil Vettel looks at a menu in the following article. Jam: Deconstructing the menu by Phil Vettel. How do your guests critic your menu. It would be an enlightening experience for a third party to review your menu and see how they interpret it. Good questions to think about.

Don’t be afraid to talk to a non-biased person to help you move forward and write great selling menus

Menu prices likely to rise in 2012, experts say – Related Stories – ProChef SmartBrief.

http://www.bundle.com/article/25-most-expensive-restaurants-america/slide/1/?fromMSN=true#comments

My present was none of this. I have worked over the last year with kitchens to focus on the process of effieciencies, standardizing menus, defining roles for cooks etc and the work paid off. It is exciting to walk into a kitchen and see things being made from scratch. Trays of hand formed hors d’oeuvres not boxes being opened, The care of preparing things like this are important not only to the confidence and pride of the kitchen but the guest who can actually taste an original hand made morsel. I have nothing wrong with the companies who help the catering companies and food service operations by mass producing frozen items for the convienence. However the variety becomes limited and one is exposed to the fact that all of the companies using them start tasting the same. Where is the competitve advantage in that?

Walking in and seeing trays of hand decorated cookies made me feel warm inside and feel excited of seeing the cooks who made them smile with pride. The days that followed her where no dought going to be long, her feet will be sore from standing all day but there is honesty and truth in the 100′s of dessert trays and countless gift bags she was going to make.

This is a bust time for many catering compaines but they are doing great.  Why? Because they saw the need to start looking at their opeations earlier in the year and look at the needs of the future. They needed support and guidence not someone to do the work. They wanted to take ownership of their buisness and work with a coach and mentor. I loved going into these kitchens and spedning time with all of the cooks teaching them new things. They may have looked disinterested at times as they went through a demo, cooler conversation or a random sanitation inspection of their work station. However it”s paying off now even if they don’t relize it at the start of a midnight shift

Thankyou all for making my holdiays special.

I break down the menu writing process into several steps:

• Inspiration or Directive
• Research and Experience
• Selection of Ingredients
• Adaptation and Natural Flow
• Execution

The process started with a vision of a 10-year-old girl who would be there for the evening. She said “can we make home-made pizza?” Great, that starts the process. A direction, a request or need.  Immediately I start thinking about homemade dough. Next I consider the fact that there will be a diverse group of ages at the party and it’s also New Year’s Eve. Being family and friends the event is going casual, kids are not going to want everything that the adults want. So make your own toppings are the key to satisfying those finicky palates. To keep the rest of the meal fun and in the theme of pizzas, the obvious choice is an antipasto table. Small dishes with lots of flavors, colors and textures. Things that you can eat throughout the night. So there you go, pizza and antipasto. It’s not as easy as that, there are always sticks in the road that cause you to make adjustments. That night the majority of the group will be going out to see the city lights so when they get back they will be hungry so the menu has to be room temperature and ready to go.

With the concept in place your experience comes into play. As a chef you need to continually remember details of everything you cook. Some chefs are prodigious writers, I have a pretty good memory but on occasions I tap into my extensive cookbook library and look for inspiration. You need to understand your diner’s. allergies, phobias, cultural preferences and their palates. I take pride in remembering those details about my guests. This is one of those questions; “who are my guests”, that a good menu writer should ask themselves. The best menu writers think about what their guests like, not what they like or not like to eat. In our case, I know that everyone there likes beets, so beets have to be somewhere on the menu. If another person was writing the menu and they didn’t like beets they may even consider not even offering them. Making your guests happy is paramount. Every time a cook for this group I put my heart and soul into each dish. I think about the details. I tap into my memory and experiences and start building a mental image of the food. What does an antipasto table look like? I see pictures in my mind of small platters of marinated vegetables, sliced meats, small salads and a glass of wine. These images start to blend flavors and techniques. Since we are not in Italy and I am not  Italian, the food that I will end up producing will be my interpretation of an Italian table. It  will be a vision of my personal influences, style and ingredients that I consider right for the time of year. One of the problems I see all the time is that chef’s think since they use Italian tomatoes from a can and imported olive oil they think they are cooking Italian. It is far from the case. You need to research and understand the culture, local ingredients and techniques from a particular country. It would be truly difficult to cook real Italian food in the US as it would be impossible to have everything single ingredient in your restaurant produced in Italy.

 Then its shopping time, this is where things get tricky. I shop in a lot of different stores, markets and grocery stores. Is don’t stay committed to one in particular. The reason is that the products in those stores guide me and tell me what to cook.  As the old adage says “the best laid plans of mice and men” meaning that you can plan on something and because of unforeseen reasons you fail to find something on your shopping list.  You need to have several sources of ingredients and products. I see time and time again, cooks both professional and home getting frustrated because they can’t find a particular ingredient. For me, if I can’t get it, move on and make something else. You can’t get locked into something. Ingredients change constant from day-to-day and season to season. The only thing that you can rely on in todays grocery stores is processed foods. They are designed and engineered to be the same no matter what time of year. That is a completely different essay.  So when writing menus, you need to be flexible.

That then brings us into adaptation. Shopping will give you the ability to select the best quality ingredients you can get that day. It will be up to the chef to adjust from the original design in manipulating flavors but not adapting techniques. For example, antipasto tables have marinated vegetables. If it is summer I think tomatoes, basil and fresh mozzarella. The Caprese salad is made by slicing tomatoes and cheese and drizzling with salt, olive oil and basil. Pure simplicity. Now for us, sliced tomatoes on a cold winters night doesn’t make sense. However if I went to a typical Italian restaurant, I bet I would find one on the menu. For me, I saw fresh blood oranges, pistachios, watercress and shaved radishes. The presentation would be the same, sliced orange topped with  a drizzle of vinegar and the other ingredients. This is an adaptation of a technique using seasonal ingredients. It wasn’t a pre-written menu that dictated what I made, it was the blood orange. When I compete in culinary competitions, we are given a”mystery basket” of ingredients and have a very short time to create a menu. For many chef’s this is a difficult task. Shows like Food Networks Chopped show us how chef’s handle this pressure. Some do well and some fail miserably. The secret is natural flow. Certain items just work together. Nature and human culture have developed local cuisine over thousands of years. If you think antipasto and mediterranean flavors, tastes such as garlic, olive oil, capers, anchovies, eggplant and red wine vinegar all start to excite the mental taste buds. Winter I think braising, roasting, dry herbs and concentrated flavors. So braised eggplant caponata with celery and capers. Slow cooked for several hours and served with bruschetta and olives.

Finally, it’s time to cook the menu. I can tell you at this point what is in my head and heart may not be what I end up with. I do know that what ever I end up making it will de done using the proper technique, skill and thought. This is the beauty of cooking. It all comes down to the last plate you make. It will have been created from an inspiration, constructed by reasearch and experience in the kitchen, the quality of the product you buy and the passion you put into making the food.

Menu writing is a culmination of many things but take it with a grain of salt. Don’t be the one so focused that you can’t make adjustments along the way.

Happy New Year.

Organic is only one part of a proclaimed green lifestyle that we are trying to live up to today.  What about the plastic containers that mass-marketed organic produced is packed in and the distances they travel on trucks burning gas? The biggest issue I have is that these products are still being sold out of our natural local growing season. Living in the mid-west for the last 13 years I know if I took a drive to our local farms I wouldn’t see any gowing this time of year. However If I drove to the preferred so called natural foods market I can find asparagus, hierloom tomatoes all being shipped in from thousands of miles away.

It is hard to give up tomatoes in December for most people because we always have access to them even if the quality is poor at best. I may not be able to influence the mass markets but I can help the restaurant and caterer reverse this problem through good menu design and better choices in the ingredients that you choose throughout the year. Set your business apart by consciously making better choices. Your potential clients come to you becasue your are an expert in your buisness whether planning a party or writing a daily menu. Show them this by creating a program that celebrates the efforts of local farmers, artisans and mother nature.

Organic farming may be outgrowing its ideals.

This simplifying of menus/dishes should be taken seriously especially for the caterer. Simplified service, great food, reduced staffing and less rentals has been the cry of our customers over the last year. Why don’t you look at your menus and think “less is more”. Re-define your menus and think simple seasonal foods and great service. Like I wrote before. There is something thought provocative about  serving pub food at a wedding and social event. The real identity of the customer will really show through by writing a menu that is a reflection of the host and not succumbing to whats best for the masses. Not everyone in the world wants another slice of tenderloin and chicken combo. Think differently. Let us know your thoughts!

A fine-dining chef turns his skills to gastropub fare – Related Stories – ProChef SmartBrief.

Reducing Food Waste During the Holiday Season.

My present was none of this. I have worked over the last year with kitchens to focus on the process of efficiencies, standardizing menus, defining roles for cooks etc and the work paid off. It is exciting to walk into a kitchen and see things being made from scratch. Trays of hand formed hors d’oeuvre not boxes being opened, The care of preparing things like this are important not only to the confidence and pride of the kitchen but the guest who can actually taste an original hand-made morsel. I have nothing wrong with the companies who help the catering companies and food service operations by mass producing frozen items for the convenience. However the variety becomes limited and one is exposed to the fact that all of the companies using them start tasting the same. Where is the competitive advantage in that?

Walking in and seeing trays of hand decorated cookies made me feel warm inside and feel excited of seeing the cook who made them, smile with pride. The days that followed her where no doubt going to be long, her feet will be sore from standing all day but there is honesty and truth in the 100′s of dessert trays and countless gift bags she was going to make.

This is a busy time for many catering companies but they are doing great.  Why? Because they saw the need to start looking at their operations earlier in the year and looked at the needs of the future. They needed support and guidance not someone to do the work. They wanted to take ownership of their business and work with a coach and mentor. I loved going into these kitchens and spending time with all of the cooks teaching them new things. They may have looked disinterested at times as they went through a demo, cooler conversation or a random sanitation inspection of their work station. However it’s paying off now even if they don’t realize it at the start of a midnight shift

Thankyou all for making my holidays special.