 |
|
|
|
News in Review
Market Reports
Food Quiz
Industry Discussion
|
|
Advertisement
|
|
 |
|
Restaurant Realities
By Jo Lynne Lockley
Talent isn't enough: In addition to talent, every chef, who is essentially a manager, has to have a profound grasp of the relationships of space, energy, money and product. S/he has to be able find the ideal relation between restaurant volume, number and quality of people available to produce product, optimal pricing potential for the restaurants demographics and the level of complexity of product to be served. This knowledge is not learned in two years or in short stays, nor is it learned where cooks are given the culinary liberties everyone desires. They are learned in disciplined and orderly environments under the eye of professional chefs. Having great talent makes you a great cook. Not a great chef.
Professionals take time to ripen: It takes at least five years to become a good chef. More like ten to become a great one. Smart culinary professionals build a provenance in their career line, working for extremely demanding and exacting supervisors. Learning the details and trivia of a professional kitchen is not a kind process. It takes correction which is essentially criticism. Those who do not have the patience or the character to undergo the forging process will never be great in their fields.
A lot of short five star line/commis/chef de partie jobs don't equal a chef. Five to ten months each at the French Laundry, Le Barnardin, Tru, Vong, Babbo and Cafe Grey don't make you a chef. They make you a good journeyman cook. To take the next step you need to commit. If the people you work for don't think enough of you to give you a promotion, why should strangers?
When the going gets tough, the wise stay put. A whole lot of jobs doesn't indicate a burning desire to learn from a whole lot of people. It indicates a whole lot of problems, which is why employers don't like to hire people who have stayed at their jobs for a year or more when cooks and at least a year and a half or more from their first management jobs.
There are no shortcuts: You cannot enter culinary Meccas as executive chef of nationally recognized restaurants from a chef ownership in a suburb. It doesn't matter that your restaurant is the best place for 100 miles. It doesn't even matter that your restaurant is better than most of the restaurants in the Meccas. It doesn't count. If you wish to enter one of the fabled food cities San Francisco, New York, Chicago and Maybe Las Vegas to work in the high end world, you need to do it as a cook or sous chef. Otherwise count on your small pond to keep your esteem as a big frog.
Read More
|
|
A man is rich in proportion to the number of things he can afford to let alone.
- Henry David Thoreau
|
|
|
Advertisement
|
|
 |
|
Our goal for writing these articles is to give you, the operator, a better understanding of the current FDA Food Code.
Design & Construction of Equipment - September - 2008 - Cleanability
Question: The inspector that checks my facility keeps talking about CIP or Clean in Place equipment. I don't have the slightest idea of what she's talking about. Can you explain what CIP means?
Answer: Certain types of equipment are designed to be cleaned in place (CIP) where it is difficult or impractical to disassemble the equipment for cleaning. Because of the closed nature of the system, CIP cleaning must be monitored via access points to ensure that cleaning has been effective throughout the system.
The CIP design must ensure that all food-contact surfaces of the equipment are contacted by the circulating cleaning and sanitizing solutions. Dead spots in the
system, i.e., areas which are not contacted by the cleaning and sanitizing solutions, could result in the buildup of food debris and growth of pathogenic microorganisms. There is equal concern that cleaning and sanitizing solutions might be retained in the system, which may result in the inadvertent adulteration of food. Therefore, the CIP system must be self-draining.
Learn More in our Food Safety Section
For further information, contact your local, regional or state regulatory agency.
|
|
|
 |
|
View updated pricing and information each week on the website for the following food-commodity markets:
|
Beef, Veal & Lamb |
View Detail |
Beef production in recent weeks has been trending below year ago levels. Near slaughter ready cattle supplies are relatively tight but lower cattle prices could bring a modest boost to output this week. Many of the beef markets are trending lower. Once holiday season buying subsides, ribeye, tenderloin and the USDA choice beef cutout markets could all move downward. The trimming markets may bottom soon. The 90% beef trimming market has not traded appreciably below $1.20 in 5 years. Prices per pound FOB from USDA.
|
|
Dairy |
View Detail |
The CME cheese markets are moving lower. Holiday cheese buying should culminate soon. Further, the CME spot block market is carrying a $.25 a pound premium to the international butter market. These factors may lead to declines in US cheese prices over the next few weeks. Class III milk futures suggest that the CME cheese markets could be in the low $1.50?s by next month. The butter market is tracking downward. The butter market has not traded notably below $1.20 in 28 months. Prices per pound, except Class I Cream (hundred weight), from USDA.
|
|
Poultry |
View Detail |
Chicken producers continue to limit egg sets in an effort to curb forthcoming chicken output. The current 6 week moving average for broiler egg sets is 8.3% less than 2007. Chicken production this winter is projected to trend close to 6% below prior year levels. Chicken output for the full year in 2009 is forecasted to be the smallest since 2006 marking the first annual decline in 34 years. Significant upward pressure is likely on the chicken markets in the coming months. The jumbo cut chicken wing market is trading at its highest level since March. The leg quarter market is moving lower. Prices USDA, FOB per pound except eggs (dozen).
|
|
Seafood |
View Detail |
Seafood consumption in 2009 is expected to wane due to the struggling US economy. However, any declines in demand may not be as sharp as in prior economic downturns. Many seafood items, including shrimp and salmon, have become more of a staple on menus and in retail counters. Lower whole salmon prices may be forthcoming next month. Prices for fresh product, unless noted per pound from Fisheries Market News.
|
|
Pork |
View Detail |
Pork production last week was 1.2% less than the previous year. Pork output is anticipated to trend below year ago levels in the coming months. The ham market remains relatively inflated. The trade is anticipating ham prices to decline very soon as holiday buying will culminate shortly if it hasn?t already. Once the ham market begins to seasonally wane, the USDA pork cutout is likely to follow. History indicates that steady to modestly lower pork belly prices can be expected for the next 6 weeks. Prices per pound FOB from USDA.
|
|
Produce |
View Detail |
Overall lettuce supplies are adequate and the markets have declined during the past week. Cooler temperatures and rain are forecasted next week in the major lettuce growing region near Yuma Arizona which could interrupt the harvest and cause moderately higher lettuce prices. The lettuce markets are anticipated to trade above prior year levels this winter due in part to a decline in acreage. The tomato markets are trending lower. The tomato markets may become moderately volatile later this month as the chief eastern harvest area transitions to Immokalee. Prices shipping point unless noted (terminal) FOB from USDA
|
|
Oil and Grains |
View Detail |
Australia?s wheat harvest could be short again this year. High protein wheat prices may carry a notable premium to other wheat types in the coming months. Prices per pound (oils) or bushel (grains) FOB from USDA.
|
|
Canned and Frozen Food |
View Detail |
Tomato Products, Canned - Raw product prices for tomato canners have risen 38% during the last few years and early negotiations suggest that additional raw product increases are likely in 2009. The canned tomato markets are firm. Price per case (6/10) FOB from Supply and Market Report.
|
Processed Fruits and Vegetables - Processors will begin budgeting and securing acreage for 2009 soon. Acreage and thus raw product prices could be less expensive next year due to the decline in other crop markets. The processed vegetable markets are firm. Prices FOB per case from Supply and Market Report.
|
|
|
|
 |
|
Wrap Rap
Community member gridley writes...
Is that a catchy little thread title or WHAT??
We are going to add wraps to our menu. I realize they are pretty simple, but does anyone have any advice on them? Do you have problems with the tortillas going stale, etc?
Just seeing if there were any interesting tips or ideas anyone wants to share! ...
Read More
|
You gotta love it !
Community member brobb writes...
Just a little humor for this one. I can see some of you shaking your heads. This past Saturday we had a dad and his three kids come in for lunch. We seated them and gave menus. When asked if they were ready to order they requested another minute but ordered their drinks. 4 glasses of water. Bringing them their water they were now ready to order there meal. A cup of tomato soup and a turkey sandwich, which dad asked if it could...
Read More
|
Blue Cheese for homemade chips
Community member TheDog writes...
I am looking for a way to flavor my homemade chips with some blue cheese. I want the cheese to be melted, but not quite a sauce and I don't have a salamander to run the order of chips through. Does anyone have a recipe/method for using blue cheese to flavor our chips. Also should be mentioned that I have a hot dog restaurant, so the wait time is very short, as long as it takes to fry the chips. So, we don't have time to make the...
Read More
|
|
|
 |
|
I was used in Loooooove Potions
I am the seed of all time. Today I am used in stone ground crackers, but I date back to the Stone Age over 5000 years ago. In fact, I was one of the first spices ever used. Technically I am a fruit, grown like an herb, but used as a spice. Originally cultivated in Asia and Europe, I can also be found I growing wild in Canada and the U.S. The Egyptians thought I warded off evil spirits, and many thought I had the power to retain things like a thief in the night, or prevent fowl from flying off, and even keep lovers from being fickle. That's why I was used in love potions. My fruit is harvested for my so-called "seeds". I am a member of a group of aromatic, umbelliferous plants, and am characterized by my carminative, vermifuge, antispasmodic, stomachic, and stimulant properties. I'll bet that Hanna-Barbara didn't know that Fred Flinestone used me as a seasoning on his brontosaurus burgers and that helped everybody because it relieved his gas. Wilma and Betty depended on me to ease coughs and colds. Even Dino would consume me while grazing to help prevent worms. Along with sarsaparilla I am one of the three major ingredients in the famous ale of the eccentric Dr. Butler. Used to flavor liquor and liqueurs like gin and schnapps. My "seeds" are used to flavor candy, mouthwash, ice cream, bread, potatoes, vegetables, and pickles. Some say my "seeds" have a licorice flavor, others say a mild spicy taste with a hint of dill or mint. My roots are thick and tapering like a parsnip, but are more tender and taste better. My leaves resemble carrot tops and can be used in salads or as a seasoning in stews and soups. Parkinson said "It is also made into comfites and taken for cold or wind in the body, which also are served to the table with fruit." I am used in perfumes, soaps, creams, and lotions. But whether you call me a vegetable, a green, a seed, or fruit, I am high in potassium and calcium and three other major minerals. And once the oil is taken from my "seeds" they become very high in protein and fat. You will often find me caught in the rye.
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
|
|
| Subscription Information |
To Unsubscribe: Please click
here to unsubscribe from the Foodservice.com Express eNewsletter.
If you've tried to unsubscribe but are still receiving this newsletter, please email our customer support department.
|
|
Welcome to the Foodservice.com Express newsletter, a weekly publication that provides a comprehensive review of the foodservice industry each and every friday.
You are free to share this newsletter with friends and colleagues in any way you see fit. Better yet...have them to subscribe!
If you haven't done so already, be sure to check out another newsletter we recently launched called the Daily Buzz, our daily delivery of restaurant news (that's actually interesting to read!).
Best Regards,
David Smania
Founder, Foodservice.com
|
Foodservice.com
7702 East Doubletree Ranch Rd.
Scottsdale, Arizona 85258
Ph: 623-433-9690
Copyright 1996-2008 Foodservice.com. All rights reserved.
|
| |
|
