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Holiday Foods we look forward to…

Holiday Foods we look forward to...Whether you celebrate Christmas, Hanukkah, Kwanza or a combination of these holidays, you know food is a BIG part of every celebration. Here at ChefUniforms.com, we have lots of employees who love to cook and we always have great potluck luncheons. Now that December is here, there are always wonderful goodies and recipes being shared. We asked our colleagues what foods they look forward to during the Holidays:

  • The desserts
  • I make my Grandmother’s Italian Christmas Cookies
  • Cannolis, Strufoli and Sfogliatelle on Christmas Eve
  • My daughter and I make peppermint bark and cookies for Santa
  • Tres Leches
  • Eggnog, Tollhouse cookies and Rice Krispie balls rolled in colored sugar
  • Gingerbread cookies
  • M & M Cookies
  • Peppermint Bark
  • Pumpkin Bread
  • Peppermint Hot Chocolate
  • “Reindeer Chow”
  • Green Bean Casserole
  • Latkes and Rugelach
  • Tiropita
  • Pumpkin soup, sweet potato casserole with marshmallows, corn soufflé
  • Homemade Eggnog with brandy
  • Wassail
  • Christmas Sangria
  • Feast of the 7 fishes on Christmas Eve – Shrimp Marinara is my favorite
  • Hot Chocolate, Turron, Panettone and Eggnog
  • Cuban slow roasted pork, rice and beans, fried sweet plantains and yucca with garlic sauce and flan for dessert
  • Cookies, cookies, cookies!!
  • Black eyed peas on New Year’s Day for luck in the coming year
  • Prime Rib for dinner on Christmas
  • See’s Chocolates (we can only buy them in Florida in December)
  • Christmas dinner is Italian “Sunday gravy” with meatballs, sausage, chicken and spareribs in the sauce

Our favorites are surely varied. What are the foods you look forward to during the Holidays?

Chefuniforms.com December Chef of the Month - Chef Carlos Gaytan featured on blog.chefuniforms.com

December’s Chef of the Month – Carlos Gaytan

Chefuniforms.com December Chef of the Month - Chef Carlos Gaytan featured on blog.chefuniforms.comChef Carlos Gaytan’s culinary journey has been one of hard work, persistence and dedication. Having arrived in Chicago in early 1991, he began a career at Sheraton North Shore Hotel, quickly working his way up to pantry cook, line cook and banquet cook during his first year of employment. He earned a position as a Chef Garde Manger and discovered he possessed a highly artistic and creative ability to carve on ice, fruit and vegetables. He participated in many food and ice carving competitions- winning several awards. Having perfected his skills in handling both hot and cold foods for over six years, he began his employment as Chef Garde Manger at the Union League Club of Chicago in 1996. For over seven years he worked under the guidance of Chef Michael Garbin. He honed his ability to cook a wide variety of foods and ultimately became the Banquet Sous Chef. The Union League Club has ranked as the second best private club in the nation and it became the place where Chef Carlos Gaytan gained the additional knowledge he needed to lead a successful career.

In April of 2004 he was offered the position of Chef de Cuisine at Bistrot Margot where he worked tirelessly and passionately at creating the art of food. Over the years, he has worked with renowned French Chef Dominique Tougne and has participated in such events as the Confrerie de la Chaide de Rotisseurs, the Moet and Chandon Brunch and the Annual Flora Springs Dinner Auction in Napa Valley.

Today, Chef Carlos Gaytan is thankful, as he was able to see his dream become a reality in May of 2008 by opening his own restaurant Mexique on Chicago Avenue in Chicago. With great creativity, love and dedication he applies his knowledge of French cooking techniques and ingredients to his roots of traditional Mexican cuisine creating a revolution of Mexican gastronomy. Mexique has received much recognition since its opening. Within the first three months CS Magazine recognized Mexique as one the best restaurants in Chicago. Mexique was named one of the top new restaurants of 2009 and best restaurant in 2010 by Chicago Magazine. In 2011 Chef Carlos received the American Culinary Federation Windy City Chapter Chef of the Year Award for his extraordinary achievements. Mexique has had the honor of participating in Chicago Gourmet for the last three years and Chef Carlos was chosen as one of five Celebrity Chefs in the 2012 Taste of Chicago. Chef Carlos has also shared his love and knowledge for cooking as professor of Regional Mexican Cuisine at Kendall College Culinary School. In 2013 Mexique received its highest honor yet by being a Michelin one star recipient. In 2013, Chef Carlos participated on the famous TV program Top Chef, arriving to the semifinal phase and is currently participating in Master Chef South Africa due in 2015. In 2014, Mexique received for another year, the Michelin one star.

Congratulations Chef Carlos Gaytan on being our Chef of the Month for December! Your journey as a chef has inspired us!

1. What is the name of your company and where are you based?

I am the Executive Chef and owner of Mexique Restaurant based in Chicago. I wanted to represent Mexican and French influences in my cuisine.

2. What is your birthplace?

Acapulco, Mexico

3. What made you decide to become a chef?

I have been cooking since I was a little boy frying tacos on the street and loved it! I became very comfortable with it and wanted to pursue it as a career.

4. What do you enjoy doing outside of being a chef?

Soccer.

5. What is your favorite social media platform?

Twitter

6. What is your Must Have Kitchen Tool?

Vitamix Blender. I can do many things with it like sorbets and purees.

Vitamix_pro_blender_04 - Chef Carlos Gaytan must have chef tool

7. What is your specialty dish?

I do not have one but several…like pork belly and seafood.

6. What’s the strangest thing you ever ate?

Escamoles – which is ant’s eggs. This is native to Mexico and is very good. It is interesting and does not have a lot of flavor.

7. Who would you most like to cook for?

My family and 16 year old daughter.

8. Do you enjoy dining out on your free time? What is your favorite type of cuisine?

I do and love very simple food like seafood.

9. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

Comfort and soft fabrics. I like Egyptian cotton and short sleeves as well.

~His experience and advice~

10. How long have you been a chef and where did you study?

I never went to cooking school. I have been in the business for 23 years and a chef for 10.

11. What education or experience would you recommend for aspiring chefs?

Have to get the basics at the beginning. Work for different restaurants to get to know different styles and cuisines.

12. What would you recommend as far as on-the-job training?

They need to be professional and get to their job on time, look clean and be constantly learning.

13. What is your greatest challenge in getting the ingredients you need?

I like to shop for ingredients and cook with what is available. I don’t experience much challenges.

14. Do you try to experience your competitors’ food? Do you ever get ideas from them?

When I travel, I do and eat out a lot and get fresh ideas.

15. Do you think it is important to visit the markets rather than just have standard orders?

Yes. It is very important because you can find ingredients you knew about or never worked with and try new dishes.

16. How do you test a new recipe without putting it on the permanent menu?

From experience, I just put it together and go with the flow.

17. What is your advice for planning a menu for a new restaurant?

Chefs should include seasonal ingredients all the time.

18. How do chefs use technology in their day to day operations?

They can get creative with what they have and do not necessarily have to buy expensive cookware and accessories. For instance, like a $5,000 steamer for example. As an alternative, I use a Mexican Tamale Steamer for $30 which would do the same thing.

~2014 and The Future~

19. What dining trends do you see taking place in 2014?

Mexican cuisine is becoming a sought after food because of the big, bold flavors it provides.

20. How has the revolution to eat healthy influenced you as a Chef?

We try to cook healthy but you tend to sacrifice flavors and it is all about finding that balance.

21. What do you think of “Green Kitchens?” Is it realistic to outfit your kitchens to be environmentally friendly?

Yes, Green Kitchens are great and possible.

22. How does Social Media play a role for Chefs today?

A lot. We get a lot of business from social media and customers don’t forget about you but are constantly talking about you.

Our Favorite Chef and Foodie Quotes

After eating food, the next best thing is talking about it! But most of us just can’t find the right words to eloquently let others know how we feel. Then, there are those people who have and their words still stick with us and make us say to ourselves “yes, they’re right.”

Here are some of our favorite food quotes of all time:

“Stressed spelled backwards is desserts.” – Unknown

“People who love to eat are always the best people.” – Julia Child

“Life is uncertain. Eat dessert first.” – Ernestine Ulmer

“You don’t need a silver fork to eat good food.” – Paul Prudhomme

“I cook with wine. Sometimes I even add it to the food.” – W.C. Fields

“The only time to eat diet food is while you’re waiting for the steak to cook.” – Julia Child

“A balanced diet is a cookie in each hand.” – Barbara Johnson

“My doctor told me I had to stop throwing intimate dinners for four unless there are three other people.” – Orson Welles

“The secret of success in life is to eat what you like and let the food fight it out inside.” – Mark Twain

“If you really want to make a friend, go to someone’s house and eat with them… the people who give you their food give you their heart.” – Cesar Chavez

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” – J.R.R. Tolkien

Chef Quote - You only live once, lick the bowl

  Chef Quote - People who love to eat are always the best people by Julia Child

 

Chef Quote - The art of cooking by Eric Ripert

  Chef quote-Wolfgang-Puck-cooking-is-like-painting-or-writing-a-209247

Chef Quote: A recipe has no soul by Thomas Keller

 What are some great words of wisdom that have stayed with you to this day?   

How diverse is our culinary industry?

America's Melting Pot of Different CuisinesThe Culinary Industry both in the United States and worldwide is reflective of thousands of cultures around the globe. Food is attached in many ways to culture. The blending of cuisines and the importing and exporting of concepts, ideas and ingredients have helped to create a diverse culinary landscape. The migrating peoples around the globe bring traditions and cultural practices beyond borders.

The United States is the most diverse country in the world in terms of culture, religion, ethnicity and sexual orientation. We are a melting pot for people from all over the globe. This variety has created a unique culture that is unlike anywhere in the world. And this divergence is especially reflected in our cuisine where it promotes tolerance, acceptance and understanding of the cultures, people and places that have affected it.

Our influx of immigrants has shifted populations from rural areas into cities because immigrants tend to inhabit urban areas. Want to experience cuisine from another country? In New York City for example, you can find South African, Scottish, Serbian, Swiss, and Yemeni restaurants to name a few. In San Francisco, there’s Chinese, Indian, Mexican, Vietnamese and more. Here in South Florida, where Chefuniforms.com is headquartered, we can enjoy Cuban, Puerto Rican, Brazilian, Japanese, Haitian, Jamaican, Greek, Peruvian and the list goes on. Traveling to Portland, Oregon? You can find Argentinian, French, Irish, Mediterranean and Middle Eastern restaurants.

The food truck craze has also lent itself to this culinary diversification. There are food trucks serving gourmet dishes, tacos, pizza, gyros, sushi and pad thai along with hot dogs and philly cheese steaks.

In the last few decades the hodgepodge that is America has produced fusion cuisine – that is cuisine that combines elements of different culinary traditions – taco pizza, Korean tacos, sushi rolls combining ingredients like basmati rice and curry with traditional nori and raw fish or vegetables.

Many of the tools now used in professional kitchens originated in other countries: woks, bamboo steamers, fondue pots, tagines and copper cataplanas for example. Newspapers and magazines publish global recipes. Television cooking and travel shows expose those not living in urban areas to food from around the globe.

Some culinary schools are actively recruiting instructors, staff and students internationally. Universities, nutritionists and home economists are teaching a new approach to the foods of the world.

The love of food has become a building block for a tolerant, civil and inclusive environment that celebrates our diversity and the culinary industry is a shining example.

Here are a few articles to demonstrate our diversity:

Huffington Post, March 28th, 2014: 10 Black Chefs That Are Changing The Food World As We Know It

Hopper.com’s Blog: The Ten Best Cities for Food Trucks in the United States

Today.com, July 8th, 2005: 10 foods that make America great

Nation’s Restaurant News, July 17th, 2013: 3 emerging cuisines

Zagat.com, September 9th, 2013: The 10 Most Exciting Emerging Cuisines Nationwide

USTranslation.com Blog, October 15, 2014: Are you missing out on 20% of your potential American customers?

 

What is your take on our culinary hodgepodge?

We have all been there….Thanksgiving Disasters Stories you can relate to

Friends Thanksgiving Disaster Story - I wasn't supposed to put beef in the trifle!

Sure, you’re a great chef. You can pull off an amazing Thanksgiving dinner without a hitch, but let’s be honest, we all know it’s not always that way. That being said, we decided to share with you some of our own Thanksgiving disasters at home for a good laugh and a bit of holiday cheer. Enjoy!

Missing a key ingredient

When Shari arrived at her Uncles Thanksgiving dinner with her made-from-scratch Pumpkin Pie in hand, she had no idea how embarrassed she would be in just a few hours. As dinner came to an end, she was so excited to have everyone dig into her dessert. It looked flawless. Perfectly cut fall leaves made from pie crust lined the edge of pie. She watched closely as the first guest cut into the pie. Uh-oh, they couldn’t cut the crust. It was ROCK HARD! Mortified, Shari scoured her brain trying to figure out what when wrong. She didn’t cook it too long. It wasn’t burnt. Oh no… The BUTTER! She forgot the butter! Who knew such a simple ingredient would change a pie from edible to inedible with the cut of knife? Needless to say, Shari has never left out the butter from her crust since that day.

To eat, or not to eat the ham: that is the question…

Tammy had one job: bring the ham. She picked the biggest one. Found the best recipe. Watched and basted it for hours until it was perfectly browned with a decadent honey and brown sugar crust. Proud of her ham, she wrapped it up, and made her way to her parents’ house for Thanksgiving dinner. Prize-winning ham in hand, she made her way through the door of her parents’ house and boom! Ham went one way, Tammy went the other way. After she picked up herself, and the ham off of the floor, they decide to salvage what they could off the ham, and put it in the oven on high to kill the germs. That year, there was a lot of leftover ham.

Gone fishing

Sarah and her sister decided to prepare Thanksgiving dinner together for both of their families last year. When it came time to stuff the turkey, it took both sisters’ efforts to stuff and truss the large turkey. It wasn’t until after the turkey was stuffed and in the roaster, that Sarah’s sister realized the Band-Aid she was wearing on her finger was GONE! After staring at each other horrified, they decided to un-do the turkey, and fish through ALL of the stuffing to locate the band-aid. They couldn’t find it! It wasn’t until they dressed the turkey up for second time, and hoisted it into the oven that they discovered the illusive band-aid. There it was, hanging from the bottom of the roaster! Phew! That was a close one Sarah!

Do you have any funny Thanksgiving stories? We’d love to hear about it! Share your story with us below.

From our table at Chefuniforms.com to yours, we wish you a very Happy Thanksgiving!

Thanksgiving Disaster Stories we can all relate too

The Top tools for every professional Chef

Chef in kitchen on blog.chefuniforms.comHave you ever heard the saying “A Tool is only as good as the person using it?”

Every professional chef has their favorites that they just can’t live without! They will use these items over and over even when it’s falling apart or broken, until they are like, “okay, I have to replace them now!”

From all of our Chef of the Month interviews this year, one of our questions asked was “what is your must have kitchen tool for professional chefs?”

Here’s the list of their “must haves” that made our Chefs of the Month celebrated for what they do in the kitchen:

Chef Ron Duprat – Thermal Circulating Bath. It enhances the flavor, texture and aroma of dishes.

Chef George Duran – Pickle Picker. It is a device that has 3 prongs and so easy to use to get those must have pickles! I love the name and it is a tool that not everyone has.

Chef Jenn Louis – Bob Kramer’s Knife. “Bob Kramer lives in Olympia, Washington. He’s one of the only guys in the US who makes handcrafted knives of really high quality. (He has an interest in samurai sword-making and has made a few.) I met him at the Food & Wine Classic in Aspen in 2011. I told him I’d been wait-listed for years and that it was my birthday, and he made me a workhorse steel knife. He takes many, many layers of metal and puts them in a 2,300-degree kiln. His skill level is just phenomenal.”

Chef Brian Rutherford – Japanese Mandolin. It is a versatile veggie cutter and it cuts vegetables very thin and very fine like a julienne cut (cutting into long, thin strips, like matchsticks) and batonnet cut (another type of long strips).

Chef Anish Rana – Knives! I love Wüsthof knives which is a German brand.

Chef Jason Connelly – Spoons. I love my spoons like Banquet Spoons. They are versatile and can use them on fish and veggies and saucing.

Chef Lorenzo Boni – French Made Cast Iron Dutch Oven – I love the way it is designed and it cooks so easily and the food comes out great!

Chef Robyn Almodovar – Spoon. A nice tablespoon.

Chef Charlise JohnsonKitchenAid Mixer – they are so amazing. I make all kinds of things with it like dinner rolls and cupcakes. It makes life so much easier.

Chef Andrea Litvin – A Scale – I must know exact measurements down to the gram!

Chef Lisa Nakamura – A great pair of Knives – you can do anything with them. I like the brand, Global because they are easy to sharpen and maintain.

Chef Carlos Gaytan – Vitamix Blender. I can do many things with it like sorbets and purees.

Chef in kitchen on blog.chefuniforms.com

Professional Chef Knives seem to be the leading choice…..

We would like to know what are your favorites that you cannot absolutely live without in your kitchen?

 

LisaHeadshot2sm_crop

November’s Chef of the Month – Lisa Nakamura

Chefuniforms.com Chef of the Month - Chef Lisa Nakamura featured on blog.chefuniforms.comLisa K. Nakamura is a writer, chef and owner of Allium Restaurant on Orcas Island, Washington. She hails originally from Hilo, Hawaii, where she spent many a rainy afternoon reading and re-reading Jane Eyre by Charlotte Bronte. Her love of languages and stories was nurtured by Dr. Seuss, Beverly Cleary, Judy Blume and strict elementary school teachers. A natural parrot and mime, Lisa has enjoyed living overseas and all over the United States, listening and learning new tongues, tales and traditions.

Bucky the Dollar Bill is Lisa’s first attempt at writing a book, and at self-publishing. This book tells the story of how a single dollar bill changes the lives of many people in a small town when he is spent, reflecting Lisa’s support of a strong local economy. Trivia information about Lisa: she has her degree in botany from Arizona State University; she was a flight attendant for almost nine years; she is an avid knitter of straight things like scarves, as she has not mastered the art of knitting something round like a hat.

Congratulations Chef Lisa Nakamura on being our Chef of the Month for November! It was our pleasure getting to know you! Our white chef coat looks great on you!

1. What is the name of your company and where are you based?

Gnocchi Bar, Seattle, WA.

2. What is your birthplace?

Seoul, South Korea

3. What made you decide to become a chef?

When I was a flight attendant, I used to do a lot of gourmet cooking on my time off and I used to watch a lot of cooking shows like Julia Child’s and other Chefs. With the practice, I got better at it and really enjoyed it.

4. What do you enjoy doing outside of being a chef?

I like being outdoors – skiing, hiking and biking with my husband. I like to spend time with my family and I also like to read a lot and write and blog – which is very therapeutic for me.

5. What is your favorite social media platform?

I am torn between Facebook and Twitter. Facebook is like a conversation that you share in depth about what you find interesting and Twitter is immediate news.

6. What is your Must Have Kitchen Tool?

A great pair of Knives – you can do anything with them. I like the brand, Global because they are easy to sharpen and maintain.

Chef Lisa Nakamura Must Have Kitchen Tool - Global Kitchen Knives

7. What is your specialty dish?

Gnocchi like polenta, sweet potato and potato. I do what matches the season and add my flair to it.

8. What’s the strangest thing you ever ate?

Slugs and live Octopus.

Chef Lisa Nakamura’s Pickled Beets and Bleu Cheese on Crostini Recipe

Chef Lisa Nakamura Pickled Beets and Bleu Cheese on Crostini Recipe found on blog.chefuniforms.com

Serves about 12

1 bunch medium size beets

4 ounces fresh arugula

1 lb of bleu cheese (bleu d’auvergne, Roquefort, Maytag or Gorgonzola)

¼ olive oil

Salt and pepper to taste

1 baguette

 

For pickling brine:

1 cup red wine vinegar

¾ cup white sugar

1 T kosher salt 1 sprig thyme

1 bay leaf

3-4 all spice berries

1 piece star anise

Bring all of the pickling brine ingredients to a boil in a stainless steel pot. Once the sugar is dissolved, remove from the heat and let it cool.

Peel the beets, and then cut into fine julienne. When the brine is cool, add the beets to the brine. Refrigerate for at least one day.

For the crostini, take the baguette and slice on the diagonal into very thin slices, about ¼ inch thick. Lay them out in a single layer on a baking sheet. Drizzle with the olive oil, season with salt and pepper. Bake in a pre-heated 350 degree oven for about 15-20 minutes or until crispy. The crostini at the outer edges of the baking sheet will be done first. Remove from the oven and let them cool completely. These can be made the day before, and stored in an air-tight container.

To serve, place on each crostini slice a good amount of bleu cheese. Top with an arugula leaf (you can de-stem for a neater appearance). Add a few slivers of the pickled beets and serve.

9. Who would you most like to cook for?

American rapper, Macklemore. He is an American rapper from Seattle. I admire the fact that he launched himself into the stratosphere through hard work and determination and he has such an awesome story.

10. Do you enjoy dining out on your free time? What is your favorite type of cuisine?

I do. I like Chinese or Indian and every now and then, sushi.

11. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

Fabric is huge. I like a good weight cotton, 100%. Not polyester because it makes me too hot. I like long sleeves and love the grommets under the arms and pockets are also huge for me.

~Her experience and advice~

12. How long have you been a chef and where did you study?

I have been cooking for 18 years and studied at a small French culinary school in Maryland, called LAcademie de Cuisine.

13. What education or experience would you recommend for aspiring chefs?

Before you spend money on schools, go get a job in a kitchen first and if you like it, then go to school.

14. What would you recommend as far as on-the-job training?

Get into the best restaurant when you can even if it means washing dishes or picking lettuce, because when you are there, you should be learning and be aware of everything. When the opportunity presents itself, you can step into those shoes. The first couple of jobs you take will show you the path you will follow in your culinary career.

15. What is your greatest challenge in getting the ingredients you need?

When I was on Orcas Island, I really felt it. In Seattle, it is very seasonal but I do actually like to cook in the season. You have to be creative in what you serve as you don’t have the ingredients that you would normally use.

16. Do you try to experience your competitors’ food? Do you ever get ideas from them?

Oh yes. A lot of times…We live in a very competitive world and it is great to see what other people do.

17. Do you think it is important to visit the markets rather than just have standard orders?

Oh yes. First of all, if you do not go to the farmer’s markets once a month, you will not know what’s in season and what is good quality. You have to be aware. It reminds you of what you can do and also generate ideas.

18. How do you test a new recipe without putting it on the permanent menu?

If I am pretty sure it’s going to work, I will run it as a special. I also cook for my family and based on their feedback, put it on the menu.

19. What is your advice for planning a menu for a new restaurant?

You should be asking these questions…

  • Who is going to be cooking?
  • How much storage space will your restaurant have?
  • What kind of dining will you do – fine or casual?
  • How big is your kitchen?
  • How big is your dining area versus your kitchen space?
  • What is your restaurant location? Some dishes will fly and some will fall flat based on location.
  • What will be the age of your clients – teenagers, seniors, working class etc?

Once you open the restaurant, you might change these things again even if you have it all planned as you discover more.

20. How do chefs use technology in their day to day operations?

  • I read the NY times Dining Section and many other sites which other chefs do as well.
  • Social media forums
  • The Internet – you can get so much info.
  • Square, Open Table applications
  • Payment processing systems so restaurants offer less waiting times for their client’s payments
  • Google – google places to eat or find out information about ingredients via our smart phones
  • Texting – this makes it so easy to communicate with your staff
  • Many advances in Kitchen Appliances – makes things so much easier for us to cook

21. What phone apps do Chefs use in their day to day?

Chef’s Feed – http://chefsfeed.com/

 

~2014 and The Future~

22. What dining trends do you see taking place for 2014?

  • Restaurants are becoming more specialized and very individualized like ramen restaurants or gelato places
  • Casual dining – people are eating out more often 2 – 3 times a week
  • Adventurous – people are being more adventurous like trying out ramen restaurants for example
  • Food Sensitivities – restaurants are adapting their menus more to include these types of customers

23. How has the revolution to eat healthy influenced you as a Chef?

I am a butter and cream kind of girl. It is hard not to have that in my dishes. I am learning that less is more and how to do that and still have people indulge. I think about do I serve dishes made with wholewheat or bleached flour or organic versus conventional? I would love to go organic all the time but will people pay the price? As a consumer, I do not go organic all the time but as much as possible. Also thinking of questions like how do we use the waste from our kitchens wisely can help us be more “green.”

24. What do you think of “Green Kitchens?” Is it realistic to outfit your kitchens to be environmentally friendly?

Restaurants that are old buildings – it is harder for them to convert to “green” and be outfitted that way. They cannot adapt so easily to recycling or monitoring chemicals or how much compost they can use.

With a new restaurant, you can set it up from scratch by using solar panels, auto heaters and the costs will eventually pay these off. You can push it as far as you want too with a new restaurant and hopefully we can all get to that point.

25. How does Social Media play a role for Chefs today?

It flattens the pyramid. It makes me more approachable and I can connect directly with my consumers or guests. I am not just a person in a white chef coat. You can tell a lot about chef’s personalities via social media. A lot of the time chefs receive praise and criticisms but to share great things and have a dialogue and get feedback is even greater. It gives us an idea what is important to them. When we work during the social hours, it is great to know what is going on about them and connect as we only see them once or twice during the year.

Comprehensive Waste Management Strategies for Restaurants

Food Waste Management Hierachy found on blog.chefuniforms.com Communities across the country are facing mounting solid waste disposal problems. Existing landfills are quickly being filled to capacity and finding and opening new ones are becoming increasingly more difficult and expensive. These expenses are ultimately passed on to residents and businesses. According to the Center for American Progess, “landfills are a significant source of heat-trapping greenhouse gas emissions (GHGs) in the United States. They are the nation’s third-largest source of methane emissions, producing 18 percent of that pollutant.”

Restaurants can do a lot to minimize or reduce these cost increases by incorporating simple recycling and waste reduction programs that will eliminate much of the waste otherwise thrown away.

Here are some tips we thought would be useful in designing a waste reduction program from California Integrated Waste Management Board. California has been a leader in taking waste reduction under their belt and have made major progress. Some tips may only apply to full-service restaurants and quick service restaurants or all may apply to both.

PURCHASING:

  • Ask your suppliers to keep you advised of new and existing products that meet your needs and are packaged in ways which can reduce the amount of material to be disposed.
  • Ask your suppliers to take back shipping boxes for reuse and recycling.
  • Serve carbonated beverages from a beverage gun or dispenser rather than by the bottle or can.
  • Recycle wine and liquor bottles.
  • Buy bar mixes in concentrate form, reconstitute and portion into reusable containers.
  • Buy and use dispenser beverages (juice, ice tea, hot chocolate) in concentrate it bulk form.
  • Use refillable condiment bottles and refill from bulk size containers.
  • Use health department approved refillable condiment dispensers (cream for coffee, sugar, ketchup, etc.) instead of portion-controlled packets.
  • Buy shelf-stable food supplies in bulk when sales volume and storage space justifies it.
  • Consider buying pickles, mayonnaise, salad dressings and the like in containers such as plastic-lined cardboard, cry-o-vac or foil pouches rather than hard plastic pails and buckets.
  • Buy lettuce precut during the times of year when the precut cost is equal to or less than the true cost of bulk lettuce.
  • Buy meats in bulk or uncut form and cut to size.
  • Buy shelled eggs in bulk if your egg usage for general cooking or baking is 3 or more cases per week.
  • Purchase paper products made from recycled materials.
  • Eliminate as much Styrofoam as possible and replace with paper packaging.
  • Use straw-style stir sticks for bar beverages instead of the solid style and use only one per drink.
  • Serve straws from health department approved dispensers rather than offering them pre-wrapped.
  • Use reusable coasters instead of paper napkins when serving beverages from the bar.
  • Use reusable table linen and dinnerware.
  • Use hot-air hand dryers in your restrooms.
  • Use cloth cleaning towels.
  • Use plastic trashcan liners made of recycled HDPE instead of ones made of LDPE or LLPDE.
  • Purchase cleaning supplies in concentrate.
  • Use multipurpose cleaners and whenever possible use cleaning agents that are the least toxic or nontoxic.
  • Use cleanable and reusable hats for kitchen employees instead of disposable paper ones.

 

PRODUCT HANDLING AND STORAGE:

  • Check your produce deliveries carefully for rotten or damaged product. Return any substandard product before signing off on the delivery.
  • Rotate perishable stocks at every delivery to minimize waste due to spoilage. Date products with the date received in case they get mixed up.
  • Clean food coolers and freezers regularly to ensure food has not fallen behind the shelving and spoiled.
  • Arrange both refrigerated and dry storage to facilitate easy product access and rotation.
  • Store and handle unwrapped paper supplies so as to prevent them from inadvertently falling on the floor.
  • Store raw vegetables and other perishables in reusable airtight containers to prevent unnecessary dehydration and spoilage.
  • Reconstitute stalky vegetables (celery, lettuce, carrots, broccoli, etc.) that have wilted by trimming off the very bottom of the stalks and immersing them in warm water (100° F) for fifteen to twenty minutes.
  • Date freezer products, wrap tightly and use in a timely fashion to minimize waste due to freezer burn.
  • Donate extra food to a food bank.

 

FOOD PREPARATION AND STORAGE:

  • Adjust inventory levels on perishables to minimize waste due to spoilage or dehydration.
  • Develop and use hourly or daily production charts to minimize over-prepping and unnecessary waste.
  • Whenever possible, prepare foods to order to minimize waste due to over preparation.
  • When prepping food, only trim off what is not needed. If too much trimming is observed, retrain your prep staff, change the product’s size specification or buy it already proportioned.
  • Use vegetable and meat trimmings for soup stock.
  • Evaluate and adjust the size of your meal portions if you find they are consistently being returned unfinished. Offer smaller portions and price them accordingly.
  • Pre-cool steam table hot foods in an ice bath before placing them in the cooler. Also place hot foods into clean, shallow containers before storing in the cooler. This helps prevent premature spoilage.
  • Reuse leftover cream-based sauces and soups (that have been properly stored) within two days of original preparation to prevent waste due to spoilage.
  • Store leftover hot foods from different stations in separate containers rather than consolidating them to minimize the change of spoilage.

 

PRODUCTION AND SERVICE AREAS:

  • Develop and implement a monthly cleaning and maintenance program for all equipment.
  • Keep refrigeration in good running order to prevent unnecessary spoilage resulting from broken equipment.
  • Check the syrup-to-water (brix) calibration on your beverage dispensers at least twice a week and adjust if necessary. Also, clean the heads and dispenser tips daily.
  • Keep oven equipment calibrated to prevent over-baked product.
  • Clean fryers and filter the oil daily. This extends the life of the fryer and the oil. Use a test kit to determine when to change the fryer oil.
  • Create incentives for staff to reduce the breakage or loss of china, glass and utensils.
  • Place rubber mats around bus and dishwasher stations to reduce breakage from slipping.
  • Have employees use permanent-ware mugs or cups for their drinks.
  • Minimize excess use of trash bags by manually compacting the trash in trash cans. If feasible, purchase a trash compactor.
  • Check for discarded permanent-ware before throwing out the dining room trash.
  • Distribute condiments, cutlery and accessories from behind the counter instead of offering them as self-serve.
  • Use serving containers that fit the size of the portion size of your menu items.
  • Minimize the use of unnecessary extra packaging (double wrapping double bagging, etc.) of take-out food.
  • Use less packaging for eat-in foods than for food being taken out, or use none at all.

 

RECYCLING ACTIVITIES:

  • Set-up a rendering service for your waste grease, fat, or used cooking oil.
  • Set up a cardboard and/or glass recycling program with one of your local collectors.
  • Place a recycling bin in the bus station for your customers’ empty beverage containers, if you have to serve beverages in cans and bottles.
  • Donate empty plastic pails and buckets to schools, nurseries or churches, give them away or sell to your customers.
  • Donate old uniforms to thrift shops.

 Landfill Food Waste

Remember: Every little change helps and impacts our environment positively in the long run!

Source: (2014, March 20). Re: Restaurant Guide to Waste Reduction and Recycling, California Integrated Waste Management Board, retrieved from http://www.calrecycle.ca.gov/Publications/Documents/BizWaste%5C44198016.pdf

Hot off the Press!! Chefuniforms.com is featured in HGTV Magazine’s November 2014 Issue…

Chefuniforms.com Chef Adjustable Bib Apron - Chalk Stripe Black featured in HGTV Magazine November 2014You may not have noticed, but aprons have made a “come back” in the last couple of years. They seemed to have disappeared from homes around the time doing housework in high heels did circa 1960.

Today with so many more people interested in cooking, baking and entertaining at home – an apron makes perfect sense as a kitchen staple. They protect your clothes, you can wipe your hands on them and store items in the pockets.

Here at ChefUniforms.com, we are so excited that one of our professional style chef aprons, Chalk Stripe Black Adjustable Bib Apron was featured in the November 2014 issue of HGTV Magazine.

They featured a Kitchen Story showing how to get a “Restaurant look at home” and showcased different products in their “Get the Look” section.

Our “Chalk Stripe Black” Adjustable Bib Apron, Style # 4300CSB is 100% Medium Weight Twill. It has an 8” x 13” center divided pocket and adjustable neck straps to assure a customized fit. It’s 33″ long x 22 ½ inches” wide. This is a great look for both men and women!

And at only $9.99 they’re so affordable….you can try HGTV’s suggestions for their trendy “kitchen look” and get one or a few of our aprons for yourself! With the Holidays approaching, they would make great gifts and/or hostess gifts as well as for any time of the year.

Chefuniforms.com Chef Adjustable Bib Apron - Chalk Stripe Black featured in HGTV Magazine November 2014 Page 123Chefuniforms.com Chef Adjustable Bib Apron - Chalk Stripe Black featured in HGTV Magazine November 2014 Page 125The issue is already available in major grocery chains, pharmacies and other major retailers already. Check it out!

What do you think of our apron? What other great styles appeal to you?

Managing a kitchen on the High Seas

Managing a Kitchen on the High Seas found on blog.chefuniforms.com The Executive Chef is typically responsible for the management of the kitchen on a cruise ship called the galley. Usually he will have previous experience in a four or five star restaurant and culinary school training. Duties include supervision of the entire galley staff, food planning, quality control and directing all of the culinary and associated operations throughout the vessel. Cruise line work is extremely demanding and is all-consuming. You eat, breathe and live the job when aboard. There are no days off – it is a 7 day work week. Most cruise lines serve passengers around the clock.

Usually the Executive Chef doesn’t actually create the recipes or menus that are prepared onboard. They are done at the cruise line’s headquarters. But he does estimate daily needs and help set food orders.  The Executive Chef is also responsible to mentor, develop and provide on-the-job training to subordinates.

Working in the galley of a cruise ship is very different from any other kitchen on land. From the moment you board the ship it’s rock ‘n roll – and not just the movement of the ship. The 24/7 operation is fast paced and intense and must be able to handle and resolve every unexpected challenge. For example, what do you do with the bananas for fruit salad that have ripened too quickly? You add Bananas Foster to the dessert offerings. For fire safety, there are no gas stoves onboard. Former land based chefs must make the adjustment to cooking on electric stoves. For safety reasons and to prevent disease, food storage, food preparation and actual cooking are all done in separate areas.

The size of the ship and the number of restaurants and dining rooms on board determine the number of kitchens needed to turn out the massive numbers of meals, desserts and snacks needed to keep the passengers fed and happy.

The environment of a cruise ship galley is one of high pressure. The Executive Chef must have excellent planning and organizational skills in order to ensure quick and elegant presentation of meals to cruising guests from all over the world – many with very discriminating palates. Fine dining has become highly anticipated on luxury cruise lines. He must also be able to resolve issues such as inappropriate service and answer numerous food related questions.

So although there are similarities between land- based kitchens and kitchens on the high seas, there are also big differences.

Managing a Kitchen on the High Seas found on blog.chefuniforms.com

What has been your experience managing and/or working in the kitchen for a cruise liner?

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