Chef 2 Foodie:

Friday, May 14, 2010

Beg to Differ?

Opinions on Restaurant Industry Standards:

See Article: Should the Restaurant / Food Service Industry supply Receipts offering Nutritional Information?

"A company called Nutricate is selling a new, patented receipt for restaurants and other "food service operators" that includes the nutritional information—calories, fat, carbs, and protein—of every item ordered..." - A. Price, www.Good.is

The author here begs the interesting question, do restaurants really want their customer's knowing how nutritious (nutritional value grading) those tasty foods really are? As a matter of fact, one has to wonder, in such a fickle industry as it is, a move like this may do certain food service establishments more harm than good. Either way this is definitely some good restaurant news to be pondered?

Socially humans have always been infatuated with attraction, losing weight and staying fit to remain "wanted," however perhaps in this sense we are building on what seems to be progressive food / nutritional health awareness in most metropolitan parts of the United States.

Perhaps a move like this is what the food service industry and public health need as a standard altogether, and perhaps "not so good for business" can be more evidently realized as "pretty good for man!"

I know such a movement would be reasonably supported in my beloved San Francisco Bay Area food and restaruant communities!

Nutritional Blogger: Michael

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Wednesday, May 12, 2010

Restaurant News in America

Wed May 12, 2010

Talk About No Ethics in Food Service: how would you like to be employed by this restaurant?

Manhattan Restaurant Owner Goes 2 Far

Now this is something to be concerned about both as a consumer and business person, yikes!

5 Secrets about Restaurants: if you do end up getting a job at a restaurant, please try not to practice such tactics!

5 Things 2 Be Aware of at Restaurants

This was shocking and surprisingly good to know! Must Read!!

Restaurant Job Industry rebounding?

Restaurant Industry Rebound
Here's an article that provides good insight on what's going on economically in the food service industry.

Until Next time

Until next time,

Fastrestaruantjobs.com Blogger: Michael

Restaurant Jobs in America

For those of you searching for restaurant employment, take a look at the below links for Restaurant & Hospitality jobs.

Before getting to today's resources, check out this Occupational Outlook Handbook by the Bureau of Labor Statistics covering some trends and data around the food service industry: Restaurant Employment Data

Here are some active directories for restaurant jobs in the United States:

As a member of the restaurant and food service industries you have to be accustomed to a certain fast paced service lifestyle. Hospitality certainly isn't a job for anyone. It takes grit and determination, and of course you know this that's why your here reading up and researching.

Food service is an industry that will always have a high demand because let's face it, who doesn't love to eat? Use it to your advantage. Don't be discourage by the great competition and saturated restaurant employment markets. Keep digging and eventually the right fit will come along.

Sometimes it's better to have waited for the perfect fit than to take what you have to because of necesity.

However, it is a double edged sword, not just in this industry, but in all. Sometimes necessity outweighs the dream job, just dont stress out and you'll find the right opportunity in the hospitality and food service industry.

Remember to always look for the job that suits both your needs and skill set the best. Whether your a chef, line cook, kitchen assistant, waiter, host or hostess, the importance of symmetry between what you have to offer and what's out there cannot be understated.

As an old friend in the restaurant business would say to me, a chef is as only strong as his weakest blend of spices!

Until Next Time,

Fastrestaurantjobs.com blogger Michael

Monday, February 15, 2010

The Healthy Alternative to an Appetizer

Do you hate the feeling of cooking for hours only to serve your guests food that they pass on because they are on a diet? Well look no further than this great and simple recipe for stuffed mushrooms. Not only do you save a great deal of time, you serving your guests a delicious meal that wouldn’t clog their arteries.

Here is what you need:

8 oz package of white button mushrooms

3 large cloves of garlic minced

4 cups of baby spinach leaves chopped

2 tbsp Parmesan, shredded

Kosher Salt & Pepper

Olive Oil cooking spray

First preheat your oven to 400˚. Then clean the mushrooms and remove stems. When you clean your mushrooms do not submerge them under water, instead use a damp paper towel to wipe the mushroom off. Then mince the stems and set them aside as they will be part of your stuffing.

Next mince the garlic or use a garlic press for those of you who don't like the smell of garlic lingering on your fingers.

Heat a small non-stick skillet over medium heat, spray with cooking spray. Add the minced garlic and mushroom stems. Sprinkle with a bit of salt and pepper. While cooking, chop the spinach; you don’t want large pieces or stems.

Add the spinach to the skillet a little at a time and cook down sprinkling a bit more salt and pepper. Remove filling from heat after a few moments.

Line a cookie sheet with aluminum foil and spray with cooking spray. Stuff the mushrooms with the spinach mixture. Really jam it in there you just have more then enough.

Finally top with Parmesan cheese and bake for about 20 minutes.

(To really spice things up you can add a little bit of ham or bacon into the filling for all those meat lovers.)

Until Next Time,

Andrea Bhrad
Pastry Chef
Bay Menu Blogger & Culinary Consultant
abhrad@baymenu.com
www.baymenu.com

Sunday, November 1, 2009

Croquembouche - the tower of taste!

As the Holiday Season approaches the single most thing that excites me is what new creation I will bake and take home for my family to try. This Christmas it will be the famous Croquembouche, best known for being a French wedding cake (I know sometimes I go overboard!!)

Croquembouche is a traditional French wedding cake, made up of a tower of cream-filled, caramel-dipped profiteroles. The traditional croquembouche recipe is made with vanilla pastry cream and decorated with sugared almonds. Modern croquembouches are made with different flavored pastry creams and decorated with flowers, sugar art, and even melted chocolate.

I will be making Croquembouche, but using chocolate as the glue (You try transporting a cone shaped cake stuck together with fragile sugar!).

I’ll let you all know how it comes out. Cross your fingers for me, I'll need it!

For more information about Croquembouche check out http://en.wikipedia.org/wiki/Croquembouche or view the video below.

For more information on Baymenu.com Blog topics and related material please visit www.baymenu.com; The Bay Area's Dining & Food Network!

Our Website has not yet launched as it is still under construction, but you may reach out to us to stay in touch for launch!

Until Next Time,

Andrea Bhrad

Pastry Chef

Bay Menu Blogger & Culinary Consultant

abhrad@baymenu.com

www.baymenu.com

Wednesday, October 28, 2009

Mama Ana's Kitchen

Hi I just made some chocolate peanut butter cookies for my grandkids. They just loved the intense base flavors of peanut butter mixed with the rich chocolate chunks.

My next project will be pumpkin loaf bread for my good family friend, Paxton Beale. Pax has requested this special plate for his 80th birthday to be held in january.

thanks, stay tuned

Mama Ana