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With the nation’s finest culinarians and most influential industry representatives in attendance, the ACF Regional Conferences provide unmatched venues for educational development and more. From start to finish, the American Culinary Federation’s Annual Events Series is the perfect opportunity to Taste Success.

2010 ACF Events Series Apparel is on SALE NOW!!! Order Today

Black Chef Coat  Regular $30.00 Now $18.50 or 3 per $45.00
Pants Woven Navy Pinstripe, Regular $29.99 CLEARANCE $14.95
Unisex Chef Coat Regular $39.00 NOW 22.50 60/40 Cotton Poly White

Only one discount per purchase. Not valid on previous purchase, gift certificates, sale items or specials. Not reedemable for cash.
Sales tax applies to CA residents only. Discount applies to merchandise
subtotal before any applicable taxes and shipping charges.

Only one discount per purchase. Not valid on previous purchase, gift certificates, sale items or specials. Not reedemable for cash.
Sales tax applies to CA residents only. Discount applies to merchandise
subtotal before any applicable taxes and shipping charges.
Valid from 10/30/09 - 11/04/09.  Online Orders Only www.newchef.com

 friends at peter Island Resort

is looking to start a Celebrity Chef Program. Chef Lisa Sellers lsellers@peterisland.net is putting together a proposal for the guest chef program. She is looking to bring in a chef every quarter, looking to start in April 2010. The rough outline, is a week’s stay in Falcon Nest’s villa with their family, flights down here, the chef, does a wine dinner at Falcon Nest, 2 cooking classes at Falcon Nest, and creates a 3 course signature menu that would run for that week in Trade Winds Restaurant 　alongside the regular Trade Wind’s menu.

If 　any chefs would be interested, please send Lisa your 　background.
Lsellers@peterisland.net

Thanks,

Probably the most documented ingredients in the history of culinary.  Many have expressed opinions, facts, and all of the conjecture they can collect about every herb and spice known.   The history and origins of many, identifying their respective routes of travel to circumnavigate the globe, by giving them a sense of romance all their own has been employed by writers for generations.

           We have been given exotic tales of spice traders traveling by sea, by foot through treacherous routes m icy and snow covered mountain passes, through dangerous jungles, and perhaps the most romanticized of all, crossing arid desert lands on the backs of camels.  Yet the intrepid, staunch commitment of the people who effected this pronounced distribution of spices endured such hardships mainly to accompany the culinary demands of those who preceded them by having established communities of their respective heritage.   

          Through the ages we have been taught how to use, and store many of these ingredients.  Most profound in my learning has been advice from a couple of different old graybeard chefs who advise to cook with spices, and finish with herbs.  Herbs, traditionally are used when fresh add their essence to the final impressions a meal.  They celebrate in the memory of the diner, causing them to want to order this dish again.

          We have been informed how to best present our herbs and spices by roasting them, by restoring and simmering them in water, by grinding them, using them without preparation, and what to expect from their contributions to a respective recipe.  In many cuisines they are they often provide the full array of flavors from mild and sensuous, to hot and spicy.

          One method that has been sort of overlooked in regional American cuisine is the blending of spices prior to using them   Natural blends are a convenient way to enhance many authentic dishes and can become reality frequently by utilizing some of the herbs and spices existing on your shelves.  Some very popular blends that bring paramount taste and aromas to dishes include the following:  Bouquet Garni;

Garam Masala; Quatre-Epices; Fines-Herbes, and Herbes de Provence.   The specialty uses of these blends bring resounding robust and high quality tastes that many American diners find new and glorious.

          Color, strength, and flavor, are considered necessary in the quality of a spice.  Insist upon rich fresh color when purchasing spices and in particular when buying fresh herbs and paprika.  The aroma should be bold, nearly pungent in its strength, but always fresh.  Exceptions are made for non-aromatic seeds such as sesame, mustard or poppy.

           Spices are used to enhance the natural flavors of food and being somewhat modest in introducing them to a dish is considered wise.   A guideline for experimenting of adding a spice might be 1/4 tsp of spice for each pound of meat, fish or poultry or to each pint of soup.  Exceptions do exist such as ethnic specialty items, and curry dishes which depend heavily on spices.  Very spicy or hot spices should be added in smaller quantities, perhaps 1/8 tsp.

          Foods prepared to be healthy often demand elimination or significant reductions of salt, sugar, and/or fat which can adversely affect the flavor profiles by reducing the palatability.   However, proper use of spices can fill the flavor gap and enhance a dish.  Reducing salt suggests using a stronger spice such as garlic or pepper.

          Reducing sugar in fruit dishes requires only increasing sweet spices like cinnamon, allspice, cloves, ginger, or nutmeg.  Fat enriches the satiety of foods and the lack of fat can be hard to compensate for.  Check with increasing spices prior to cooking and then after cooking until you have reached the flavor you desire.

          Volumes of technical information exist about storing, using, and displaying spices and herbs.  Every spice supplier can provide you water bath and refrigeration techniques best for fresh herbs.  Storing dry spices has only a few easy to follow rules.  Again, your supplier can provide you with good methods.  Using good quality fresh herbs and spices will elevate the quality of your foods.  They bring a level of authenticity to whatever Ethnic dishes you offer.  Don’t be shy on expanding your use of spices and herbs by exploring new flavors that will bring you customers.

          If questions exist, don’t hesitate to send them to New Chef and we will endeavor to respond with fulfilling answers.

GOOD COOKING!

Best regards, 
Harry Brockwell, Chef

One of the most distinguished meals one can order from a restaurant’s menu is dry aged beef for the center of your plate.  It’s image ranks right up there with Lobster as seafood, and any other premium selection one desires.  Virtually any side dish can be an appropriate accompaniment, and a variety in choice of beverages is open to whatever you wish to imbibe.  Everything compliments a good steak!

 This morsel of information is not something newly discovered because eating aged beef has been enjoyed for generations.   The popularity has waned because many everyday folks today think it is too pricey.   However when you measure the personal values of taste, texture, and satisfaction received from the flavor, versus the often chewy experience from beef that is deprived of being prepared to its very best, the relative pleasure one receives in consuming such quality stays with your memory for a long time.

 Some contributing thoughts to justify the comments of how and why aged beef offers more satisfaction include scientific facts that as moisture evaporates from the muscle, it creates a stronger concentration of beefy flavor.  Second natural enzymes break down proteins and the fibrous connective muscle tissues, naturally tenderizing it.  Most of the tenderizing will occur in the first ten to fourteen days.

 It is known that some high quality restaurants age their beef for up to twenty-eight, or more days causing prices to become a little more intense due to trim loss from the drying and surface mold removal.  The aging process for beef demands expanded refrigerated space to maintain adequate air circulation which is kept in a temperature range of 34 to 38 degrees Fahrenheit, with an ambient humidity adjusted between 50% and 75%. These needs and techniques plus honoring the natural processes required by the chef performing the delicate aging processes suggests probable higher costs.  The richness of the meat’s flavor further suggests more realistic portions be served guests.  Dry aging may result in 15% shrinkage of the product.

 Typically the most frequent dry aging of beef cuts involves the loin and rib cuts.  This applies also to wet aging.  Until little more than just twenty years ago, dry aged beef was the norm, then with the advent of vacuum packaging, increased efficiencies in beef processing and transportation the practice of dry aging was nearly abandoned.  Only a few processors continued a steady supply of dry aged beef.  In today’s modern processing plants, the carcass is broken down and vacuum sealed in plastic bags within twenty four hours.  Much of this beef will show up in retail outlets within two to four days after harvest.

 Beef can be “wet aged” in plastic bags for tenderness, but many chefs feel it does not enjoy the flavor profiles and characteristics of dry aging.  Wet aging is accomplished by allowing the beef to steep in an enclosed plastic bag.  Dry aging was big in the 1950’s and 1960’s, then the market moved to the less costly boxed beef and vacuum packaging – it is estimated that 95+% of retail outlets today sell boxed beef.  Some feel dry aged beef is now enjoying a renaissance, and better restaurants actively promote its availability.

 Even with the economic crunch we are now experiencing this seems to be a clear indication that the quality sought will continue to be the major concern.  Acquiring better quality to improve your enjoyment and satisfaction will always be the objective of premium beef purveyors..

 We welcome your comments relative to the comments of this article, and look forward to anything new you may know and are willing to share.

 GOOD COOKING!

 Best regards,
 Harry Brockwell, Chef

The last thing a diner requests and eats in your foodservice operation is dessert.  Ask yourself are your serving a memorable dessert?  Does it grab their taste buds and demand they embrace the flavors, texture, and subtleness of being a great dish to finalize a meal?  When that diner tells others of his visit to your restaurant will he be saying how impressed he was because the last thing he consumed rang all of his bells?

          Make certain your dessert offerings instill in your patrons a desire to return for another round of your excellent foods.  Pay close attention to the details of every dessert on your menu.  Go the extra mile of preparing only the highest premium concoctions that broadcasts the love and affection your want your customers to feel about their visit.

           It may require a little time to acquaint yourself with good preparation techniques and to select the desserts you feel will compliment your operation, but when you do it will bring you untold rewards.  Develop standards and routines that assure you always have an adequate inventory of those desserts with which you want to identify your business, and generate the reputation you desire to promote.  The rewards of increased sales volumes will soon be reflected in your sales – as profit making responses!

           Whether you are the owner, or a hired chef, your pride and enjoyment will be reflected in the products you provide, and subsequently bring repeat business because your customers will surely sense your devotion and pride.  If you are in need to decide what desserts you wish to offer consider some of the classic items.  Some may be labor intense, until you develop skills to regularly create them in substantial quantities, yet you should realize the probability of being the only source of such fine items in your neighborhood.  As with any new menu item you will need to practice, practice, practice!  Remember, everything sells because you excel at providing the memorable completion of a valued meal.

           Now is the time to enlist the stressed economic times towards helping you grow your business – consider the recent headlines that blare out some chain restaurant operators and limited menu providers are closing business or taking desperate measures of selling two meals for the price of one, as well as other drastic measures.  Realize too, they’re taking this action with many pre-manufactured goods which typically offer no real unique distinction.  Notice this does not include providing exclusively prepared signature dishes, and they know it is costly.

           When you provide your customers an exclusively prepared dessert you are making the bold statement of selling high quality foods with a bang.  Something they cannot procure down the block.  You offer them a memorable finish to the meals they buy, one that reminds them such success to suggest they return to you at their next opportunity.

           Simple, yet fantastic desserts are well within your reach.  Items such as the Italian chilled cream, Panna Cotta accompanied with fresh seasonal berries brings attention to you that spells growth.  Accordingly, another Mediterranean super dessert is Flan, from Spain, a caramelized custard which melts in your mouth while providing a mouth feel coupled with a satisfying taste beyond description.  Each of these are relatively easy to make, once you learn and practice the needed disciplines. 

           Along with these as headliners, you can add many other fine desserts originating within your kitchen.

An agenda of available items is virtually limitless.  The key is specialization and creating your property as the exclusive point of availability.

GOOD COOKING!
Harry Brockwell, Chef

The leaves are beginning to fall from trees and they remind us we should now be addressing the time of needing to change from summer menus and décor, for seasonal changes to present our Autumn and Winter food offerings.

           To preset your patrons’ mood for menu changeovers décor is often used with an autumn like eye-appealing table centerpiece to replace the attraction used earlier with bright sunny day like flowers.  This seemingly insignificant suggestive item contributes to the impact of your customers recognizing the new, now available, abundance of new seasonal items available on your menu.     

           Other aids include different menu covers, staff uniforms, and linens.  It has been a time honored and vintage thought that adopting a more subdued menu cover, similar to the suggested centerpiece flower change, provides a special trigger to signal change.  Therefore a darker cover may be appropriate to introduce the fall menu changes.  Similar motivation of persuading patrons happens when staff uniforms contribute to the theme of seasonal changes.

           The really important changes however occur in available items on the menu.  Offering a hearty soup as a first course is thought to be an obligatory action since its intent is to establish a sense of comfort for the diner.  Some restaurants even go to the extreme of displaying a cauldron of their “always ready” house specialty soup to assure diners they are ready to provide an expanded atmosphere for comfort.  This is another form of subtle selling to engage during a change of seasons.

           Root vegetables become major contributors as sides with your selected centers of the plate.  Promoting hot beverages finds its way onto your menu.  Heavier sauces appear, rolls replace bread, a larger variety of starch vegetables become apart of your offerings.  Roasted and braised meats become popular as centers of your plates, often followed by suggestions of warm cream desserts.

           Your menu should be enticing your customers to relax, get comfortable with a nice warm, yet tantalizing, meal.  The fact that you are providing such a repast reminds them where they need to return with friends and loved one.  It also serves notice that as the next season approaches they should again be coming back to stay abreast of the remainder of the local restaurant market.

           It is also prime time on having your chef, dressed professionally and equipped with a supply of business cards, making the rounds of tables confirming customers’ pleasure and listening to suggestions they would like to see added to the menu.  The importance of presenting business cards cannot be overstated.  It confirms your patron’s contact with your chef, while allowing them to develop a sense of intimacy with the property. 

          Let nature’s gift of change contribute to your well being.  Also, let it bring cash to your coffers.

GOOD COOKING!

Best regards, 

Harry Brockwell, Chef