Official Magazine
Incredible chef for chefs....by chefs
Vol 01 | Issue 03 | March 2014 | Pages 60
Selecting the Right Equipment
Inside
Page 16
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Scaling Up Your Kitchen Page 22 tandardisation of S Indian Recipes Page 26 Space Planning for Restaurant’s Kitchen Page 34 Interview
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Rajiv Malhotra Executive Chef, Old World Hospitality
Say Food! it with
Page 20
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Hardik Sahni
Page 24
Sous Chef, Nirula’s Corner House Private Limited Page 43
Printed & Published by
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Message Kushal Arora Chief Coordinator - Incredible Chef Dear Friends,
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t gives me immense pleasure to present to you the third edition of Indian Culinary Forum’s (ICF) mouth-piece, Incredible Chef. I am happy to inform you that ICF has tied up with Hospitality Biz, a leading B2B hospitality publication from the Saffron Synergies Group, to publish the quarterly magazine. The magazine, with a focused approach on being informative and educative, has been customized to ensure that the content caters to all our members. I would like to thank each member of ICF for their support over the year in promoting culinary art, bench-marking best practices, elevating the industry standards and mentoring young professionals. In this issue we bring to you articles from industry experts who have put together their years of experience and highlighted the fine points of their learning. I would like to thank all the people who have contributed to this magazine for making it a success. ICF has been playing a significant role in promoting the culinary profession and thereby elevating the standards of the hospitality industry. Be it organizing culinary competitions to showcase culinary skills, or holding training sessions for students and workshops for skill upgradation for professional chefs, ICF has been working in every direction to enhance the level of culinary skills in the region. The annual Culinary Art India (CAI) 2014 is one such initiative, where ICF will once again partner with India Trade Promotion Organisation (ITPO) to organize culinary competitions as part of the annual AAHAR exhibition between March 10 and 14. Around 250 culinary artists from the Northern region are expected to showcase their talent at the five-day event. Besides recognizing the culinary talent, ICF feels that the event would also help in creating awareness about the culinary profession in the society at large. Happy Cooking!
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Issue 03 | March 2014 Editor & COO* Sheldon Santwan
Head-Editorial Operations & Special Projects
Editor's Note
Sumit Jha
Assistant Editor P Krishna Kumar
News Editor
Sumit Jha
Rashmi Pradhan
Hospitality Biz
Editorial Team
H
ospitality Biz is proud to be associated with Indian Culinary Forum (ICF) for publishing their quarterly magazine Incredible Chef. At Hospitality Biz our endeavor is to provide our readers with pertinent information relevant to their industry and their subject of interest. Keeping in line with our commitment to provide our readers with purposeful information, this issue of Incredible Chef provides a comprehensive round up of what goes behind closed doors of a restaurant kitchen. We have included views of industry experts on the best practices that should be followed inside the kitchen, be it in designing the kitchen, space planning, or selecting the right equipment. Culinary experts have also penned down their thoughts on the art of food presentation, best practices for dishing out the portions, modern trends in food presentation, etc. Chefs do not just restrict themselves to deciding on what needs to be cooked and how, but they play a vital role in popularizing the numerous variants of food offerings from every part of the globe. Their specialty lies in creating food that suits the pallet of every visitor to their restaurant. The flavors created by them are not just suited to make an impact on the customers’ pallet, but it is also kept in mind that the business continues to grow and the taste buds keep bringing the customers back along with new customers. However, just like most other segments of hospitality, this segment also suffers from the ailing problem of finding the right resources in terms of manpower. The available education scenario in this segment has left a lot to be desired. Most of the people, who pass out from the large number of mushrooming hospitality institutes in the country, need to go through intense training at their first job before they are ready to take on any responsibility of delivering. There are a very few institutes which offer, what can be termed as complete education, but the scenario is fast changing with more international standard training now being made available in India. We hope for the best in times to come. I hope you find this book an informative and engaging read. We would be happy to hear from you and look forward to your inputs to add to the content strength of this magazine.
Mumbai Shweta Ramsay, Neha Pradhan NEW Delhi Anish V Punnackattu
Senior Online Co-coordinator Hemant Barve
Marketing Team Mumbai Manager
Nilesh Argekar : 9867610986 Manager - Special Features
Millind Pandhare: 9820847292 NEW Delhi Regional Manager (North)
Umesh Sharma : 9810702275 Hyderabad Regional Head (South)
Y S Venkatswamy: 99897 50306 Marketing Coordinator Priya Tawade
DeSign Team Creative Head
Vishwanath Vanjire Senior Designer: Narendra Pardhi Designer: Tejas Manjrekar Photo Editor
Anthony Azavedo *Responsible for selection of news under the PRB Act
08 Executive Committee Indian Culinary Forum 10 Indian Culinary Forum hosted 10th Annual Metro Chef Awards 2013 12 Ecole Hoteliere Lavasa 14 National Tourism Awards recognises hospitality industry 16 Selecting the Right Equipment 20 Say it with Food! 22 Scaling Up Your Kitchen 24 Interview: Rajiv Malhotra 26 Standardisation of Indian Recipes 28 Cost Control In The Food & Beverage Business 30 The Art of Food Presentation: Being a Food Stylist 34 Space Planning for Restaurant’s Kitchen 36 Modern Trends in Downsizing the Portion of Desserts: A Challenge for Pastry Chefs 38 Understanding Market is the Key to Success of Concept Driven Restaurant 40 Good Health and Natures Cures 43 Interview: Hardik Sahni 44 Forward Thinking and Future Planning 46 Role of Professional Qualifications in the Culinary Field 48 Cuisine of the United States 50 Thought for Food 48 Top-Notch Kitchen Equipment Pays Well!
Mumbai
sumit.jha@saffronsynergies.in
Contents
Incredible chef | March 2014
Sterling House, 5/7 Sorabji Santuk Lane, Opp. Dr. Cawasji Hormasji Street, Dhobi Talao, Marine Lines (E), Mumbai 400 002 Tel: 91-022-6101 1700 / 701 Fax: 91-022-6712 1854 Email: hb@saffronmedia.in
56 The Fusion confusion 58 ICF Family Day Snapshot
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Photo of
Executive Committee Indian Culinary Forum
Self
INDIAN CULINARY FORUM MEMBERSHIP FORM (TO BE FILLED IN CAPITAL OR PRINT)
Date: ________________ Name ________________________________________________________ Sex: M
F
Profession: ________________________________Designation: ______________________________________ Organization Address: _______________________________________________________________________ Chef Davinder Kumar President
Chef Shaju Zacharia Vice President
Chef Suman Sharma General Secretary
Tel No.: ____________________ Fax No. _______________E-mail: __________________________________ Personal Email:______________________________________________________________________________ Date of Birth ________________________ Wedding Anniversary ____________________________________ Address residential __________________________________________________________________________ __________________________________________________________________________________________ Tel No.:___________________________________ Mobile No: ______________________________________ Professional Experience: ______________________________________________________________________ __________________________________________________________________________________________ __________________________________________________________________________________________ __________________________________________________________________________________________
Chef Jatinder Uppal Joint Secretary
Chef Vivek Saggar
PR and Media Coordinator
Chef Vinod Bhatti Treasurer
To be endorsed: Proprietor (
)/ General Manager ( )/ Executive Chef ( ) /ICF Member ( )
Mr /Ms ______________________________________________ Membership Fee INR. 3000/-with chef jacket/ INR .1500 without chef jacket (payable by cheque/ demand draft in favor of Indian Culinary Forum) Name of Bank: ________________ Cheque Number: ______________________ Date: ______________
For Office Use Active membership is granted to chef____________________________________________ by the board of Chef Kushal Arora Executive Member
Chef Bharat Alagh Executive Member
Chef Ajay Sood
ICF on ____________________________________________________________________________________
Executive Member
ICF GENERAL SECRETARY
ICF PRESIDENT
__________________________________________________________________________________________ Send form to Indian Culinary Forum, # 305, Plot Number 2, Vardhman Crown Mall, Sector 19, Dwarka, New Delhi – 110075 Mob: +91-8800339629 | email: osicfnorth@gmail.com Website: www.icfnorth.org
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Incredible chef | March 2014
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Indian Culinary Forum 10th Annual Metro Chef Awards 2013 Winner of Lifetime Achievement Award- Chef Satish Arora
L-R, Winner of Student Chef of the year- Ms.Megha Agarwal, Mr. Anil Bhandari,Chairperson, ICF & Mr. Shashi Tharoor
Winners of the 10th Annual Chef Awards 2013
L-R, Chef Manjit Gill, Mr. Anil Bhandari, Chef Sanjeev Kapoor & Mr. Zorawar Kalra
Unveling Book of Incredible Chefs
L-R, Chef Sanjeev Kapoor & Chef Davinder Kumar
Awards Categories Silver Hat Chef Award: Chef Sabyasachi Gorai Best Food writer Award (Jury Award): Ms. Hoihnu Hauzel Lifetime Achievement Award (Jury Award): Chef Satish Arora Master Chef International Cuisine Award: Chef Kishan Singh Rawat Master Chef Oriental Cuisine Award: Chef Anand Rawat Kitchen Artist Award: Chef Chittaranjan Jena Master Chef North India Cuisine Award: Chef Saurabh Sachdeva Master Chef Indian Sweets Award: Chef Dharmender Master Chef International Confectionary Award: Chef Pawan Saxena Master Chef Kebab Award: Chef Govind Ram Arya Chef of the Year Award: Chef Pankaj Kumar Master Chef Baker Award: Chef Javed Alam Master Chef South India Cuisine Award: Chef F.P. Girish Kumar Student Chef of the Year Award: Ms. Megha Agarwal
L-R, Chef Davinder Kumar, Mr. Anil Bhandari & Mr. Shashi Tharoor
L-R, Chef Vivek Saggar & Chef Sanjeev Kapoor.
Winner of Silver Hat Award- Chef Sabyasachi Gorai
Students gathered at Chef Summit with Chef Davinder Kumar
Winner of Master Chef International ConfectioneryChef Pawan Saxena,Chef Kunal Kapoor & Winner of Silver Hat Award - Chef Sabyasachi Gorai
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Ecole Hoteliere Lavasa
Nurturing Hospitality Leaders of Tomorrow Ecole Hoteliere Lavasa offers the most comprehensive hospitality education programme in India. The students are exposed to best in class industry practices and the focus of the programme is to develop students as hospitality leaders and entrepreneurs. The 67,000 sq.ft campus nestled in the hill city of Lavasa is the Indian network school of Ecole hôtelière de Lausanne. The course curriculum, teaching styles and assessments follow the rules laid down by the flagship institute. Programme Overview n T he four year Hospitality Management Bachelors programme is certified by Ecole hôtelière de Lausanne. n O nly institute to offer practical training at luxury hotels, budget hotels, clubs, international convention center, restaurants and spa during the course itself at Lavasa. n T wo business internships with prestigious hotels in India and abroad n A cademic mobility to transfer credits within the network schools certified by Ecole hôtelière de Lausanne from third year onwards i.e Switzerland, Dubai, Mexico, Thailand and, China Campus Highlight n W i-fi-enabled multimedia class room n Training and Demo Kitchen n Bakery, Confectionery and Patisserie n Chocolate Room n Wine Testing Lab n Mock Guest Room and Housekeeping Lab n Amphitheater n 4 Restaurants. Highlighting the importance of the institution, Nathan Andrews, President, Lavasa Corporation Ltd, informed, Ecole Hôtelière Lavasa is the only hospitality management school with all business models like deluxe and budget hotels, fine dine and fast foods, convention centers and institutional catering, right at the doorstep. The experience gained by the students will make them through professionals with in-depth understanding of the business.
A world-class campus for an international career.
Admissions open for hospitality management at Ecole Hoteliere Lavasa. Be it managing your own start-up, or a role in a corporate hospitality firm, Ecole Hoteliere Lavasa (LEH) is your grooming ground. Certified by Ecole hôtelière de Lausanne, Switzerland, LEH offers a 4-year Hospitality Management Bachelor’s Programme where students have access to luxury and budget hotels, spas and service apartments, clubs and restaurants to practice what they learn. LEH campus features: · Training and Display Kitchens · Wine Testing Labs · Cyber Hotel · Housekeeping Lab · Demo Kitchen. LEH students have been placed at reputed hospitality firms in India and abroad.
Admissions open for the 2014 batch (Eligibility: 10 + 2 pass in any stream) To apply, log on to www.ecolehotelierelavasa.com or call +91 22 4025 6000 / +91 20 6676 9300 / +91 9665015533
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Incredible chef | March 2014
National Tourism Awards recognises hospitality industry
Chefs with their National Tourism Awards 2012-13
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n the National Tourism Awards for the year 2012-13 which were held in Delhi, recognised the contributions of chefs and culinary artists. Chef Ramasamy Selvaraju, Executive Chef, Vivanta by Taj Bangalore and Chef Rajan Loomba, Executive Chef, The Ashok New Delhi shared the top honours in ‘Best Chef four to five-star deluxe, Heritage Grand and Classic Hotels’ category. From the standalone restaurant category, Chef Suman Sharma of Tonino Ristorante Italiano received the Best Chef award. The Best Lady Chef award went to Arti Thapa, Senior Chef Trainer & Patisserie Chef, Food Craft Institute, Hoshiarpur, Punjab. Taj Lake Palace Udaipur bagged the ‘Best Hotel in the Five Star Deluxe Category’. The 16th Century palace built by Maharana Jagat Singh II, was transformed into a palace hotel
and The Taj Hotels has been operating the property for more than four decades. Taj Lake Place Udaipur has won many international and national awards in the past as well. In the five-star, four-star and threestar categories, three resort hotels from Kerala (Kumarakom Lake Resort, Vivanta by Taj, Kumarakom, and Brunton Boatyard, Kochi) won awards in respective categories. In the two-star category, Red Fox Hotel Delhi by Lemon Tree Hotels won the Best Hotel award.
In the Heritage Hotels category, Fateh Prakash Palace Udaipur, and Gajner Palace, Bikaner, both HRH Group hotels won the awards in the heritage hotels ‘Grand’ and ‘Basic’ category respectively. Among the hotels with meetings and convention facilities, Jaypee Palace Hotel & Convention Centre, Agra, once again bagged the title. The hotel and the convention centre spread over 25 acres offers 341 rooms and a convention centre with a 1,500 pax capacity. In the standalone convention centre category, Leonia International Centre for Exhibition & Convention, Hyderabad won the award for the second time. While ITC Maurya New Delhi received the Best Eco-Friendly Hotel in India award, The Lalit New Delhi was declared the winner for hotel providing best facilities for differentlyabled guests. In an event which was noticed for the absence of the Tourism Minister, the Awards were given away by Dr Shashi Tharoor, Minister of State for Human Resources Development, Government of India at the function held at Vigyan Bhavan in New Delhi. Addressing the captains of the tourism industry, who turned out in large numbers for
the Awards, Tharoor urged them to promote not only the incredible side of India but the credible side of the country also to the outside world. "In spite of truly incredible natural beauty and vibrant culture, “best of tourism” is yet to happen in India,"
he said. He urged the industry to vie for country’s “rightful place” on the global tourism map. Considering the capacity of the tourism industry to generate more employment than any other sector, Tharoor advocated “encouragement for more
investment” into the sector. He also explained the various steps taken by the government to boost tourism into the country like collective landing permits; 90-day Visa free entry for medical tourists, Visa on Arrival for citizens of more countries, etc.
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Incredible chef | March 2014
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space-saving and energy efficiency remain top concerns. Looking past environmental issues, price is the most important factor when making a purchase decision, so attractive and competitively priced equipment will always triumph.
Selecting the Right Equipment The choice of cookware can make or break a kitchen. For any food oriented business to function successfully, the right kitchen equipment needs to be installed. Hospitality Biz gives an overview of the latest trends in the commercial kitchen equipment
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quipment is the ‘heart’ of modern kitchens whether it is hotels or restaurants, these establishments are continuously looking for the best apparatus. Without a slightest doubt, one would agree that the commercial kitchen equipment has to be the best in the industry as the success rate of a hotel or restaurant largely depends upon the food they prepare. The reasons may be plenty but these establishments want to ensure that the food they serve is of the highest quality. The role of technology comes in very handy in this case. Using modern technology is not just a fad but also a means to keep oneself up-to-date with
Sunil Athalye
Senior Executive Chef, Ramada Plaza Palm Grove, Juhu Beach, Mumbai
Sunit Sharma Executive Chef, Cidade de Goa
the latest styles and trends, and also keeps the kitchen safe and hygienic. Productivity and quality can be improved a great deal with these modern day machines. Ideally, commercial kitchen equipment should have high performance value along with low maintenance cost. And modern day commercial kitchen equipment has shown great abilities of multitasking through a single product. Whether one is replacing worn-out equipment or planning a full-scale renovation, equipment that combines technology, ergonomics, and improved design are the most sought after these days. Sturdy designs, compact in size and durable equipment are the quintessential requirements. At the same time,
Domestic v/s Imported Equipment Cutting-edge technology in Food and Beverage equipment combined with operational expertise helps in creating a platform to outperform in key operational areas. Specialised equipment can deliver menu, using less time, space, labour, wastage and energy, so that a restaurateur or a hotelier is equipped to compete
carry its legacy in the coming years, these equipment should be chosen with great care and understanding. Looking for relatively cheaper equipment, however, might compromise the quality and the functionality of the kitchen supplies. With almost all hotels and restaurants having open kitchen, the kitchen needs to have more sophisticated and powerful ventilation systems, which should be guest friendly, silent and chic. Navin Kumar, Executive Sous Chef, Hyatt Regency Chennai, said, “Sleek kitchen equipment adds to presentation style as it takes the centre stage in the open kitchen. This means it involves socialising
Sunil Athalye, Senior Executive Chef, Ramada Plaza Palm Grove, Juhu Beach, Mumbai, said, “Live or open-air kitchen is the most interactive kitchen where the patrons can not only see the chef demonstrating their culinary skills in the kitchen, but also interact with them simultaneously. Having said that, the kitchen equipment in an ‘open kitchen’ has to be in good condition and compact. Even the ventilation system like the exhaust system and smoke remover has to be perfect and should work efficiently. We have a mix of domestic and imported range in our kitchen. However, the advantage of the imported range is
Amit Pathania
Executive Chef, Radisson Blu Hotel, Ahmedabad
and achieve better profits. A sizeable percentage of the energy bill in a food establishment is spent by inefficient kitchen equipment. And thus, most hotels or restaurants go for environment-friendly kitchen equipment (e.g. saving energy, conserving water). As good food plays a major role in running a restaurant, so does kitchen equipment. And since they are fixed assets of the business, which has to
with the dining guest, and offering its version of eye candy. Items such as hand-stoked mesquite broilers, Mongolian grilles, or high-tech combination ovens, to name a few, can produce quality menu items in an exciting way for the diners.” Interactive open kitchens provide an opportunity to deliver better service, as they enable the chef to form a natural engagement with guests, while customising meals quickly.
Navin Kumar
Executive Sous Chef, Hyatt Regency Chennai
its technology, which the domestic range cannot match. The only disadvantage is to procure the spare parts of the imported machine. The manufacturers of the domestic range have a long way to develop a state-ofthe art technology, but they do have potential to match or outperform in the coming years.” With the introduction of open kitchen concept, kitchen is no more the back area of the restaurant or
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ventures in the future. As the hotel. The modern day kitchen hospitality industry is boomequipment is energy efficient, ing specially in the budget and ergonomically designed and is mid-market category hotels modular and customised very and these hotels use 90 per cent easily. Sunit Sharma, Executive indigenously manufactured Chef, Cidade de Goa, pointed equipment.” out, “Whether imported or Though the equipment domestic, it should be easRishi Dayal Bhaskar Sankhari choices are governed primarily ily customised and appealing Principal Consultant & Partner, Facility Executive Chef, by the restaurant cuisine and to the eyes. Even the guest has Planner ITC Grand Central Mumbai menu, one also needs to prito feel that the kitchen is clean oritise equipment purchase on the and hygienic. And thus, high qualbasis of space and budget. Availability material should be used in the ity of equipment is not a big probkitchen. It should also be durable, lem but ensuring timely delivery, easy to maintain and above all, it pricing, maintenance and repairs has to be energy-efficient. A lot of can sometimes be a real challenge. heat is either consumed or produced Moreover, importing damaged and in the kitchen, and if the machine/ non-repairable minor parts shoots equipment can do this efficiently up costs as well. by consuming less units to remove After-sales services and their the heat or produce the energy at a costs also play an important role lesser cost. It could be beneficial for Rishi Dayal, Principal Consultant and companies are recognising the not only the chef or his team but also & Partner, Hotel Consult Orient, fact that after-sales services and fo rthe hotel.” Furthermore, in keeping with explained, “The difference between low spare cost is one area that has the green trend, there has been an imported product range from a to improve especially in imported significant increase in the ability of local one available in the market is its equipment. Amit Pathania, Execuhigh energy efficitent equipment better finish, built-in safety features, tive Chef, Radisson Blu Hotel, like modern cooking induction variety, advanced technology, easy Ahmedabad, prefers equipment that is multifunctional, able to increase systems that are auto activated when to maintain and energy efficiency.” Dayal added, “There are local speed of service, reduce energy the cooking sensor is on, reducing energy wastage in a big way. manufacturers who develop equally consumption and waste, and save However, the initial and foremost good kitchen equipment. However on space. He added, “The preferpoint of contemplation should be investments are high for producing ence of imported equipment over the availability of space to place the same quality and finish, if the same domestic/local range is a subjective equipment suitably, so that it is easy technology is used as abroad, such issue, and I would like to have a balto maintain and comfortable to use. as a fully automated plant in every anced mix of both the worlds in my Health and hygiene issues are also stage-assembly line operations, kitchen. I would prefer imported important, and most of the imported hands free labour saving machines, equipment only when there is a use varieties in the commercial kitchen etc., like in the car manufacturing for specialty jobs or for the machine are designed with better material industry. But trends are changing, which do not exist in the country. which also reduces contamination joint ventures are already happen- If the equipment is cheaper abroad ing and we expect to see more such or at par with the current domestic and hygiene related issues.
Incredible chef | March 2014
price, producers do not provide adequate aftersales service. However, the locally made equipment works best in the local environment and conditions. Also, services and spare parts are easily and readily available.” Adding to this, Bhaskar Sankhari, Executive Chef, ITC Grand Central Mumbai, said, “Imported equipment that have been developed using advanced technology which is tested/experimented over the years and they also have a global market whereas the domestic brands do not have mass market outside India. The imported range are ergonomic, gels with the kitchen décor, is energyefficient, durable, superior quality and
some equipment can also be used for multiple purpose. Most of the domestic range are assembled and they have no guarantee for their product, most of the time the domestic ones are unable to match the standards of international product range. But, procuring the spare parts of the imported equipment range is equally difficult. Multifunctionality is the plus-point of
the imported kitchen equipment range. It is difficult or rather there is no separate machine or equipment to grind the masala, and thus we have to opt for the domestic range in this case.” Choosing the best equipment for the kitchen establishment is not an easy task. One has to judge the long life and reliability of the equipment, which can ensure the profitability and quality of services. Selecting quality commercial kitchen equipment tailored to the specific functions of kitchen will make preparing and serving food much simpler. In turn this will increase both customer and staff satisfaction. So make sure your equipment is chosen carefully!
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Incredible chef | March 2014
Say Food!
under the same roof. A food promotion, on the other hand, is an offer for a limited time period guaranteeing its audience a higher perceived value for the money spent. Seasonal trends is an important factor while planning food festivals. Food tastes and preferences are usually motivated by the general climate. Besides, the international influence that filters into the country plays a role. For example, these days Continental and especially Italian food is fairly popular. F&B promotions based on these cuisines are bound to be successful.
it with
Hotels and restaurants are increasingly organising food festivals. Now, greater impetus is being given to consumer experience that translates beyond just the regular run-of-the-mill meal. Chef Davinder Kumar highlights the latest trends
Chef Davinder Kumar Vice President F&B (Production) Le Meridien New Delhi
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othing identifies a restaurant more than the food it serves. Fierce competition has changed how restaurants or hotels promote themselves. Casual or fine dining, novice or veteran, hotel F&B outlets are introducing high-priced salad or re-creating a piece of art through food, the options for promotions are unlimited. But the question is, whether these promotions and food festivals help in enhancing the image of a food outlet in a hotel? There are several options available today. Guests are on the look-out for different food experiences and events. These festivals are a great way to meet that demand without revamping the entire system. These are also a great exercise to gauge customer reactions and preferences. While some hotels are inclined towards F&B promotions, others prefer hosting food festivals. Food festival is generally defined as a festival, which is usually held annually, using food, often produce, as its central theme. Besides international cuisine, today regional food is also being promoted with focus on unexplored cuisines from various regions focusing on local food. The intention of these festivals is to bring to fore the regional flavors and hidden cuisines of unexplored India like the regions of Uttarakhand, Jharkhand, interiors of Kerala, etc. Even though, the general theme of food festivals, which we know of today is more or less the same,
the purpose has changed. While, over the years, food festivals have been a means of uniting communities through celebration of harvests and thanking a plentiful growing season, today’s concept of food festivals revolves more around getting increased attention and resultant increase in revenue. Food festivals are extremely brand-centric and lend to the credibility of what the brand stands for. They are about authenticity. From importing right food ingredients to the professional skills of a master chef, to creating an ambience that is in keeping with the theme; everything plays a key role. Such festivals provide a golden opportunity for gourmets to treat their taste buds with exotic, native as well as international dishes. Moreover, one can lay his hand on an array of dishes
Generating Revenue The whole objective of a food festival is to attract high volumes based on extremely competitive pricing. If the F&B promotion is well thought out and is in sync with or an extension of that particular restaurant or hotel’s image and cuisine etc, then definitely the promotions can enhance the overall image of a food outlet. On the other hand, if done wrongly, it can actually have a negative impact because it confuses the hotel’s customer base. In most hotels, the planning for food festivals starts a year in advance. The hotels also promote these festivals through e-mails and social-media. This is critical for the success of the event, as a large amount of planning needs to go into the event with regard to planning menus, décor and most importantly proper PR and marketing for the event. The food that is promoted during these festivals is generally not on the menu. This helps in getting new clientele to the hotel and in turn increase revenue. Food festivals are organised to showcase different types of global cuisines or the latest international trends for the gourmands. The regular clientele gets a change from the menus, which may change only once or twice a year. Such festivals act as testing grounds for the chef and the F&B team to test the markets with the not-so-regular fare to come up with ideas for future menus. Such festivals are also a part of PR and
A food festival is extremely brand-centric and lends to the credibility of what the brand stands for. It is about authenticity. From importing right food ingredients to the professional skills of a master chef, to creating an ambience that is in keeping with the theme; everything plays a vital role Marketing activities to derive mileage in media about the hotel, restaurant, and/or chef ’s brand. Various governments and other agencies also work to promote their food festivals in different parts of the world, which help to generate tourism and also trade of their local food produce. In short, the whole objective of a food promotion/ festival is to attract high volumes based on extremely competitive pricing. This means, not ‘what you can charge the customer’ but ‘what he/she would readily pay, and then slightly lower than that’. These high volumes, in turn, positively impact the revenue. Revenue generation is one of the compelling reasons for holding promotions because they promise additional income and the food festival also adds to the bottom-line. Instead of boosting sagging revenues, it is brand reinforcement, which acts as a primary motive for this exercise. It is clear that F&B promotions do increase revenue of an outlet to an extent. However, for sustained increase in revenue and enhancing the brand image of an F&B outlet well-planned, regular promotions are essential.
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Incredible chef | March 2014
Pawan Raj Kumar Director, Continental Equipment India
Scaling Up Your Kitchen B
lame it on globalisation or credit it to the exposure an Indian consumer gets by demanding new concepts in food! From QSRs to fine dining, a lot has already been done but a lot is still in the offing. This is a very interesting phase for Indian food service when entrepreneurs are excited about the opportunity and investors are boosting morale with good valuations. As lifestyles are changing very fast and more money is leaving the pockets of an average city dweller for entertainment, there are many questions that emerge as well. Is the dust blowing already? Will it settle soon? Will market continue to grow? Will costs be controlled? Will infrastructure build fast enough? Will regulators kill this bird? So on and so forth. I do not think that I have all the information to answer many of these questions and I definitely do not have power to predict the future but I can definitely say that innovation and scale are going to be among the key game changers for any player in the market place. While many stand-alone restaurants are becoming national and multinational chains, many international chains are becoming “Indianised�. They are able to do that with strong focus on innovation in cooking styles, menu development, logistics, delivery, technology, etc. There is also a huge opportunity waiting for multiple outlets and if you have the scalability model, chances are that the investors are already knocking on your door. Now here is the dichotomy: Continuous innovation makes scaling up that much more complicated. So, how does one ensure that while innovation goes on, it gets standardised all across – in no time? After
Kitchen should be as attractive and clean (may be more) than your dining area. 2. Versatility : As space continues to come at very high premium, it is imperative that less equipment does more things. Look for technology and cooking solutions that allow you to do more than one thing in some crucial pieces of equipment.
all, you want your customer to have the same exhilarating experience every single time! Here is my equipment strategy to bridge this challenge. 1. Compatibility : This is a no brainer. Your equipment selection and your kitchen design should be compatible with your menu. Of course, having a standard and compact menu helps. The kitchen design should be as per the final delivery promise. The equipment should produce exactly what you want it to be. Also, while designing your kitchen, do not compromise on the following: a. Flow of operations: Make the flow standard and adaptive. When you bring is some changes in the menu you should be able to use the same layout as much as possible. At the same time, there should be very high regard for hygiene in layout design. b. Space in the kitchen: Give maximum space for movement, air circulation and food storage. These are all very important aspects and they should be given their due attention. At the same time leave some extra space for future expansion or addition of that extra fryer. c. Ventilation: Good and safe environment will keep your staff and equipment in the right spirits. Using the expertise at this time can go a long way in not only creating a good environment but also saving costs. Many kitchens exhaust out the air conditioned air and that can be saved with better deign of hoods and exhaust systems. d. Aesthetics: They should merge with your offering.
3. Scalability : You cannot scale if you cannot standardise your food and operations. You cannot standardise them if you cannot standardise your equipment. Look out for the answers to following questions about the equipment before your purchase. a. Does it help you standardise your operation by having electronic controls? b. Can it be retrofitted with more and updated controls later? c. Does the equipment manufacturer have wherewithal and commitment to improving technology? d. Getting the right people is another big challenge. So check if the equipment is idiot proof and whether you can do with low skill staff? e. Can the equipment get serviced all over the market? 4. Durability : Lesser the breakdowns, the better. Initial capital cost is not as important as the cost of breakdowns. One must check the following:
a. Breakdown history. b. Spare parts availability and cost. Some key parts can be very expensive c. Service network and availability of maintenance contracts. d. Life expectancy. 5. Cost : Price of the equipment is something everyone checks and usually high discounts is what excites many purchasers but the real cost lies somewhere else. One must check: a. Operation cost. A refrigerator runs 24/7 for 365 days. Even 200 W differences in energy consumption can lead to high profits. Look for energy ratings and prefer equipment with energy star ratings. b. Capacity Cost: Does the equipment really give you the capacity that you are buying? Many manufacturers do not give this information very clearly. Please check this carefully. c. Hygiene Cost: Is the equipment cleanable? Will it infest bacteria? Is the material used food grade? These are some the questions you need to ask as well. These are the corners very easy to cut but they can have a very high cost to your operations later. Look for equipment with NSF ratings. d. Maintenance costs: The manufacturer should be able to give you the list of parts that generally break down. Do not ignore that : i. There are many parts which are part of normal wear and tear and are not covered under warranty. ii. There are many things that need to be cleaned with chemicals which are costly and time consuming. e. Safety Cost: The equipment can cause accidents which can be very costly for your whole business. Look for safety features and certifications like NSF, CE etc. Do ask for original certificates. There could be more. I am still learning. But this strategy can be a good start for all who believe in scaling and thereby, standardisation. Happy cooking!
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Mar-may 2014 | Incredible chef
Interview Rajiv Malhotra Executive Chef, Old World Hospitality W ith a large development in the F&B segment in India, what do you feel of the available infrastructure for education for aspiring chefs ? Youngsters who aspire to take up hospitality as a profession are born just at the right time when there is not just need for good professional but also awareness among educationists who have set up hi-tech infrastructure. Though one cannot compare the infrastructure available in India with foreign countries yet young aspiring chefs must make optimum use of whatever is available to them. I ndian food is popular world over and has made its mark. What do you think is the way forward to safeguard and promote the age old Indian Culinary in this growing age of fusion food ? Don’t think that the Indian cuisine is under any threat. In fact, fusion of any cuisine takes it forward to another level. There are experts who still prefer to cook in the traditional style to retain the authenticity of food but that doesn’t mean that any dish which is prepared though a fusion technique cannot taste equally good. In order to further promote our traditional culinary techniques, one needs to keep going back to them for instance cooking on slow fire chulha rather than gas stove. W hat aspects must a Chef keep in mind to ensure authenticity of traditional Indian food? Beauty of traditional Indian food lies in the manner in which it is prepared. While a curry might need couple of hours to be prepared, a snack might not take that long. So there is no rule book that can be followed but most of it depends on the flavor of the spices that are the soul of Indian Cuisine.
What would be your message to the Chef community? Do follow the guidelines but cook from your heart because even the emotion lends flavor to food. Keep cooking and serving. W hat has been your most inspiring moment as a chef and what impact has it had on you? I once attended a seminar on water conservation at a regional Chef ’s forum where I realised how much water we waste in our daily operations, and how we continue with standard operating procedures without even questioning their validity in current times. Water is a resource which needs to and can be saved, should one desire, with a slight twist in daily methods of functioning. Now, in my kitchens, my team follows water efficient work practices. We ensure that even the discarded water from the RO plant is used for day-to-day jobs like washing floors. A s an acclaimed Chef, does the expectation level change and does it become more difficult to perform? How do you carry the celebrity status? Definitely yes, people expect more & better from you once you move up the ladder. I would not call it ‘difficult’ but yes it is definitely ‘challenging’. The need to constantly innovate and excel in our respective fields is what keeps us going.
The celebrity status definitely puts one in the lime light but at the same time it carries along with it an innate sense of responsibility with regards to maintaining a certain standard in delivery.
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March 2014 | Incredible chef
Incredible chef | March 2014
Anil Bhandari Chairman, AB Smart Concepts
Standardisation of Indian Recipes
T
he need for standardisation of Indian cuisine is an important topic for discussion at Chef gatherings and seminars. There has been no attempt to research, analyse, codify and publish standardised pan-Indian recipes. As a result, our neighbouring countries pass off their slapdash masala-laden preparations as being ‘Indian.’ Chefs must realise the necessity of publishing authentic Indian recipes to rid of the ‘spicy, hot Indian curry’ stereotype the world has of India’s cuisine. To overcome this misconception, foreigners need to be made aware of the diverse varieties and flavours of the many regional cuisines and the curative value and health-promoting properties of India’s exotic spices. Highlighting select Indian dishes from the northern, southern, eastern and western regions could turn into a unique pan-Indian culinary adventure for both domestic and foreign visitors and further widen the scope of Indian tourism.
Standardisation of the recipes would help people living in and outside India to recognise that, what they are being served in their ‘favourite Indian restaurant’ is indeed authentic Indian food. Presently, restricted to samosas and chicken tikkas, with some efforts their knowledge of the vast variety of dishes in Indian cuisine would increase vastly. India needs to showcase its authentic, rich, exotic and diverse variety of cuisine internationally. A result of varied geographic and climatic conditions, agricultural practices, social-cultural traditions, religious denominations, caste beliefs and other such elements, the diversity varies from region to region and state to state. Also, the fragrance, look and taste of the same preparation (dish) differs from one region to another. Availability, characteristics and quantity of different spices condiments, and other ingredients used in a preparation account for these differences.
The genuine flavours of a south Indian preparation can be achieved only with the use of spices obtained from the southern belt. Due to the vastness of the country and its diverse climate, the stinging flavour of the commonly-used red chilli powder of Andhra Pradesh differs from the red-in-colour-only, Kashmiri Mirch. A mismatch of the two chillies would lead to a disappointing meal. Standardisation would mean specifying the region, preferably in the recipe book’s glossary, from where the spices/condiments listed in a particular recipe’s ‘ingredients’ have been sourced. Authenticity of the regional characteristics of a dish is retained by the use of particular types of fuel, specific cooking utensils and procedures. Wood and charcoal are the preferred fuels used in cooking as the low heat quality retains the flavour of the ingredients. Utensils made of brass, copper or clay, as also their shape help provide balanced cooking. Dum cooking or giving tadka to a preparation are procedures followed for preparing certain dishes. Explaining the scientific reason in the choice of utensils and medium of heat used in preparation of Indian food, Chef Manjit Singh Gill told participants at the Chef Summit held in New Delhi recently that kitchen equipment should also be standardised as that imported from the west is not suited for cooking Indian dishes. Preservation of regional characteristics by maintaining tradition and consistency is part of the process of standardisation. Indigenous equipment and translation of ancient texts is necessary, Chef Sanjeev Kapoor told participants at the Chef Summit. He wanted ‘Indian food’ defined, as it keeps changing with the progress of time. The purpose of standardising recipes was for histori-
Standardisation of the recipes will help people living in and outside India to recognise that, what they are being served in their ‘favourite Indian restaurant’ is indeed authentic Indian food cal reasons, he added. Cuisine with its origins dating back to the Vedic and Puranic eras was influenced by the Muslim invaders and later by the European colonisers. The lack of recorded recipes complicates the search for ‘authentic’ Indian recipes. Standardisation would give Indian cuisine a ‘brand’ identity. It will aid national and international culinary institutes and hotel management institutes in teaching upcoming chefs about Indian cuisine. A major benefit for chefs would be in meeting the flavourpacked expectations of their customers thereby helping Incredible India in its promotion globally. Updating or standardising traditional Indian cooking and the methods to be followed will be a neverending assignment for an individual or even a team of chefs. I suggest that individual chefs specialising in Indian cuisine publish their books of recipes under their name and leave the standardisation of our regional recipes and rich culinary traditions to our next generation chefs.
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March 2014 | Incredible chef
Incredible chef | March 2014
Jury at International Events
Chef Davinder Kumar President ICF was invited by Izmir Chefs Association member of Chefs Federation of Turkey to participate as International Jury in the 3rd Izmir International Cooking competition, which was held between 5- 8th December 2013 in Izmir, Turkey.
Kushal Arora
Chief Coordinator Incredible Chef
Cost Control In The Food & Beverage Business T
he Indian “Food & Beverage” industry has grown manifolds in the past decade and the industry is witnessing cut throat competition year on year. The market has become more F&B cost conscious and volatile to the current inflation. We firmly believe that today the hospitality industry needs someone who understands the nuances of F&B cost and helps create a difference. It’s high time that the industry understands the need to control their costs rather than turning a blind eye towards the high losses they incur through pilferage, software issues, high staff attrition rate, etc. Keeping in view of the current scenario what is the importance of F&B Cost Control in Hospitality Industry? Hoteliers are grappling with the effects of the global slowdown and cut-throat competition and should understand the importance of operation cost management. The top three priorities in today’s hospitality industry are ‘Sales, Staff and Cost Control.’ One needs to have a stronghold on all three aspects to be successful in the F&B business. If one wants to face the threats of the industry - Competition and Inflation, one should get into the process of having effective cost control systems. And this is how it works One should start with effective systems right from procurement of the goods till it goes to the guest table in finished form. This means The entire cycle of F&B Cost Management should be rigorously monitored and implemented.
Following are the tools for the same Inventory Management, Maintaining SPS, Proper Budgeting and Consumption Reconciliation - Who all are supposed to play a role in this process? The important roles in this process are played by - Purchase Manager, Captains and the most important role is that of the Executive Chef. - Why Executive Chef ? Because he is the one who compiles the menu, sets standard recipes and standard portions in accordance to the price charged. - How one can make this more effective and result oriented ? The process of F&B Cost Control should be strictly adhered by all the concerned personnel. - In your opinion does the latest equipment help in cost management? Yes it does. It not only saves F&B Cost but also HR Cost and Energy Cost. So one should be very conscious while choosing kitchen equipment required for production. - Generally people think that by increasing the Selling Price of the Menu F&B Cost can be brought down ? One should try and avoid doing this for the simple reason Because there is cut throat competition in the market in terms of Ambience, Price & Facilities. - Finally the Mantra of Cost Management One needs to control cost without compromising on Quality, Portion Size and Increase in Price. And this is all possible
Chef Davinder Kumar President ICF was also invited by Cooks & Chefs federation of Turkey, as an International Judge for 12th International Istanbul Gastronomy festival for 12th – 15th February 2-014
Chef Vivek Saggar was invited to the Taipei International Beef Noodle Competition as a Jury member. This is a goodwill and free style beef noodle competition held by the city of Taipei. The purpose of this competition is to build the international good-will relationship with the international and domestic contestants and chefs. This is an opportunity for the city to introduce the cuisine of Taiwan to the culinary communities of the world and to explore the Taiwanese cuisine to the international stage.
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March 2014 | Incredible chef
Incredible chef | Mar-may 2014
Tools of the Trade
Vivek Saggar Director, Food Art
The Art of Food Presentation:
Being a Food Stylist W
hile most folks interested in the culinary arts choose to work in the kitchen as chefs, there are a few who are interested in the more unusual culinary careers that are out there. One of those is being a food stylist.
What does a food stylist do? Food stylists combine culinary art and science to prepare food that is photographed and used in cookbooks, print advertisements, television commercials and movie scenes. Stylists are responsible for finding unusual ingredients and preparing food and presenting it in a manner that looks fresh and appetising. A culinary school degree is a must for a food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically.
Tricks of the Trade Stylists know that in a photo shoot, looks are more
important than the taste and hence they use culinary tricks to make the food the star of the show. For instance, they might substitute heavy cream for milk when photographing cereal (heavy cream looks much more appetising). By adding aspirin powder to champagne, stylists create extra fizz. Talcum powder sprinkled over charcoal simulates ash. Other commonly used tricks include applying lipstick on strawberries to deepen their redness, using hair dryers to cook a slice of turkey, or using shortening mixed with sugar to simulate ice cream. The advent of digital photography has made the job of a food stylist much easier. Stylist today don’t need to worry about keeping the food under hot lights for hours as photos are now taken and assessed much more quickly. The rest is done on the computer where special softwares are used to enhance the effects and image.
Being a food stylist is a fascinating and challenging job. Each food stylist has his favorite tools of the trade, whether they are a good set of shaping knives, needlenose tweezers, Q-tips, or various things from art supply stores. But it’s not all about fooling the cameras! Food stylists also get to experiment with new recipes when they are working on photographs for a new cookbook. As a food stylist you are to always be on the top of your game, and ‘food doesn’t always behave’. A food stylist is only as good as his last photo or commercial, so it is important that he is detail-oriented, organised and focused.
Job Training & Education
assistant to a well-established stylist, and then branch out into having your own clients. Being a Food Stylist is an excellent way to combine artistic vision with culinary skills. If this sounds like you, enroll in a culinary school and get your career underway today!
Food Styling Tips to Better Food Photos n
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A good food stylist starts out with a solid culinary education and spends several years working as a traditional chef before working as a food stylist. The best way to break in to the market is to work as an
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U ndercook your food. As food cooks, it loses moisture and as it cools, it shrinks. Cook food just to the point so it does not look raw. You can always color the light areas or apply heat with a kitchen blow torch to enhance the look. I f you can afford it, make two of what you’re shooting, i.e., chickens, pies. M ake sure your preparation is meticulous. Get rid of anything wilted, old or unsightly. Cut, chop and slice perfectly.
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W hen designing a plate, consider colors (contrasting or complimentary), textures, and balance the two. C reate elevation and movement. Make a hidden base under the food to hold it in place using shortening, damp paper towels, cosmetic wedges, or even mashed potatoes. P lan to garnish. Have appropriate herbs, lemon or lime slices, or extra ingredients to use if needed. K now that cold food photographs better than hot food. You can make food which is at cold or room temperature look hot by adding moisture and shine, which can be done by spraying or brushing the dish with oil. For highlights, spray your food with water or brush with some Karo syrup (corn syrup). U se any available light. If needed, use a shiny sheet pan, a white cutting board, or a hand mirror as a reflector for added light. S tudy food photographs you like. What do they have in common? L ess is more. Appreciate how the camera’s eye is different than your eye. You don’t need to have sliced mushrooms in every square inch of your food to know that it contains sliced mushrooms; one or two will get your point across without
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making the image look messy. n Th ink of shapes when you are cutting your ingredients, cutting spring onions on an angle looks so much better than straight across, same with bread. Chop cucumber into ribbons rather than round slices. n Th ink about how you are going to serve your dish. You'll be amazed at how a lovely plate or bowl can transform the way your food looks even if it's just a jacket potato! Choosing neutral, simple plates allows food to be the star. n A lways wipe the plate before serving to get rid of any dribbles or splashes (a wet cotton bud is good for soup bowls or glasses). M any supermarkets now sell micro herbs – they look pretty either in a clump on top of a dish or scattered over a plate. T ake a few extra moments to garnish plates - a sprinkle of chopped herbs, a drizzle of olive oil or a grinding of black pepper. G arnish needs to be something you eat and not there just to decorate. P ositioning food on the Plate – Generally many stylists follow a virtual clock, where meat is at 2 O’clock, starch at 10 O’Clock and veggies are at 6 O’Clock. L ess is more. A big plate with a relatively small portion puts the food more in focus. Th ink about focus point – The main part of the dish, usually the meat should be put most in focus. For example: The meat can be placed a little elevated. Plating - Food has to be simply plated so the person eating should be able to eat without having to go through an intricate design to be able to eat. S etting the stage – The dish has a face and the part in focus (usually the prettiest) should be towards the person eating, I think we can safely say the "eater" in this case is the camera. S ketch It – To sketch your plate before actually putting the food on the plate really helps. I never tried this but I tend to visualise my plate mentally before actually plating my food.
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March 2014 | Incredible chef
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March 2014 | Incredible chef
Incredible chef | March 2014
should be 60-90 sq feet and for restaurant serving 5001000 meals per day, size of receiving area should be 90-120 sq feet.
Rahul Mishra
4. Storage: Size of storage depends on number of prod-
Facility Planner, Asiana Services Combine
O
Space Planning for Restaurantâ&#x20AC;&#x2122;s Kitchen
ne of the most fundamental decisions to make before setting up a restaurant is the space allocation for the dining hall and the back of the house areas. How much area is required for kitchen? What should be the ratio of front of the house area to back of the house area? What are the different activities in back of the house and how much space is required for these activities? These are the questions which are very difficult to determine, specially for the new comers. The trend is to minimize the back of the house areas to give larger space to the dining hall as dining hall is the revenue generator and adequate seating is crucial to the business plan. However, having spacious and well planned kitchen is equally important. A kitchen should have enough space to accommodate all the required equipment. It should be spacious enough to perform all
the activities from receiving of raw materials, processing the raw materials, cooking the food, washing the dishes and handling the garbage, without any hassles.
is sufficient. Where staffs must pass each other, a width of 4-5 feet is necessary. Main traffic aisle for service staff movement should be at least 5 feet wide. The distance between cooking battery and pick up counter behind it should be 3 to 3.5 feet.
2. Ware Washing: Again, size of the ware washing area Basic guidelines for Space Planning The most common standard ratio offered for dining room to back of the house areas is 60 to 40, favouring the dining room. This is highly variable, and depends largely on the type of restaurant (Fine dining/Casual dining/ Quick Service etc.), level of service, menu and frequency of supply.
A. Front of the House Requirement of area for front of the house is approx. 15 to 20 square feet per cover. It includes space for dining area, bar counter and wait stations.
B. Back of the House Areas Area requirement for Back of the house is approx. 10 to 12 sq feet area per cover. Further bifurcation of space requirement for BOH area is as under.
depends on the number of the guests to be fed during the peak periods. This might be the number of guests the dining room can accommodate at one time. Ware washing is approximately 15% of the total back of the house area. In a dish washing area, space should be planned for soiled dish landing, pre-rinse, dish wash machine, clean dish table, shelves for storing clean dishes and racks, space for parking trolleys, and aisle space for movement of staff and trolleys. Generally dish wash area with a hood type dishwasher, of capacity 800-1000 dishes/hr, takes approx. 150 sq feet space. Single tank conveyor system of capacity 4000 dishes/hr takes approx 400 sq feet space. And, two tank conveyor system of capacity 6000 dishes/hr takes approx 500 sq feet space.
3. Receiving Area: Receiving is a very important part 1. Food Production: Size of the food production area depends on types of menu, number of the guests to be served at one time and method of service. Generally, Food Production is approximately 50% of the total back of the house area. Determining the aisle space is also very important. When one person works alone, 3 feet to 3.5 feet aisle space
of kitchen as vigilant cost control begins from this area. Space required for receiving depends on the volume of goods to be received, frequency of delivery and distance between receiving and storage area. For the restaurant serving 200-300 meals per day, approximate size of receiving area should be 50-60 sq feet. For restaurant serving 300-500 meals per day, it
ucts and number of days the products will be stored and frequency of supplies. Storage is approximately 20 % of the total back of the house area and for an average city restaurant; space requirement for storage is 2 to 2.5 sq feet per cover. A restaurant at remote location needs larger storage space as compare to the restaurant close to the market.
5. Refrigerated Storage: Generally, a kitchen needs three types of refrigerated storage, the reach-in type chillers or freezer, under counter chillers or freezer and walkin type chillers or freezer. Refrigerated storage space is calculated in cubic feet. For an average restaurant open for three meals a day, 1 to 1.5 cubic feet of refrigerated space per meal is required. For fine dining restaurant, it may increase to 2 to 2.5 cubic feet per meal served. 6. Employee Areas: Unfortunately, providing even the most basic amenities for employees seems to be an afterthought in the minds of most restaurant owners. But employee-only area deserves a higher priority in planning as it directly impacts the sanitation, morale, productivity and security. Locker Room: The size of the employee locker room area depends on the size of restaurant staff. A general guideline is 150 sq feet for 10 to 25 employees and 250 sq feet for more than 25 employees. Office: A back of the house office is more likely to be used for accounting, paperwork, document storage, and one-on-one employee meetings. It can be as small as 60 sq feet, up to relatively roomy 120 sq feet. One type of space that is often overlooked while calculating the area requirement is area for wait staff circulation and passage for staff movement. It takes up to15 % of the total back of the house.
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March 2014 | Incredible chef
Incredible chef | March 2014
like to taste a lot of things and not commit to all Gulab Jamuns, Halwas or all Vanilla Ice cream. Presenting a special arrangement of small plates looks so much more sophisticated than a generic cake for special occasions like anniversaries. Individual sizes and samplers are certainly happening, but I predict that there’s also room for a whole. I think anything that brings people to the table and helps them to really share a meal is an important part of the dining occasion. Sharing the desserts has a deep psychological meaning, and if people aren’t doing a lot of sitting around the table and passing dishes at home, they’ll appreciate it elsewhere. What does the future hold for dessert flavors, techniques and preparations? This question will be on top of every pastry chefs’ mind which in turn will result in presenting the best creations.
Arti Thapa Department Head, Culinary & Patisserie at Food Craft Institute, Hoshiarpur
Modern Trends in Downsizing the Portion of Desserts:
A Challenge for Pastry Chefs P
eople love desserts that they can easily pick up with their hands and pop into their mouths. The growing health awareness amongst diners and new concepts developed in few restaurants has poised a tremendous challenge for the pastry chefs. Dining is a complete experience which is always concluded with a grand finale of a dessert. Vedic period and ancient cuisine advocates having a small portion of sweet before starting the meal. Royal Vegas, a restaurant of ITC in Chennai serves small servings of sweets before the meals. Most restaurants serve desserts at very low rates compared to the menu items available to diners. Small desserts lend themselves to whimsy and sampling and are a big draw for calorie-conscious people who want to indulge on a smaller scale. While individual desserts may require more hand labour and oven space, they’re easier to deal with operationally than a cake or pie that must be portioned and kept fresh between servings. At
the same time, some people prefer having their own special dessert, seemingly made just for them, so they can eat the whole thing without sharing. Consumers are opting out on desserts due to time and calorie constraints. Small tasting portions is a growing trend. These days, dessert shots, a dessert served in small glasses, is getting popular. Today, pastry chefs are focusing on “small bites” as a strategy with some selective sampling. It aligns well from an add-on-sales-strategy standpoint (lower check averages mean smaller impact), as well as addressing “health” in terms of smaller portion equals fewer calories. These ‘small’ desserts don’t compromise on flavor, complexity or method. At the same time, another challenge for pastry chefs is to try and bridge the gap between modern and satisfying. Few chefs are using this as an inspiration for their new de constructive approach to desserts. A classic pear frangipani
tart, for instance, might morph into something like an inside-out, upside-down tart in which thinly sliced pears create the crust, held together by caramelisedsugar ‘glue’, topped with crumbled, cooked tart dough for texture and a scoop of rosemary ice cream to finish. Diminutive desserts have led to another menu movement. Chef tasting or degustation menu for desserts are sometimes confused with pre-dessert concept which are taken to stimulate the buds for main desserts. A typical dessert tasting menu might include an elaborate, five-course series of “one-bite” confections. A spoonful of “Gulab Jamun Bruillle” rests alongside a bit of saffron rabri sorbet with Alphonso mango and Dehradun litchi in a gel topped with chocolate cremeaux and served with a tiny sorrel leaves and paan lambic (paan beer) foam. People these days really like small plates, samplings and dessert trays for the table. This gets over the hurdle of people not having room for dessert. Everyone will taste something if it’s presented to the table, and they
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March 2014 | Incredible chef
Incredible chef | March 2014
Sandeep Ahluwalia Promoter, Innovative Hospitality Consultancy Services
Understanding Market is the Key to Success of Concept Driven Restaurant I
n any market that we choose to launch a concept in has a recipe and a methodology that culminates in its acceptance and consequent success or non acceptance and obvious failure. Exposure to other markets is definitely a sure alibi for one understanding, selection and applicability of the evolved concept to the other market where a wise consultant may want to seriously consider introducing it albeit after a due diligence process. Here is an example to illustrate a point. The restaurant business in all major metro cities in India has evolved over the years. The pace of evolution varies across cities. Some cities follow the footsteps of other cities and try to open similar restaurants. However in this process, one cannot lift a restaurant concept and entirely implement it ‘as it is’ in another metro / market without adding, subtracting or modifying it. The restaurant needs to be tailored to the needs of the target profile of the customers in a market. A look at Delhi Market In the CP market of late we have seen a surge in the restro-bar proliferation. Many have mushroomed in a very short period of time and some have even enjoyed great success – especially the ones who have understood the pulse of the marketplace. Examples of some successful restaurants include Warehouse, QBA, White Waters and more. QSR outlets have also seen a spurt. Starbucks, Costa Coffee, McDonald’s and KFC are vying with each other for a higher share of
the QSR market pie. Haldiram and Bikanaerwalla are posing a significant challenge to foreign QSR companies who have been waiting and eyeing for a correct time to enter the market. Serious Fine Dining restaurants have not really taken off in CP and they may need more time for acceptance. Some have closed down or have been sold as they bring heavy cost to the promoters. Reading the market correctly and understanding the trends and subtle patterns is the key to success or failure even before the project is ready for a takeoff or launch. Khan market was doing well till recently. Today, its restaurant business is significantly down to sixty per cent. The Defence Coloney retail business footfall too is believed to be down fifty per cent. Some blame the downfall as a consequence of the success
of the Haus Khas Village Restorante Culture. Both Khan Market and Defence Coloney Markets need to re -invent themselves. As we move further down South Delhi a new phenomenon of ‘Mall Restaurants’ have gained popularity. The Ambience Mall at Vasant Kunj has become the Mecca for Delhi restaurant operators. New markets that await the arrival of such success stories are The Cyber Hub, Aerocity real estate Development – a massive retail, hotel, Food and Beverage, Hospitality, development that is one of the largest in Asia and also amongst the world markets. As food business is evolving, ample opportunities are being created for consultants and operators to channelise their resources, ideas, concepts, experiences and create something better than the existing offers.
While the five star culture and their managements faced a long run of low salaries and exploitation during the seventies, through to the nineties they saw rise in salaries and better work environment as the BPO sector started to flourish. With the advent of expansion by MNCs, hotels in India, their Indian collaborators and the very significant competition offered in the Independent Free Standing Restaurant market, spurred by the builder’s lobby, offering huge built up space at their disposal and these operators offering better value for the money spent on F&B, as compared to the spending in hotels, a kind of reverse osmosis happened in
Reading the market correctly and understanding the trends and subtle patterns is the key to success or failure even before the project is ready for a takeoff or launch.
the post 2000 era The NCR has its own success story – markets like The DLF Galleria and Corporate Hubs like The Cyber Greens have leap frogged the once desolate Gurgaon. Also, first time restaurant operators have realised the huge potential to capitalise on the opportunities made available in these areas. The need today in Delhi is of a mature and wise counsel to advise entrepreneurs and lead them onto the right path. Capable, honest and sincere consultants will always be in demand and the onus is on us consultants to use every opportunity to improve the quality, convenience and availability of safe food to all segments of the human society, in all locations and places to the best of what is expected from us.
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Incredible chef | March 2014
SOME OF NATURES TREASURES
Chef Jatinder Uppal Director Passion Foods
O
Good Health and Natures Cures
ur body has a natural healing potential stronger than any drug or treatment, and we nourish this potential with pure and simple foods found in nature. Foods like fresh fruits, vegetables, whole grains, beans, nuts and seeds act as life enhancing agents and make you live longer, look younger and stay healthier. Many such natural remedies have been listed below:
CURE FOR ACIDITY Acidity, it is said, is worse than Cancer. It is one of the most common disorders people encounter in their daily life. The home remedy for acidity is raw rice grains. The process: 1. Take 8 - 10 grains of raw uncooked rice 2. Swallow it with water before having your breakfast or eating anything in the morning 3. Do this for 21 days to see effective results and continuously for 3 months to eliminate acidity from your body The result: Reduces acidity levels in your body day by day.
CURE FOR CHOLESTEROL: High cholesterol is accompanied with Hypertension and other Heart problems. This is also one of the
common problems in people who have High Blood Pressure and Diabetes. The home remedy for high cholesterol is betel nut (raw supari). The process: 1. Take raw supari (betel nut) not flavoured, slice it or make small pieces 2. Chew it for about 20 - 40 minutes after every meal 3. Spit it out The result: When you chew the supari, the saliva takes in the juice that is generated and this acts like a blood thinner. Once your blood becomes free flowing, it brings down the pressure in the blood flow, thereby reducing blood pressure too.
CURE FOR BLOOD PRESSURE: One of the simple home remedies to cure Blood Pressure is fenugreek seeds (Methi Seeds) The process: 1. Take a pinch of raw fenugreek seeds, about 8 - 10 seeds 2. Swallow it with water before taking your breakfast, every morning
APPLES
Protects your heart
Prevents constipation
Cures diarrhoea
Improves lung capacity
Cushions joints
APRICOTS
Combats cancer
Controls blood pressure
Saves your eyesight
Shields against Alzheimer's
Slows aging process
ARTICHOKES
Aids digestion
Lowers cholesterol
Protects your heart
Stabilizes blood sugar
Guards against liver disease
AVOCADOS
Battles diabetes
Lowers cholesterol
Helps stops strokes
Controls blood pressure
Smoothes skin
BANANAS
Protects your heart
Quiets a cough
Strengthens bones
Controls blood pressure
Blocks diarrhoea
BEANS
Prevents constipation
Helps haemorrhoids
Lowers cholesterol
Combats cancer
Stabilizes blood sugar
BEETS
Controls blood pressure
Combats cancer
Strengthens bones
Protects your heart
Aids weight loss
BLUEBERRIES
Combats cancer
Protects your heart
Stabilizes blood sugar
Boosts memory
Prevents constipation
BROCCOLI
Strengthens bones
Saves eyesight
Combats cancer
Protects your heart
Controls blood pressure
CABBAGE
Combats cancer
Prevents constipation
Promotes weight loss
Protects your heart
Helps haemorrhoids
CANTALOUPE
Saves eyesight
Combats cancer
Supports immune system
CARROTS
Saves eyesight
Protects your heart
Prevents constipation
Combats cancer
Promotes weight loss
CAULIFLOWER
Protects against Prostate Cancer
Combats Breast Cancer
Strengthens bones
Banishes bruises
Guards against heart disease
CHERRIES
Protects your heart
Combats Cancer
Ends insomnia
Slows aging process
Shields against Alzheimer's
CHESTNUTS
Promotes weight loss
Protects your heart
Lowers cholesterol
Combats Cancer
Controls blood pressure
CHILLI PEPPERS
Aids digestion
Soothes sore throat
Clears sinuses
Combats Cancer
Boosts immune system
FIGS
Promotes weight loss
Helps stops strokes
Lowers cholesterol
Combats Cancer
Controls blood pressure
FISH
Protects your heart
Boosts memory
Protects your heart
Combats Cancer
Supports immune system
FLAX
Aids digestion
Battles diabetes
Protects your heart
Improves mental health
Boosts immune system
GARLIC
Lowers cholesterol
Controls blood pressure
Combats cancer
kills bacteria
Fights fungus
GRAPEFRUIT
Protects against heart attacks
Promotes Weight loss
Helps stops strokes
Combats Prostate Cancer
Lowers cholesterol
GRAPES
saves eyesight
Conquers kidney stones
Combats cancer
Enhances blood flow
Protects your heart
GREEN TEA
Combats cancer
Protects your heart
Helps stops strokes
Promotes Weight loss
Kills bacteria
HONEY
Heals wounds
Aids digestion
Guards against ulcers
Increases energy
Fights allergies
LEMONS
Combats cancer
Protects your heart
Controls blood pressure
Soothes skin
Stops scurvy
LIMES
Combats cancer
Protects your heart
Controls blood pressure
Smooths skin
Stops scurvy
MANGOES
Combats cancer
Boosts memory
Regulates thyroid
aids digestion
Shields against Alzheimer's
MUSHROOMS
Controls blood pressure
Lowers cholesterol
Kills bacteria
Combats cancer
Strengthens bones
OATS
Lowers cholesterol
Combats cancer
Battles diabetes
Prevents constipation
Soothes skin
OLIVE OIL
Protects your heart
Promotes Weight loss
Combats cancer
Battles diabetes
Soothes skin
ONIONS
Reduce risk of heart attack Combats cancer
Kills bacteria
Lowers cholesterol
Fights fungus
ORANGES
Supports immune systems
Combats cancer
Protects your heart
Straightens respiration
PEACHES
Prevents constipation
Combats cancer
Helps stops strokes
Aids digestion
Helps haemorrhoids
PEANUTS
Protects against heart disease
Promotes Weight loss
Combats Prostate Cancer
Lowers cholesterol
Aggravates diverticulitis
PINEAPPLE
Strengthens bones
Relieves colds
Aids digestion
Dissolves warts
Blocks diarrhoea
PRUNES
Slows ageing process
Prevents constipation
Boosts memory
Lowers cholesterol
Protects against heart disease
RICE
Protects your heart
Battles diabetes
Conquers kidney stones
Combats cancer
Helps stops strokes
STRAWBERRIES
Combats cancer
Protects your heart
Boosts memory
Calms stress
SWEET POTATOES
Saves your eyesight
Lifts mood
Combats cancer
Strengthens bones
TOMATOES
Protects prostate
Combats cancer
Lowers cholesterol
Protects your heart
WALNUTS
Lowers cholesterol
Combats cancer
Boosts memory
Lifts mood
WATER
Promotes Weight loss
Combats cancer
Conquers kidney stones
Smooths skin
WATERMELON
Protects prostate
Promotes Weight loss
Lowers cholesterol
Helps stops strokes
Controls blood pressure
WHEAT GERM
Combats Colon Cancer
Prevents constipation
Lowers cholesterol
Helps stops strokes
Improves digestion
WHEAT BRAN
Combats Colon Cancer
Prevents constipation
Lowers cholesterol
Helps stops strokes
Improves digestion
YOGURT
Guards against ulcers
Strengthens bones
Lowers cholesterol
Supports immune systems
Aids digestion
Protects against heart disease
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March 2014 | Incredible chef
The result: Fenugreek seeds reduce your blood pressure steadily
CURE FOR DIABETES: There are two home remedies for Diabetes. One is lady's finger and the other is black tea. BLACK TEA: Due to high medication, the organ that is worst affected is our kidney. It has been observed that black tea (tea without milk, sugar or lemon) is good for the kidney. Hence, a cup of black tea every morning is highly advisable. The process: 1. Boil water along with the tea leaves (any tea leaves will do) 2. Drink the concoction without adding milk, sugar or lemon The result: Black Tea will help in enhancing the function of the kidney, thereby not affecting it more.
LADY's FINGER or OKRA: Lady's finger is considered to be a good home remedy for diabetes. The process: 1. Slit the ladies finger into 2 halves vertically and soak it in water overnight 2. The next morning, remove the ladies fingers and drink the water, before eating your breakfast The result: After the lady's fingers are soaked overnight in the water, you can observe that the water becomes sticky in the morning. This sticky water is considered to be good for people who suffer from diabetes.
Incredible chef | March 2014
OIL PULLING: Dr. Med. Karch, a Russian, introduced a simple process for the human body by using oil. This was further popularised by Lt. Col T. Koteswara Rao (Retd.) The process: 1. Take one spoon of refined oil in the mouth on an empty stomach early in the morning, before eating or drinking anything 2. Without much effort or speed, slowly suck and pull the oil through the teeth. Gargle the oil within closed mouth for 15 - 20 minutes 3. During this process, the oil becomes liquid and white like milk. Spit the liquid out and wash your mouth thoroughly, preferably with warm water 4. DO NOT SWALLOW the oil as it contains toxins and harmful bacteria drawn from the body through the saliva. Continue this process everyday for better results The result: The process of Oil Pulling can relive and cure headaches, asthma, bad breath, nose block, tooth pain, acidity, ulcers, cracked feet, joint pains, stomach problems Who can practice this: Oil Pulling can be practiced by all from the age of 5 years onwards for any type of health problems. People who are in a habit of taking a lot of medicines should try this, as it will release a lot of toxins from the body. Which oils can be used: Any cooking oil can be used, but the most preferred is sesame oil.
SOME OF NATURE'S TREASURES While we continue to enjoy and relish delectable food, we must not ignore our health and allow nature to keep us healthy from inside and outside. Nature alone provides us with plenty of amazing remedies which can prevent and cure us of our ailments.
Interview Hardik Sahni Sous Chef, Nirula’s Corner House Private Limited What motivated you to pursue a career as a Chef?
Cooking is not an art, it is a passion and I seem to have inherited that from my family. I have been cooking since I was a little child when I used to accompany my father to various Catering sites. From there grew the passion to excel in this profession and to go a long way.
Your most memorable guest?
I personally served breakfast to the Hon’ble Chief Minister of Arunachal Pradesh, Mr. Nabam Tuki and his guests at his breakfast table in Itanagar, which was the most memorable one among all. What has been your most memorable experience as a Chef?
What are your accomplishments as a Chef?
My first accomplishment was when I was still studying and I was awarded a culinary scholarship from the EVEREST Co. during my College. I was provided with an opportunity to provide culinary training to staff of Ashok Hotel in Itanagar and manage the lavish buffet at Hon’ble Governor’s House and I was honoured for the same. Nirulas has been in India for over 75 years, an iconic restaurant brand and has been a pioneer in introducing international cuisines in Delhi. To be able to manage a culinary team of over 150 people at the age of 25 is yet another personal accomplishment. Apart from some of the professional accomplishments, the one closest to my heart is when I was given an opportunity to launch centres across India for Hospitality and Culinary Training for unemployed Youths of India under ‘Hunar Se Rozgar’ scheme of Ministry of Tourism which has provided a platform for the poor and the needy to make a living. Customer focus and satisfaction is the key in the food industry. The one thing that provides me utmost satisfaction as a Chef is when I am able to provide my guests with delicious food made with love and perfection…… and that is my biggest accomplishment.
When I was honoured by the Hon’ble Governor and Chief Minister of Arunachal Pradesh for the overall management of lavish buffet at the Governor’s residence on 26th January, 2013. What is your signature recipe?
Date Raisin ‘n’ Cinnamon Wheat Cake. Your favourite food
It can be nothing else but Mutton Biryani made by my mom that too out of a whole day process. Really she is the best Chef across the globe. Your favourite restaurant/eatery
I love to eat street food and my favorite eating joint is Rajinder Da Dhaba (RDX), Safdarjung Enclave, N. Delhi. Your idol in the culinary profession
None other than Chef Sanjeev Kapoor, who is a pioneer in this profession and whom I have been watching since years. I should say he is one of the reasons why I made a choice to pursue my career in this field.
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Incredible chef | March 2014
March 2014 | Incredible chef
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The professor then produced two beers cans from under the table and poured the contents into the jar effectively filling the whole jar this time. “Now,” said the professor, “This jar represents your life.” The golf balls are the important components of your life - your family, your children, your health, your friends and your passions. When everything else is lost and only they stay, and your life continues. The pebbles are the other things that matter in your life like your job, your house and your car. And the sand is the small stuff, the unimportant things in your life.
Forward Thinking and Future Planning T
he future represents a transition from your past to your present. With a change in leadership comes a chance to create, present and envision new possibilities. So, what does this exactly mean to us in a hospitality business? Is it the opportunities that we have, the challenges or the kind of engagements that drive us to get new business and new guests that facilitates our decision making process for future planning? I would like to illustrate this query with a short story. A professor of philosophy stood before his class with a few items in his hands. When the class asked him what it was all about, he placed them in front of him and picked up a very large and
suman sharma Corporate Chef Eagle Group
empty mayonnaise jar, filling it with golf balls. He then asked the students if the jar was full. They agreed that it was. The professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly. The pebbles rolled in and occupied the empty space between the golf balls. He then asked the students again if the jar was full. They agreed it was. However, he picked up a box of sand next and poured it into the jar. And, the sand filled up every tiny gap the was still left in the jar. He asked once more if the jar was full. This time too his students responded with a unanimous, ‘yes.’
If you spend all your time and energy on the small stuff which are not so important , you will never have room for the things that are most important to you. So, pay attention to the things that are critical to your happiness. “If you put the sand into the jar first,” he continued, “there is no room for the pebbles or the golf balls. The same goes for life. If you spend all your time and energy on the small stuff which are not so important , you will never have room for the things that are most important to you. So, pay attention to the things that are critical to your happiness. Take care of the golf balls first—-the things that really matter. The rest is just sand.” In the end, one of the students raised his hand and inquired what was the beer for. The professor smiled and said, “I’m glad you asked. The beer just shows you that no matter how full your life may seem, there’s always room for a couple of beers with a friend.”
Here are a few advantages of 'Forward Thinking': n S tress - Unless we love living under the gun, stress is one of the main elements in our profession that needs to be curbed at the right time. We can do ourselves a favor and eliminate a big chunk of it by planning out our weeks and months in advance n G etting our teams on the same page - Not only will this help get our agendas sorted for the week but will help reduce stress among the team members, enabling them to work with a cool mind set n Managing time - By planning out our schedule a few weeks in advance we’ll actually save some time
Here, our friend is our team, the ones who stand with us in the kitchen alongside to battle every day’s course meals. So, we need to put in place our plans and strategies for their smooth functioning. So, take your time to think and write down where you envision yourself in the next ten years. And work towards your goals in unison.
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March 2014 | Incredible chef
Role of Professional Qualifications in the Culinary Field D
also understands the key cooking uring my career in the Hospitalsubjects, the menu planning and budity industry, spanning over 50 geting, food safety, kitchen planning years, I have interviewed scores of and other professional kitchen skills. candidates for staff and line positions. A quick look at Chef 's career and we While scanning their resumes, our can see many opportunities that are attention is first drawn to their acaopen to a qualified professional Chef: demic and professional qualifications. Thereafter, we go through their profesn Career opportunities sional experience and the reputation n Professional Chef and the quality of the organisation, n Artisan food producer where they gained industry experin Owner/operator of small business Virender S. Datta ence. n Product developer Founder Chairman This fact only highlights the sign Food and Beverage manager International Institute of nificance of qualifications, which are n Food stylist Culinary Arts generally the pre-requisite to apply for n Teacher a specific job position. Watch any of All these career options require a today's popular TV programmes on Chefs and you thorough knowledge and understanding of the job will realise that you will be working long hours in hot requirements and hence, need a formal education. and stressful environment. In order to succeed in this high demanding career and still enjoy its benefits, one Three routes to become a Chef: needs to be fully aware of the industry expectations First option is getting a job in a kitchen and working and have complete command on the subject matter. your way to the top whilst training all along. This can First of all, letâ&#x20AC;&#x2122;s understand the basic difference involve training under an experienced top chef and between a Cook and a Chef. may lead to specialisation in specific cuisine. This Cook is the one who knows how to cook a dish and process shall take its own time, depending upon time his knowledge is limited to cooking the specified cuiavailable with the chef, his convenience and learning sine only. opportunities available at the location. Whereas a Chef not only knows how to cook, but This option is generally exercised in the unorganised
Incredible chef | March 2014
sector of Indian cuisine of Dhabas, and freestanding restaurants. Secondly there is an option; where in potential chefs could also obtain culinary knowledge through formal apprenticeships, which combines hands-on training with limited classroom education. This option is devoid of significant classroom learning opportunities and hence, trains staff for pure skill work at line level. Alternatively, third option is where aspiring chefs pursue formal training through culinary programmes offered by universities and culinary institutes. Some chefs complete certificate programmes that typically last a few months or one year, while others earn 2-years Advance diploma or 4-years bachelor's degrees in culinary Arts. Such Culinary programmes focus on in-class instruction and hands-on training in the kitchen under the direct supervision of professional Chef faculty. Courses commonly include lab kitchen training, safety and sanitation, food preparation and nutrition. Depending on the programme, students are also required to complete internship programmes in the kitchens of professionally managed establishments. The culinary courses are designed to equip you with a high level of specialised contemporary knowledge, skill and autonomy to achieve success in this exciting and diverse industry. A qualification in culinary arts can help you work on the front line of the catering industry or in a supervisory or managerial role. You can learn to prepare, cook and serve all kinds of food, or specialise in patisserie, producing cakes and desserts. If you choose
the highest level you'll also cover the business aspects of food preparation, budgeting, training and organising staff, planning menu policies and production procedures. This qualification can be taken worldwide. In order to expand your opportunities in the rapidly changing food service industry you need valuable work experience, skills, and the right qualification credentials. Formal study at a reputed culinary institute shall optimise your education investment. Stay at the top of your field. As you're climbing the ladder, keep yourself abreast of the latest food trends, technical developments in food science & technology and customer preferences. There is no short cut to success. Very often, young professionals, with limited comprehension of the profession, tend to believe that they have learned all that they had to learn about culinary field and start looking for fast growth without completing the full course and having mastered the requisite skills that make a professional Chef. It is therefore, important that professionally managed culinary institutes follow international standards and have requisite industry
Virender S. Datta has Over 50 years of versatile experience in Hotel & Hospitality Industry through assignments in India and overseas. Starting as graduate of Hotel Catering Institute ,UK and Oberoi School of Hotel Management, have held diverse and challenging job positions including Executive chef, General Manager of Hotels, Vice president Operations, ITC Welcomgroup Hotels, Founder President of Fortune Park Hotels by ITCwelcomgroup, the wholly owned subsidiary of ITC Hotels Limited and other corporate assignments.Mr. Datta is currently founder Chairman of the International Institute of culinary Arts, New Delhi.
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March 2014 | Incredible chef
Incredible chef | March 2014
Cuisine of the United States “W
homeland with the natural resources of the Americas and the culinary styles of other cultures they have met. The early colonists were assisted by the Native Americans in the region they settled, which helped them figure out how to survive on the produce available in their new home, which brought new foods and cooking techniques to the Europeans. The relationship between food and Vinod Bhatti people can be seen in the popular Executive Chef metaphors regarding culture in the American Community United States, one calls it a melting Support Association, pot and the other, a salad bowl. In Hawaii food –influenced by Korean, U.S. Embassy, New Delhi the melting pot concept, the Chinese and Philippines people or foods are mixed Chicago-influenced by Poltogether, assimilating and ish, Italian and Germans absorbing the flavors of one Smoked Barbeque – tradianother, becoming one. The tional American salad bowl theory posits that California –influenced by people are tossed together, Italian, Japanese and Mexiintermixing but remaining can separate ingredients with Southern American food different flavors, though they –influenced by African and can complement one anothEuropeans er. So which metaphor is We wondered which culmore accurate? We’ve found tures influenced the creation that the answer is probably of American foods the most, a little of both. Assimilation and whether specialties in the is inevitable, though much United States were brought less so in enclaves within by immigrants or if they were the United States such as the created in the New World Pennsylvania Dutch, who have been more influential using indigenous resources and the techniques of the on the rest of the country than they have been influnative peoples. enced. With the passing of time and new generations We have seen how cuisine is a reflection of the born in the United States, the distance grows between nation’s history and its people, showing patterns of the people and their homeland and traditions become immigrants and their movement across the nation, more difficult to carry on. But as we have seen , the leaving a path of internationally influenced foods passing of time does not mean that the regional and behind. We have seen how settlers and immigrants to international influences will disappear from American the United States have blended the cuisines of their hat is American cuisine?” Though it seems like a simple question, its answer is complex and difficult to define, much like trying to concisely explain who Americans are in an attempt to classify the people and culture. The cuisine of the United States is as diverse as its people. To name some we can see many variations like Smoked barbeque, Cajun and Creole in southern states, Hawaii, New York city food, Tex Mex in Texas , Chicago ,Californian and many more
To define cuisine of the United States, one had to narrow down the foods; choosing specialties from each region that is felt well represented the culture and history of the region. Some regions have a wide variety of culinary specialties, while others showcase their abundance of natural resources
society. Instead these influences carve out their places in American culture, leaving a legacy of the immigrants who first brought them over. Culture, including cuisine, evolves and adapts as it is exposed to other cultures. And today, with globalization effectively shrinking the world, culture and cuisine are mobilized, enabling trends to spread more quickly around the country. With this, we may soon see less regional variation, as local specialties are more easily able to reach other parts of the nation or even the world. To define cuisine of the United States, one had to narrow down the foods; choosing specialties from each region that is felt well represented the culture and history of the region. Some regions have a wide variety of culinary specialties, while others showcase their abundance of natural resources like fresh produce or wildlife used in their cuisine instead. Americans also featured a few nationwide specialties of the United States like barbecue and sandwiches, which also vary by region. For obvious reasons, we could not cover every single specialty of each region, but we would love to hear what our readers think we should have included or left out of each list. Finally, in my learning of American cuisine and define the cuisine of the United States, we’ve found that the United States is a combination of its history, the ancestors of the people and their homelands, but despite their variegated roots, they have formed something that is distinctly American. The culture and cuisine of the United States, though influenced by so many other cultures, has become so popular and found everywhere in the world.
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BBQ pork ribs with coleslaw and corn on the cob Prep time: 30 min, plus 1 hour marinade time Cook time: 3 hrs 30 min Serves: 8
Marinade 50 grams Brown sugar 5 grams Paprika 10 grams Salt 5 grams Cayenne pepper 5 grams Mustard 5 grams Black pepper 3 grams Oregano
For barbeque sauce 500 grams Tomato ketchup 50 ml Balsamic vinegar 100 grams Brown sugar 50 ml Honey 20 ml Worcestershire sauce 15 gram Crushed garlic
Coleslaw Cabbage-500 grams Carrot-300 grams Mayonnaise-150 grams Salt –to taste Sugar- to taste Honey- 10 grams
Pork ribs 2 kg Corn of the cob-4 pcs
Preparation 1. For the dry rub: mix the brown sugar, paprika, salt, cayenne, mustard, pepper and oregano. Take 3 tbsp of the mixture and put in a medium saucepan to use for the wet barbecue sauce later.
2. Put the pork on a board and rub with the remaining dry rub on both sides, massaging into the meat. Place the pork on a low metal rack in a large roasting tin and leave to stand for 1 hour, or overnight if you have time.
3. Preheat the oven to 170C. Add 100ml cold water to the roasting tin and
cook the pork in the oven for 3 hours or until very soft and tender – the meat should be almost falling off the bones. Turn every hour and add a little extra water if the base of the pan becomes dry as the pork drippings may stick and begin to burn.
Note: Cover the ribs with a piece of foil if they begin to dry out
4. For the wet barbecue sauce: While the pork is cooking, make the barbecue sauce. Stir the ketchup, water, vinegar, sugar, honey, Worcestershire sauce and garlic into the saucepan containing the 3 tbsp reserved dry rub. Place over a medium heat and bring to the
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March 2014 | Incredible chef
Incredible chef | March 2014
Thought for Food! A staggering 1.3 million tonnes of food waste from hotels and restaurants worldwide goes into landfill sites every year. And to deal with this issue, UN, this year highlights on the food wastage, ‘Think, Eat, Save’. Hospitality Biz looks at how the hospitality industry can reduce that figure in a way that would boost its environmental standing and help the bottom line
A
ccording to the United Nations Environment Programme’s (UNEP) roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets wasted. Food waste has become a big issue in all types of businesses. This is especially true in the hospitality industry. Haute cuisine, all you can eat in buffets, in-room dining are all an integral part of the hospitality experience. But what happens to all the leftovers once guests are done eating? Most of it will be hauled off to landfills at a great cost to the establishment and an even greater cost to the environment. This year’s theme for World Environment Day, ‘Think, Eat, Save’ highlights the importance of applying some thought to what we eat to save the environment. Even the hoteliers accept that wastage and recycling of leftover cooked food is rampant in the industry, even in famous hotels and restaurants. “Whether a smaller food joints, the bigger hotels or restaurants,
there is a huge wastage of food as they are mandated to display and have a live-kitchen for which they need to keep the ingredients boiled or chopped. Apart from that lack of infrastructure and cold storage facilities, distribution of food grains is a major challenge in India”,
explained, Chef Joy Bhattacharya, Executive Chef, Trident, Nariman Point, Mumbai With the current rate of inflation exceeding, the hospitality industry too has to develop several innovative ideas and schemes for cost containment, while still maintaining
Chef Davinder Kumar cites few measures on how to reduce ‘Food Waste’ in the Hotel R estaurants and Banqueting operations can limit menu choices and introduce flexible portioning, carry out waste audits and create staff engagement programmes, among other. nL arge banqueting operations in hotels and independent banqueting operator companies in cities and countries can use the website to pledge to measure the food they waste and put in place targets to reduce food wastage nF ood safety norms should be strictly adhered by all chefs nS trong emphasis should be given for hygiene with regular audits will ensure environment is healthy and conducive to ideal working conditions nP roper cleaning chemicals and water temperature regime should be implemented at every level in all kitchens nF ood cost control plays a significant role --- correct indenting methods based on realistic projections of business for restaurants and banqueting demand and hotel guest house count information with kitchen chefs facilitate preventive food wastage by controlling over production nP eriodic reviews with chefs ensures effective in controlling various aspects of food production that may directly or indirectly lead to food spoilage and wastage n
market standards and delivering a quality product.
Tackling Food Waste Not only is it a good cost control measure to do an inventory of all food products, but it will also ensure that perishable food does not go bad before they are used to. By putting in place and respecting an organised inventory process, waste of easily perishable food can go down considerably. This will also help in reducing food costs greatly. Chef Bhattacharya, added, “In fact, maintaining a wastage sheet would help record the exact amounts of food that have been consumed or wasted. Since once cooked, a dish cannot be re-used. Naturally the portions are replenished as and when required. Live counters and live-kitchens are not just a trendy thing to have in restaurants; they play an important role in cost containment apart from visual appeal. The food is cooked upon guest request, exactly according to their preference.” But most importantly, live counters mostly comprised raw, uncooked products which can be reused conveniently. And with the help of guest feedback and the wastage sheet, it becomes easily apparent what goes off the menu when its time for a revision. For example, a certain type of dessert may not have been popular and was barely consumed during the time it was part of the buffet. However, the same could be replaced or with little experimentation could be served according to the guests’ palate.
Davinder Kumar
Vice President F&B (Production), Le Meridien, New Delhi
Joy Bhattacharya Executive Chef, Trident, Nariman Point, Mumbai
over immediately with a minimal wastage of any stored/refrigerated foodstuffs. This is a critical point and should be addressed by any food service facility in the planning or under preventive maintenance initiative”. “Training in food production and food safety and application of HACCP principles to ensure the whole cycle of monitoring the process of food receiving to food storage to food handling to food processing to food production to food being plated or dished out in A la carté portions to buffet portioning:, said kumar.
Measuring Food Waste
Vijaya Baskaran
Executive Chef / F & B Manager, Le Meridien, Bangalore
Davinder Kumar, Vice President F&B (Production), Le Meridien New Delhi, said, “The first and foremost step is to control over indenting and over storage which logistically leads to reduced food wastage due to diligent planning of correct storage of raw materials. The next step is to ensure that all your refrigeration equipment is given proper preventive maintenance. At Meridien, we have ensured that each walk- inchiller and freezer has a back-up or a standby compressor which run every two weeks alternately. When one of these fails, the other takes-
Aside from the cost implications, all the land, water, fertilizers and labour needed to grow that food is wasted - not to mention the generation of greenhouse gas emissions produced by food decomposing on landfill and the transport of food which is ultimately thrown away. “The quantities that need to be prepared are discussed keeping the guest profile in mind. The menus should be designed in such a way that dishes can be prepared in short notice and in right quantities. Post banquet functions the debriefing is as important as pre event planning. It gives the team a chance to look into what errors have happened and use the experience for future. Recycling and rechauffe has its own challenges as the flavors and taste do differ when compared to a freshly prepared dish,” said Vijaya Baskaran Executive Chef / F & B Manager, Le Meridien, Bangalore.
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Incredible chef | March 2014
Kitchen Trends to Curb Waste Innovation in appliances is evident in recent years. Today, every appliance, whether big or small, has convenient features that can fit into any hotel or restaurant. The quality of kitchen equipment often speaks volumes about the commitment of the restaurant to its patrons/guests. They can even complement the food in a nice and enticing way. And thus, to meet the rising demand, most restaurants need to be well-equipped with the most updated commercial equipment range. Without proper kitchen equipment, it is not easy to meet the large demand in a short span of time. Rishi Dayal, Principal Consultant & Partner, Hotel Consult Orient, said, Modern day kitchen equipment definitely can help hotels in curbing the waste generated from the kitchen. In the end, it is the chef who plans the menu and executes them for the guest. If a particular hotel witnesses food-wastage from their kitchen on a regular basis, is the duty of the chef to do the planning decisively. It is here, the modern-day kitchen equipment like a combi-oven or a cook-n-chill process come handy to cut-down on the waste. Gaurav Bajaj, Application Chef, Rational India, said, â&#x20AC;&#x153;All the modern day kitchen equipment are designed by keeping energy efficiency in mind, shorter cooking times, consistent results, hence, allowing the customers to produce what is
Rishi Dayal
Principal Consultant & Partner, Hotel Consult Orient
Martin Kobald
Honorary Chairman, South African Chefs Association
(SACA)
Gaurav Bajaj
Application Chef, Rational India
exactly required. The modern day kitchen equipment focuses more on the exact production cycle, so there is no guess work production. All the modern day kitchen equipment are designed to sustain themselves and offering the true return- on- investments. Where food has to be prepared on a large scale like in Banquets, equipment like blast chiller surely helps. But Indian dishes tastes do change when you run them through the chilling and reheating process, so a check on quality vis-a-vis flavour is
a point chefs need to keep in mind. A vegetable processor or even combi-ovens have helped chefs to save time of preparation and hence gives them the confidence to meet any urgent requirement of food. Food wastage is a major concern, about one-third of the food produced gets wasted globally, as per UN estimates. We can feed the hungry if we curtail this wastage. Lot of food prepared in hotel kitchens also gets wasted. Chefs can take a lead in creating food banks at their locations by speaking to clients to avoid this wastage. The surplus food can be collected and feed the hungry. Chef Martin Kobald, Honorary Chairman, South African Chefs Association (SACA) cited an example of a restaurant owner in South Africa who charges his customer for the food they wasted. If a customer leaves the food unconsumed in the plate, he is charged accordingly. The money thus collected is given to charity to feed the hungry children. There are many ways that food waste affects the environment. Understanding the effects is the first step in helping to make a difference. By recycling and composting food scraps it will not only help to reduce the amount of green house gases, but it would increase profit margins, raise environmental rating levels and make a change for a greener hospitality industry while creating awareness in the community and sensitive environment.
Top-Notch Kitchen Equipment Pays Well! Today's commercial kitchens demand equipment that are top of the line, more functional and energy-efficient. Hospitality Biz takes a look at the latest products and trends in the market
I
nnovation in appliances is evident in recent years. Today, every appliance, whether big or small, has convenient features that can fit in any hotel or restaurant. The quality of kitchen equipment often speaks volumes about the commitment of the restaurant to their patrons/guests. They can even complement the food in a nice and enticing way. And thus, to meet the rising demand, most restaurants need to be well equipped with the most updated commercial kitchen equipment range. Without any proper kitchen equipment, it is not easy to meet the large demand in a short span of time. Ideally, any commercial kitchen equipment should have high performance value along with a low maintenance cost. And modern-day commercial kitchen equipment has shown great abilities of multitasking through a single product.
Rakesh Tara
Country Manager India, Angelo PO Grandi Cucine SpA
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There are various market players who manufacture such components. Some of the makers also provide consultation for building up such kitchens, planning, custom designing, installing, and after-sales support to the existing or new customers. Whether one is replacing worn-out equipment or planning a full-scale renovation, equipment that combine technology, ergonomics, and improved design are the most sought-after these days. Cutting-edge Technology As good food plays a major role in running a restaurant, so does kitchen equipment. And since they are fixed assets of the business, which has to carry its legacy in the coming years, these equipment should be chosen with great care and understanding. Looking for relatively cheaper equipment, however, might compromise the quality and the functionality of the kitchen supplies. There are a lot of changes happening in the kitchen nowadays as chefs are realising the benefits of specialised
When one looks at the trends in the commercial kitchen equipment range available today, they have reached far and beyond, the equipment are getting sleek, fast, energy-efficient and more user-friendly. Even the chefs want their kitchen to be energy-efficient, water-conserving and also meet the requisite safety measures
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March 2014 | Incredible chef
equipment for faster, economical and comfortable cooking with these equipment versus traditional equipment. Rakesh Tara, Country Manager – India, Angelo PO Grandi Cucine SpA, cited an example of Combi-Oven in the kitchen that can help save cost of oil up to Rs one lakh a year, thus making it useful for healthier, economical and smoke-free cooking in comparison to traditional cooking equipment. “Similarly, a good refrigeration system can be more useful and economical than a locally manufactured unit. The need is to understand that initial high investment does not mean high operational costs. The cost savings on electricity, high-cooling performance can affect recurring cost of an equipment and thus proves to be real ‘Value for the Money’,” he added. Cutting-edge technology in F&B, equipment combined with operational expertise, helps in creating a platform to outperform in key operational areas. Specialised equipment can deliver menu with less time, space, labour,
Incredible chef | March 2014
Marco Pesce
Country Manager, Electrolux Professional India
Tarun Bhatia
Regional Manager, Sales & Distribution – Western India, Manitowoc Foodservices
waste and energy. One of the hottest trends in commercial kitchen equipment range for the hospitality sector is to go for environment-friendly kitchen equipment (e.g. saving energy, conserving water).
Marco Pesce, Country Manager, Electrolux Professional India, said, “The new trend is to save money from the kitchen operation, reduce the size of the kitchen space, the operation costs like electricity and gas consumption without compromising the quality and the productivity. Electrolux equipment like the air-o-steam Touchline & air-o-convect Touchline combi ovens, air-o-chill blast freezing systems, and pressure bratt pans support the new age culinary techniques like sous vide and cook ‘n’ chill, and support the endeavours of the chef to keep up with trends in the commercial kitchen.” When one looks at the trends in the commercial kitchen equipment range available today, they have reached far and beyond, the equipment are getting sleek, fast, energy-efficient and more user-friendly. Even the chefs want their kitchen to be energy-efficient, water-conserving and also meet the requisite safety measures. Even the manufacturers are responding to these requirements and gradually moving
on to the new innovation, as they see the ease in functionality and quick ROI (Return on Investment) on these equipment. “The focus on fast and energy-efficient commercial kitchen equipment range is growing rapidly and the need to replace traditional energy guzzling equipment has become imperative. Cooking, refrigeration and sanitation represent roughly 50 per cent of the energy consumed in the kitchen. We apply this expertise and integrate it into a solution that streamlines clients operation and reduces consumption overall in water, energy, consumables and space,” said Tarun Bhatia, Regional Manager, Sales & Distribution – Western India, Manitowoc Foodservices Strong world-wide trends for health and wellness have also affected demand for modern kitchens. And thus, a lot of thought and planning goes into the modern, new-age, ergonomically designed kitchen. Vegetables and other perishables have to be kept fresh and prepared so that they preserve their nutritional value. Having said that, adherence to HACCP compliance is also a chef ’s top priority. Most hotels, restaurants, bakeries or fast food chains are struggling with a limitation of space. For example, usual kitchens just offer a small area for equipment like a stove, oven, steamer and grill. The trend is also moving towards snacks and take-away food, where especially bars and bakeries need to be flexible and quick to offer their customers new food items. “Moreover, due to automatic cooking, the chef gets much more time for the creative part as a cook instead of
Pinaki Banerjee
Chief Representative India, Rational India
observing the food. Last but not the least, it ensures that the food is always cooked optimally and hygienically. All the HACCP-related data is automatically stored for ten days and can be simply downloaded onto a USB stick,” explained Pinaki Banerjee, Chief Representative India, Rational India. Apart from ovens, deep fryers and grillers are the next important appliances in a kitchen. Even small kitchen equipment like cutting boards, dish boxes, mixing bowls, pizza servers, utility pails and pans, steam table ware, French fry baggers, etc., increase the convenience of hotel/restaurant staff and helps them serve faster. Refrigerators are inseparable from kitchens, be they of a restaurant or a hotel. Refrigerating units include blast chillers,
display cases, deep freezers, countertops and walk-in-boxes. They help to keep large quantities of perishable raw ingredients as well as finished food items in storage for longer periods. Trends are moving towards an easy and even more efficient production while quality has to remain constantly high. Sturdy designs, compact in size and durable equipment are the essence of the day. At the same time, spacesaving and energy efficiency remain top concerns Looking past environmental issues, price remains the most important factor when making a purchase decision, so attractive and competitively priced equipment will always triumph. Choosing the best equipment for the kitchen establishment is not an easy task. One has to judge its long life and reliability, which can ensure the profitability and quality of services. Selecting quality commercial kitchen equipment tailored to the specific functions of kitchen will make preparing and serving food much simpler. In turn, this will increase both customer and staff satisfaction. So make sure your equipment are chosen carefully!
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Look no further for the Best in Hospitality News
March 2014 | Incredible chef
Dr J K Mangaraj Principal, IHM Ahmedabad
The fusion confusion with Indian cuisine
T
he worldwide movement of fusion cuisine has arrived in India. The beauty of fusion cuisine lies not just in the adventurous marriage of flavours, but also in the idea of blending and presenting global / regional cultures. In Euro-Asian cuisine, one would find a blend of ingredients from both cultures. The regional cuisines of Asia are doing well in India. However, coming to Indian cuisine, the idea of ‘fusion’ has led to confusion among chefs. It’s a dream for every chef to innovate a few dishes that would make him immortal in the world of cooking. Hence, every chef tries to innovate, but a lot of them fail to establish a creation in the market. Very few gifted chefs possess the instinct to blend ingredients and flavours to derive the desired taste of the market. Some chefs are of the opinion that the authenticity of old recipes should not be disturbed by blending ingredients. They believe that new, or a blend of, ingredients may imbalance the taste / flavours / appearances of dishes as the new ingredients are grown in different regions and have their unique aroma. One aspect of Indian cuisine is that it always confuses customers. Many dishes taste and look different at different restaurants. For instance, dishes like paneer pasanda and korma may differ from restaurant to restaurant in colour or taste of the gravy. These variations are the ‘brainchild’ of a few chefs who claim them to be their innovations. Further, chefs assign innovative names to their creations and sell them as ‘chef special’. When a customer likes a new dish by a chef, he tries looking for the same dish at another restaurant. Either the customer fails to find the same dish, or the dish does not match the earlier one in taste, colour and/or consistency. The customer then gets dissatisfied with the
restaurant. This type of consumer behaviour spreads a sense of non-uniformity in the standardisation of Indian recipes. To some extent, certain Indian dishes are not well-documented and standardised, which gives chefs the liberty to play with Indian cuisine. In fact, most chefs have tried creating at least one dish in the name of fusion cuisine. But, due to non-acceptability at other hotels, the dishes slowly meet untimely death. The actual test of fusion cuisine in India meets a serious thought and approach. Indian cuisine is vast and has wide variations in terms of geographical location. Needless to say that India is a country of traditions. Also, it is a fact that presently, the entire country is in the process of a transition in culture, technology and lifestyle. Cuisine is bound to be affected by this transition. If the new food habits/style are affecting the foundation of the traditional Indian cuisine, then it’s a serious case for thought. Imagine a situation where all traditional/regional Indian cuisines are partially substituted with foundation ingredients. All traditional dishes will lose their authenticity. Imagine a case where a kadai chicken is presented in white gravy, garnished with mint leaves; or a chicken tandoori served in beaten curd, garnished with fried, slit green chilies tempered with mustard and curry leaves. All this in the name of fusion cuisine. Such dishes will definitely challenge the traditionality and authenticity of Indian cuisine. It has been found from a survey that a majority of dishes at hotels have remained unchanged or unsubstituted. Only a small percentage/segment of the menu is changed periodically. The number of such dishes may be the mix of the so called innovative dishes and local
INDIA.COM www.hospitalitybizindia.com is India’s only live news online portal (with hourly updates), which provides quality information to hoteliers and industry consultants. Launched in December 2007, this comprehensive website helps you source information, news, views, analysis, trends, features and best practices in the Indian hospitality industry.
Hospitality Biz is a monthly news & analysis magazine reporting on and for the Indian hospitality industry. This magazine has a holistic focus and it streamlines news and analysis relevant to this industry in a crisp format. The magazine also has a combination of current news stories across each of the industry’s verticals backed by analysis and perspective.
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ICF Family Day Snapshot