Professional chef prepares shrimps with greens. Cooking seafood, healthy vegetarian food, and food on a dark background. Horizontal view.
For the first time in many years I have been searching for a job and what I have discovered is more than a little worrying. I started out in the hospitality industry over 30 years ago and I have been self-employed for the past fifteen years running my own restaurants in Spain and France. But I have now sold my restaurant and before starting my new project I have decided to spend some time in my home country of Britain and get a job in a kitchen.
During college and my earlier years in the industry I learned a series of skills that have enabled me to progress and to run my own kitchen. Basic knife skills such as filleting fish or boning out a loin of beef, how to make a sauce, a soup or a dessert. Once these skills have been learned it is easy to develop them and start using them to carry out more complicated tasks and produce more adventurous dishes.
Even through a process of trial and error you can learn about flavours and how to match them within dishes. But, unfortunately, what I have learned recently is that these basic kitchen skills are no longer being developed or used.
After looking at various job adverts and reading menus for those places recruiting it appears that menus have become very standardised with the majority of dishes pre-prepared and bought-in frozen and pre-portioned. I have started working through a chef agency and have been placed at a chain hotel in Taunton.
I turned up on day one with my chef whites and knife roll expecting to do a full prep for the evening service. It turns out that on the hotel’s extensive menu the majority of the dishes are ready-made, frozen, pre-portioned and reheated either using a steamer or microwave. Cooking is limited to potatoes and rice and blanching vegetables. Sure there is some cooking involved in steaks and mixed grills – but even these are pre-packed in the correct portion. But chillis, curries and sauces are in plastic pouches that get re-heated. My knife roll is now at home!
There is, of course, some reasoning behind taking the skills away from high volume, chain establishments and I blame McDonald’s. The power of the “brand” is now so important that head office can no longer accept that there could be any variation in their product from one place to another throughout the World. This extends, not only to the food offering, but to the decor and staff uniform – in fact the word “uniform” covers it all, or, perhaps more accurately, bland!
I can understand the need for consistency, especially with a brand like McDonald’s, but not for hotel groups or restaurants. As a chef I can read through menus and tell you which items are bought-in frozen and deep fried or microwaved to serve them and I find it very disheartening.
The other benefit to the company is, of course, cost which is realised in several ways. Firstly, through the use of central purchasing and giving the supply contract to only a couple of suppliers the company can exercise enormous buying power. Mass-produced, centrally-produced and portioned meals obviously cut down on any wastage in the kitchen, giving the company a guaranteed gross profit on the finished product.
Chefs, particularly poorly trained ones, can be very careless with portion sizes. Secondly, by removing some skills from the kitchen the company is saving on the time required for preparing a long-winded menu and also saving on paying higher wages to a skilled chef. There is currently a recruitment crisis within the UK hospitality industry and I imagine for a company trying to fully-staff its kitchen it may be useful to employ less skilled staff.
Unfortunately, the longer term outcome of these “savings” is that we are all consuming mass produced meals full of artificial ingredients and the dining experience has become very uninteresting.
Are we in danger of producing a generation of chefs who only know how to reheat and open packets? I sincerely hope not! Obviously, there are still plenty of restaurants out there that are independently owned and rely on highly trained, skilled , experienced chefs but the larger groups are taking over and gradually killing the creativity and skills that are required to be a decent chef.
A professional kitchen will tend to produce, from scratch, a fairly short menu whereas the large chain restaurants seem to try to put every food type on a long, rambling menu in an attempt to cater to everyone’s taste. What happened to hotels producing a daily menu for its residents?
Do me a favour – support your local restaurant that employs skilled kitchen teams and accept the “chains” for what they are!
Bengal’s love for cinema and literature have been brought before the world by legendary icons Satyajit Ray and Rabindranath Tagore. However, if one wants to experience Bengal’s equally famed love for food, there is no better place to be than in the capital city of Kolkata during their beloved Durga Pujo.
This festival of Goddess Durga had initially began as a purely religious celebration in 1901. Today it is a reflection of Bengal’s beliefs, traditions, intellect and has been recognized by the UNESCO as an Intangible Cultural Heritage. While Durga Pujo can not be solely called a food festival, it encompasses within itself the oldest and the biggest food festival of the state of Bengal.
Goddess Durga. Photographed by Pritika Mustafi.
To put matters into perspective, the celebration is not conducted in a limited space. The entire state of West Bengal is adorned with lights, and “pandals” are constructed in every block to host the idol of the Goddess. Since pandals express Bengal’s creativity, every year a sweet cultural battle takes place to decide which block has built the most awe-inspiring pandal for the Goddess. Leaving aside the main roads where traffic is regulated, one can hardly walk two steps before finding temporary stalls of food, each selling a different variety of lip-smacking delicacy.
The reason being Bengal, especially Kolkata, itself turns into an art exhibition due to the creativity of the pandal designers. People flock the streets as they “pandal-hop” from one pandal to another even in the odd hours of the night.
A Pandal in Kolkata. Photographed by Sutapa Saha.
The ad-hoc food stalls are set up not only around the pandals but even on pavements throughout the city to satisfy the appetite of the crowds who have been outside their homes for hours trying to figure out which pandal mesmerized them the most. Most stalls remain open for all 24 hours in the last 4 days of this 10-day celebration. The economy created around this festival is equal to $4.53 billion and is often compared to that of Rio de Janeiro’s.
Bengal’s street food is just as diverse as their traditional main courses and desserts. The most popular and easily available street dishes in this annual Kolkata food festival are Phuchka, Kathi Rolls, and Fish Fry. Phuchka is a timeless street food and is an absolute favorite of all age groups and social classes.
They are deep fried hollow and crispy wheat balls with a simple yet delicious mashed potato filling and is accompanied by spicy tamarind water. It is the most affordable street food dish in Kolkata and is inevitably present outside each pandal irrespective of its popularity and crowd. Fusion Phuchkas are a common sight in international food festivals held in Kolkata. However, during the Durga Puja food festival the traditional and original recipe is followed.
Crowd inside a Pandal in Kolkata. Photographed by Sutapa Saha.
Kathi rolls are prepared by wrapping filling with parathas (a form of round flatbread). The main core of the filling is potato, chicken, mutton, or fried egg and is accompanied by cucumber, onion, ketchup and mustard sauce. When all the elements come together, it gives rise to a savory musical on your tongue. This dish is preferred as an evening snack by students and adults while returning from college or work. The Kathi roll stalls are mostly found along the pavements and are always crowded. It is a convenient choice as it can be enjoyed on the go.
Fish holds exceptional cultural significance in Bengali households and their devotion towards seafood is unparalleled. Fish symbolizes good luck and prosperity and plays a role in certain Bengali ceremonies unlike other Hindu religions in India. The fish fry had its origin during the British era in Kolkata when Bengal’s loyalty towards fish blended with the English culinary style.
From left to right: Phuchka, Kathi Rolls, fish Fry
The dish is prepared by marinating a boneless Bhektki fish fillet and then masking it in bread crumbs before deep frying it using a special technique so that the rectangular shape of the fillet remains intact throughout. It is served with salad and mustard sauce. This dish is pricey as compared to Phuchka and Kathi Rolls but is always sold out if you are late to order. Fish Fry is always present in every local food festival in Bengal too.
Pandal Hopping at dawn. Photographed by Anne D.
None of the famous food festivals of India can carry on without Biryani and Bengal is no exception. However, the ingredients and taste of Biryani varies state-wise and the debate of which state in India cooks the best biryani is a never ending one. Biryani is a rice-based dish that is cooked with chicken, mutton, or beef. It is rich in flavor and one of the most sought-after dishes in India. The Bengali Biryani is just as flavorful as its other regional counterparts but it is light in texture and comes with a piece of potato and an egg.
The scrumptious soft piece of potato is known to have started arguments amongst peers over its ownership during a shared meal. The preparation of Biryani is elaborate. Even though there are street stalls selling pre-packaged meals, most people prefer relishing the delicacy in established restaurants. This has led to several mainstream restaurants introducing new menus during Durga Puja which sport only biriyani and few other dishes. It allows the chef to focus only on the biryani preparation. More people are satisfied as serving time is lessened and they do not have to wait for long in the queues outside the restaurant.
From left to right: Biryani, Kosha Mangsho, Khichuri
The Bengali Mutton Curry or Kosha Mangsho is a must try for anyone visiting Bengal. It is a traditional dish prepared using the slow cooking method which concentrates on retaining the mutton’s flavor. The spice hits the tongue palate magnificently and when coupled with the tender meat and the gorgeous aroma, it becomes an experience that is hard to forget. Similar to biryani, it is best enjoyed in restaurants due to its cooking method.
It is customary to eat a vegetarian lunch on the 8th day of the festival. The lunch is called “bhog”. Bhog has religious significance and is not served in restaurants. Pandals take initiative on this auspicious day. The main dish in Bhog is Khichuri. It is a one pot traditional meal of rice and lentils. It is not too spicy and is usually accompanied by potato wedges and another vegetarian side dish which differs from pandal to pandal.
Priest in a Pandal. Photographed by Pritika Mustafi
However, if one digs deeper into a hot plate of Khichuri, one will unravel the most intimate Bengali emotions in each grain. This delicacy is a preferred meal served to the ill for their speedy recovery, is unquestionably a favorite during rainy days, and is cooked to celebrate all auspicious ceremonies. It is a comfort meal that is often cooked in every Bengali kitchen and encompasses within itself innocent memories of childhood and the feeling of homely love.
Bengalis know how to end a meal in a correct fashion. Being the Land of Sweets of India, Bengal’s range of desserts is diverse. The top two household favorites are Roshogolla and Mishti Doi. Roshogollas are spongey white curdled milk balls dipped in sugar syrup. This sweet is synonymous with Bengalis.
From left to right: Roshogolla, Mishti Doi
It is a must have in every occasion whether personal, social, or religious. Irrespective of whether it’s breakfast or dinner, this sweet is gladly enjoyed by the people of Bengal after each meal and it is customary to gift a pot of this sweet whenever someone visits their relative’s house. Bengalis finish their celebratory meals with at least two desserts. More options are included if the host is financially strong.
Mishti Doi is basically yoghurt that’s prepared by combining jaggery with milk. It is popular among children as well who accept this as a delicacy that rivals their favorite scoops of ice-cream. However, one should definitely not stop only at these two dishes. Bengal is a gold mine of desserts which has something or the other to satisfy every sweet tooth out there.
The ambience, the cheerful people, the festive decorations, the Bengali pride, makes one taste the celebration of life in every bite one takes in this food festival. Held during the months of September-October, Durga Puja is undoubtedly one of the great Indian food festivals that one could experience.
Street decoration surrounding a Pandal. Photographed by Sutapa Saha.
There are multiple points throughout the year that you might find yourself giving gifts to someone. Birthdays, religious occasions, major life events, achievements, the list goes on! Of course, when shopping for a loved one, there may be something you already have in mind that you know they’ll love. But sometimes, choosing a gift can be difficult. You should always start out by considering the person’s general interests and this will help to whittle down your options. If your loved one is a foodie, you’re in luck. There are countless food and culinary based gifts out there that they’ll greatly enjoy. Here are just a few that you might want to take into consideration!
Chocolates make a great, low cost gift that can serve as a simple caring gesture or an addition to a grand gesture. The vast majority of people like chocolate and there are generally options to meet all dietary requirements. Nowadays, there’s even a wide market for vegan chocolates that are entirely dairy free. From well known brands and firm favourites to more high end options that you’re less likely to purchase for yourself, browse around and you’re bound to find something delicious.
Gifts for Foodies:Drinks
Drinks, especially alcoholic drinks, can often come with a large price tag. Especially if you’re looking at the finer end of the market. This means that a lot of people would love to have a nice bottle of their favourite beverage, but simply wouldn’t justify purchasing it on a day to day basis. Consider something special, such as imported drinks, special edition drinks or unique flavours and combinations you may not have seen somewhere else. You can generally shop online to find more rare or hard to come by options.
Gifts for Foodies:Kitchenware
Love someone who loves to cook? Kitchenware can often go down a treat when it comes to special occasions. Practical, unique and fun options can really bring a smile to a budding home chef’s face. Whether that’s a mandoline to be able to create thin slices, chef’s presses to weigh down on fried items, a good set of knives to be able to prepare dishes more accurately or a bread machine to bake perfect loaves. Search online and there’s a whole host of options to be chosen from.
Gift Cards and Vouchers
Most people enjoy eating out. It creates a sense of occasion, as well as giving you the opportunity to enjoy some delicious food without having to worry about doing the cooking or the cleaning up. Consider gift cards and vouchers to restaurants, or you may even want to look into other foodie experiences, such as whiskey tasting sessions, wine tours or make your own dish days. Cookery courses are another popular option that can give your loved one something to look forward to in the long run.
Plan a Party
Birthdays, holidays, and events aren’t just about gift-giving. Why not through an event to remember? It’s a surefire way to make the foodie in your life feel really special. And what’s better, you can book them in to a restaurant they’ve always wanted to visit. But if it looks like it might be a bigger party, look into private event venues near me.
Of course, these are just a few suggestions. There are plenty more foodie gifts out there just waiting to be scooped up and shared. Hopefully, the suggestions highlighted will be able to get the ball rolling though!
Old Vietnamese man preparing altar with foods for the last meal of year. The penultimate New Years Eve - Tat Nien, the meal finishing the entire year. Vietnam lunar new year.
Tet Nguyen Dan, or Tet, is Vietnam’s most important and well-known holiday and celebration. On the Lunar calendar, a lunisolar calendar, it is the Vietnamese New Year, which marks the advent of spring.
Tet begins on the first day of the Lunar calendar’s first month (approximately late January or early February). The holiday will take place from February 10 to February 16 in 2021.
The 12 days of Tet are rooted in Vietnamese New Year customs, and they are replete with religious rituals, quality family time, and cleansing ceremonies aimed at washing away all the bad luck of the previous year and embracing the new one anew.
Tet customs include visiting someone’s house on the first day of the new year (xông nhà), ancestral worship, wishing New Year’s greetings, providing lucky money to children and the old.
Tet is also a time for pilgrimage and family get-togethers. Vietnamese people visit their families and temples during Tet, forgetting about their misfortunes from the previous year and praying for a brighter year ahead.
Tet foods in Vietnam are numerous and unique, and each one has its own importance. They show respect and reverence to ancestors while also providing hospitality to friends and visitors.
Tet meals are the most distinctive and diversified Vietnamese dishes that best define and reflect traditional Vietnamese cuisine.
Here are Eight traditional Vietnamese dishes that you must eat during Tet, the Vietnamese people’s most important festival.
Banh Chung’s square form is thought to symbolise the Earth and is connected with deep cosmic connotations. In addition to the steamed form, the Northerners like the fried version, which is made by frying Banh Chung in a nonstick frying pan with a little oil over medium heat. This square-shaped cake takes 6-8 hours to boil from start to end.
vi:user:Viethavvh, Public domain, via Wikimedia Commons
This cake has been a part of Vietnamese cuisine for a long time. Banh chung first appeared during the King Hung dynasty, according to tradition. This cake represents the ground, which expresses appreciation to the ancestors as well as the soil and sky. Furthermore, it highlights the significance of rice and nature in water rice cultivation.
In contrast to current quick cuisine, the preparation of banh chung takes time and involves the participation of multiple individuals. Family members frequently take turns keeping an eye on the fire overnight, telling each other tales from previous Tet.
Glutinous rice, pig meat, and mung beans are the main components, which are wrapped in a square of bamboo leaves to give the rice a green hue after boiling. The sticky rice must be excellent because it was soaked in water the day before. Rice cake is wrapped in a square shape and must be neither too tight nor too loose. The cake will next be cooked in wood for around 12 hours.
It is nutritious, has a unique flavor, and can be stored for a long time. If you eat banh chung with veggie pickles, you will have a wonderful experience.
2. Thit kho trung (Vietnamese Braised Pork with Eggs).
Cubed pork is marinated in garlic, fish sauce, sugar, and coconut water. The eggs are utilized because they represent kindness and pleasure in this meal. Hard-boiled eggs are peeled. The pork is simmered in a saucepan with peeled hard-boiled eggs for a few hours before being served with vegetable pickles.
This Vietnamese thit kho dish is a low-and-slow braise with extremely tender and delicious pork, as well as hard-boiled eggs that have soaked up all of the spice. Because of how well it preserves after cooking, it’s usually eaten during the Lunar New Year.
It’s flavorful, salty, and somewhat sweet, with fish sauce and soy sauce as the primary seasonings, and it’s served with hard-boiled eggs. These are the flavors and memories of my youth, served on a big pile of steaming white rice with a side of pickled mustard greens.
3: Banh Tet (The Cylindrical Steamed Cake)
The components of sticky rice, seasoned pork, and mung bean are same in both Banh Tet and Banh Chung, but the form differs.
Banh Tet is cylindrical and may symbolize the Moon, whereas Banh Chung is square and represents the Earth. This is a popular dish in the south of Vietnam, and it takes a long time to boil. Generations of Southern families make and cook this unique cake on New Year’s Eve in order to enjoy delicious meals on the first day of the New Year.
The children will assist with cleaning the banana leaves and wrapping the parcels according to the adults’ directions, while the moms will be in charge of seasoning the pork, steaming the mung beans, making the sticky rice, and combining everything together. All of the activities help to generate warm and pleasant memories.
Banh Tet is sweet or salty depending on the filling, the sticky part will have a sweet taste.
4: Cu Kieu / Dua Muoi (The Pickles)
Small pickled leeks, pickled onion, and pickled cabbage (Dua Hanh & Kieu)
To make the pickles, ferment a variety of root vegetables and leeks – a great accompaniment to the braised pork and eggs in mild fish sauce. Pickled tiny leeks, in particular, are frequently made by housewives in the weeks leading up to the Tet holiday. Some families also like to buy pickled onions in plastic jars from the local market.
In any case, the pickles are so popular that virtually every household has at least one jar on hand. This type of traditional Vietnamese Lunar New Year meal aids in the digestion of other meat-heavy dishes.
5. Mut (The Candied Fruits)
This is where the authentic Vietnamese cuisine can be found. The candied fruits are quite popular in local markets, ensuring that every household may get kilos of candied delights such as coconut, sweet potato, tamarind, mango, and other tropical fruits.
During the Tet periods, brightly colored candied fruits are generally available on the tables to serve any guests that arrive. It is enjoyed by people of all ages. So, if you go to Vietnam for Tet and ask, “What do Vietnamese eat during Lunar New Year?” you should get candied fruits as an answer.
For the Tet festival, every Vietnamese household makes a box of Tet jam as a present to greet visitors during this unique week. Vietnamese jam, unlike Western jam, is mostly dry, consisting of dried fruits and seeds such as sunflower seeds and watermelon seeds.
Mut is frequently kept in specific boxes and placed on the living room table. Mut contains ginger, carrot, pumpkin, lotus seed, coconut, and sweet potato flavors in addition to certain seeds. It’s impossible to compare the pleasures of Mut and a cup of tea.
6: Nem Ran or Cha Gio (kinds of Vietnamese Spring Roll)
At Northern Vietnam, “Nem Ran” is a common daily meal item as well as an essential delicacy in traditional tables for honouring the ancestor. In a similar vein, “Cha Gio” is a well-known dish in Southern Vietnam. Both are fried on the outside to make them crispy, with beef, egg, mushroom, onion, shrimp, peanuts, and other ingredients on the inside.
Fresh veggies are commonly served with these spring rolls, which are wrapped in rice paper and dipped in fish sauce. Both “Nem Ran” and “Cha Gio” have an enticing presentation that may make your mouth wet. As is customary, the spring rolls should be served hot and crispy…
7: Boiled Chicken – The most popular food for Vietnamese Lunar New Year
Most shrines in Vietnam dedicated to the veneration of the ancestors include a spot for boiling chicken, a popular dish during the Tet celebrations.
Some households may choose to cut the chicken into little pieces and display them on the dish instead of using the prepared entire chicken for worship.
The meal should be garnished with Vietnamese coriander and served with a salt, pepper, and lemon juice sauce. The golden cooked chicken with flawless skin symbolizes a prosperous start to the New Year.
8: Yummy watermelon seed, sunflower seed…
The salt roasted cashew nut, lotus seed, watermelon seed, sunflower seed, sesame seed candy, and peanut candy are the most popular goods.
During the Tet holiday, you’ll be able to easily acquire these seeds, nuts, and candies in local markets.
If you have the opportunity to visit a Vietnamese household, you will almost certainly be welcomed to sample at least one of the seeds and nuts mentioned. Alternatively, you may purchase your favorite delectable cuisine and sample it for yourself. Chewing is a pleasurable sensation.
The top 8 traditional Tet meals listed above are worth trying to get a sense of how the Vietnamese celebrate their Lunar New Year.
Everyone is recommended to have some of the unique Tet cuisine on their tables throughout the festive times, regardless of how contemporary their family is. Apart from cleaning and adorning residences and sharing best wishes, one of the most important aspects of the Tet celebrations is to eat properly.
So, if you happen to be in Vietnam around Tet, an unique event when the entire country shares in the relaxed atmosphere, feel free to sample the Vietnamese traditional Tet food you come across. In fact, the Vietnamese Lunar New Year is a wonderful opportunity for international foodies to sample Tet specialties that are rarely available at other times.
Restaurants have always relied on their best chefs for rapid business growth. A chef who can cook a delicious meal that exceeds the expectations of its clients will always win more clients. Have you ever come across a street with several restaurants in the city, but you will always see clients trooping to one restaurant in specific. The restaurant neither has better furniture, paintings nor a better location as compared to the others. The secret is with the delicacies that come from the Kitchen. Best Chefs who know how to cook a tasty meal will always pull crowds.
Clients trooping to a specific restaurant are repeat customers who know where their cravings will be satisfied. Investing in Food and Beverage Industry can only have good returns if clients get what they want. Customer needs are complex, but with the best chefs, you will never go wrong. Chefs who are passionate about cooking can turn around your investment in food and beverage into minting millions. However, working in the Kitchen comes with many challenges, you need to have a lot of determination and passion for the best results.
Passion for cooking is a whole different game that differentiates between duty to cook and earn from being a Chef with a stream of clients. A chef sets standards and nourishes the concept of food and beverage to another level as a lead restaurant. Individuals who invest in the food and beverage industry have a duty to make a difference in hiring some of the most passionate and determined Chefs.
A good Chef can deliver the right menu that satisfies customer needs and motivates them to come back. A restaurant should be unique to those of its competitors. Clients are attracted to a setup that is unique out of curiosity unlike what they are accustomed to. Clients consider many factors such as customer service, consistency, menu prices, quality of food, and time efficacy of the service. Consistency is a vital attribute to customer retention irrespective of how advanced the approaches used are.
A simple Menu that clients are accustomed to is critical for effective customer service. Clients have a usual way of living around restaurants, it is the bare minimum for satisfactory customer service. Typically, investors in the food and beverage industry may become obsessed with unique and advanced ways of improving restaurants. This is not the case as in most cases simplicity strikes a balance between the service providers and the needs of clients. Simple ingredients and techniques often produce incredible results that meet the standard quality.
In addition to consistency, teamwork is also important for achieving good results. A well-trained crew with exceptional teamwork and service delivery is what makes a restaurant stand out. This teamwork needs a leader who will inspire its team members to invest their knowledge and skills towards the success of the restaurant.
Restaurants that have a consistent approach to customer service will always keep their customers happy. In return, satisfied customers will always come back for the services that will satisfy their needs. However, it is also important to observe factors for the sake of profitability. Despite customer satisfaction, clients will more often than not opt for pocket-friendly services. Cost of service delivery impacts all restaurants equally, but profit margins are considered separately in comparison to competitors. Notwithstanding, proper sanitation and the safety of products being sold ought to be the top priority. It is a legal requirement to maintain health standards in public facilities. Restaurants that take heed to these requirements get an upper hand in maintaining trust from their clients.
Customer satisfaction in the Food and beverage industry relies heavily on the passion and determination of Chefs.
There are few subjects within the hospitality industry as contentious as tipping. Should they be shared? Does the kitchen get an equal amount? Is the business entitled to tips? Should tips be declared for tax? I have previously written an article on tipping and the etiquette from a customer’s point of view but there are some new laws coming into force in Britain and France that are going to have an effect.
Tipping
We have all been asked by customers, ” do you get the tip?” The response can vary from “yes” to “some of it” to “no, the business takes all tips left on credit cards”. This can be extremely frustrating for both customers and employees. I have always said to my staff that a tip, or gratuity, is something that is earned, not expected and should, therefore, be given to the staff. I do not believe that either management or the business should have a cut.
In my opinion the fairest method of dividing tips is using a tronc system whereby they are shared at the end of each shift or even on a monthly basis depending on the number of hours worked and they should be shared to every member of staff. With cash that is easy but what about when a tip is added to a credit card payment. Does that belong to the business? After all, a percentage of every card payment is lost in charges to the bank.
In Britain a new ruling is due to come into force stating that all tips, whether they be cash or added to card payments belong to the staff. Does this mean that restaurants will have to manage the tip pot and therefore declare to the tax authorities how much extra the staff are receiving? In the UK tips should be declared for tax by employees.
Will some unscrupulous restaurants feel that their business is going to lose out? And as a result pay their staff a lower hourly rate and top it up with tips. I hope not! Unfortunately the new law is not likely to come into effect until late in 2022, but it will make it à criminal offence to withhold tips from staff members.
The second new piece of legislation with regard to tipping is coming in France. France has for many years had a policy of including on all menus and price lists the phrase “service compris”, basically indicating that service is included and that a service charge or tip is not expected. And from experience I can tell you that the French do not tip hugely!
As with the majority of countries tips should be declared by employees as extra income and included on their annual tax return…..until now. The French government has decided to “defiscalise” tips, or “Pourboires” as they are known, if they are added on to a credit card payment.
The result means that businesses will no longer be taxed on these amounts as being extra revenue and staff will not have to declare these amounts on their annual tax return. The government believes that it will encourage customers to leave better tips when paying by card.
As a footnote I would like to see employers stop the practice of including potential tips in the remuneration package. For example, do not pay a lower hourly rate and top it up with an amount that could be earned from tips. Pay a decent wage, hire professional staff and let them earn the extra from the customer for doing à job that is in excess of what is expected.
Some things you do because you want to do them. Others, you do because you have to do them. The ideal scenario is to have it so that the two overlap. This is within your control, somewhat. You can learn to love the things that you have to do. Life is all about attitude, after all! Let’s take cooking as an example. You can rail against this act, or you can embrace it and make creating meals enjoyable.
One surefire way to enhance your enjoyment is to improve the quality of your cooking. In this blog, we’re going to run through some tried and tested tips that’ll push your cooking in the right direction. Once you’ve become a master, then you’ll love being in the kitchen!
It’s highly unlikely that you were born with a natural flair for creating meals. After all, few people are. In this day and age, it couldn’t be easier to learn a thing or two useful lessons on how you can improve your cooking. No matter what type of recipe you’re trying to make, you’ll find plenty of YouTube videos and blogs that are full of useful tips and hacks. Incorporate them into your cooking, and you’ll taste the difference.
Invest In New Tools
You’ll find that cooking is more enjoyable — and easier to do — if you have a clean and spacious kitchen filled with top-tier tools. The quality of your knives and other cooking instruments doesn’t sound like it’d have a big impact on your cooking, but it actually does. The cleaner and more spacious your kitchen is, the more likely it is that you’ll be happy to spend some hours in there, too. And as all experienced chefs know, time and patience count for a lot.
Quality Recipes, Quality Ingredients
You can’t expect your food to taste good if what you’re cooking had no hope of tasting good in the first place. If you’re looking to make a certain type of food, make sure that you’re picking a great recipe; many online recipes have reviews, so you can ensure it’s one that’s worthy of your time and energy. Just as important as the recipe are the ingredients you use to make the recipe. Be sure to buy quality! It’s all about getting meat from a butcher, fish from a fishmonger, and vegetables from a farmer’s market. The quality of the ingredients really does have a huge impact on the overall taste.
You can judge your tastebuds somewhat, but they can’t tell the full picture. To improve your cooking, you’ll need the opinions of other people. Invite your friends around and let them try your creations in exchange for their honest opinion.
Everyday Cooking
Finally, remember that practice makes perfect. If you want to improve your cooking, then you’ll need to dedicate some time to it. While there are things you can do that’ll nudge it in the right direction, it’s only with consistent practice that you’ll achieve the level of master.
Most of us look for the healthiest ways to quickly cook our food since time and life always seem to work against us. Yet you can sometimes struggle to develop fast food that tastes good while staying away from processed goods you can microwave for 4 minutes. Fortunately, you probably already have everything you need to cook quickly. Almost every recipe can be cooked with a different method depending on your needs.
Useful Gadgets for the Healthiest Ways to Quickly Cook
When it comes to the kitchen, there is no shortage of gadgets. There are prep tools, batch processing aids, and safety devices. For actually cooking recipes, most people still perfect the oven and hob. Yet there are some handy gadgets apart from the microwave that makes cooking quick and easy.
Nutritious fast food is on hand with the right gadgets, from the smallest panini maker to the largest air fryer. Most modern convenience devices are designed with health and nutrition in mind. Fat and oil drainage, griddling and minimal oil requirements are standard with such devices.
Pans with Drainage
Speaking of drainage, you should drain as much fat and oil as possible when cooking. Therefore it is advised that you use a griddle pan when flash-frying meats such as pork chops, steaks, and chicken breasts. As even meat with low-fat amounts will accumulate harmful oils in the pan.
Drainage allows you to control the amount of oil in your final recipe as you cook. This will help if you are currently on a low-fat diet or monitoring your trans fat intake. In addition, your food won’t be greasy and heavy as fat accumulates under the meat.
Rack Tray Baking
Another trick to reduce the amount of data in a finished recipe is to cook foods on a rack so that fats and oil drip underneath. Cooking like this is an excellent alternative to pan-frying and will drain most fat from a piece of meat or fish.
For example, foods high in fat, such as bacon, will leave an oily residue in the pan as they cook, causing the meat to accumulate more fat for consumption. This method is also excellent for roasting meats, where you want minimal fat, more flavor, and juices for a gravy.
Boiling and Steaming
You can get a lot of flavor from vegetables by cooking them in a skillet or a griddle similar to meat. Asparagus is a perfect example. Yet the quickest, easiest way is to simply boil or steam in a pan. Most vegetables cook in no time at all, and this can be reduced by chopping into similar-sized chunks.
Conversely, meats you might otherwise grill or fry can also be boiled or steamed. For example, delicious salmon and chicken breast are excellent when gently boiled or steamed, and cooking them this way locks in a lot of nutrients and flavor. As long as you don’t overcook them.
Grilling and broiling foods are two of the best methods of achieving maximum flavor. Image by Smiling Pixell from Pixabay
Grill and Broil
Grilling and broiling foods are two of the best methods of achieving maximum flavor. Yet, they are also excellent for locking in nutrients. Exposure to maximum direct heat ensures that juices are sealed in and fat is adequately cooked. This keeps foods like steaks juicy and tasty.
Yet grilling and broiling are usually done over a rack. Therefore any excess fats and oils are drained from the meats. This makes them a little healthier. And you can further cut the fat from foods by trimming excess fat layers such as the surrounding of a pork chop.
Longganisa is a Filipino dish that is a must-have on every dinner table in the Philippines. What if I told you something? That we have a diverse selection of sausages from all across the country here in the Philippines, some of them are mentioned below: A few of the numerous kinds of Longganisa that can be found across the Philippines are Imus Longganisa, Calumpit Longganisa, Pampanga Longganisa, Bacolod Chorizo, and Vigan Longganisa to name a few.
The Longganisa de Vigan is the most well-known variant of the Longganisa in the nation. Vigan, a popular tourist destination in our country, is considered to be one of the most beautiful cities in the world. Therefore, it comes as no surprise that their version of Philippine Sausage has grown to become one of our country’s most renowned sausages.
Longganisa is available in two varieties in Vigan: one which is sweet and the other that is garlicky and salty. Due to its distinct taste as well as the inclusion of “Sukang Iloko” vinegar, it has become very popular in recent years.
There is a theory that Vigan longanissa was inspired by Mexican chorizo, which would explain why it has a spicier, saltier, tangier, and garlicky flavor than other longganisa. This longganisa’s biggest distinction is that it’s been sun-dried for half a day to eliminate extra moisture before being prepared. The practice of manufacturing it dates back to the days of the Spanish galleon trade, according to legend.
We’ll see how far we can go into this dish. Did you know that the Longganisa Festival is held in the city of Vigan, in the Philippines, every year? Given the fact that the Vigan longganisa, the local equivalent of Mexican salami, has a very garlicky flavor that has grown popular among Filipinos, the festival will include a group cabinet dedicated to the salami. The Longganisa Festival is also celebrated during the Vigan City Fiesta Days, which are held every year in August. During the longganisa march, the city attempts to set a new record for the longest longganisa ever manufactured by a single organization.
Vigan longganisa, a local variant of Mexican salami, has an unique garlicky flavor that has become a favorite among Filipinos’ sense of taste due to its distinct garlicky flavor. The flavor of Vigan longganisa has not yet been duplicated by anybody, despite many efforts to do so. It is as a consequence that the people of Biguenos think this is due to the centuries-old history of local producers in making Vigan longganisa, which is a dish that utilizes all or most of the ingredients from Vigan. It is said that Vigan’s garlic and sugarcane vinegar are even superior than they were before. Participants in the Vigan City Fiesta are given a special blessing upon their return home.
The festival, which continues until the 27th of January, coincides with Vigan’s cityhood anniversary celebrations as well as the city’s yearly commemoration of thanksgiving to St. Paul, all of which take place at the same time. In the road-moving competition, the Ilocos Region will be represented by 13 competing groups, each of which will compete throughout three distinct classes, all of which will be held in the region. Several groups of high school and college students will make a spectacle out of Longaniza’s death.
To discover more about the festival and how it is celebrated, please see the video below:
Every Filipino meal’s Longganisa has a different background story. It’s acceptable to eat it by yourself or with friends and family on occasion, as well as I encourage you to make memories by sharing a meal with those you care about. Hopefully it’ll be enjoyable for you.
Sweet and salty, spicy and bitter, and eventually the umami. The flavor combinations available to us are endless.
But, there is a reason that chili and chocolate work so well together. The delicate balance of flavors and the punch of the bitter cocoa beans and the chili is delicious.
Food combinations that belong on your radar might not be in the Micheline restaurants, but they are worth your time in the kitchen.
If you have ever been to a vegan restaurant and ordered a cake, you have probably already tried this combination. There is something between the creaminess of the avocado and the sweetness of the chocolate that just works.
Instead of just trying these two together on a cracker – add them both to a morning smoothie and be pleasantly surprised at how delicious it is.
Just watch out that you balance the cocoa powder well.
Pizza and Ranch
You either love ranch, or you think it is overrated – both opinions hold some weight. But, for a moment, consider dipping the pointed end of the pizza in the tangy ranch.
The sweetness of the tomato and the salty – slightly chewy melted cheese work perfectly with ranch dressing.
For those who have never tried ranch, it is a pretty simple dressing and sits between tangy and sweet, herb and garlicy, and can have a base of buttermilk or mayo. Slightly ambiguous, maybe, but do your pizza in some.
Strawberries, Basil and Balsamic
We are so used to strawberries with cream or chocolate that sometimes we forget that the Italian combo is delicious. Balsamic vinegar can unlock even more of the sweetness in strawberries.
Basil and balsamic are things we often consider an addition, but strawberries go perfectly with basil in smoothies, ice cream, and even just together in general.
The herby, sweet and tangy treat packs a flavor. If you want to get even more experimental, then grill your strawberries first for a taste explosion.
Chicken and Pickles
Chicken n is the perfect meat for soaking up flavor, and the kick of a pickle is undeniably enticing.
Before you coat your chicken ready for frying, let it marinate in some pickle brine and buttermilk for a while.
Buttermilk we know is the acidity we want to tenderize the chicken and stop it from becoming chewy or dry. Add a little bit of pickle juice for a unique flavor.
If that sounds like a combo, you’d rather miss, then use Country Sweet Chicken & Ribs – hot for a fantastic flavor combo.
Ice Cream and Fries
This combo hits the sweet bit for some, and for others, it is a disaster. It works, though, because the salted fries and the super sweet ice cream have a delicious balance.
The other layer that makes this work so well is the texture. Well-cooked fries have a little bit of crunch and soft fluffy middle, while the ice cream is creamy and soft. And even more than that, the hot-cold combo is interesting too.
