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1. OUT OF THE BOX WINS THE DAYProving bigger is not always better, Ettiene Lubbe won an Opel Corsa Utility 1.8 in a national Coca-Cola promotion run by Fedics, through his innovative displays and merchandising specials. Fedics Catering Manager at UBS in Sandton, a delighted Lubbe explains while the Fedics unit at UBS is small - only catering for the directors - through out of the box thinking he grew his unit’s Coca -Cola sales to qualify for the grand prize. “This is when luck stepped in as it was a draw and my name was called. But to enable our site to qualify and grow the Coca-Cola sales, I relied on displays to draw attention to specials and advertised combinations whereb if a client bought a meal they received a drink.” Lubbe says their unit can inspire other smaller units, as all Fedics units, irrespective of size, compete against other units in their region. Fedics has over 600 units ranging from schools and hospitals to restaurants within large corporates and exclusive dining for directors. “Essentially while competing against larger units, we were competing against ourselves as we had to increase growth from 2006, so the benchmark was set and we knew what we had to aim for.” Known as the ‘more 2 win’ promotion with R280 000 in prizes, the competition is run across all Fedics sites in Southern Africa, with finalists chosen according to regions. Between the 1 July and 30 November 2007, each site had to increase Coca-Cola sales by 15% growth on the preceding base period, to qualify for the regional draw. To ensure a fair chance at a win, a variety of prizes were run:.
2. Grow to Win
Regional Director Inland for Fedics Jack Ferreira, says after the success of the first promotion they realised the inherent value in not only strengthening partnerships with suppliers like ABI; but the buzz and excitement the promotion created among staff.
He jokingly quips as an extra bonus he can now also carry stock for work!
3. Recipe Bank!!!Healthy Soups
Moroccan Lental Soup: While most people view soup as a quick lunch item or long-simmered main course, soups are easy to make and are terrific first courses for people trying to lose weight. Broth-based soups fill you up without being high in calories or fat. Ingredients
1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes. 2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. 3. Puree half the soup in a food processor or blender. If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning. Brown meats in a separate pan. Discard fat, and pat meat dry before adding to your stock pot. Miso--fermented soybean paste--adds favour to soup stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste. Fry your spices for a minute or so over medium heat before adding them to your soup. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving. If your recipe calls for a heavy cream, use pureed cooked potatoes instead. Or remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from burns.) Stir the puree back into the soup to thicken it. To add real cream flavour, stir in a few tablespoons of heavy cream when the recipe calls for 1 cup--a little cream will go a long way. Note: because cream is an emulsion, it doesn't "break" or curdle--like milk or sour cream can do--if the soup starts to boil. Use the real thing, but in small amounts, if you're watching your saturated fat intake.
4. History of the traditional Chefs UniformChefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef's attire are as interesting as it looks. Much of the chef's uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. Even the knotted cloth buttons were fashioned for a reason-cloth will withstand the frequent washings and abuse buttons often take from contact with pots, pans and other heavy equipment. Though executive chefs often wear black pants, working chefs and cooks usually don pants with black-and-white checks-the dizzying pattern of hound's tooth camouflages minor spills and soiling. Today neckerchiefs are primarily worn for aesthetic purposes, to give our uniforms a more finished look, but originally cotton cloths were draped around ones neck to soak body sweat while working in the inferno-like kitchens of yesteryear. The traditional chef's hat, or toque blanche, is what is most distinguishing and recognizable of the uniform, and also the component which often causes the most debate. Chefs as far back as the 16th century are said to have worn toques. During that period artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priests-including their tall hats and long robes-with the exception of one deviating trait: the chef's clothes were gray and the priest's were black. It wasn't until the middle 1800's that chef Marie-Antoine Carême redesigned the uniforms. Carême thought the color white more appropriate, that it denoted cleanliness in the kitchen; it was also at this time that he and his staff began to wear double-breasted jackets. Carême also thought that the hats should be different sizes, to distinguish the cooks from the chefs. The chefs wore the tall hats and the younger cooks wore shorter hats, more like a cap. Carême himself supposedly wore a hat that was 18 inches tall! The folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg. Escoffier too, thought the cleanliness of the cook's uniform was very important, and that it promoted professionalism. His staffs was required to maintain clean and complete uniforms while on the job, and were also encouraged to wear coats and ties while not at work. To this day cooks and chefs around the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences the 1950's brought, paper toques were invented to look like cloth but could be disposed of once they were soiled. The traditional chef's uniform may be the standard for our profession, but it's definitely not the law. Since the mid-1980's a legion of chefs and cooks have begun to wear non-traditional "fun" chef's attire. These nouveau uniforms run the gamut from pinstriped baggy pants and denim jackets to full blown wildly patterned outfits with chili peppers, flowers, and even the CIA logo. While some chefs may nay-say these new-style uniforms as non-professional, others retaliate that they are more comfortable and give chefs an opportunity to express their individuality through their clothes as well as their food. Actually, the non-traditional uniforms of today may remind some of the late chef-philanthropist Alexis Soyer, author, inventor and one time chef of the Reform Club in London. Chef Soyer was known to have his entire wardrobe-including his work attire-tailor made. Some of his headgear was as eccentric as a red velvet beret; his jackets were often cut on the bias with large lapels and cuffs. He called his individualistic style "à la zoug-zoug," and the more his contemporaries ridiculed him the more outlandish his outfits became. Like the old adage says, "What's old is new again." As a professional chef myself, I prefer to adhere to traditional chef's attire-the uniform and its history are something to be proud of. On the other hand, I can also understand a chef's desire to want to be expressive. These nouveau style uniforms have their place in certain establishments; restaurants today, after all, are considered a form of theater. As with anything, the chef's uniform continues to evolve, who knows what the future has to hold? One thing is certain though, the image of a chef, in a pristine white jacket and toque, is recognized the world over as a professional, and we have our predecessors to thank for this.
5. From the Desk of the Chef!!!FOOD HISTORY TIMELINE 1403—1553 1403 Charles VII of France was born. His mistress, Agnes Sorel, was a celebrated cook who created several dishes, and had several culinary creations named in her honor.. (Agnes Sorel soup garnish, Agnes Sorel Timbales, etc. 1411 In 1411 Charles VI of France gave sole rights to the aging of Roquefort cheese to the village of Roquefort-sur-Soulzon, and all Roquefort still must be aged in the caves there today. 1422 Charles VI of France died. (see 1368) 1439 In an effort to stop the spread of disease, kissing is banned in England. 1444 Any merchant caught selling adulterated saffron in Bavaria was burned alive. 1449 Lorenzo de Medici (The Magnificent) of Florence was born. Many in this Italian noble family were patrons of learning and the arts. Lorenzo’s great granddaughter, Catherine, is known as the ‘mother of French haute cuisine’ because when she married the French king Henry II, she brought the finest Italian chefs, and her passion for fine food, with her to France. (With apologies to my French readers. Reasonable rebuttals accepted for future publication). 1449 George Plantagenet, duke of Clarence was born. Brother of Edward IV whom he was accused of plotting against. He was thrown into prison and secretly executed in the Tower of London. The rumour is that he was drowned in a butt (a large cask) of malmsey wine. 1461 Charles VII of France was born. (see 1403) 1468 Johannes Gutenberg died. He invented the method of printing from moveable type. One of the important innovations in his method was a new press, similar to the screw presses used in winemaking. 1478 George Plantagenet, duke of Clarence died. (see 1449) 1491 Henry VIII of England born. A reputation for being self indulgent, he was frequently represented eating a large drumstick. 1492 Christopher Columbus sailed from Spain in August, arrived in the Bahamas in October, and sighted Hispaniola in December. 1493 Columbus returned from his first voyage to the New World. 1493 On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493. 1494 Columbus landed at Jamaica and met the Arawak Indians. The Arawak used Jamaican pimento (allspice) to season and smoke meat (usually pigs), the foundation upon which Jamaican Jerk developed. 1495 The first written mention of Scotch whiskey is in the Exchequer Rolls of Scotland. A Friar John Cor was the distiller. 1497 Vasco de Gama left Lisbon with four ships, to search for a sea route to India. He was the first European to sail there (notwithstanding Columbus’ valiant try), and he opened the area to Portuguese trade (and colonization). 1498 Hieronymus Bock died. A German botanist who helped the transition from medieval beliefs to modern science. 1501 Leonhard Fuchs was born. He was a German botanist who compiled the first modern glossary of botanical terms. The plant and the color fuchsia were named for him. 1503 Michel de Notredame or Nostradamus was born. Astrologer and cookbook author. He is best known for his book of prophecies 'Centuries Asrtologiques' published in 1555. However, in the same year he also published 'Excellent er Moult Utile Opuscule a tous necessaire qui desirent avoir connaissance de plusieurs exq uises recettes' (An excellent and most useful little work essential to all who wish to become acquainted with some exquisite recipes). 1506 Christopher Columbus, explorer, died. (see 1492) 1508 William Turner was born, English naturalist, botanist, known as the 'father of English Botany.' His best known work was 'A New Herball.' 1513 Ponce de Leon landed in Florida while searching for the Fountain of Youth. He thought it was just another island of the Bahamas. 1516 Duke Wilhelm IV of Bavaria decreed in 1516 that beer could only be brewed from barley malt, hops and water. This Rheinheitsgebot (purity law) was probably the world's first consumer protection law. 1519 Andrea Cesalpino was born. An Italian philosopher and pioneering botanist. 1521 The Diet of Worms begins. Not a fad diet, but the assembly of the Holy Roman Empire at which Martin Luther made his famous appearance. 1532 Robert Dudley, the earl of Leicester, was born. “Hey diddle, diddle, the cat and the fiddle, the cow jumped over the moon. The little dog laughed to see such sport, and the dish ran away with the spoon.” Dudley was Queen Elizabeth I’s first court favorite. She called him her 'puppy.' He is the dog who laughs in the nursery rhyme 'Hey diddle diddle,' when the dish runs away with the spoon, i.e., when Lady Elizabeth Throckmorton, one of the Queen’s ladies in waiting, ran away with the Queen’s taster, the Earl of Hereford, since he did not favor the tight reign Elizabeth kept on her court. He was also the step-father of her second lover, the Earl of Essex. 1534 Otto Brunfels died. A German botanist, author of 'Herbarum vivae eicones' (Living Pictures of Herbs), one of the first great herbals. His work is considered to be a bridge between ancient and modern botany. 1539 Hernando de Soto landed with America's first 13 pigs at Tampa Bay, Florida in 1539. 1539 Hernando De Soto claimed Florida for Spain. 1550 Supposedly, the first cafe in the world opened in 1550 in Constantinople. 1550 The first chocolate arrived in Europe. 1553 Prospero Alpini was born. An Italian physician and botanist, he is said to have introduced coffee and bananas to Europe and to have been the first to artificially fertilize date palms. 1553 Michel de Montaigne was born. French essayist. There are a few of his quotes about food and dining listed on the Food Reference website. ("A man should not so much respect what he eats, as with whom he eats.") 1554 Hieronymus Bock died. (See 1498) 1555 Nostradamus (1503-1566) published a cookbook (see 1503) 1558 Francisco Fernandes supposedly introduced smoking tobacco to Europe. 1560 Gaspard Bauhin was born. Swiss botanist who developed a binomial system of plant classification. He published 'Pinax Theatri Botanici', which was a compilation that included over 6,000 species that had appeared in works from Theophrastus, Dioscorides and many later herbals.
6. Kitchen Confidential!!!With Chef Shelly Faulds
What made you decide to become a chef?
Where did you study?
Was there, or is there, someone you consider to be a mentor?
Do you have an earliest childhood food memory?
What do you see yourself achieving in the next five years?
Has your culinary style changed over the past few years/months?
What has been the highlight of your career so far?
Where do you get your inspiration and passion from?
Japanese or Moroccan?
What is your attitude towards convenience products?
What type of food do you enjoy working with?
What is your advice to students who want to enter the world of “food”?
What is your view on Well being? Do you think that this trend will dominate the future?
What is your view on “on the go”food for the future?
Do you think that 2010 will be big for South Africa, where do you think the focus should be on in terms of meal development?
What do you think is the most popular trend at the moment?
If you were to open a restaurant in today’s world, what type of restaurant would it be and why?
If you were a student that had just qualified and wanted a to get overseas experience – where would you go?
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