Nestlé’s CHEF On Tour
10-11-2015
Nestlé uses a food truck to let chefs get acquainted with their new CHEF sauces: Chef on Tour…
Nestlé makes use of the street food revolution that has led to an outburst of street food and food trucks. According to Nestlé, street food brings people together, the food truck vendor is often the producer and educates the consumer where the product (or dish) originates from, about the ingredients and how it is prepared.
With this in mind Nestlé shows their costumers how to make use of their new product with CHEF On Tour. Nestlé’s culinary advisor (chef Edwin Detering) exclusively promotes the ‘CHEF’ sauces in his own food truck. He explains the preparation of the sauces, the ingredients and its variations.
The sauces of ‘CHEF On Tour’
From 27 October until 12 November Nestlé visited a dozen of hospitality organisations. Nestlé Professional involved chefs of the Van der Valk hotel chain in the development of the ‘CHEF’ sauces. As part of that collaboration, Nestlé wanted the entire kitchen brigade at the Van der Valk hotels to become excited about the sauces that they developed with their colleagues.
The food truck was located at the (supplier)entrance of the kitchen of the hotels. Nestlé took the whole crew out to the food truck at an appropriate time (during the ‘mise en place’ before lunch or dinner). The demonstration only lasted 15 to 20 minutes, so the brigade could immediately get back to work. These are the sauces they got to know during their short break: CHEF Peppersauce, CHEF Red Winesauce, CHEF Stroganoff sauce and CHEF Grillsauce. At first the crew tasted just the sauce (heated), then combined with a piece of grilled sirloin steak and finally with a piece of baked chicken thigh.
Are we going to see ‘CHEF On Tour’ more often?
Nestlé’s vision on this subject: “If ‘CHEF On Tour’ is appreciated by the chefs and their teams, then we will definitely consider visiting other chains and/or individual hospitality organisations with this concept. We might even show up at some other hotel and/or restaurants events in 2016.”
Seaweed that tastes like fried bacon?
9-11-2015
US researchers have discovered a strain of seaweed that tastes like fried bacon when fried. The seaweed not only tastes delicious but is also very nutritious.
The strain of seaweed ‘dulse’
The discovered ‘dulse’ is a red algae that can be found along the coast of the Atlantic and Pacific Oceans and is often used in the Asian cuisine. This is due to its high protein content and ‘umami’ taste. ‘Dulse’ has been used in Europe as an ingredient for smoothies and as a dried product it is used in a dietary supplement. The smoky bacon flavour can only be brought out when it’s fried. The seaweed grows in offshore farms in an environmentally responsible manner. The ‘dulse’ grows in recycled water and it only needs a limited amount of sea water and sun.
Seaweed as a substitute for meat
This seaweed could be a replacement for meat in the future. Besides that, it also allows vegetarians to taste the smoky flavour of bacon, without actually eating meat. With the impressive nutritional values, ‘dulse’ will be seen as a superfood, even though we are getting a bit bored with the ‘superfood’ hype. Anyway whether we stigmatize it as a superfood or not, this seaweed is another possible alternative food source.
Inspiration
It might be a great idea for restaurants, especially those located at sea, to start experimenting with this ingredient. The Food Innovation Centre (FIC) is currently also experimenting with this product, along with two other parties. Their Agricultural Experiment Station is located in Portland, Oregon. Read more about this meat substitute here.
Slow-melting ice cream
6-11-2015
Scottish scientists have discovered a new natural protein, BslA (Biofilm surface level A) that makes ice cream more resistant to melting.
The advantage of slow-melting ice cream
This new discovery allows us to eat ice cream in a relaxed way without getting sticky fingers, even on hot summer days. In a study conducted by a joint team from the University of Dundee and the University of Edinburgh, researchers have discovered this naturally-occurring protein. When added to ice cream, BslA binds together the air, fat, and water in ice cream, making them more stable in a mixture. Next to that the BslA has more advantages. The protein also helps to prevent the formation of ice crystals, giving ice cream a smoother, finer texture. Because of the fact that ice cream with BslA binds better, it will be possible to make ice cream with less saturated fat and calories.
This protein could be useable in products as chocolate mousse as well as in mayonnaise, due to the fact that you can lower the amount of saturated fats. More important, the taste of the product isn’t influenced. The protein is now used in a Japanese breakfast dish called Natto, that is made of fermented soybeans.
Not yet for sale
The slow-melting ice cream will not be on the market within the next three to five years. But in 2020 we will probably all enjoy slow-melting ice cream!
Gastkok.nl: working at a professional kitchen for one day
5-11-2015
Through the Dutch initiative Gastkok.nl hobby cooks can work side by side with a star chef for a day at restaurant Amarone (* Michelin). The chef of restaurant Amarone, Gert Blom, is the ambassador for this initiative the coming year. ‘I genuinely like to allow amateur cooks to take a look at what we do and how much love and dedication we put into our work.’
A glimpse into the culinary world with Gastkok.nl
Gastkok.nl is an initiative of Hans Zwart. Many amateur cooks secretly do have the desire to work in a real restaurant and turn their love for cooking into a profession for one day. Gastkok.nl makes this wish come true. Through their website they offer the possibility to work at a professional kitchen in one of the fourteen affiliated restaurants, restaurant Amarone (in Rotterdam) being the only restaurant with a Michelin star. Under the guidance of a professional chef the hobby cooks (possibly in a duo) will work in a professional kitchen, where they can learn some tricks of the trade.
Restaurant Amarone
The award-winning restaurant Amarone is run by star chef Gert Blom. The cooking style of Gert Blom is deeply rooted in, a lighter version of, the French cuisine. From the moment Gert was asked by Gastkok.nl, he viewed it as a great opportunity to give people a glimpse into his culinary world. As amateur cook you will get the opportunity to learn some of his tricks and apply it to your own cooking.
Catch your own fish at restaurant chain Zauo
4-11-2015
The chain of Zauo restaurants in Japan serves fresh fish at the next level. Fresher is not possible, since guests can choose to catch their own fish.
Pricing policy at restaurant chain Zauo
It is even cheaper if the visitor catches his or her own fish. For example, the regular price for a red snapper is ¥ 3.360 (€ 25,=), but if the fish is caught by him- or herself, the guest only pays ¥ 2.499 (€ 19,=). The guest benefits in three ways: it is cheaper, it is fun and the fish is as fresh as possible. The fish can be prepared in various ways amongst others as sushi, tempura, pan fried and as soup. Restaurant Zauo has several locations in Japan and is very popular amongst residents and tourists.
The catching process at Zauo
The guest buys the bait at the restaurant at a price range between 100 and ¥ 200 (€ 0,75 and € 1,50) , and the fishing rods can be borrowed. Then you decide which fish you would like to catch and eat. You have to choose among others between sea bream, red snapper, flounder and lobsters. If the guest has problems catching the fish, employees are always willing to give advice. There is no such thing as a ‘catch and release’ here, once the fish is caught, he is bought. If the guest really doesn’t want the fish, the fish can be released for ¥ 200. If the fish is caught, the guest will hand it over to an employee so it can be prepared. Moreover, it can even be prepared in two different ways. If the fish doesn’t bite or if the guest fails in catching the fish, you can order from the menu. However this guest will not receive any discount! For guests who prefer anything but fish, there are alternatives, like fried chicken, chicken meatballs, fries and more.
Inspiration
Of course we are all familiar with the lobster aquariums which are sometimes even filled with fish. Or think about those fish ponds where you go to catch your own fish. They even sometimes have a restaurant located at these ponds where you can have your freshly caught fish prepared. Check out the video above to see the difference with the restaurant chain Zauo.
Bitter Balzz, variant of our famous Dutch ‘bitterbal’ filled with insects
2-11-2015
At BUGZZ they create food with insects. Their goal is to bring the sustainable snack ‘Bitter Balzz’ in production and that is why they started a crowdfunding project.
Bitter Balzz
BUGZZ uses our traditional ‘bitterbal’ (a Dutch treat; a small round croquette) to let us, consumers, get acquainted with healthier insects in an accessible way. BUGZZ created the ‘bitterbal’ with buffalo worms. Everybody in the Netherlands has tasted a ‘bitterbal’ at least once, why wouldn’t they try the Bitter Balzz? At events where BUGZZ was present, the Bitter Balzz were very popular. Because of the fact that the insects are hidden, it is easier to move beyond prejudices against insects.
Why insects?
80% of the world use insects in all their dishes, and insects are, according to BUGZZ and their customers, very tasty and versatile. In recent years, we increasingly hear about insects as a healthier and more sustainable alternative to meat. Insects take up much less space, they need less nutrition and water and produce much less emissions in relation to, for example, the cow. Next to those facts they also contain a lot of calcium! There are many more initiatives in the field of insects, we spotted amongst others a pizza with grasshoppers and a spread made of mealworms.
Who are the people behind BUGZZ?
Anne-Marie and Patrick, the founders of BUGGZ have different backgrounds, but have one thing in common: they love to cook tasty and adventurous meals. BUGZZ has only been operative for half a year and they have been seen at different festivals like the NeighbourFood Market, ‘Rollende Keuken’, Best Kept Secret, Amsterdam Kookt and the Amsterdam Woods Festival. Anne-Marie, Patrick and their team try to convince people to try insects as an alternative food source, in an enthusiastic manner.
Joinn! Hotspot for Lounge, Work and Short Stay
30-10-2015
Joinn! in Houten (a city located in the center of the Netherlands) is a new location with flex offices, a lounge & food area and 25 city lofts. The building in which Joinn! is located was empty for more than 5 years and has been transformed from regular offices into a unique hotspot.
Redeveloped into a hotspot
In many cities all over the world, the transformation of old buildings is high on the agenda. The so-called ‘transformations’ also fit into the policy that many municipalities have to deal with in the Netherlands, such as the ‘Ladder of Sustainable Urbanization’. The company Vides, located in Houten, keeps busy with redevelopments. The past two years they have redeveloped the former PTT Post Office and NS Offices in Houten into the hotspot Joinn! The company opens its doors next week and provides workplaces for the self-employed, a lounge (food & drinks) and city lofts (short stay, stay between two nights to one year).
Joinn!
Vidès and De Wit architecten were charged with the redevelopment, involving a creative process at every turn of the conceptual interpretation. In the lounge they will be serving a healthy breakfast with great coffee, yogurt-to-go, fresh smoothies and pastries. For lunch and dinner a lot of local products will be served and during the weekend guests can meet for cocktails, bites and experience live music in the lounge in Joinn!
For the catering section, the beating heart of Joinn!, our consultant Guido Verschoor (Van Spronsen & Partners horeca – advies), has provided support and co-direction during the concept interpretation.
Sharing good moments at Joinn!
The combination of different functions within the building creates flexibility, dynamics and synergy. ‘Sharing good moments’ is their motto. From 6 November 2015 the old building will be bursting with energy and hopefully new connections and inspiring ideas will originate from here! More information on Facebook.
Around the fondue tree ….
29-10-2015
The Kapellerput brings a winter habit to the Netherlands. They went to France for inspiration and came back with an alternative ‘break’ during meetings, cheese fondue. You can do this around a fondue tree, a bar table with space for a bottle of wine, glasses and a fondue pot. The fondue tree can also be used at parties of course.
De l’arbre à fondue or the fondue tree
Maybe you already know the l’arbre à fondue, it originates from Switzerland and is used by restaurants and hotels located in winter sports regions, since a few years. The fondue tree is easy to move, enabling the service of a cosy cheese fondue at any place you like. Watch a promotional video from 2011 ….
About the Kapellerput
The Kapellerput is located in Heeze. The green estate is an inspiring place where a lot of meetings take place, particularly in their Kaban (tree house) and the home of (meeting in the relaxed atmosphere of a living room). They also have an innovative space, #Renewal, with all sorts of products that stimulate creativity. You can even create a pop-up meeting in the forest. Their new ‘break’-concept around the fondue tree combines incredibly well with the meeting concepts they offer. Let’s hope for cold but sunny weather during meetings at the Kapellerput this winter!
Will pupcakes become a trend in Europe?
28-10-2015
Will the trend of pupcakes and homemade dog treats also get to Europe? And what can you as a restaurant or hotel owner do with this trend?
Pupcakes, it should not get any crazier
That dog owners in America love to pamper their dogs, is well known. Dog clothes, even from well-known designers are for sale everywhere. And since the owners are crazy about cupcakes, they’re also crazy about pupcakes. Sometimes the American dog owners go one step further with parties for the dog, including pupcakes and homemade dog treats. Whilst on October 4, International Animal Day, most pets in Europe just get a bone or an extra stroke. Nonetheless all photos on Pinterest are fun to watch!
Pupcakes as inspiration for restaurant or hotel owners
How nice would it be if your restaurant at the beach or in the vicinity of dog walking fields, also offers a menu for the dog? We’re not talking about a standard cookie from the store, but a homemade ‘pupcake’ menu. The dog owner can take his or her dog out for lunch! On Pinterest you can find many different recipes for pupcakes and their icings.
In America they know how to celebrate, the bigger the better, but in Europe it would be great if you have one or two pupcakes on the menu for people’s best friend. Such an incredible welcoming gesture!
Which restaurant is going to experiment with Miracle Frooties?
26-10-2015
Why doesn’t the hospitality industry experiment with Miracle Frooties? The Frooties are made of Miracle Berries, which turns sour dishes into sweet! Also suitable for guests with diabetes.
Some time ago I have read about the Miracle Frooties. The Miracle Frooties are tablets with elements that will be temporarily attached to the tastebuds on the tongue, turning bitter and sour flavours into sweet. Several videos on the Internet show that after the complete dissolution of the tablet even one of the most acidic fruits, lemon, turns into a tasty sweet bite.
Miracle Berries
The Miracle Frooties are made of Miracle Berries. These berries have been used since hundreds of years by West African tribes. They consume the berries prior to their meal. The food will get a completely different taste. On the Miracle Frooties website you can find several products that can be combined with the tablet. Examples:
• Lemon and lime – surprisingly sweet;
• Oranges – full-bodied and sweet;
• Kiwi and Pineapple;
• Granny Smith apple;
• Rhubarb.
Curious about other examples, please check the website of Miracle Fruit World.
Use the Miracle Frooties in your restaurant
The Miracle Frooties have been on the market for several years but I haven’t seen them in restaurants yet or heard about restaurants experimenting with them. Not even at the high end restaurants who are always in for an experiment. I would love to take part of an experience where you first have a dessert without sugar and with a high amount of acids and then taste it again, after taking the pill. This might be a fun experiment for chef François Geurds, from restaurant FG in Rotterdam!
Or use the Miracle Frooties to ‘sweeten’ an acid dessert for diabetics! This way, they can also enjoy a delicious dessert without the intake of sugars. And for those guests who want to lose weight, the pill is a nice way to eat, a ‘sweet’ dessert!
If I have inspired you and you are planning to conduct this experiment, I would like to be your guinea pig! The pills can be purchased in the Netherlands on the website of V-Nix.nl. ^Bram Kosterink
©Kasper van ’t Hoff
©Kasper van ’t Hoff
©Kasper van ’t Hoff
©Kasper van ’t Hoff
©Kasper van ’t Hoff
