COFFEE, THE REAL MAGICAL BEAN
“I don't know where my ideas come from. I will admit, however, that one key ingredient is caffeine. I get a couple cups of coffee into me and weird things just start to happen.”
― Gary Larson
Isn’t that the case with most of us? Coffee, and the presence of caffeine has become one of those necessities in life. It is, oftentimes, the first thing we consume in the morning and the last thing before sleep. In a restaurants kitchen, coffee is the lifeblood of production. The juice that keeps use motivated to blast through that impossible list of mise en place before service and the fuel that keeps everyone’s senses dialed up to “10” on the volume scale as the printer spits out orders from the dining room.
Flying Food Group Los Angeles, CA
Here at Flying Food Group (FFG) we produce exceptional food destined for customers in the airline catering, grocery, food service and specialty markets. Our customers include over 70 premier airlines—primarily international carriers—and leading food retailers. Flying Food Group produces over 300,000 meals and snacks daily for retail and airline customers. Its network of 18 US kitchens stretches from Honolulu to New York City, which assures freshly made retail products with maximum shelf life and minimal distribution costs. Airline catering kitchens are located close to terminals of major US airports. FFG also maintains a busy kitchen in China. Our company has approximately 4000 employees worldwide.
The Polo Club of Boca Raton Boca Raton, FL
We are looking for experienced, dedicated professionals for PM Chefs. The Polo Club is undergoing a multi-million dollar renovation this summer!
- Must have 6 years’ fine dining/upscale cooking experience.
- Must have experience in a high-volume, very fast paced environment.
- Country club experience strongly preferred.
- Must be a team player while working in a high-energy atmosphere.
- Culinary school/training strongly preferred.
The Difference between Whisky and Brandy
The Art of Distinguishing Your Spirits
The ability to tell whisky and brandy apart is a special skill only fine drinkers possess. Non-drinkers often have no clue what the difference between whisky and brandy is, but fine drinkers know that each drink is special in its own right. They take pride in taking time to distinguish between these two, appreciating the different aromas and flavours.
With that said, let us take a look at the difference between brandy and whisky. These are two completely separate drinks, with distinct taste and texture, made from different ingredients, using different process.
The key difference is that whisky is made from fermented grain, whereas brandy is made from fermented fruit.
This is a type of distilled alcoholic beverage made from any form of fermented grain mash. Depending on the geographical region or type of whisky that is being made, whisky can be made from barley, malted barley, rye, malted rye, wheat, and corn. The alcohol and mash content varies depending on the regulations of the geographic region. Whiskies must be strengthened and aged in a charred oak barrel, to which this beverage also owes to its golden brown, amber colour. They do not mature in the bottle, hence if a person keeps the whiskey bottle over a long time, it would not become any stronger in flavour or alcohol content.
There are various types of whiskey and they differ in terms of base product, alcoholic content and quality.
Whiskies can further be classified under:
Malt whisky: made primarily from malted barley. Grain whisky: made from any type of grain. Single malt whisky: produced in a single distillery and made from a mash that uses only one particular type of malted grain. Blended malt whisky: a blend of different malt whiskies from different distilleries. Blended whiskies: made from a mixture of malt and grain whiskies along with neutral spirits, caramel, and flavouring. Cask strength: rare whiskies that are bottled directly from the cask and are undiluted or only a little diluted. Single cask: each bottle of a single barrel whisky is from an individual cask, with the cask number labeled on the bottle.
Can Chefs Get Old and Stay Relevant
I have often caught myself saying that cooking in a professional kitchen is a young persons game. Having left the kitchen for education and then returned at the age of 55, it was obvious to me that certain jobs within a kitchen required physical stamina and mental acuity that comes with youth, however, there were still many other areas of responsibility where mental maturity and experience ruled. The dilemma of age and remaining relevant plagues nearly every profession, but my point of reference can only be what I know, thus I thought it was a topic worth investigating.
An interesting parallel might be the evolution of musical taste and how each age group perceives the other. When I was very young I can remember the impatience that the over 50 crowd had with what we were listening to. On the other hand, I, like my peers, felt that those over 50 were listening to prehistoric tunes that seemed so uninteresting to us. This disparity in preference was, is and will likely always be present. Much of today’s music seems dysfunctional to me and I am sure that the opposite is true with those who have worked with me in the kitchen and are under the age of 30. Oh, well, such is life; right?
The World Through A Chefs Eyes
We all have different ways to view the world around us. Chefs tend to work more than many other people and have difficulty decompressing when they do get a chance to have some personal time. The complexity of their position leads chefs to see the world through the eyes of the restaurant. This is a synopsis of how things line up through their eyes:
 VENDORS AND PRODUCTS- As much as chefs would like to separate vendors from the products they want and need, it is difficult to do so. Chefs realize their primary job is to buy the best possible ingredients to ensure the opportunity exists to create great dishes. In most cases, chefs would prefer to deal directly with the farmer or producer, but due to time constraints and distribution challenges they are forced to do business with vendors. There are some that are great; vendors who appreciate their role as a provider, respect the ingredients as much as the chef, understand the pressure their clients are under to be profitable and focus on service above all else. Unfortunately, experience demonstrates that many vendors do not understand their role and cannot be trusted to deliver on the promise. This drives chefs absolutely crazy.