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March Newsletter

March Newsletter

Posted March 28, 2016

All Hands On Deck: In-Kitchen Training

No one wants to sit through a boring lecture in a cold classroom, especially not creative chefs and antsy kitchen staff. Instead, capture their attention with a workshop, a dedicated time for hands-on activities on a particular subject—say, kitchen safety tips like how to cut an avocado and remove the seed.

Pick a convenient time for the workshops, like between lunch and dinner service or on a day when the restaurant is closed. Before employees arrive, devise a few group exercises that will improve the desired skills, and set up the kitchen or dining room for those exercises. For example, if you’re working on knife skills, set up several stations with cutting boards, knives, and produce so that employees can divide into groups and practice. At the end of the workshop training session, everyone will be on same page, energized, and ready to work hard.

Bright Green Idea: Beyond the Guac: Grilling Avocados

Don’t limit yourself to guacamole: Avocados are one of the most versatile foods. When avocados are grilled, their sugars caramelize, making them even more delicious. Here’s how to do it.

Avocado Prep: Quarter the avocados, then season them with salt and pepper.

Grill: Grill them for two to four minutes without disturbing them.

Serve: To serve them as a side dish, top the avocados with balsamic vinaigrette, homemade chunky salsa, or blistered tomatoes. To include them in full meals, dress up BLTs, salads, burgers, chicken tacos, or even fish tacos with grilled avocado slices for a special treat.

Food Safety Tip of The Month: Clean to Avoid Contamination and Serve Nutritious Food

Everyone knows that a clean kitchen is a happy kitchen. Before you start serving shrimp and avocado cocktails to a roomful of guests, be sure to follow these tips.

– Place dirty cutting boards, utensils, and so on in the sink immediately after use to designate that they should not be used again.

–  Wash can openers, reach-in coolers, and other forgotten spots.

– Wash aprons and chef’s coats separately from cleaning rags.

– Don’t forget about grease traps and ice machines, which should be cleaned once a month. Coffee machines and ovens should be cleaned at least once per week.

– Hire a professional to clean hoods twice per year.