While wait staff hygiene should not have to be a concern of management, unfortunately it is an issue that arises. There is no easy way to deal with something so personal, but here we’ll share some tactics that could help. Such a sensitive subject needs to be tactfully handled. This video includes some things to do, and some things not to do.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/safeservice/
Downloadable Handout: Server Cleanliness Dos and Don’ts: https://www.ciaprochef.com/restaurantsafety/2.1.Handout_restaurantcleaningchecklist.pdf/
When most foodservice professionals think of sanitation and food safety, they tend to think of the back-of-the-house; all those hands working with raw food products where foodborne illnesses lurk. The front-of-the-house staff also has the opportunity to keep food safe. Whether it’s the hygiene of the server, or the seemingly harmless work practices that introduce unsafe elements into the environment, food safety should be as great a concern in the service area as in the kitchen. The importance of food safety cannot be overemphasized. Few things are as detrimental to a foodservice establishment as an outbreak of a food-borne illness caused by poor sanitary practices.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/safeservice/
Downloadable Handout: Front-of-the-house Restaurant Cleaning Checklists: https://www.ciaprochef.com/restaurantsafety/2.1.Handout_restaurantcleaningchecklist.pdf/
A food allergy is a medical condition in which a person has an allergic reaction after eating a certain food. The allergic reaction occurs when the immune system attacks proteins in normally harmless foods. The proteins that trigger the reaction are called allergens. Food Allergy Research and Education estimates that 32 million Americans have food allergies, including 5.6 million children under the age 18. There is no cure for food allergies, and strictly avoiding allergens is the only way to prevent a reaction. Through education and training, foodservice professionals can provide a safe and trusted dining experience for their customers, enhancing the guest experience by understanding and appreciating their specific needs. In this video we familiarize ourselves with the top 8 most common food allergens.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/foodallergies/
Downloadable Handout: FARE’s How to Avoid Cross-Contact: https://www.ciaprochef.com/restaurantsafety/1.5.Handout_FoodAllergies.pdf/
Downloadable Handout: FARE’s Restaurant Legislation Toolkit: https://www.ciaprochef.com/restaurantsafety/2.4Handouts_FoodAllergiesRestaurant-Toolkit.pdf/
A lot goes into keeping your commercial kitchen clean. Are you cleaning your pots and pans in the best, most efficient way? Pots and pans that cook food at high temperatures can end up with stains, burns, discoloration and baked-on messes. Don’t sentence your staff to long shifts of endless scrubbing – take a look at our tips for the best tools and techniques to clean your pots and pans. Commercial cookware is available in many different materials, each with its own advantages and disadvantages. Some materials are more delicate and prone to scratch, while others require more specialized maintenance, and if washed incorrectly, could drastically cut their useable life. It’s important to not only review what your pots and pans are made of, but also which tools your staff has to clean them.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/prokitchencleaning/
A commonly used system in professional kitchens to ensure the safe handling of food is called HACCP. This acronym means Hazard Analysis Critical Control Points. HACCP is a preventive system that anticipates where problems might occur as well as steps to prevent them. This video goes over the Seven Basic HACCP Steps.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/haccp/
Downloadable Handout: The FDA’s HACCP Principles & Application Guidelines: https://www.ciaprochef.com/restaurantsafety/1.4.Handout_HACCP_FDA.pdf/
A clean and orderly kitchen is a safe and professional kitchen. With rigorous and frequent cleaning procedures, you can greatly reduce the risk of foodborne illness and make your health and safety inspections a breeze. You never know when the health inspector will visit, so restaurant managers should approach everyday cleaning as if they were expecting a health inspection that same day. This video includes demonstrations of how to properly clean ovens, oven hoods, and griddles.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/prokitchencleaning/
Downloadable Handout: Restaurant Cleaning Checklists: https://www.ciaprochef.com/restaurantsafety/1.3.Handout_BOHcleaningchecklist.pdf/
As soon as a restaurant operation receives food, chefs should immediately place food in refrigerated storage, freezer storage or dry storage. This video goes over how to keep foods safe, including the proper storage of food, how to properly cool liquids and solids, and how to prevent cross-contamination.
Go to the online course: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/properhandling/
Downloadable Handout: Basics of Food Safety: https://www.ciaprochef.com/restaurantsafety/1.2Handout_FoodSafetyBasics.pdf/
Safety and sanitation in the foodservice industry include issues of storing foods to keep them safe from contamination, preparing foods in a way to minimize the chance of contamination, following proper cleaning protocols, and creating a workplace that is safe for food and food handlers. In this video, we’ll explore the three pathways of food contamination: pathogenic, chemical and physical contamination.
Go to the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/foodsafetyintro/
Downloadable Handout: An Overview of Foodborne Illnesses: https://www.ciaprochef.com/restaurantsafety/1.1.Handout_FoodborneIllnesses.pdf/
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes Lamb Merguez Pizza. She tops the pizza with merguez, a North African-spiced lamb sausage packed with flavor. She pairs the merguez sausage with tapenade, tomato sauce, pecorino, and mozzarella for a delicious and unique flavor combination.
Recipe at: https://www.ciaprochef.com/americanlamb/lambmerguezpizza/
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes her famous BBQ American Lamb Burger, one of the signature dishes on her menu. She prepares a flavorful BBQ spice mix that she blends into the ground lamb patties. The burgers are served with a sweet and spicy BBQ sauce, grilled onions, sharp cheddar cheese, basil aioli, and arugula.
Recipe at: https://www.ciaprochef.com/americanlamb/lambburger/
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, prepares the ultimate comfort food: Napa Valley Red Wine and Port Lamb Shanks. She marinates the shanks in red wine, juniper berries, bay leaves, allspice, salt, and pepper for two days before roasting it in her wood-fired oven for rich, unctuous, and umami-packed results.
Recipe at: https://www.ciaprochef.com/americanlamb/redwinelambshanks/
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish.
Recipe at: https://www.ciaprochef.com/americanlamb/lambrackwithsalsaverde/
Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Croquetas Stuffed with Chorizo. First she forms some saffron rice into balls. Next, stuff each ball with some manchego and some Fermín spreadable chorizo. Fermín Ibérico products are made in Sierra de Francia in Spain, which has the perfect microclimate for aging chorizo. She fries the croquetas in organic Castillo De Canena Arbequino olive oil until they’re nice and crispy, then serves the croquetas with a side of aioli.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
Chef Barbara Alexander from The Culinary Institute of America makes Sherry-Flambéed Chorizo in Salt-Roasted Baby Potatoes, the perfect addition to a tapas menu. She starts by preparing the Palacios Chorizo. This chorizo comes ready to slice and eat, but to bring out the flavor, she sautés it with fresh and fruity VillaBlanca olive oil and then flambés the pan with some sherry. She serves the chorizo on top of salt-roasted baby potatoes that she has squeezed open. To finish, she adds a little grated manchego and saffron aioli. Enjoy!
Find the full video series at https://www.ciaprochef.com/spanishproducts/
This Carmencita Paella Kit includes everything you need for a delicious Spanish seafood paella—even the traditional paella pan! To begin our recipe, Chef Barbara Alexander from The Culinary Institute of America adds olive oil to a hot pan over medium-high heat. She adds seafood, sautés and turns down the heat to a simmer. Next, she adds the rice, the dry stock, water, and simmers for about 20 minutes, until all the water is absorbed and the rice is cooked. There you have it, a beautiful seafood paella!
Find the full video series at https://www.ciaprochef.com/spanishproducts/
Chef Barbara Alexander from The Culinary Institute of America shows us a delicious Jamón Serrano Manchego Panna Cotta. She starts by making savory panna cotta with Manchego cheese, that she carefully plates. Next she makes the Montenevado jamón serrano topping. Montenevado jamón is air-dried in a long, slow and natural curing process so is packed with umami. Chef Barbara slices the jamón into small strips, then tosses it with walnuts, herbs, Castillo De Canena Picual olive oil, and a balsamic vinegar syrup to make a little salad. Now place this on top of the panna cotta and drizzle with a little more olive oil. Enjoy!
Find the full video series at https://www.ciaprochef.com/spanishproducts/
Chef Barbara Alexander from The Culinary Institute of America shows us how she makes a Manhattan with a twist: a Cherry Kiss Manhattan. First, she makes a traditional Manhattan with whiskey, vermouth, bitters, and orange peel. In place of maraschino cherries, she uses whole skewered Aceitunas Torrent cherry flavored olives for added sophistication and a kiss of cherry aroma.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
This beautiful Ice Cream Torta was created with a variety of Spanish gourmet specialty products. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Turron Blando Ice Cream. To serve, she places some roasted plum compote on the bottom of the plate, along with a scoop of the Turron Blando Ice Cream. She sandwiches the ice cream in between pieces of original anise Inés Rosales tortas. Inés Rosales tortas have been made by hand in Sevilla for more than a century, and have a wonderful crispy, light, and flaky texture. To finish, she drizzles the ice cream with fruity and buttery Castillo De Canena Picual olive oil from Spain.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
Here’s a new idea for a modern tapa or shared appetizer: Pimenton BBQ Rubbed Pork with Tapenade and Truffle Crackers. First, Chef Barbara Alexander from The Culinary Institute of America prepares the BBQ rub marinade with Pimentón Ahumado La Chinata, cumin, salt and pepper. She coats the Alta Expresión Selección de Montanera pork tenderloin, which is made from world-renowned acorn-fed 100% Ibérico pork from Spain. Allow the pork to marinade overnight. Once the flavors from the Pimentón BBQ rub are nicely infused, she sears the tenderloin until done, then thinly slices the pork. She serves the sliced pork with red pepper tapenade with Paul and Pippa Gourmet Food truffle-flavored crackers. Your guests will love this unique combination of flavors.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
Chef Barbara Alexander from The Culinary Institute of America show us how to prepare a simple and restorative bone broth. She uses Ferrer Tradicional Chicken Bone Broth, which uses high-quality chicken and fresh vegetables. Chef Barbara just brings the broth to a simmer and ladles it into the serving bowl. Give the broth a squeeze of lime, add some sliced fresh green chiles, and finally, and some nutmeg. This spicy and warming Ferrer Tradicional Chicken Bone Broth is perfect for a rainy day.
Find the full video series at https://www.ciaprochef.com/spanishproducts/
