Michael Rafidi

https://lnkd.in/eUkjZTFW Turmeric and Miso Poached Salmon Broth Ingredients: - Salmon fillet: 200 g - Turmeric: 1/4 teaspoon - Miso paste: 1 tablespoon - Himalayan pink salt: 1/4 teaspoon - Water: 1/2 liter - Green chili: 1, sliced - Ginger: 50 g, sliced - Garlic: 30 g, sliced - Coriander leaf: 2 sprigs (plus extra for garnish) - Lemon wedge: 1 - Coconut milk powder: 2 tablespoons - Cooked soba noodles: 150 g Instructions: 1. **Prepare the Broth**: - In a pot, add water, turmeric, miso paste, Himalayan pink salt, green chili, ginger, and garlic. Bring the mixture to a boil over medium heat. - Reduce the heat to low and let the broth simmer for about 10-15 minutes to allow the flavors to meld together. 2. **Poach the Salmon**: - Carefully place the salmon fillet into the simmering broth. - Cook for about 4 minutes, turning the fillet halfway through to ensure even cooking. The salmon should be opaque and flake easily with a fork. - Remove the salmon from the broth and set aside. 3. **Add Coconut Milk**: - Add the coconut milk powder to the broth, stirring well to combine. - Continue to simmer the broth for another 5 minutes, allowing it to reduce slightly. 4. **Strain and Reheat**: - Strain the broth to remove the solids, then return the liquid to the pot. - Add the cooked soba noodles to the broth and heat through. 5. **Assemble the Dish**: - Divide the noodles between serving bowls. - Place the poached salmon fillet on top of the noodles. - Pour the hot broth over the noodles and salmon. 6. **Finishing Touches**: - Use a kitchen blow torch to gently char the top of the salmon for a smoky, caramelized effect. - Garnish with fresh coriander leaves and a wedge of lemon on the side. Serving: Serve immediately, ensuring the broth is hot and the flavors are fresh. Enjoy your turmeric and miso poached salmon broth with its rich, aromatic broth and perfectly cooked salmon. #PoachedSalmon #SalmonLovers #HealthyEating #Foodie #FoodPhotography #InstaFood #Delicious #chefbobby #masterchefuk #finediningindian #Homemade #HealthyRecipes #Seafood #Gourmet #EatClean #FoodInspiration #Yummy #ChefMode #FoodPorn #SalmonRecipe #MisoSoup #Turmeric #CulinaryArts #NomNom #Foodstagram #FoodGram #SobaNoodles #CulinaryDelight #FreshIngredients

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Caesar salad turns 100. The Caesar salad was invented in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. This classic dish, traditionally made with romaine lettuce, croutons, Parmesan cheese, and a distinctive dressing of garlic, lemon juice, egg, and Worcestershire sauce, has stood the test of time and remains a favorite among salad enthusiasts worldwide. A traditional Caesar salad includes the following ingredients: - Romaine lettuce - Croutons - Parmesan cheese - Caesar dressing (made with the following components): - Lemon juice - Olive oil - Egg yolks - Worcestershire sauce - Anchovies - Garlic - Dijon mustard - Black pepper Optional additions often include grilled chicken or shrimp.

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I've been in ATL for months now and noticed the frequent movement of chefs and cooks between kitchens. Speaking to fellow chefs reveals a common concern - the unreliability of the labor pool. Whether it's employees not showing up on time or the dreaded Friday night no call, no show, it's a recurring issue. It seems like this culinary challenge is prevalent in every city, but Atlanta, known for its vibrant restaurant scene, appears to struggle more. Is it the demanding guests, the owners, or the different chefs that contribute to this issue? I've even come across a manifesto discussing this phenomenon. What really troubles employees and causes this constant turnover in the restaurant industry? That’s on my mind … ATL thoughts ? #RestaurantIndustry #AtlantaDining #ChefLife #CulinaryChallenge

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Identifying and developing talent within a culinary team is crucial for the operation's success. As the Executive Chef, you can cultivate a more capable and dynamic team by focusing on foundational competencies and providing opportunities for team members to showcase and hone their skills. In this video, part 1 of a 2 part series, I share the 6 categories of competencies that you can use to identify and recognize promotable talents within your team. ⬇️ VIDEO LINK IS IN THE COMMENTS ⬇️ 

Watch this video and see why you must advertise your business. Don't be ashamed of your market.... #culinaryarts #pastrybusiness

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Mastering Vegetable Cuts: Elevating Your Culinary Skills

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🍴 As I have been operating in the hospitality industry for many years, I am keenly aware of the seismic shifts that may be on the horizon for our industry. 📉 Recent economic signals such as the potential absence of rate cuts by the Federal Reserve are particularly concerning. This situation could keep or increase the cost of borrowing more expensive, thus increasing the operating cost of our businesses—a challenge we must prepare for now. 💼 These tightened financial conditions suggest a potential tightening in consumer spending, which could lead to decreased dining out and reduced bookings for reservations for dining and events. The ripples from major sectors are starting to touch the shores of hospitality, affecting restaurants, hotels, and beyond. 🌱 In response, it's crucial for us to emphasize positive cash flow and profitability. Focusing on these financial metrics will provide the stability needed to weather the storm. This may include adjusting menus, reevaluating supplier contracts, or streamlining operations to ensure we are not just surviving, but thriving in this challenging macroeconomic landscape. 🔍 It's essential for those of us in the hospitality industry to stay vigilant and adaptive. We need to innovate our services, rethink our cost structures, and enhance the value we offer to our customers. Let's explore new business models, enhance digital integration, or revise supply chain logistics to maintain profitability without compromising on quality. 🌟 Positively Forward: Despite these challenges, remember that adversity often breeds innovation. The hospitality industry is resilient and full of creative minds that have overcome countless challenges before. Let's use this as an opportunity to come together, share insights, and push the boundaries of what's possible. Together, we can navigate through these turbulent times and emerge stronger. 💬 I invite you all to share your strategies on thriving in this evolving economic landscape. Your insights are invaluable as we forge ahead together! #HospitalityLeaders #EconomicImpact #InnovationInHospitality #Resilience #TogetherWeThrive ✨ Stay optimistic, stay creative, and let's lead the way to a brighter future in hospitality! ✨

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Implementing work-life balance initiatives requires leaders to actively model these behaviors themselves, showing that it is possible to excel at work while also enjoying a fulfilling life outside of it. #chefs #chefslife #chefsjobs #chefschellange

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The Language of Wine: A Beginner's Guide to Wine Tasting Terminology Wine tasting can be daunting for beginners, especially with its rich vocabulary. Understanding key terms can enhance your appreciation and enjoyment of wine. Here’s a guide to some essential wine tasting terminology: Acidity: Refers to the bright, tangy, and crisp sensations in wine, crucial for balance and structure. Aroma: The initial smell of the wine derived from the grape, different from the bouquet. Body: Describes the weight and fullness of the wine in your mouth, ranging from light to full-bodied. Tannin: Natural compounds in grape skins, seeds, and stems, contributing to bitterness and astringency. Finish: The lingering taste after swallowing, with a long, complex finish indicating high quality. Understanding these terms helps in appreciating the complexity of wine and communicating your preferences effectively. #WineTasting #WineEducation #WineTerminology #WineLovers #Sommelier

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🌟 A recent analysis has revealed that New Jersey holds the dubious distinction of having the dirtiest restaurants in the United States 🏴. Data compiled from TripAdvisor reviews show an overwhelming number of complaints regarding restaurant cleanliness, far surpassing other states 🍽️. The study, conducted by Affordable Seating, analyzed reviews mentioning hygiene issues such as "dirty restaurant," "rats," "roaches," and "hair in food" 🦠. New Jersey led the pack with 320,520 complaints about dirty restaurants — 854 percent higher than the average across the Top 10 dirtiest states! New Jersey had 1,883 reviews mentioning hair in food and 810 complaints about rats and roaches 🪳🪲🐀. This report highlights the alarming cleanliness issues within the state's dining establishments. It serves as a wake-up call for restaurants to drastically improve their hygiene standards to ensure the safety and satisfaction of patrons 🍴💧🧼. #Food #FoodSafety #FoodSafetyCulture #FoodSafetyMatters #Restaurants

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[Free Guide] Take back control of labor costs across every restaurant Go beyond cost cutting with our 4-step framework for cost management. Learn how to close gaps in your restaurant operation and establish controls to ensure long-term, sustainable growth. Plus, you'll unlock strategies to help you uncover the root cause of your labor overspend and create an actionable plan for growth forward. Click here: https://lnkd.in/e6bmqWSw or use link in comments below. #labormanagement #laborcosts #restaurantmanagement

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Elevating Dining Experiences: A Butcher's Choice 🍽️ In the world of culinary craftsmanship, few things compare to the artistry and flavor of a Frenched lamb rack. We've had the privilege of selecting and preparing some of the finest cuts for discerning customers. Today, we'll shine a spotlight on our lamb rack– a cut that embodies excellence in both presentation and palate. This comes from grass-fed lambs and raised without antibiotics. From its tender texture to its rich, succulent flavor, every aspect of this cut speaks to the dedication of farmers, the expertise of butchers, and the appreciation of chefs and home cooks alike. What sets the lamb rack apart is not just its premium quality, but also its versatility. Whether roasted to perfection with aromatic herbs and spices or grilled to achieve that irresistible char, it's a centerpiece that never fails to impress. But beyond its culinary prowess, the lamb represents a commitment to sustainability and ethical farming practices. By prioritizing quality over quantity, we support producers who prioritize animal welfare and environmental stewardship. 🐑 So, the next time you're planning a special meal or looking to elevate your culinary repertoire, consider the butcher's choice – the Frenched lamb rack. With each savory bite, savor not just the taste, but the craftsmanship and care that go into every cut. Bon appétit!

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RSVP for the May CRA Chef Alliance Meeting May 14, 2024 // 6 - 8 p.m. Calling all chefs (and hospitality industry member partners)! What: CRA Chef Alliance Meeting Where: Italco Food Products // 1340 S. Cherokee St., Denver, 80223 When: Tuesday, May 14, 2024 // 6 - 8 p.m. We hope you will join us for the next CRA Chef Alliance meeting on Tuesday, May 14 at Italco Food Products. The evening will include networking, Italco warehouse tours, tasty bites provided by Italco and SuperVeg, and a variety of non-alcohol beverages provided by Grüvi. We’ll also hear about time-saving products that enhance and leverage kitchen labor and have a discussion about how artificial intelligence can help with operational success. Danielle Oliveto, the Governor’s Deputy Chief of Staff, will join us to talk about opportunities they have for chefs at the Governor’s mansion. Note: This is a CRA and/or CRA Chef Alliance members-only event. Special CRA Chef Alliance membership opportunities are available for non-owner/non-member chefs. Not sure if you’re a CRA member, but would like to participate? Non-members are welcome to check us out for one meeting. Email us for more information at dineout@corestaurant.org. RSVP Today! Thanks for being part of our community! #ChefAlliance #CORestaurants #StrongerTogether Facebook YouTube Link Copyright © 2024 Colorado Restaurant Association, All rights reserved. You are receiving this email because you opted in via our website. Our mailing address is: Colorado Restaurant Association 430 E 7th Ave Denver, CO 80203-3605 Add us to your address book Want to change how you receive these emails? You can update your preferences or unsubscribe from this list. Email Marketing Powered by Mailchimp

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