Culinary Medicine; Feel Good Cuisine Chef Walter Zuromski and Chef Leah Sarris presented their highly anticipated presentation on Culinary Medicine and prepared a lunch for 50 of this country's top Club Chefs and General Managers. They where assisted by Chef Helmut Holzer of Gourmet Foods International out of Atlanta who contributed the QimiQ [...]
Chef Walter Zuromski will be a featured speaker presenter at this year's Chef to Chef Conference in Savannah this March. He will be co-presenting with Chef Leah Sarris, Program Director of the Tulane University Gold Ring Center School of Culinary Medicine, the first of its kind in the U.S. The trend of feel better [...]
Charcuterie, the art of preserving meats (whether through salting, curing or cooking), has, over the past two years, shown a strong resurgence showing up on menus. Not always hitting the mark however. I had the opportunity to pull out those old Garde Manager pate and curing recipes from the days when I was at the [...]
The Cocktail craft culture, trickling down from the elite to the everyday, has raised the bar on the flavor experience. Fresh juices, creative purées, boldly flavored syrups, funky flavored brand labels—this all is influencing the creation of great cocktail craft. As we’ve seen with our food menus, consumers respond to artisanal creations the capture premium [...]
We are happy to share that our own, Chef Walter Zuromski, has been recently published in the Jun 2014 Issue of Prepared Foods Magazine. It is well worth the read. He shares some great ideas and insight on appetizers. Read on the Prepared Foods site Download the PDF - A Little of This and [...]
The retro classic movement has begun again this time with the prohibition 20's era classics. With emphasis on spirits and classic cocktail creations, bar Chef's are emerging to create speakeasies and libraries alike. These locations from decor to music and menus are like walking through a portal into the past. It is all about the [...]
The restaurant industry has traditionally been minimalistic when it comes to software needs. Aside from the POS system, which is rarely used to its full potential, and a security system software has just never seemed to be a priority. With the change of times, software is being programmed specifically to aid Chefs, managers and Owners. [...]
Reward and loyalty programs are designed to help improve guest retention and provide them with positive reasons to return. Originally designed as punch cards or give always, Loyalty systems have evolved into digital apps that acknowledge a guest when they have entered the establishment. These applications allow the guest to track their rewards, make early [...]
Instagram, Pinterest, Facebook are an active part of the consumers lifestyle. Cameras are everywhere and documenting everything. Each guest is now their own food photographer and blogger. This can result in great publicity if each plate is perfect but if a guest feels their food is taking to long or lacking their favorite flavor you [...]
Spelt flour, an important staple in medieval culture, is making a popular return as a health food. Exceptionally similar to our common wheat; spelt is a natural hybrid of a tetraploid wheat and grass like aegitops tauschil, believed to have originated in Eastern Europe/Asia over 8,000 years ago. Spelt was introduced in the US in [...]
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