Jupiter, FL—Innovations with Ed Begley, Jr. will broadcast on Saturday, October 27, 2018 at 5:00p ET via Fox Business. Check your local listings for more information.
Learn how Spruce Capital Partners is helping producers make the food system more sustainable and responsible to consumer demands as Innovations explores recent developments in crop technologies. Viewers will learn how products like Amfora, and others within Spruce Capital’s portfolio of companies, is enhancing nutritional value of food and feed crops.
Watch to explore Easy Energy Systems, Inc. (EES), a company dedicated to producing new solutions that will reduce dependency on fossil fuels, reduce pollution, and improve the lives of people throughout the world. The show will look at how EES designs, manufactures, operates and sells its patented 1M, 2M, and 5M gallon-per-year, small-scale, modular biorefineries called Modular Energy Production Systems (MEPS®) for the production of alternative liquid biofuels and biogas from organic waste streams.
In response to the lack of truly natural skincare options, Innovations will explore Enso Beauty Company and will educate viewers on its 100-percent USDA certified organic beauty products, which are known for its high-performance and for having zero trace of toxins and irritants.
“From food service to beauty care and beyond, developments in science technology truly are truly transforming our world and enabling us to do more with less,” said Will Spilecki, senior producer for the Innovations television series. “We are excited to feature these innovative ideas on our show.”
About Innovations & DMG Productions: Innovations, hosted by award winning actor Ed Begley, Jr., is an information-based series geared toward educating the public on the latest breakthroughs in all areas of society. Featuring practical solutions and important issues facing consumers and professionals alike, Innovations focuses on cutting-edge advancements in everything from health and wellness to global business, renewable energy, and more.
Backed by experts in various fields, and a team dedicated to education and advancement, DMG Productions consistently produces commercial-free, educational programming on which both viewers and networks depend.
Concept Development in foodservice operation is the foundation for recipe development, equipment needs, service needs, and the operation’s labor model. This is one of the topics in the following newsletter by Certified Master Chef Ron DeSantis.
One of the most frustrating experiences when eating out is being held for check ransom. We’ve all been there. We’re done eating and want to pay the check, but……there is no one around to give you the check. OR, once you hand over your credit card or cash……no one returns with the card or the change, for a long time. It’s like being held ransom. All you want to do is pay for your food, drink, and service and leave. Instead you’re stuck waiting.
Thankfully it doesn’t happen often.
Master Chef Insights
Concept Development is a critical task for managers and executive chefs. This part of foodservice operations is the foundation for recipe development, equipment needs, service needs, and the operation’s labor model.
To begin concept development, the operation’s team must develop a concept statement. The concept statement guides the planning and keeps the development team on course. Without a concept statement it’s easy to get sidetracked and end up with a menu that is a combination of “stuff” instead of a menu that has complimentary foods.
Concept Development has 3 Stages: Conceptualization/ Crystallization/ Realization. The conceptualization stage is generally the most demanding. This is where the team develops the concept statement, and it is where the passions fly. This is critical to the process so that everyone is heard, and the outcome is embraced by the entire team. During crystallization the team determines the concept value and how to market the concept. The final stage of realization is where the team is ready to launch.
Operators that engage a structured development process end up with an interesting, exciting, and viable concept. Give me a call for detailed information.
Culinary & more…
Menu & Recipe Creation
Working with a great group of chefs is always fun and rewarding. The results are great food, lots of laughs, happy guests, and strong friendships. This group of chefs – Dan Flynn, Cyon Jones, Dave Kuzma, and Chase Sobelman– worked with me on a project that produced the following delicious dishes.
Green Goddess and Grilled Chicken Salad – little gem romaine with late season corn, grilled chicken breast with smoked salt, and Black Label Bacon.
Crispy Sicilian Stuffed Turkey Paillard with Mediterranean Salad – Sicilian sausage on a turkey scaloppini, breaded and pan-fried with a Mediterranean-style chickpea, cucumber salad.
Vegan Crab & Noodle Kung Pao – Hungry Planet vegan crab, lo mein noodles and kung pao sauce with a vegan crab spring roll.
‘nduja Seared Halibut in Summer Cioppino – spicy New England Charcuterie ‘nduja seared on halibut filet in cioppino-style broth with summer squash.
Red Velvet Panna Cotta – vanilla- buttermilk laced panna cotta with red velvet crumbles.
Hormel Foods Spam Haute Cuisine
The first impression at Noreetuh in NYC is hospitality. Immediately. The next impression is an immaculately clean and organized kitchen run by Chef Chung Chow.
Chef Chow’s resume includes, Bouchon Bistro in Yountville, CA, Per Se in NYC, and Lincoln Restaurant with Jonathan Beno also in NYC. On the day of my visit, Chef Chow used his experience growing up with Hormel Foods’ Spam and created exquisite dishes complete with hand-made pasta, truffles, and musubi. It was great meeting Chung and we had time to become acquainted (a link to our podcast is below).
I’ve been waiting weeks to be able to share this information. Over the past several months I’ve been interviewing people that love everything about food for a new podcast series from Hormel Foods. Here is a link for Hormel Foods Our Food Journey™ Podcast https://www.hormelfoods.com/podcast/
I’m honored to launch the series with a great colleague, Ethan Watters, conducting my conversation. The range of interviews includes, Evan Inada from Columbus Craft Meats talking about everything salumi; Chef Christina Machamer winner Hell’s Kitchen; CIA Certified Master Chef Adam Busby; Chopped finalist Chef Kenneth Temple; and a compelling discussion with Nom Wah Tea Parlor owner Wilson Tang. Please join the journey.
CulinaryNXT is a food service advisory practice drawing on Ron DeSantis’ 30 years of experience in all facets of the food industry. Ron is one of only 68 Certified Master Chefs worldwide and has advised organizations of all sizes and types. His strengths include culinary innovation, menu and recipe development, culinary assessment, bottom-line results, and communication skills that allow him to implement solutions effectively.
CulinaryNXT’s base is in New Haven, but its reach is truly global. CulinaryNXT’s relationships extend to numerous countries around the world in a client and alliance network that has been built over many years. These relationships provide both global support and local knowledge.