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Modern Kalbi Recipe

Message from the Chef

Korean cuisine has so many elements of complexity and technique. These Korean dishes are an interpretation of traditional Korean items, prepared in ‘modern’ format.

Wook Kang

Recipe: Korean Kalbi

Yield:  4 Servings
Marinade:
1 Pound         Boneless Beef Short Ribs (Prime Grade)
32 oz.              Cold Water
1 oz.                Brown Sugar
4 oz.                Soy Sauce
1 oz.                Sesame Oil
2 oz.                Yellow Onion, Julienne
14 g.                Garlic, Minced
32 g.                Scallions, Sliced

Method
1. In a large pot, place the beef short ribs inside and add the cold water.

2. Bring the water to a boil and lower to a simmer. Simmer for 10 minutes, ensuring to skim and degrease as often as possible.

3. After ten minutes, rinse the short ribs under cold water. Remove the ribs from the water and dry very well.

4. On a sheet pan, place the short ribs and rub the brown sugar over the ribs. Allow to sit for 15 minutes. Place the ribs in a sous vide bag and add the soy sauce, sesame oil, onions, garlic, scallions, and ginger. Seal the bag per sous vide machine guidelines.

5. Adjust and heat the water via a circulator and time accordingly to machine guidelines. Once the meat has reached time and temperature doneness, reserve for future use or grill immediately.

Recipe: Ssamjang

Yield: 8 oz.
4 oz.    Gochujang
2 oz.    Korean Miso Paste (Doenjang)
1 oz.    Sesame Oil
14 g.    Apple Cider Vinegar
4 g.      Sesame Seeds
8 g.      Honey
4g.       Scallions, sliced thin

Method
1. In a small bowl, combine all ingredients until well mixed and blended.

Recipe: Cucumber Kimchi

Yield: 8 oz. (4 servings at 2 oz. each)
8 oz.    Kirby Cucumbers
14 g.    Sea Salt or Kosher Salt
25 g.    Garlic Chives
24 g.    Korean Chili Flakes (Gochu garu)
  4 g.    Garlic, Minced
  8 g.    Honey
  8 g.    Korean Salted Shrimp
  4 g.    Fresh Ginger, Grated

Method
1. Wash and cut the cucumbers by cross cutting the pieces lengthwise. You should result with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.

2. Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Add the garlic chives, Korean chili flakes, garlic, honey, Korean salted shrimp, and grated ginger. Toss and mix until well blended.

3. Keep it at room temperature for about 12 to 24 hours then move it to the fridge. Serve once chilled or reserve for future use.

Recipe: Scallion Ginger Salad

Yield: 4 oz. (4 servings at 1 oz. each)
4 oz.    Scallions, Julienne
  1 g.    Sea Salt or Kosher Salt
  2 g.    Garlic, Fine Minced
  1 g.    Korean Chili Flakes (Gochu garu)
  3 g.    Sesame Oil
  4 g.    Pickled Ginger, Julienne

Method
1. Wash and slice the scallions into julienne pieces. Immediately soak in ice water.

2. Remove and dry the scallion and place them in a small bowl. Add the sea salt, garlic, Korean chili flakes, sesame oil, and pickled ginger. Toss and mix until well blended.

3. Serve once chilled or reserve for future use.

Recipe: Sweetened Puffed Rice Sticks

Yield: 8 Puffed Rice Sticks
For Crispy Rice:
1 cup              Short grain white rice
1 1/2 cups     Water
To Taste         Kosher Salt
16 oz.              Canola Oil (For Deep Frying)

Method
To make the crispy rice:
1. Place the rice water and salt into a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes. Remove from the heat and let it sit, covered, for another 10 minutes. 

2. Pre-heat the oven to 250º F. 

3. Spread the rice out onto a small baking sheet. Bake (dehydrate) in the oven for 2 hours. The rice should be dry and hard when it’s done. Place the rice into the fridge to cool off for at least an hour. 

4. The last step is important, to puff the rice. In a medium saucepan, add enough oil so that it comes up to about 1/2″ on the side, and heat the oil over medium heat until it’s shimmering. Test to make sure it’s ready by adding a single piece of rice to the oil. If it sizzles all around the rice kernel, then it’s ready. Add about half of the rice to the pot and cook for about 30 seconds, just until the rice puffs up. This happens very quickly, and you do not want to overcook it, otherwise the rice will be too crunchy. Use a slotted spoon to remove the rice and place it onto a paper-towel lined plate. Do this until all of the rice is puffed. 

To make the Rice Sticks:
1. Place 1 cup of the crispy rice (or puff rice cereal) into a large mixing bowl.

2. Place the brown rice syrup, salt, and vanilla into a medium saucepan. Heat over low until the syrup is melted and you can stir everything to combine. Once the mixture is smooth and mixed, pour directly into the bowl with the puffed rice. Stir until everything is evenly combined. 

3. Grab about a tablespoon size of the mixture and roll it between your palms to form a stick (you may use a mold). Repeat this until all of the sticks are formed.

Plating Components/Assembly:

1. On a square plate, brush the ssamjang sauce with a pastry brush across the plate from one corner across another corner.

2. Place the grilled short rib in the center.

3. Place one piece of cucumber kimchi next to the short rib.

4. Place one piece of the sweet rice stick across the top from the cucumber kimchi.

5. Arrange the scallion salad on next to the grilled short rib.

6. Garnish the plate with micro bulls’ blood, micro lettuce, and one nasturtium flower.


About the Author

Born in South Korea and raised in Chicago, Illinois, Chef Wook Kang had an interest in food at an early age. Having been influenced by his Korean heritage and the melting pot of cuisines in Chicago, his love of cuisine led to a career in food. He has held positions at prestigious restaurants that would inspire his creativity and the appreciation of food of all cultures. The lessons and inspirations he learned from there, provided the philosophies he has established as a professional, showcasing those skills at Kendall College. Prior to joining Kendall College, Chef Kang served as the Program Chair/Director at Le Cordon Bleu. From 2012 to 2014; he was an integral part of CMC trainings across the United States, in addition to providing presentations for the American Culinary Federation and other organizations. Chef Wook Kang holds certifications through the ACF as a Certified Executive Chef (CEC), and also holds certifications as a Master Certified Food Executive (MCFE) and Certified Food and Beverage Executive (CFBE).

Chef Wook Kang

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Company / Partner National News Press Releases

Nestlé Professional is Launching Planetpro to Help Customers Navigate the Sustainability Business Challenge

Nestlé Professional®, Nestlé’s Out-of-Home business, is proud to announce the launching of its digital magazine, Planetpro, which will cover a range of environmental topics that are closely tied to the foodservice industry. By sharing this information, Nestlé Professional®, aims to help customers understand the sustainability and climate change challenges and help identify improvements to their businesses to reduce their environmental impact. 

Reinhold Jakobi, Global Head of Nestlé Professional® Strategic Business Unit, knows how challenging it is in the foodservice industry. “We understand how difficult it is to work in the Out-of-Home industry right now. There are many business challenges and we are looking to help our customers find practical ways to optimise their sustainable business practices.  Sharing our applied knowledge on sustainability is just one way we can help to make more possible.” 

To build the first edition of PlanetproNo Time to Waste, Nestlé Professional®, has leveraged their global packaging, chef and sustainability experts, to gather key information and create simple tips on how to reduce restaurant waste and maximise resources.   

“It has been a pleasure working with the cross-functional team of experts to develop relevant and timely content for our first Planetpro”, said Jean-Jacques Lerouge, Sustainability Manager for Nestlé Professional®. “Gathering information and practical tips to help the foodservice community reduce their environmental impact is a personal passion of mine.  I am proud to be able to share some of our knowledge to help make the planet a better place.”

For more information about Nestlé Professional® Planetpro, please contact your local market representative

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News

Lapland Smoked Trout

Lapland Smoked Trout

 A dinner in the Arctic wilderness. 
By Luis Soto Villalta.

 History 

Smoked fish is an ancestral tradition in the Nordic countries. The Sami people have been living in the Arctic since before the last Ice Age. They used to complement the reindeer diet with fish such as salmon, trout, or Arctic char. 

The most common methods for preserving meat and fish have been drying and smoking. The Sami people had a nomadic lifestyle based on following the reindeer herds. This lifestyle made them improvise simple, but effective cooking and smoking systems. 

When sledging on the frozen lakes, the inhabitants of Lapland used to fish through a hole in the ice. They smoked the fish for instant eating or storage. This tradition has survived to present days. 

Fishing

 During my stay in Lapland managing Kvikkjokk Fjällcenter, I had the opportunity to carry out some winter expeditions on the frozen lakes of the area. When we located a good fishing place after a couple of hours on a snowmobile or dogsled, we stopped to prepare all necessary for fishing and dining. 

 Mushing in Lapland. 

 First, we shoveled the top snow, then with a large drill we drilled the ice down to the water. For ice fishing, we use a short fishing rod, about half a meter long. When a fish bites and is brought to the surface the temperature difference kills it quickly. 

Ice fishing in Lapland. 

Ingredients for 2 Servings

2 trout fillets
2 tablespoons salt
1 teaspoon pepper
1 lemon 

Preparations 

Once the fishing is over, clean the fish. Prepare the smaller pieces for grilling and fillet and clean of their spines the larger trouts. 

Before this, light a good fire delimited with stones. The most used firewood is birch because of its plenty in Lapland. Its bark is also great for starting a fire. Form a pyramid with branches and then place the birch bark at its base. Cut the thicker logs into two or four pieces lengthways before placing on the fire. 

Smoking 

The fillets are then fixed in perforated wooden planks with small stakes, as the image at the next page shows. Once we fix the fillets, we season them with salt and pepper. If desired, add pressed lemon, although the Samis only seasoned with salt. 

Afterwards, sunk the boards into the ground, surrounding the fire. They should be far enough away so that the trouts do not roast, but close enough to give them the smoke and some heat. As a reference 20-25 cm from the fire and outside the outer edge of the campfire. The firewood should burn in the mid-flame and not on embers. 

Smoke for about 1 hour. 

Suovasguolle Lapp smoked fish.

Waiting for the dinner

We can enjoy the beautiful arctic nature while our trout is being smoked. Another good option is to cook a Lapp coffee and grill the smaller fish. 

Lapp coffee 

As an appetizer, we will put our teeth to the test with some gåjkkebierggo or dried reindeer meat. A “hard” speciality considered as a Delicatessen in Lapland. 

Serving

To serve our smoked trout, we use the same wooden planks where we smoked it, instead of plates. We only need to remove the wooden stakes. 

Images from Business Finland. 


About the Author

My mother and grandfather introduced me to professional cooking. As people say in Spain: I learned to cook from the bottom of my mother’s skirt. The tradition in the family comes from my grandfather when he founded the first restaurant of the family in 1916. I have later studied both professional cooking and hotel management. I focused my career on kitchen and accommodation management, especially in the rural environment and the wilderness.

Luis Soto Villalta
https://desoto.eu

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Company / Partner Congress Country GCC National News Press Releases

Le Nouveau Chef the Official Worldchefs Clothing Partner

Le Nouveau Chef the Official Worldchefs Clothing Partner 

  • Le Nouveau Chef has joined as the official Worldchefs clothing partner.
  • Founded in the Netherlands in 1986, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear.
  • Le Nouveau Chef will be creating a personalized line of official Worldchefs wear with organic, Fairtrade and recycled materials.


Paris, 28th of September 2020 – It’s a beautiful thing when two premium organizations come together. Both with an interest in innovation, sustainability and above all, the highest quality. 

Le Nouveau Chef was founded in the Netherlands in 1986. Ever since, this family business has been providing chefs and other professionals in the food and hospitality industry with premium wear. This means over 35 years of expertise, innovation and experience in balancing practicality and style.

As the official Worldchefs clothing partner, Le Nouveau Chef will be creating a personalized line of Worldchefs wear with organic, Fairtrade and recycled materials. Their Chef jackets are made in Europe from high quality sustainable European fabric featuring innovative TENCEL fiber, with high moisture absorption, reduced bacterial growth and the very best skin-sensory experience.

Le Nouveau Chef will also be the official chefs wear outfitter of the Global Chefs Challenge Finals, providing competitors with the best performance all day long.

“We are extremely excited about this new partnership with Le Nouveau Chef,” says Ragnar Fridriksson, Worldchefs Managing Director. “We are looking forward to providing our members with uniforms that are modern and fresh design, made with top quality fabrics and with highest environmental standards.”

For more information and to explore the Le Nouveau Chef product line, visit www.lenouveauchef.com.

-end-

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules and endorsement of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

____________________________________________________________________

For any media inquiries, contact: 

Clare Pettersson

Communications Manager, Worldchefs

marketing@worldchefs.org

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Country National News Press Releases

Iran Hotel Trains Kitchen Brigade with Worldchefs Academy During COVID-19

Iran Hotel Trains Kitchen Brigade with Worldchefs Academy During COVID-19


Paris, 28th of September 2020 – Worldchefs Academy announced today that thanks to the efforts of the Iran Food and Beverage Association (IFBA) www.iranfba.com sharing the online educational opportunity available with Worldchefs Academy at www.worldchefsacademy.com, Hotels and Restaurants in Iran were encouraged to take action to create a positive training experience during the COVID-19 global pandemic.

 

As a result, General Manager Hesam Behzadnia of 5 Star Zandiyeh Hotel in Shiraz, Iran www.zandiyehhotel.com announced that 20 kitchen staff had successfully passed the Worldchefs Academy Pre-Commis Chef Course. IFBA President Mohammadreza Ghasemi Dashtestan, stated eagerly ”We need to share this great experience with Worldchefs!”

 

Worldchefs President Thomas Gugler stated, “I would like to personally thank the Iran Food and Beverage Association for their support in promoting Worldchefs Academy and for being a proud member of Worldchefs.” He further stated, “As we share the Worldchefs opportunities available for training and certification, we will continue to impact our global culinary profession in a positive way.”

 

For more information, contact: info@worldchefsacademy.com                                                                      


                  



-end

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

____________________________________________________________________

For any media inquiries, contact: 

Clare Pettersson

Communications Manager, Worldchefs

marketing@worldchefs.org

Categories
Company / Partner News

VanDrie Group Renews as a Worldchefs Premium Partner

VanDrie Group Renews as a Worldchefs Premium Partner

  • VanDrie Group, a world market leader in veal, has renewed as a Worldchefs Premium Partner.
  • The family-owned business has been a Worldchefs Partner since 2000. With more than 25 companies, VanDrie employs approximately 2,500 people.
  • VanDrie strives to use their position as a world market leader to advance the industry and drive innovation solutions towards sustainability.


Paris, 21st of September 2020 – Worldchefs is pleased to announce a renewed partnership with VanDrie Group, a world market leader in veal and valued Worldchefs Premium Partner since 2000.

The Dutch-owned VanDrie Group is a company built on family traditions. In the early 1960s, Jan van Drie purchased his first newborn calf for fattening. Today, with more than 25 companies, the group is the largest integrated veal producer in the world, employing approximately 2,500 people.

The VanDrie Group produces veal and beef products, calf feed, dairy products and calfskins with a circular approach into its policy. Monitored by Safety Guard, a unique integral chain management system, approximately 1.5 million calves are processed each year, more than 95% of which are exported all around the world.

VanDrie strives to use their position as a world market leader to advance the industry. At home and abroad, VanDrie is committed to delivering healthy, sustainable and animal-friendly food production. Their Research and Development department works on solutions and innovations that benefit animal welfare, the environment and veal farmers. Partners in the Regio Foodvalley Agricultural Network, VanDrie is helping to drive innovation in the sector.

The VanDrie Group focuses on aspects of sustainability as well as the versatility of veal, putting less traditional cuts in the spotlight. By providing recipes and special preparation methods, they continue to express their commitment to using all parts of the calf, and educating the public about lesser known cuts. 

“We are extremely proud to continue our longstanding partnership with the VanDrie Group,” says Ragnar Fridricksson, Worldchefs Managing Director. “As a company driven by family values, they are very committed to farming traditions with sustainable agriculture and animal welfare at the heart of their operations. They care greatly about culinary traditions, where veal plays a major role in modern gastronomy, classic cuisine and traditional local dishes. We look forward to continue our common efforts to educate young professionals on the use and qualities of different veal cuts and preparations.” 

Of the partnership, Patricia van Krieken of the VanDrie Group shared:

“Our collaboration goes back to the year 2000 – the first time we saw the chefs from all over the world together in the Netherlands and were allowed to present ourselves. Since then, we have followed the developments of Worldchefs and have been a Premium Partner for a number of years. It’s great to be able to experience how the organization is committed worldwide. It is rightly an organization for chefs without borders. Who you are, what you do, how you do it, what vision you have: Worldchefs embraces you and takes you along in their mission to improve the culinary standards of world cuisine. They build a global network every day, providing a platform for chefs to challenge each other during competitions and lift each other to a higher platform. Highly appreciative of their pioneering work to develop culinary education programs with Global Culinary Certification. As a Premium Partner we feel highly valued and the organization is constantly looking for connections, opportunities and exposure for the company and the product.”


For more information on VanDrie and their products, visit www.vandriegroup.com.

To read about their work with the Regio Foodvalley Agricultural Network, click here.

To discover new meat cuts and recipes, download their interactive Vealcuts app.

-end-

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules and endorsement of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

____________________________________________________________________

For any media inquiries, contact: 

Clare Pettersson

Communications Manager, Worldchefs

marketing@worldchefs.org

Categories
Company / Partner Country News Press Releases

Tune into Tea Inspired Wisdom on the World’s First Tea Radio

Sri Lanka · 17 September 2020 · Tune into Tea Inspired Wisdom on the World’s First Tea Radio  

Taking the art of tea to new heights and setting new standards in the world of tea, Dilmah Tea has pioneered the concept of Tea Radio; an international radio channel dedicated to the world’s most popular beverage – tea. Among the hits of yesteryear and timeless grooves are podcasts featuring tea inspired professionals, including Managing Director of the World Association of Chefs’ Societies. 

 

Chef Fridriksson has over 23 years of experience in the food and beverage industry as a Chef, is a published author of food and wine literature, and is an established food photographer. In addition to this, he has been the member of multiple tasting panels in renowned, global gastronomy competitions. He is also the Founding Managing Director of Passionfood, a monthly publication that covers the subject of gourmet dining.

Tune into his thoughts on pairing food with tea, the tunes that get him grooving and more wisdom, here.

 

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules and endorsement of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

 

For more information about Worldchefs, visit us at www.worldchefs.org.

Categories
News

Michelin to launch ‘digital-only’ 2021 Guide in January

Michelin to launch ‘digital-only’ 2021 Guide in January

By James McAllister
08-Sep-2020 – Last updated on 08-Sep-2020 at 09:04 GMT

The 2021 Michelin star revelation ceremony will be held next year on January 25, rather than next month as originally planned.

All the new Michelin stars will be unveiled at the event at The Dorchester Hotel in London, which will be designed to highlight the resilience, quality and potential of the industry across the UK and Ireland.

The event will also mark the launch of the Michelin Guide Great Britain and Ireland 2021.

Michelin says the decision to move the publication and launch from the usual October date will not only allow time for the hospitality industry to get back on its feet, but will also allow it more time to prepare ‘a full and comprehensive guide’ for its readers.

The ‘digital-only publication’ will ‘take into account industry recovery from Covid-19’ and ‘offer users more modern and engaging resources’ via the Michelin app and online.

“Our inspectors are eating out and supporting the industry across Great Britain and Ireland,” says Gwendal Poullennec, international director of the Michelin Guides.

“Moving the event to January and launching a digital-only guide gives us the time we need to be fair to restaurateurs and to ensure the consistent, expert advice our customers demand.

“Restaurants have been through challenges we previously couldn’t even have imagined – and I want to applaud chefs and owners for the passion, ingenuity and entrepreneurship they have shown this year.”

Michelin had originally planned​ to invite members of the public to its star revelation event for the first time this year at an event that had been due to take place at London’s Camden Roundhouse on 19 October 2020.

While full details will not be available until closer to the event date, Michelin has suggested that the 2021 revelation ceremony will be accessible both in person and digitally


This article was originally published in Big Hospitality.

Categories
News

Castilian Roasted Suckling Pig

Castilian Roasted Suckling Pig

A millenary speciality roasted in a wood-fired oven.
By Luis Soto Villalta.

History

Thinking about pig breeding was common in the Iberian culture, it is also logical to think that Iberian people could have roasted suckling pig in the pre-Roman era. However, the oldest graphic sources are from Latin origin. In fact, the suckling pig appears as a gourmet speciality in Roman pictures.

This all suggests that roasted suckling pig began to spread among the Iberian-Roman people between the 1st and 5th centuries AD.

During the Muslim occupation between the 8th and 15th centuries, its popularity declined over the majority of the Iberian Peninsula but not over the Norther Christian Kingdoms.

Some centuries later, it was in “Casa Cándido” in Segovia when the fame of the Castilian roast suckling pig spread throughout Spain and then to the rest of the world because the tourist boom of the 60s. Cándido started his business in 1930, although the inn had been operated since 1860.

Another internationally famous restaurant whose speciality is roast suckling pig is “Casa Botín”, in Madrid. Founded in the 17th century, its wood-burning oven has never been turned off since then, remaining 365 days a year ready to roast.

How to Prepare

Ingredients for 6-8 servings:

  • 1 suckling pig 4,5 to 5 kg. 
  • 1 ½ litre water. 
  • 2 tablespoons coarse salt. 
  • About 150 ml pork lard. 
Preparing the wood-fired oven. 

Preparing the oven:

You can use any wood-burning oven for pizzas or roasts. 

Use pine or birch wood for lighting because they burn faster. Once lit, use oak or holm oak wood because they are harder and more aromatic, they burn more slowly. 

The interior of the oven must be at 225°C because when we introduce the piglet the temperature drops to 200°C. If it is not a big oven, heat it up 4-5 hours before roasting the suckling pig. If it is a big oven, heat it up the night before. 

You must leave enough embers to roast the suckling pig for two hours. Do not introduce firewood during the roasting. It is better to leave extra embers so that there is no lack of heat. In this case, the suckling pig can be covered with aluminium foil to prevent it from becoming over-roasted. 

Roasting the suckling pig:

It must be clean and empty, open at the belly halfway, from the head to the end of the spine. It does not have to be completely split, but open like a book. 

Place it on a baking tray if it is possible in a clay one. Must be with the ribs facing upwards with a few slats underneath so that the crust does not stick to the tray. Salt it with coarse salt and put a litre of water on the tray and half litre between the ribs. 

Place the tray about 30 centimetres away from the embers. 

Roast the piglet for one hour, sprinkling with the roasting liquid. 

After one hour, turn it over and prick it with a fork to release the water it has absorbed under the crust. 

Brush with the pork lard. 

Wrap the ears and tail with aluminium foil and put the piglet back into the oven. 

Roast for about one more hour, until the crust is golden and crunchy. 

Serving:

Take the baking tray out of the oven and cut the suckling pig with the edge of a flat plate with quick hits. Cut and serve portions of about 600 to 800 gr. 

It can be served with salad or potatoes to your choice. 


About the Author

My mother and grandfather introduced me to professional cooking. As people say in Spain: I learned to cook from the bottom of my mother’s skirt. The tradition in the family comes from my grandfather when he founded the first restaurant of the family in 1916. I have later studied both professional cooking and hotel management. I focused my career on kitchen and accommodation management, especially in the rural environment and the wilderness.

Luis Soto Villalta
https://desoto.eu

 

Categories
News

Alshaya Group join forces with WEF to support a sustainable future across MENA

Alshaya Group join forces with WEF to support a sustainable future across MENA

Through its membership of the World Economic Forum’s Regional Action Group for the Middle East and North Africa (RAG MENA), Alshaya Group this week (14th September 2020) joined a group of government, business and civil society leaders from across the region to endorse the Principles of Stakeholder Capitalism for the Middle East and North Africa which are designed to inform an inclusive, sustainable and resilient recovery for the region.

The full text of the WEF news release can be found here.

The seven principles outlined in the WEF announcement are:

1. Crafting inclusive economic policies and a new social contract
2. Stimulating economic integration
3. Reshaping education systems
4. Harnessing the Fourth Industrial Revolution
5. Promoting environmental sustainability
6. Mitigating global health risks
7. Committing to good and agile governance

Commenting , Mohammed Alshaya, Executive Chairman of Alshaya Group said: “The Alshaya Group is very proud to be a signatory of the seven ‘Principles of Stakeholder Capitalism’ that can guide the MENA region as we respond collectively to new challenges in a new era. As regional leaders we share a common responsibility to help shape a dynamic, inclusive, sustainable and prosperous future that benefits society as a whole.”

WEF announced the initiative on Monday 14th September 2020.


This article was originally published here. Learn more about Alshaya Group, visit www.alshaya.com/en.

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