soupnancy

Bits and Bites March 2016

Both sides of the truth wrt Modern food: Tragic due to industrialization, loss of biodiversity and nutrients in our food system, and meanwhile, more efficiency, more accessibility.. http://grist.org/food/modern-food-is-a-triumph-modern-food-is-a-disaster/

Dessert is more complicated than you think in the restaurant biz A pain for most chefs unless you can afford a pastry chef, and either way, not necessarily profitable.. But, although I’m not a sweet tooth, I enjoy making desserts – ultimately because with experience, I know how important the sweet course is when you are in the business of making people happy and treating them extra special! https://www.washingtonpost.com/news/wonk/wp/2015/02/10/why-restaurants-dont-always-want-you-to-order-dessert/

Reassessing tipping culture – the debate continues http://www.goodfoodrevolution.com/just-the-tip/ One day, hopefully we can overhaul the current nonsensical system. The only thing holding me back personally is the legal complexity and the economic climate including sticker shock for the customer.

The secret to Indian food is contrasting flavours as opposed to overlap of similar molecules as in Western cuisine https://www.washingtonpost.com/news/wonk/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/

About that Persay NYTimes review – chefs weigh in on the changing times http://www.esquire.com/food-drink/restaurants/news/a41981/per-se-new-york-times-chef-reactions/

Nestle admits to slave labour on coffee plantations, no way!? After decades of ‘unfair trade’ and an empire more than partially built on the backs of ‘slaves’.. http://www.theguardian.com/global-development/2016/mar/02/nestle-admits-slave-labour-risk-on-brazil-coffee-plantations

Bits and Bites February 2016

Help! I’m the only foodie in the family, Diana Henry  https://t.co/V1eKVBAhJF  A Good read..

No, it's not all about food, food is dinner. But since dinner happens every day, I need my partner to appreciate food and wine, otherwise it's just passing up on so much easy pleasure. When we have so many other battles in life, I want my dinner table free of squabbles. I have dated guys who weren't so into food, but at least they had good appetites, open minded good eaters who I used as guinea pigs. I ditched a few dates for ordering Pepsi or being picky eaters, I knew there was no way it would work. 

Luckily I found a guy who values food as much as me, if not swish restaurants or the latest trends, he knows who grows the best tomatoes and how to pick out a melon, willing to pay for primo produce (not to mention the foraging!). At the market, people saw us shopping and exchanging wondering what the occasion was, to find out it was just dinner! We are not rich, it is a choice to spend your time and energy on food, which could only work for some people and not others, I can see the conflicts in another life.  With my François des Bois, every meal is a celebration and I can't imagine living life otherwise.  So, I sympathize. I can deal with a Dad or a few (old) friends who aren’t so into food, and kids for a certain time of course because well that’s more complicated, but my partner, no and never..

Top skills in the restaurant biz I agree that these are key, a genuine warmth and aim to please and work ethic more than impressive credentials on a cv. I would just add ‘being quick’ as in on your feet and mentally. The rest can be learned and comes naturally if someone likes the place and believes in what they offer, ie. wants to be there.  http://www.businessinsider.com/skills-danny-meyer-looks-for-in-job-candidates-2016-2

Efforts to reduce slave labour via US imports  A start.. It’s about time we start paying more attention to this reality, from shrimp to cell phone components.  http://firstwefeast.com/eat/slave-labor-products-banned-congress/?

Ten of the world’s most expensive restaurants  Even as a chef obsessed with food, I find it crazy to spend the equivalent of a mortgage payment on a meal, but maybe just one, just once in my life..  Not because it is expensive but tops, like Pic say. http://www.wisebread.com/10-of-the-worlds-most-expensive-restaurants?

Important people in the food world, according to Roman Cho http://food52.com/blog/15760-13-people-to-know-in-the-food-world-right-now

Restaurants and recipes for Valentine's Day http://montrealgazette.com/entertainment/lesley-chestermans-valentines-day-survival-guide-10-delicious-ways-to-woo-your-lover

Cilantro, fresh coriander - Why some people love and others hate it Although a big factor is exposure/culture (I have seen so many acquire the taste), on a chemical level, apparently the haters don’t detect the delicious aldehydes in the bouquet, only the ‘soapy’ ones http://montrealgazette.com/opinion/columnists/the-right-chemistry

How the brain perceives taste – Neurogastronomy shows how crucial texture and the other senses are in our taste experience, providing tools and applications for changing diets and cancer treatment http://grist.org/science/neuroscience-comes-to-dinner-how-brain-tweaks-could-change-our-diet/

Food Media going soft?! The problems no one wants to talk about Good article on point! http://firstwefeast.com/eat/problems-with-food-media/

Cheap food has hidden costs to society; ‘True Cost Accounting’ reveals the real cost of Industrial food production http://www.theguardian.com/commentisfree/2016/feb/03/cheap-easy-food-easyjet-stelios-haji-iannou?

The case for organic agriculture strengthens in how to feed the world http://blog.ucsusa.org/science-blogger/organic-agriculture-is-key-to-helping-feed-the-world-sustainably

Natural Home uses for Hydrogen Peroxide – handy! http://wisemindhealthybody.com/tracey-black/hydrogen-peroxide-facts/

Slowfood biodiversity monitor of animal breeds – how industrial methods have impoverished the genetic diversity and the the security of our food supply  (a short French video with English subtitles) https://www.youtube.com/watch?v=Xdw3DmDTCfs&feature=youtu.be&a

A new primo coffee using bacteria from the lab as opposed to civet or elephant poop http://grist.org/food/move-over-civet-cats-this-coffee-company-tries-a-fresh-approach-with-bacteria/

Les chefs se suicident toujours http://www.parismatch.com/Actu/Societe/Le-dernier-adieu-a-Benoit-Violier-908677

La vie des chefs sans glamour, un rappel  http://www.journaldemontreal.com/2015/02/07/le-visage-obscur-des-chefs-cuisiniers