#culinarymanagement

As a chef in training, finding the freshest ingredients can be a challenge. Keeping them fresh while holding nutrition and taste is even tougher. In today’s modern world, we still have way too much food waste at home and in our restaurants. There are even documentaries, such as Just Eat It, and courses that strictly focus on the issue of food waste and food cost control within a restaurant. How is it that we haven’t fully adapted our purchasing and storage habits of food in the twenty-first century to deal with these real issues?

The concept of food storage using vacuum packaging is nothing new and has moderately evolved over the last 8 decades, but stuck to the original concept. By removing oxygen from the products being sealed, it was discovered that you could extend a product's shelf life by up to five times longer than in the fridge on their own.

Initial vacuum seal packaging used in France in 1936 began as a rubber latex bag which they found greatly improved the quality of frozen products. It wasn’t until the 1950’s though that polyvinylidene chloride film, also known as PDVC film, became the regularly used sealer.

In the 1940’s, the very first commercial vacuum sealer would begin to package products for consumers. This would dramatically change the way food would be stored and presented in stores. It wasn’t until almost a half century later, in 1984, that the first home-style vacuum packer would be introduced to the world by a man named Hans Christian, called the FoodSaver, and then remodelled in 1990 to add a more modern style to it.

Unbelievably, vacuum sealers have not become a regular household item despite the fact that they can save a consumer hundreds of dollars a year. The same can be said for the commercial side with products then being able to last even longer in the freezer or fridge and hold more freshness and nutrition. With that being said, food manufacturers generally are in the industry to turn mass profit, not to benefit the consumer and their family. If a product is able to stay longer in your fridge or freezer, you may be less likely to eat it for the next meal, therefore not buying the product as frequently. The cost of using a vacuum sealer and the plastic vs general plastic wrap also goes up dramatically, and businesses would have to adjust their prices accordingly to keep their profits at the current levels, so this is why we still see most items in the supermarket wrapped in cost effective saran.

Vacuum sealers also offer chefs a unique cooking method which was also popularized in France called sous-vide, meaning “under pressure”. This cooking method does use the packaging and vacuum seal to work, but it is really all about temperature control. A controlled heater can warm a bath of water to a temperature you set and it could literally hold that temperature in the bag for hours, or even days, if necessary. This ensures that the product is perfectly cooked with a very low margin of error compared to traditional methods, and remains juicier and more tender.

I personally don’t think vacuum sealers gets enough credit for what they offer; long lasting freshness and quality, and more money back in your wallet with less food in the trash. It’s really a no-brainer and should be at the top of your next holiday wish list if it isn’t already. I am excited to bring one into my life already so I can start saving my local summer vegetables for use during the winter months and to prevent freezer burn from ever effecting my foods again.

Resources:

http://modernistcuisine.com/2013/01/why-cook-sous-vide/ 

http://commonsensehome.com/uses-for-a-vacuum-sealer/ 

http://www.ebay.com/gds/History-Origin-Buy-a-Home-Style-Vacuum-Packer-Sealer-/10000000000972111/g.html

http://www.meatupdate.csiro.au/data/Vak_Pak_01-80.pdf

http://www.packaginginnovation.com/product-packaging/food-packaging-2/invention-vacuum-food-packaging-changed-food-industry/

After moving from Romania to Canada back in 2010, I was quick to notice the instant change in the quality of food grown here in Canada. Sadly, this wasn’t for the better. Although Canada has more selection available in terms of vegetables and fruits, the tastes and nutrition lacked compared to ripe-picked fruits and vegetables I used to eat back home. The modification of food in Canada also can be attributed to lacklustre taste and nutrition as food is designed to grow faster and cheaper for a larger end profit for companies. This was a major change in my initial diet. Grocery store meat especially tasted different here in Canada, so it was very easy to change over to a Vegetarian diet when I met my fiancé who was already vegetarian.

This week I was going to take my diet a step further towards a completely animal free diet and lifestyle. I went Vegan for a week. I would end up replacing my daily egg with nuts for protein, change my cheese over to tofu, and I would stock more almond milk in my fridge for daily drinking and baking. I even left my leather purse in the closet for a week switching to I faux leather option.

Most mornings this week started with whole grain cereals next to a cup of coffee or a smoothie with almond milk and fresh fruits. Lunches focused on different salads with grains such as quinoa and barley, and beans for added protein. I would stick to dressings free from dairy and cheese, and would even make my own Avocado Cilantro dressing.  For dinners, I would eat pasta dishes, heavier bean dishes and I even stopped in at Hogtown Vegan for an incredible dinner.

As the week began, I didn’t feel any different than my normal Vegetarian diet. Sure, I had to avoid adding cream into my coffee and cracking a morning egg, but I felt better about my decision to go Vegan as I knew animals weren’t suffering. I became much more conscious of the dairy and egg industries after watching two Netflix documentaries as well; Vegetated (2010) and Earthlings (2005). Both gave me more reasons to stick to this new diet and take my vegetarianism to a new level. As the week went on I found that I felt lighter and that I would eat smaller portions more often. This gave me renewed hope that this diet would be great for me.

One of the myths I busted, and already knew was a lie, was that vegan food doesn’t taste good. This line was certainly created by the meat industry to keep people from looking at alternative, natural, plant-based diets. It all comes down to knowing how to cook properly and what spices will go well together. There are also a ton of recipes online for those looking to make the switch.

I think the Vegan lifestyle and diet is incredible and those who follow it should be admired, but I would not recommend going cold turkey and jumping directly from eating meat to being a Vegan. I felt that it was much easier to transition as a Vegetarian as I would eat lots of grains and vegetables already. Anyone looking to jump into this diet should do their homework as well as this diet requires lots of balance from a variety of plants and grains to maintain proper health and nutrition. I think everyone should try this diet at least once though to see if works for them, even if it means going with family or friends to a vegan restaurant to experience what vegan can taste like.

Ultimately, the documentaries certainly helped me realize that this is a diet I can see myself following and the ease of transitioning works for me. I still have cheese, cream and eggs left in my fridge, but once gone, I will certainly do my best to steer clear of them. Even if it means eliminating them one at a time from my diet over the next while, it is something that would be beneficial to my health and the well being of animals.

Indian Vegan Curried Tofu

Ingredients:

1 Onion 1 Carrot 3 Cloves Garlic 200g Firm Tofu 100g Asparagus 1 Zucchini 1 Potato Bay Leaves Chilli Flakes Fennel Cardamom Ginger Fresh Cilantro Salt Pepper

Method:

Sweat onions,garlic carrots and all the vegetables,add tomato sauce,indian masala and let simmer till the vegetables are tender. Adjust the seasoning and add fresh Cilantro.

Side Basmati Rice:

1. In a medium saucepan, heat olive oil over medium-low heat. Add onion ; cook, stirring frequently, until onion is very tender, 15 minutes. 2. Add garlic cloves and cook 2 minutes. 3. Add basmati rice, stirring to coat. Add water and coarse salt; bring to a boil and then let simmer till rice is tender.

It’s the beginning of June in Ontario; local farmers are just getting ready to start their first small harvests, and markets are just beginning to open their doors. This week I had the pleasure of meeting a young local third-generation farmer from the Holland Marsh who is excited to walk in the footsteps of her grandparents.

Daniels Farm began planting crops over 70 years ago and it continues to be run by the original couple that started it all. The Daniels family, who came to Canada from Poland, were originally hobby farmers that held a passion for quality fruits and vegetables. It wasn’t long before they began to have more than they could eat on their own, so they would take their homegrown vegetables and fruits to local community farmers markets to sell. Business was booming and they decided to go full-time growing numerous crops year round while holding onto their values of never using herbicides and pesticides on their plants.

I met the Daniels family at their booth at the Annette Village Farmers Market just North of the Bloor West Village. Now into the third generation, their granddaughter, in her twenties, helps all over the farm and selects crops that are ready to eat and brings them to local markets in the Greater Toronto Area to sell.

As we talked further, we discussed about organics and where they stand on the matter. They don’t believe that organic always means healthier or better, and this was due to the location where the organic produce was coming from. If it was being produced in Mexico, they felt that the quality and nutrients wouldn’t be as present compared to a local product, to which I agreed. They also believe in produce being grown naturally without any chemicals being put on or in them. But what they did find problematic was the cost to get certified organic and then follow the rules, put in separate water systems and get licences to be able to sell organic fruits and vegetables. Being that they are surrounded by non-organic farms, they are highly susceptible to having contaminated water runoff or chemicals blow over from neighbouring farms.

The Daniels believe in keeping life and their crops simple and natural; the way nature intended. They aren’t concerned with politics or the environment and wish to just keep farming like they have for 70 years; it’s very admirable. They stay so far from the spotlight that they don’t even have a website or social media account. You can only find them listed on market boards online if you dig deep, so if you want to grab some of their fresh, amazing quality produce, you will have to head to the Annette Village Farmers Market or the Humber Bay Shores Farmers Market when local produce is in season.

It was a great experience meeting passionate farmers who love what they do and I hope that they can continue to farm the way they have for almost three-quarters of a century. With Ontario losing much of it’s farmland daily to housing, commercial and industrial growth, we really need to thank our local farmers for continuing to provide us with the best local ingredients out there. Put farmers and your food first; your health will thank you later.

Plan a visit to the Annette Village Farmers Market

Spreading the love for locally produced food!

Local band “The Turnups” play classic hits with a fun twist for the entire family.

Amazing herbs grown by Daniels Farm

References:

http://cremefraichemarket.com

https://www.facebook.com/AnnetteVillageFM

http://www.humberbayshores.org/humber-bay-shores-farmers-market

When we think of soup, many of us remember being served our first bowl when we were sick, and, if lucky, our parents would be the ones preparing a fresh pot over the stove to help us feel better. Today, soup comes in many forms and most are over-salted, contain no fresh ingredients and are distanced from being anything healthy at all.

Upon hearing I would be preparing soup for my final assignment, I was eager to create something I had never cooked or eaten before. I went to George Brown’s library in search for soup recipes that would reflect both my blog and my vegetarian lifestyle. As simple as it seemed, a Curried Carrot and Leek Soup stood out. This soup would be a bridge back to my original blog post where I stopped in at Lahore Tikka House where I got to experience some incredible curries for the first time.

Some of the original recipe ingredients were substituted to take into account my vegetarianism and to use food I had within my household. I changed out chicken stock for homemade vegetable stock, and instead of using only orange, I used a beautiful mixed bag of purple, yellow and orange carrots. I also added cumin into the recipe to add more flavour to the soup knowing that it would take a lot of flavour to overpower the sweetness of carrots.

My fresh ingredients (above)

Three types of carrots; chopped! (above)

Leeks also chopped (above)

Vegetables and spices entering the pot of water (above)

Soup Simmering (above)

Blending the ingredients (above)

The moment of truth; I found the aroma to be pleasant and not too overbearing, but the colour did not turn out the way I would have hoped. The purple carrots visibly and unfortunately burst through the lighter colours creating a well-done brown soup. On the other side, by adding the vegetable stock I made I was able to control the texture making it exactly what I wanted; creamy and rich. Upon taking the first spoonful, I found the flavour to be sweet and fresh, as well as spicy from the curry powder while offering hints of liquorice flair from the cumin which complimented the carrots making it tastier.

My fiancé is my harshest critic, so I wanted him to try my creation and give his honest opinion. Being that he is also vegetarian, he demands his food to be full of flavour and boasting of spices that compliment the produce used in each dish. He also used to work for The Original SoupMan out of New York City, where their soups and his boss were best known for inspiring the Soup Nazi episode on Seinfeld.

When he first looked at the dish, he was unimpressed. Lacking the bold orange colour most carrot soups have, he felt the brown colour looked unappealing and void of freshness. The small green celery leaves in the middle slightly livened it up, but he was hoping to see more inspiration going into the plating such as a topping of spices swirled atop the soup to add character. Unable to fully pick up on the curry scent, he felt the dish didn’t have a very appealing smell either. Figuring that perhaps taste would be the one key element that would come together, he was disappointed with that outcome as well. The soup had a sweet initial taste followed by a spicy bite from the curry and pepper, but the flavour lacked emotion. A taste of curry blandly came through with only small hints of cumin to compliment it. Salt, he thought, could have been more present in the soup and he wanted the flavour of the vegetables to come through more where instead they tasted overcooked. He found the texture of the soup to be only ok too; it wasn’t too runny, but needed to be smoother in his opinion. Overall, he didn’t feel it was up to my standards of cooking, and expressed that I definitely use only orange carrots next time and spin the recipe in way that would showcase my knowledge of flavours more.

Although I didn’t run into any direct challenges with the soup, the success of the soup was hindered by a few main ingredients. The carrots once again should have all been orange to maintain that bold look that a carrot soup should have. I also feel adding garlic to the soup would have added a larger flavour dynamic, as well as adding onions as the leeks didn’t offer up enough taste.

To do it again, I would definitely choose a different carrot soup recipe. That new soup recipe would have more ingredients and more natural flavour enhancers such as fresh spices, garlic and onion. I also still prefer blended soups over soups that showcase the different produce in them, and when I create my next soup I will be mindful of blending coloured vegetables together ensuring I end up with a final colour that is appealing to the eye.

It was great that I was able to try something new, and I now realize that I may not always like what I prepare. This fact alone has benefitted me as I can now expand my horizons to find more exciting foods and recipes for future meals; meals I can share with the world. I also learned that some basic changes to a recipe, such as substituting vegetable stock for chicken stock, may also effect the final taste outcome. I need to be prepared to adjust the ingredients I will add into any meal when using a replacement ingredient.

This may be the last assigned blog post, but this blog is just a start to my full culinary journey that lies ahead. I have learned a lot through these posts about myself, and the way I look at food. Expect to see more posts soon as I begin to indulge more into vegetarian and vegan cuisine as I prepare for my future as a chef, manager and owner.

Curried Carrot and Leek Soup

Ingredients:

2      medium leeks, white and pale green parts only chopped

1      lb carrots,peeled and diced

1/2   tsp medium curry powder

5      cups chicken stock

salt and pepper to taste croutons to garnish

Method:

Trim and carefully wash ends and top of leeks. In a saucepan, combine leeks,carrots,curry powder and stock and bring to a boil. Reduce heat; cover and simmer until vegetables are soft, about 25 minutes.

In a blender, puree soup in batches until smooth and creamy. Return to saucepan, adjust seasoning with salt and pepper; return to serving temperature.

Ladle in soup bowls and garnish with croutons.

Serves 4 to 6.