By Chef Shea Gallante ~ Cru Restaurant
I recently returned home from the Chicago Food Show, aka “The National Restaurant Association Show”. WOW, what a huge show! I have been to Food/Restaurant Shows before, but never one like this. My purpose there was to support the Daymark team in their effort to bring Technology, Safety and Innovation to the Food Service Industry, at all levels. Oh yeah, and to sign books that we wrote about a very important topic -- Sous Vide/HACCP Safety.
While I was there signing books, I met a lot of people. The ones who interested me the most were the few associates from the CIA. As an alumnus, I thought that this was very genuine of them. We talked about the school, its direction, its growth and its future.
I Graduated in ’97 from the CIA. Although I was a local (I grew up in Dutchess Count), it was not a dream to attend the CIA. I actually never even dreamed of becoming a chef. Rather, it was a few years after cooking to make some extra money that I realized that I wanted a career in something that I was good at and allowed to be creative. I realized that I had potential to be a pretty good cook. When I finally decided to pursue professional cooking career, then it was a no brainer. The CIA it was. During my time there I was a blank slate. I really had no “formal dining” restaurant experience and was truly learning things for the first time. This was a true turning point in my life because I decided that I was going to accept and follow through with this to the best of my ability. Upon graduating, I left the CIA with the knowledge that I had just developed a foundation for what the future had in store for me and that I still had a whole world of knowledge ahead of me--nothing but hard work and dedication.
Fast forward 10 years. I received a letter from the CIA asking if I would be interested in being a Guest Graduation Speaker. This was probably one of the biggest honors of my career. What a great experience it turned out to be. I was given the opportunity to spend two days at the CIA with President Ryan, seeing everything from a different angle and in a new light. What impressed me most was their attention to detail and the high quality that appeared over and over again. The CIA is built and operated with the highest standards possible. The school is an enormous operation that is barely in the middle of its growth cycle. Yet, in spite of its many changes and intense growth the quality still shines through. In fact, it is the most noticeable attribute of the CIA – quality and pride.
I must say, the same holds true with Daymark. I do hope that the two could forge a relationship in the future. Now that would be a great partnership!
Wednesday, July 23, 2008
Wednesday, July 09, 2008
Food Safety in America... What has Happened?... What is Happening?
What has happened to the safety of our food supply in America? Everyday we see national and local news reports about unsafe food causing people to become sick, even hospitalized. In the past, we seldom experienced food recalls, and when we did, they were not as widespread and dangerous as they are today.
Is it because we consume more food as a result of population growth? But incredible advancements in agricultural output and productivity have been made, so increased consumption would not seem to be the cause.
Or is it because we have a diminished accountability for food safety? Is it because companies so want to maximize their profits that they compromise, and even endanger, the consumers that ultimately consume the food they produce, ship and sell?
Technology has facilitated increased productivity and profits in many industries. Has there been enough investments in the ways technology can help insure the safety of the food we consume? What examples are we hearing about that demonstrate the use of technology for food safety improvements?
We hear reports that the Senate is evaluating ways for improvements in food safety. Their research has determined that a large part of the problem exist because food travels through many different channels as it is logistically moved from the farm fields to the forks in homes and restaurant. Is there a standardized process of monitoring food as it moves through those various channels? If not, is the Senate going to legislate that procedures be implemented and adhered to.
Something serious has to be done! We can no longer go to the grocery store or restaurant feeling like we are "rolling the dice" because the food we buy and consume... just might put us or a loved one in the hospital... or worse!
Is it because we consume more food as a result of population growth? But incredible advancements in agricultural output and productivity have been made, so increased consumption would not seem to be the cause.
Or is it because we have a diminished accountability for food safety? Is it because companies so want to maximize their profits that they compromise, and even endanger, the consumers that ultimately consume the food they produce, ship and sell?
Technology has facilitated increased productivity and profits in many industries. Has there been enough investments in the ways technology can help insure the safety of the food we consume? What examples are we hearing about that demonstrate the use of technology for food safety improvements?
We hear reports that the Senate is evaluating ways for improvements in food safety. Their research has determined that a large part of the problem exist because food travels through many different channels as it is logistically moved from the farm fields to the forks in homes and restaurant. Is there a standardized process of monitoring food as it moves through those various channels? If not, is the Senate going to legislate that procedures be implemented and adhered to.
Something serious has to be done! We can no longer go to the grocery store or restaurant feeling like we are "rolling the dice" because the food we buy and consume... just might put us or a loved one in the hospital... or worse!
Thursday, June 26, 2008
Closet Foods
It’s time to come out of the closet about those secret food items that you consume on a regular basis. You don’t bring out these foods when company comes over. You don’t openly discuss your love of these foods. But you do eat them and you do love them.
One of mine is Chef Boyardee ravioli. Hot or cold, regular size or mini ravioli, out of the can or in a bowl – I love them. I’ve been eating Chef Boyardee since I was 10 years old.
My husband eats this concoction of Rice and Peas. It is White Rice, Peas, Butter and Soy Sauce. He’s been eating this since college. He makes it about once a week.
What is your closet food? Mac and Dogs – macaroni and cheese with cut up hot dogs? Sliced cucumbers dunked in ketchup? Watermelon with salt?
Yeah…You know what I’m talkin about.
One of mine is Chef Boyardee ravioli. Hot or cold, regular size or mini ravioli, out of the can or in a bowl – I love them. I’ve been eating Chef Boyardee since I was 10 years old.
My husband eats this concoction of Rice and Peas. It is White Rice, Peas, Butter and Soy Sauce. He’s been eating this since college. He makes it about once a week.
What is your closet food? Mac and Dogs – macaroni and cheese with cut up hot dogs? Sliced cucumbers dunked in ketchup? Watermelon with salt?
Yeah…You know what I’m talkin about.
Friday, June 13, 2008
Power Outage – When Does The Food Go Bad?
This weekend we had a windstorm that caused a power outage. The power outage lasted 24 hours in temperatures hovering near 90 degrees.
The first thing you become concerned about, other than the sweat rolling down your back, is how long do I have before my refrigerated and frozen food becomes spoiled.
Knowing that my refrigerated foods should be kept below 40 degrees I started to hunt for a thermometer. I found a Taylor probe thermometer that I have occasionally used when grilling out hamburgers and chicken breasts. Battery was dead.
Then I came across a battery operated, small, portable clock. The reason I’ve kept this clock around so long is it resets itself by the Atomic Clock which I think is pretty cool. But it also has a temperature readout on it. So I stuck it in the refrigerator. I reminded the kids for the 50th time to quit opening the refrigerator door. Yes I know the light does not come on – that’s because the electricity is out – NOW SHUT THE DOOR.
I checked back a couple hours later and the temperature inside the refrigerator is 67 degrees. Now as I seem to recall from a Food Manager Certification class that I took that this is not good. This food is no longer salvageable.
To make a long story longer….This became an opportunity to rid myself of all the tin foil wrapped mystery foods, the zip lock bagged chunks of freezer frost and other alien life forms that had been living in my refrigerator/freezer.
… the cats in the neighborhood… they were driven into a frenzy when the trash was set out Monday morning.
The first thing you become concerned about, other than the sweat rolling down your back, is how long do I have before my refrigerated and frozen food becomes spoiled.
Knowing that my refrigerated foods should be kept below 40 degrees I started to hunt for a thermometer. I found a Taylor probe thermometer that I have occasionally used when grilling out hamburgers and chicken breasts. Battery was dead.
Then I came across a battery operated, small, portable clock. The reason I’ve kept this clock around so long is it resets itself by the Atomic Clock which I think is pretty cool. But it also has a temperature readout on it. So I stuck it in the refrigerator. I reminded the kids for the 50th time to quit opening the refrigerator door. Yes I know the light does not come on – that’s because the electricity is out – NOW SHUT THE DOOR.
I checked back a couple hours later and the temperature inside the refrigerator is 67 degrees. Now as I seem to recall from a Food Manager Certification class that I took that this is not good. This food is no longer salvageable.
To make a long story longer….This became an opportunity to rid myself of all the tin foil wrapped mystery foods, the zip lock bagged chunks of freezer frost and other alien life forms that had been living in my refrigerator/freezer.
… the cats in the neighborhood… they were driven into a frenzy when the trash was set out Monday morning.
Monday, June 02, 2008
NRA ends with a bang…
Wow, what a great show. The last days at the NRA show were extremely productive. Headlining the booth was up and coming Chef Shea Gallante. Chef Shea was signing our new restaurant safety book, Kitchen Confessions. Chef Shea signed books for the attendees for several hours, taking time to meet and greet them all. From there the attendees poured into the DayMark® kitchen to see what was in store for them.
What they found were several fresh innovations that that we brought to the show. Many attendees stopped at our rolling deli rack to our Food Touch® Liner. Food Touch is a revolutionary new antimicrobial protected storage product that preserves the quality and extends the shelf life of perishable food items. In other words, it keeps food fresher longer. Many restaurant operators are faced with the issue of wasting food because bacteria growth, dehydration, and shrinkage. The antimicrobial protected product inhibits the bacterial growth in food to help increase shelf life.
The other innovative product that attendees ran into was the DayMark® timstrip. Timestrip is a new way to monitor food freshness. By squeezing the bubble on the back of the label and placing it on the container or wrapping, timestrip will monitor the time in 2, 3, 5 or 7 day increments. This will allow you to prevent illness by discarding food that is spoiled and monitor freshness of product in your cooler.
Check out our web space at www.daymarksafety.com to find out more details on our new innovations from the NRA show.
What they found were several fresh innovations that that we brought to the show. Many attendees stopped at our rolling deli rack to our Food Touch® Liner. Food Touch is a revolutionary new antimicrobial protected storage product that preserves the quality and extends the shelf life of perishable food items. In other words, it keeps food fresher longer. Many restaurant operators are faced with the issue of wasting food because bacteria growth, dehydration, and shrinkage. The antimicrobial protected product inhibits the bacterial growth in food to help increase shelf life.
The other innovative product that attendees ran into was the DayMark® timstrip. Timestrip is a new way to monitor food freshness. By squeezing the bubble on the back of the label and placing it on the container or wrapping, timestrip will monitor the time in 2, 3, 5 or 7 day increments. This will allow you to prevent illness by discarding food that is spoiled and monitor freshness of product in your cooler.
Check out our web space at www.daymarksafety.com to find out more details on our new innovations from the NRA show.
Tuesday, May 20, 2008
OptiMark impresses attendees with automated sophistication
This year at the NRA we highlighted our newest innovation in food rotation labeling and inventory control with OptiMark™. Show attendees were impressed by its ability to simplify complex food batches and recipes for a quick an easy way to lower costs by controlling inventory. OptiMark™ is an automated system that allows the restaurant operator to load it up with all the recipes and dishes they’ll need to, and then produce an at-a-glance label to identify dates and products. It’s also a great way to help implement your HACCP procedures easily! Three basic steps; View, Print and Apply.
Make sure you stop by and see us in booth 1402 to see the most complete automated labeling system out there. Just ask a DayMark® representative at the booth to bring you to the dry storage area to give you the complete demo on OptiMark™.
Make sure you stop by and see us in booth 1402 to see the most complete automated labeling system out there. Just ask a DayMark® representative at the booth to bring you to the dry storage area to give you the complete demo on OptiMark™.
Day One Report
Day one at the booth here at the NRA show was high energy. Our new 20x90 DayMark booth brought an entirely different feel to the show for us this year. Each of our kitchen stations were designed for distributor, broker and end user partners to see the product in practical application. All the visitors to the booth were leaving with new ideas on food and facility safety, and a sample pack to take home to test the items. The vignettes of the kitchen were broken up into the walk in and dry storage, prep tables, dishwasher and stove and oven environments. Customers were able to touch, feel use and share how each item was important and share best practice stories with us. Check back with us at tomorrow to hear what else is new with the Complete Safety Source at the NRA.
The 2008 National Restaurant Show
The 2008 National Restaurant Show is upon us, and we here at DayMark® Safety Systems have been planning our best show yet. This year DayMark® will take a step forward as the “Complete Safety Source” for you in the foodservice industry. Our brand new 20x90 booth will walk you through the kitchen you work in daily, showing you how we can help from the walk in cooler to the take out line. We’ll have each major component from the kitchen decked out with some of the most innovative foodservice items in the industry. The best part is, if you can’t make it to Chicago, because lets face it, you have a business to run; we’ll be updating you daily here at our blog on www.daymarksafety.com. We’ll give you an inside look at what’s happening at “1402” (our booth number), all while showing you the practical uses of a featured product. Either way, we’ll see you at the show!
Tuesday, May 13, 2008
Serious Safety at the NRA!
Serious savings, serious solutions and a serious partnership are what DayMark® Safety Systems brings to you. This year at the 2008 National Restaurant Show, we’ll prove that to you daily. At our exciting new booth space, we will walk you through “your” kitchen and show you how we can deliver applications that fit all your needs, all while saving you money. Check back with our web space www.daymarksafety.com for our daily blog, or come see us at the show at booth 1402!
By Jon Frank
By Jon Frank
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