W W W. FO O D BEVMAG .CO M
1
COVER FEATURE ARTICLE
CHEF JEREMIAH TOWER
Pg.
12
Contents JUNE 2018
RECIPE SECTION
CHEF 2 The Table 50 CHEF DIANE HENDERICKS 36
Sometimes it takes a legend to reinvent the entire landscape. In the case of the SPLENDA® Brand, they are raising the bar on sweeteners with a new 100 percent natural and great tasting product: SPLENDA® Naturals Stevia Sweetener.
42 IDAHO POTATO PAIRINGS
Cheesy scalloped Idaho Potatos, creamed corn, garlic spinash and crispy southern fried chicken all sandwiched into one entree. It’s a win-win for everyone.
44 WINDSET FARMS
Simple and perfect for any time of year, these MAESTRO BELL PEPPERS salad rolls make for a no-cook, fast and delicious lunch or dinner.
My first appearance on local tv was a literal “a ha moment”. I knew that this would be the medium to share my healthy cooking talents. My forte is to take decadent dishes and “lighten them up” without sacrificing flavor.
58 CHEF RODERICK RICHARDSON
the owner of THE CULINARY ALCHEMIST, serving plant based food and offering personal chef services. Drigo is an up and coming leader in quality and innovation in the vegan market.
62 CHEF CHARLES PHAN
Vietnamese cuisine-inspired restaurant owned and operated by Charles Phan in San Francisco will open a new location at the 300,000-square-foot dining, shopping and entertainment destination.
26
PURELL: FOOD SAFETY STARTS IN THE FRONT OF THE HOUSE
Pg.
Perhaps the cornerstone of any good restaurant is the proper hygiene and food safety practice maintained by the establishment.
4
FOOD & BEVERAGE MAG A Z I NE | JU NE 2018
THE LICENSING REVOLUTION
VNUE’S SOUNDSTR The next time you enjoy dinner or a drink or a latte, you might just want to thank someone who may be invisible to you but just happens to be changing the very music you hear at public venues across the nation.
30
Pg.
READY FOR THE SUMMER People split into two different groups at the beginning of summer: Beach Body Ready and Quickly Running Out of Time. Regardless of which group you fall into, we’ve conjured up some tips to either keep that body you’ve worked hard for or help
18
get you into gear.
Pg.
Pg.1
2
W W W. FO O D BEVMAG .CO M
5
COVER STORY
12 FOOD
& BEVERAGE MAG A Z I NE | JU NE 2018
W W W. FO O D BEVMAG .CO M
13
42 FOOD
& BEVERAGE MAG A Z I NE | JU NE 2018
W W W. FO O D BEVMAG .CO M
43
CA R PIO’ S CORNER
Before being able to represent Canada, they had to compete in the national selection which consisted of 6 of Canada’s top chefs. Now, he is helping the team prepare for the world competition. “It requires a lot of desire, hard work, commitment, sacrifice and passion. You are away from your friends and family developing creations, working on components day in and day out, essentially pushing yourself to failure so that you can achieve quicker all while maintaining a full-time job” according to Keith. The training and coaching process started as soon as Chef Rahil won the national selection, which was back in November 2017. “Once we found out the results, we knew we needed to create a game plan that would make Canada hit the podium for the first time in this competition”. Keith says, the team meets once a week to do a dry run practice, then debrief and learn from what happened. Afterwards, daily they are working on components from their meetings and prepping again for another dry run. They also bring in other talented chef advisors to help with taste, presentation and kitchen work. They bring in different chef advisors for each specific task as each one showcases a different skill. On top of all the work involved to prepare, the team must also fundraise to get to the finals to be able to pay for the expenses.
FEBRUARY 2018 66 FOOD & BEVERAGE
MAG A Z I NE | JU NE 2018
Keith says they have a long way to go to achieve their financial goals to get to the competition but representing Canada and winning will mean the world to them and will put the country at the forefront. Keith says Canada is under-recognized in some way specially when it comes to culinary competitions. Some countries are funded by the government to compete which gives them a tremendous upper hand. To have all the resources available to them allows them to compete in a very different way. Some chefs even get paid to take time off work and practice before the competition to represent their country. It’s just not the case in Canada, but this does not stop this group of passionate and talented chefs to achieve their goals and make their country proud.
W W W. FO O D BEVMAG .CO M
67
68 FOOD
& BEVERAGE MAG A Z I NE | JU NE 2018