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We are all increasingly aware of the challenge to feed a rising world population.

Did you know that oils should be treated with care and are sensitive to light? Or that fryer oil should be changed every 10 cycles? Read more to learn some simple tips for using fats in the kitchen.

Culinary school is where you develop your repertoire, learn through trial and error, and figure out which part of the kitchen feels most like home to you.

But if you want to be a Chef rather than a cook, read on!

There are many ways to flavour protein without adding excess fat or calories, with coating, stuffing or marinating protein sources, but also using spice blends or sauces. Learn our delicious tips. 

 

Creating a positive culture in your establishment will be beneficial in many ways for your customers and for your staff.

Portion sizes have been expanding steadily (along with people’s waistlines) over recent decades. Typical portions now have double or even triple the number of calories that they had just 20 years ago¹.

Are you looking at some simple ways to trim down calories while maximising the nutrients and flavours of your menu? Fruits and vegetables are part of the solution. Read more to learn ways to make the most of them.

Today’s guests are looking for more than great taste: they want transparency, balance, and support in making informed food choices.

Ancient grains are making a comeback with consumers, who crave quality, variety, and novelty, so try them in place of stand-bys like white rice or pasta.

Sodas, sweetened tea, coffee drinks, and even some juices are often loaded with added sugar – and empty calories. Add in extra-large servings and free refills, and a person could easily drink half of the day’s recommended calories in one sitting, but these “empty calories” would provide none of the important vitamins, minerals, fibre, and other nutrients our bodies need.

Another way to provide more balanced portions is to consider how you plate your dishes.

Let’s take a look at how a restaurant meal might be structured. They tend to be heavy on protein and starches, accompanied by sauces, and limit vegetables to just a garnish.