Chef Robby Goco - Sustainable Ingredients and Menu Innovation

Publish in

Food

29 views

Please download to get full document.

View again

of 42
All materials on our website are shared by users. If you have any questions about copyright issues, please report us to resolve them. We are always happy to assist you.
Share
Description
1. IN THE BEGINNING…  Pre-historic Era: people were hunter-gatherers  10,000 BC - 19th Century: domestication of crops and livestock, and numerous developments in…
Transcript
  • 1. IN THE BEGINNING…  Pre-historic Era: people were hunter-gatherers  10,000 BC - 19th Century: domestication of crops and livestock, and numerous developments in farming  For centuries, ALL food was farm to table.  People grew their own food or bought it from nearby farmers.  In the early part of the 20th Century, commercialization lead people away from that.  Improved transportation and refrigeration made it possible for food to be transported hundreds or even thousands of kilometers and still ensured their freshness.
  • 2. BUT TODAY…  Virtually any one can have any food any time and any where  People have become so busy that the fast-food industry emerged “It’s a fallen world. We eat and we sacrifice in the process.” -Dan Barbers
  • 3. • Hazda people in Tanzania, one of the few remaining population of hunter-gathers • Women search for berries and other wild plant food, while men hunt for game. • Research from WHO shows, they burn as much calories as walking westerners do. • Obesity and heart disease are unheard of.
  • 4. SUSTAINABLE INGREDIENTS
  • 5. Buy fresh, seasonal and local  If you were to tour a farm to table kitchen, you would see that most of the produce is in its original state  The chef will be able to say where the source was for the ingredients  Because local food doesn’t have to travel long distances, it is grown in order to taste better and be healthier rather than to be resilient to long travel.  Use seasonal products as a marketing strategy- the flavors are unbeatable too.
  • 6. Buy fresh, seasonal and local
  • 7. Focus on whole, minimally processed foods.  Avoid processed food; instead, incorporate items that are whole, minimally processed in-house.  Nut butter, Mayonnaise, Spice mixtures, pickles, ketchup, Sriracha
  • 8. Think produce first  Feature green leafy vegetables and a mix of colorful fruits and vegetables  It contains fiber, which can mitigate negative blood sugar response  New Diet: Protein and Veggies OR Carbs and veggies  Old diet: Protein and Carbs
  • 9. Think produce first
  • 10. Make whole, intact grains the new norm  Highlight slow-metabolizing, whole and intact grains  Limit anything white (potato, bread, rice, pasta, sugar)  Can be creatively in salads, soups, side dishes, breakfast dishes
  • 11. Make whole, intact grains the new norm
  • 12. Go “good fat” not “low fat”  Change the mistaken belief to limit ALL fat  There’s no such thing as a low-fat diet  Choose healthier oils- Use plant oils that contain unsaturated fats  Your body can process animal fat better than hydrogenated oil  Olive oil, nuts, nut butters, avocados, and fish
  • 13. Go “good fat” not “low fat”
  • 14. Heriloom and Heritage  Heirloom vegetables and heritage meats  When a farmer produces heirloom foods he is investing in the future by keeping the item from becoming extinct
  • 15. Innovate replacements for sugary beverages  Sugary beverages are a prime source of extra calories  Naturally fermented alcohol
  • 16. Innovate replacements for sugary beverages
  • 17. Serve less red meat • Red meats can be enjoyed in small portions. • Feature it in plant-based recipes
  • 18. Serve less red meat
  • 19. Serve less red meat
  • 20. MENU INNOVATION
  • 21. Be transparent about sourcing and preparation  Providing customers with abundant information about food production methods, sourcing strategies, calorie and nutrient values, labor practices, animal welfare, and environmental impacts  Build trust with your consumer by being open about your practices  Know the story behind every ingredient  On our menu, we specify the farm it originated from and which products are organic.
  • 22. Be transparent about sourcing and preparation
  • 23. Support better agricultural practices  No use of pesticides, multi-cropping, use of organic fertilizer  Livestock- Pasture fed, free range, no hormones
  • 24. ILOCOS OCEANA – VANNAMEI SHIRMP
  • 25. Lead with menu messaging around flavor  Don’t just actively market the health attributes  Use salt as a seasoning rather than artificial flavor enhancers  Healer salt VS killer salt  Stay away from high in sodium chloride salt: use salt with high mineral content
  • 26. Lead with menu messaging around flavor  A natural way to enhance flavor  Food science of Salt  Draws out moisture to concentrate flavor  Allows for layering of flavor  Used for brining lean meats to prevent moisture loss  Makes us salivate so we’re able to dissolve the flavor molecules more
  • 27. SALT  Yamanko Salt- Bamboo smoked sea salt from Zambales
  • 28. Grow everyday options  Expansion of everyday food and menu choices that embrace current nutrition and environmental science.  With the current food industry, the secret of a successful restaurant- offering everyday food options  Offer something where customers get to customize their meal
  • 29. Grow everyday options
  • 30. Reduce portions: emphasize calorie quality over quantity  Change the perception that bigger portions are of greater value  Focus on flavor, nutrient quality, culinary adventure and dining experience  Encourage sharing rather than traditional American sized “Godzilla” meals
  • 31. Reduce portions: emphasize calorie quality over quantity
  • 32. Celebrate cultural discovery and diversity  Respect and preserve family traditions and centuries-old food cultures  Offer a myriad of flavor strategies to support innovation around healthy, delicious, even craveable cooking  Find a way to merge cuisines together; balance between familiar and exciting
  • 33. Celebrate cultural discovery and diversity  Singaporean cuisine is Nonya  In NY, the best seller in a Filipino restaurant is duck confit adobo, salmon head sinigang sa miso, lamb kaldereta  Kinilaw and ceviche during the Acapulco trade
  • 34. Celebrate cultural discovery and diversity
  • 35. Celebrate cultural discovery and diversity
  • 36. Leverage globally inspired, plant-based strategies  Shift to meat alternatives  It has less negative impact on the environment rather than raising livestock
  • 37. Leverage globally inspired, plant-based strategies
  • 38. Design sustainability into operations and dining spaces  You can advance sustainability in these aspects.  Everyone needs to support sustainability in preparation, energy consumption, etc.  Commissaries sacrificing quality for microwavable food; food is cooked by production line workers, not chefs  35-65 kitchen to dining ratio vs 80-20 now  Using old frying oil as lamp oil
  • 39. “Conventional agriculture has never succeeded in feeding the world, and it’s never produced anything good to eat. For the future, we need to look toward alternatives.” - Dan Barber
  • 40. “We eat every day, and if we do it in a way that doesn’t recognize value, it’s contributing to the destruction of our culture and of agriculture. But if it’ done with focus and care, it can be a wonderful thing. It changes the quality of your life.” - Alice Waters
  • Related Search

    Previous Document

    M003942-01

    Next Document

    James 5

    We Need Your Support
    Thank you for visiting our website and your interest in our free products and services. We are nonprofit website to share and download documents. To the running of this website, we need your help to support us.

    Thanks to everyone for your continued support.

    No, Thanks