Starbucks Supports Job Creation in the USA Mug by Mug

Everyone today is aware of the economic struggles that are affecting nearly every country. Concern over stock levels and unemployment headline the nightly news around the world these days.

Yet as we watch, the question that so many of us are pondering is "What can I do?"

Howard Schultz , CEO of Starbucks, the international coffee company based in Seattle, has an answer to suggest – invest in creativity and people where it is most needed, not simply and only where it’s cost-effective.

Starbucks has recently launched an innovative program, Create Jobs for U.S.A. Program, to match talented producers with resources and companies willing to invest in people.

Currently Starbucks is purchasing mugs from American Mug and Stein in East Liverpool, Ohio, which was once called "The Pottery Capital of the Nation.” But that was in happier days when the city was a thriving commercial center. Sadly as the years passed, the jobs in the pottery industry there slipped away, but not the talent that produced them.

With the support (and a large mug order from Starbucks), life is returning this historic community, revitalizing families and raising hopes for a better future.

Some might say that business is only about profit AND profit is important. But it is not the only variable that should be considered when making a business decision, as Howard Schultz knows.

People matter; they are the heart of any company. Without a healthy heart, a company is essentially only on life support, no matter its initial profit level.

Starbucks’ very corporate name reflects this awareness. Captain Ahab of Moby Dick fame is as blindly obsessed with obtaining revenge against a great white whale as many a CEO seeking only profits no matter the human cost. Time and time again he ignores the insightful advice of Starbuck, his first mate, to consider the cost his relentless pursuit requires from all those aboard his doomed ship.

The results of ignoring the concerns of his crew (or one's staff) are always tragic. But they needn't be. If we remember, always, that people come first and profit is merely an indication that value and beneficial services have been successfully rendered, then we can all sail safely into a welcoming harbor and yell joyfully together "LAND-HO!"

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

Chantilly Cream, Vatel and the Bilderberg Group

One of the delights of French cuisine is Chantilly Cream. And while treasured by chefs everywhere for its unique sweetness, few in the Industry know its amazing history.

The story of how Chantilly Cream was created centers around Francois Vatel, who lived during the 17^th century in France, but of course. Many sites refer to Vatel as a chef but he was instead a “Master of the Kitchen”. In this position he was responsible for designing and implementing the vast culinary display dinners that were the hallmark of power and influence during the era of Louis XIV.

As a result, he was the creative director of all the talents within the kitchen as well as the final evaluator of all ingredients used.  As you might imagine, a man with such an array of talents was greatly sought after by the rich and wealthy.

The winner employer was the Grand Prince de Condé, who had been impressed by Vatel's skills and pleased by the cream he had created and named after the Prince's home estate, Chantilly.  

In 1671 the Prince announced to Vatel that Louis XIV, the Sun King himself, along with an entourage of 2,000 would soon be visiting the Prince’s estate and must be entertained in a style worthy of Europe's most elegant monarch.

Vatel, who was the son of lowly a Swiss carpenter, saw this as an opportunity to display what talent, not rank, could achieve. For the first evening of the King’s arrival on April 23, a light supper of turtle soup, creamed chicken, fried trout and roasted pheasant was planned.

The evening feast was set in a garden especially crafted to resemble paradise on a tropical isle.  But to Vatel’s shock, the thoughtless King arrived with an additional 75 unexpected guests. (What chef would not understand his anger at such a sudden expansion of the guest count?)

The next day a final evening feast of Sole Almondine, Anchovies Sevigne, Melon with Parma Ham, Lobster Quenelles with Shrimp Sauce, Leg of Lamb, Vatel Duck Saluted in Madeira Wine and Strawberry Bombes was to be served.

When the correct amount of sole did not arrive by late afternoon, Vatel committed suicide in his rooms. Just after he was found, the delayed sole arrived and the feast was served, but without the sole to honor the passing of this legendary “Master of the Kitchen”.

So think kindly of Chantilly Cream and remember Vatel, who never served less than the best.

Post Note, May 30, 2012: Sometimes it seems that history repeats irself. Beginning June 5-8, the elite Bilderberg Group, which like Louis XIV often seems to influence world affairs, will be meeting at the Marriott Westfields Hotel in Chantilly, yes Chantilly, Virginia. One can only wonder if any of Vatel's amazing culinary creations will be on the meal there for the world's elite. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Celebrate the Queen’s Jubilee and the London Olympics with Fortnum and Mason

All of Great Britain is getting ready to celebrate the 60^th anniversary of Queen Elizabeth’s reign. And what a party it is going to be – especially when followed by the London Olympics!

From boat races on the Thames to fireworks over London Bridge, the Queen should be pleased. And why no – she’s is second only to Queen Victoria in the length of her time on the throne.

She has seen England recover from World War II, her former colonies become independent nations and English arts and industry continue to influence the world's culture. Not a bad resume for a monarch!

The citizens of Great Britain will confirm these accomplishments in a seemingly endless stream of street parties, which are a unique English way of celebrating.

The first street gatherings were held in 1919, though they were actually more of a tea than meal, to celebrate the signing of the peace treaty at Versailles, which marked the end of World War I and its terrible trench causalities.

Street parties came into their own as full neighborhood food fests, complete with banners and dancing, as England celebrated the coronation of George VI in 1936, the coronation of the present Queen in 1953 and a host of royal weddings.

But if kitchen fare on paper plates isn’t quite your dish of choice, well, there is, always and forever, Fortnum & Mason’s, English esteem purveyor for over 300 years of all that’s tasty and unique.

Their hampers marked with the famed “F&M” logo have, like the English culture itself, crisscrossed the world, bringing pleasure to anyone lucky enough to receive one. The contents are always outstanding and true culinary treasures.

If you are in London for either the Queen’s Golden Jubilee or the Olympics, go and purchase one. If London isn’t on your itinerary, you can order a basket via the Internet.

Either way, you will never forget the experience. And the basket once it’s empty, can sit proudly on a shelf in your office silently telling all who enter that you shop at simply the best – London’s unforgettable Fortnum & Mason.

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

White House Correspondents Dinner Features a Menu of Hope and Humor

Each year on the last Saturday in April, the President of the United States hosts the leading members of the American press corps and other select guests to the White House Correspondents Dinner at the Washington Hilton Hotel. 

This year’s event was a memorable gathering that offered a menu of outstanding cuisine, belief in the future and insightful humor.

The very busy chefs in the Washington Hilton’s kitchens delighted the over 3,000 guests attending with the following menu:

Salad 

Black Lentil Terrine with Lump Crabmeat
Tango Green and Red Artisan Greens
Red and Yellow Tear Drop Tomatoes
Dill Vinaigrette

Entrée
Texas Rubbed Petite Filet with a Calvados Demi
paired with Duo of Jumbo Shrimp seasoned with Red Curry
Roasted Haricot Verts, Baby Pepper, Patty Pan Squash
Tasso Mache Choux Risotto

Dessert
The Galaxy -- Rich Chocolate Truffle Mousse
layered with Chocolate Genoise and Almond Macaroon
and a Ganache Truffle Center with chocolate glaze
garnished with fresh raspberries

Wines - Estancia Chardonnay and Cabernet Sauvignon

Michelle Obama, the nation’s elegant first lady, worn a floral gown by the Indian born American designer Naeem Khan. As always she charmed and put at ease all that she met.

But the true stars of the evening were Barack Obama and political humor.  For those who questioned the appropriateness of laughter in an era that faces global unrest and fearful unemployment worldwide, it is important that since 1920, when the first dinner was hosted, humor has always been an invaluable tool to de-stress and remember through the laughter what is truly important.

Should Obama be re-elected, his second term will be his last as dictated by the American constitution.  As a result, the President sought through humor to ask his audience to reach to the future.

After the dinner on Monday morning, the Democratic campaign team released their first major video ad listing, yes, the accomplishments of the President’s first four years but also setting a “FORWARD” theme for the next four years.

“Forward” is a wise choice as change and innovation requires motion as any member of the hospitality industry knows. That forward motion must include everyone, not just a few  - be they single departments or selected social groups. No hotel or restaurant is successful only in part and neither is any nation.

Together is better and that’s no joke!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

New Titanic Miniseries Can Remind Us Who We Are Today

As the hundredth anniversary of the tragic sinking of the famed ocean liner The Titanic approaches, a fleet of a new TV miniseries will soon seek to find port on television sets around the world.

Leading the way will be a new mega million pound four-part TV series written by Julian Fellowes, co-author of the very popular Downton Abbey PBS/BBC TV miniseries, entitled simply Titanic.

This parallel application of writing talent with the legendary grandeur of Titanic's famed elegance (and sad ending) is almost certain to guarantee the continued popularity of all things Edwardian.

Thankfully the series, which will be released in Canada, the United Kingdom and then the United States, will focus in large part on the passengers and crew as characters before taking the viewers into the sad night of April 15^th.

The delayed tragedy will enable those watching the series to glimpse the grandeur of the ship as well as the hierarchy that ruled society at that time.

It is important to remember that our Industry carries the legacy of that class system and the great estate houses that spawn it. Like the fabled Downton Abbey, we work witihin a daily structure that echoes the labors of Edwardian cooks, footmen and house maids in the modern positions of chefs, bellmen and housekeepers.

Today those positions are better paid professional positions, protected by labor law and owner-worker agreements. Yes, the world has changed a great deal since 1912 – or has it?

Indifference and injust judgment of others still occurs, lurking like an iceberg, offering equal destruction today unless we can see clearer than the Titanic’s esteemed but careless captain that professionalism requires a genuine respect for others, not merely profit by any means available.

Post Note, April 6, 2012: If you have ever try to visualize how something as big as the Titanic could sink (something roughly the size of a major hotel building), the amazing data-visualization company After the Flood has created a videographic for the BBC that explains it all.

Their work is an amazing demonstration of how the new videographic design, using advanced computer technology (and a lot of in-house talent), will change the face of marketing in the hospitality industry. Imagine telling the marketing story of your hotel or restaurant in five brief but unforgettable minutes! 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012