60 Minutes News Confuses Fine Cuisine with Junk Food as They Explore the Alchemy of Flavor Giant Givaudan

In a recently aired T.V. report (see it here) focusing largely on the Swiss flavoring giant Givaudan, the 60 Minutes News Hour provided an insightful glimpse into the amazing range and method of their operations. And then makes a major erroneous conclusion.

From California orchards to chef guided food trials in Hong Kong, the legendary Givaudan Firm is shown capturing thousands of flavor, many available only regionally in a limited basis in fresh form.

The program traces the flavors from fields to the hands of such well known chefs as Alvin Leung, who works with the new tastes to create innovative dishes that will delight diners worldwide.

But sadly, mid-report there is a turn in the story from flavors as pleasure to taste as a form of addiction. And this is where perhaps the reporters on the story should have spoken to a few chefs to gain a more accurate perspective on our Industry. 

The story visually implies a link between the efforts of fine chefs to that of companies who choose to produce tons of unhealthy commercial junk foods. Nothing could be more unjust or further from the truth.

Chefs around the world have and are working daily to raise an awareness of healthy dining and an increased use of fresh ingredients.

True professional chefs do NOT produce "junk food". They create cuisine.  

Bob Pelligrino, Givaudan's vice president of global strategy and business development, is truly a gentleman as he elegantly restrains his replies when he is unfairly pressed to admit that flavoring is the sole source of obesity.

Perhaps the reporters and the staff who created this misbalanced news story should have asked a chef or two how he or she would reply to such statements. Probably the professional chef, after wiping his or her hands, might reply that obesity results from misinformed food choices – something this very 60 Minutes report appears to be sadly guilty of.  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

"Sharks Are Our Friends not Food"

It’s a modified line from the film Finding Nemo, but it's true. There is growing global concern among chefs over “finning”, which is the illegal practice of cutting off a shark’s fins and discarding the remaining mutilated body into the sea. The practice has been banned for United States fishermen since 2000.

Now President Obama, in support of this concern, has signed the additional Shark Conservation Act into law, significantly strengthening shark conservation both nationally and internationally.

The new law allowing sanctions to be imposed on nations that have not implemented shark fishing regulations consistent with those placed on U.S. maritime industry.

Despite their fearsome appearance, more individuals are injured by lighting worldwide than by shark attacks. Sharks have held a valued place in the sea’s environment chain for millions of year. Destroying them just for a body part is both wasteful and irresponsible.

If you are wondering how to draw your staff’s attention to this concern, an insightful product from Air Swimmers can help you make an impression.

Their life-size inflatable shark is guided by remote control and literally swims through the air.  It is amazing and truly unforgettable.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Restaurants and Hotels Brace for Hurricane Irene Hit

As the East Coast of the United States braces for the impact of mega Hurricane Irene, restaurants and hotels from North Carolina to New York City are getting ready for a major hit – financial as well as physical. 

The approaching storm is now being compared to the legendary New England “Long Island Express” Hurricane of 1938 which caused over 400 million dollars-worth of damage and resulting in the death of over 600 people. President Obama has even addressed the nation via T.V. and advised everyone in the Hurricane’s path to take this storm VERY seriously.

The cancellation of the long awaited dedication of the Martin Luther King Memorial in Washington D.C. is further confirmation that this storm is big, very big and very, very dangerous.

The many restaurants and hotels in New Orleans, who endured the very slow response to the catastrophic impact of Hurricane Katrina under the George Bush, Jr. Administration, are watching and wishing the best for their colleagues on the heavily populated eastern seacoast.

Because two-thirds of all hurricanes make landfall within the more southern region of the Gulf Coast, residents there are more historically acquainted with the possibility of stronger breezes and heavier gales. They have even adapted their Victorian wind-blocking “hurricane lamp” into the perfect glass that holds their favorite post-storm beverage: the famed Hurricane Cocktail.

During World War II, the owners of Pat O’Brian’s Bar had to purchase large quantities of the more available rum under wartime regulations in order to be able to obtain any amount of whiskey, bourbon or scotch. Faced with over 55 cases of unwanted rum, there had to be a way to save both the day and the Bar’s profit.

And that is how the rum-based Hurricane Cocktail came to be. Soon it was a must-have before, during and after any storm… be it actual or personal, for such is life.

Just be prepared: stock up, buy extra batteries and have a great network of professional friends to help you out if the waters rise. And be assured that the many chefs of New Orleans, who have not forgotten how the northern chefs aided them during their time of need, are standing ready to help their now storm-threatened colleagues in return.  

Let us all hope such aid is not necessary, but be ever grateful that it is a given within our industry. Now that’s something we can all raise a glass to!

The Hurricane Cocktail (it's the perfect beverage for a benefit fund raiser!)

Ingredients:

1 ounce Fresh Lemon or Lime juice
4 ounces Dark Rum
4 ounces Passion Fruit Syrup

Crushed Ice
Orange and/or Lime Slice
1 Maraschino Cherry

Preparation:

In a cocktail shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes.

Strain into a hurricane cocktail glass (but of course). Garnish with an orange and/or lime slice and a maraschino cherry. Serve with a long straw.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Chef Jose Andres Is Chief Culinary Advisor for the New National Food Exhibit What’s Cooking Uncle Sam?

If you are in Washington DC staring today through January 3, 2012, don’t miss the amazing new exhibit on American food history drawn from the files of the U.S. National Archives: What's Cooking Uncle Sam?.

The National Archives? Isn’t that the dusty department charged by Congress to collect and curate all those totally uninteresting governmental paper?  Well, that’s what Chef Jose Andres, chief culinary advisor to the Exhibition, thought until he began to explore the wealth of culinary documents preserved at the historic Archives.

Tucked into the folders at the National Archives, decade after decade, is a treasury of material that traces the history of food in America and the government’s involvement in setting food safety standards, wartime rationing, experimental farming, recipe development and much, much more.

Have no fear – you won’t be bored. Instead you will encounter the almost forgotten Frank Meyer, America’s foreign plant explorer, who traveled from the vast grasslands of Manchuria to the tiger-patrolled mountains of Siberia to bring hundreds of new plants to stateside farms.

Then there’s the largely unknown story of the Margarine War of 1886 when American dairy farmers rebelled against the importation of the horrible “oily imposter” from Europe. There are even photos of the margarine ‘bootleggers’ who were arrested for trying to sell the hated 'false butter’.

Engaging displays chart the U.S. government’s efforts to promote potato consumption and the acceptance of frozen food, a radical new idea in the 1920s. But the fun doesn’t stop there – the wide ranging tastes of the White House’s leading occupant are explored from President Eisenhower’s favorite all-American deep dish apple pie to John F. Kennedy’s must-have chowder.

And least you desire to try the actual cuisine that the Exhibit documents, Chef Andres is creating the pop-up restaurant America Eats Tavern (opening July 4, 2011) nearby that will offer a sampler of the food (and professional passion) that created this unique and informative showing. Now that’s a true taste of history - American style!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Menu for Merkel White House Dinner Highlights Regional Cuisine with Style and Flair

President Barack Obama and First Lady Michelle Obama hosted German Chancellor Dr. Angela Merkel at a not to soon be forgotten White House State Dinner. As just the fourth such grand event and the first during the Obama Administration to honor a female head of state, Executive Chef Cris Comerford and Master Pastry Chef William Yosses have been working hard to craft a memorable menu for a now legendary night of Washington entertaining.

The center focus of their menu was a celebration of the first harvest of an American spring. Many of the selected vegetables and herbs were gathered fresh from the White House south lawn Kitchen Garden.  This remarkable garden was established under the direction of Mrs. Obama in 2009 to highlight healthy food choices.

Prior to the event, a special tasting was staged by Chefs Comerford and Yosses for some very special guests. At the invitation of Mrs. Obama a very lucky group of young women, all interested in a career in diplomacy, were able to preview the coming evening’s place settings and décor in the State Dining Room.

One final treat was a serving of Chef Yosses’ gala apple strudel dessert to each delighted young ladies.

While this all American dessert was being sampled inside the White House, the experienced executive ground staff was laying carpet in the Rose Garden (for as anyone knows in the industry, chairs for an outdoor event are NEVER set on bare ground as the legs will sink and the seating then becomes unstable).

Once the Garden was carpeted, the staff set up a mixture of long and round tables, each topped with snow white linens, glittering silverware and embossed menu programs, all under the direction of Rafanelli Events of Boston, New York City, Palm Beach and, of course, Washington DC. Rafanelli Events selected a modern interpretation of the German Bauhaus School of Design's concept that design should be inclusive as the central inspiration for the evening’s overall design theme.

As a result, the décor of the Garden was as vital as the design of the table centerpieces.

This same concept was reflected in the menu created by Chef Comerford. Every course was subtly accented with fresh herbs and vegetables from the White House Garden as well as heirloom regional American products.

The State Dinner Menu

Tuesday, June 7, 2011

-- FIRST COURSE --

White House Garden Chopped Salad accented Fine Herbs and a White House Honey Gastrique, made with Apple Cider Vinegar and garnished with Spiced Mammoth Georgian Pecans

-- SECOND COURSE -- 

Hawaiian Tuna Tartare with Rye Crisps, Pickled Young Carrots and Mustard Oil, Spring Pea Salad with Shaved Ham and Ginger Snaps

 -- THIRD COURSE --

Petite Filet and Maryland Blue Crab Ravioli with Wild West Viriginia Ramp Puree

 -- DESSERT COURSE --

Maryland Apple Strudel topped with Golden California Raisins, Vermont Topfen Farmer’s Cheese and Schlag Whipped Cream

Well Done Ladies and Gentlemen!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011