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3rd French Dairy Products demonstration & Competition

for Young Chefs at the Hospitality Industry Training and Development Centre

by Andreas Muller

The 3rd Sopexa French Dairy Product Cooking Seminar / Demonstration in conjunction with the Cooking Competition for Young Chefs took place at the Hospitality Industry Training and Development Centre (HITDC) on November 14. 2008

Organized by Sopexa Hong Kong, visiting French Guest Chef Mr. Cedric d”Ambrossio has demonstrated to over 75 trainees a creation incorporating with molecular based ingredients prior to the competition which was held in the afternoon.

A Seminar on fine French Cheese and demonstration with ingredients such as Marcellin Cheese, Cream, Parma Ham, Walnuts and Sun-dried Tomatoes was created to taste the “Capuccino de Saint Marcelin to all trainees. After all the tasting, we much appreciated a question and answering sessions before we prepared for the competition for the afternoon.

The organizer invited Guest Chef Mr. Cedric d”Ambrossio, Executive Chef of Hotel “Golden Tulip Farah”, Casablanca-Morocco as Guest Chef and Chief Judge together with Mr. Wilson Kwok, Owner of L’Entrecote Restaurant and representative of “Le Cordon Bleu”, Ms. Charlie Lo, Winner of the 1^st. edition of the Young Chefs Cooking Competition in 2006, and Mr. Andreas Muller, Chief Instructor Food Preparation-Western of the HITDC as Judges.

The much anticipated and awaited competition, which is organised by Sopexa Hong Kong has seen 8 candidates battle for the champion trophy of a study trip to Le Cordon Bleu ® School in Paris. Participants had a 2-hour period to prepare and serve 4 portions of a hot main course and 4 portions of a dessert using only the products from a pre-set ingredient basket.

The ingredients basket seems to have all candidates testing their creativity on French Dairy like Camembert and Emental Cheese. Criteria were to use a minimum of 4 dairy products out of 5, with Chicken Breast as the key ingredients for the main course and pear and apples for dessert.

The selected judges were impressed with the skills and talents of the contestants since Cheese of this selection was not an easy task to prepare. Creativity and skills which highlight their uniqueness in using the required French Dairy Products from the basket took many surprises

6 trainee contestants of HITDC and 2 contestants coming from leading hotels designed great recipes using the products of the ingredients basket.

In the end, based on their creativity and the usage of French Dairy products the winners were;

Winner:             Ms. Tang Chi Ching, Trainee of HITDC / Certificate in Western Food                           Preparation- Raw Food Processing 

Dishes              - Roasted Camembert stuffed Chicken Breast with Seasonal Vegetables                                   and Broccoli Noodles   

                         - Apple Pudding with caramelized Pear

 

1^st Runner-up:   Mr. Tang Ho Man, Trainee of HITDC, Certificate in Western Food                           Preparation- Raw Food Processing      

Dishes:             - Chicken Breast “Vallee d’Aug

             -“Oeuf a la Neige” with stewed Apples and Pears

 

2^nd Runner-up:  Mr. Cheung Wai Lok, Trainee of HITDC, Certificate in Western Food                           Preparation- Raw Food Processing      

 Dishes:            - Stuffed Chicken Breast with Camembert, Carrot Cream Sauce and

                           Vegetable Floret’s

                        -Cream Brulee with Apple-Cinnamon Ice Cream

 

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New Years Eve Resolution

 By Dominique Grandjean

The way we eat today in developed countries is a result of progress; we do not take enough time to eat properly. We have accepted fast food as a way of fife. We leave less time for the preparation of more nutritional foods.

An unbalanced nutrition and lack of exercise combined with other factors such as smoking and alcohol consumption leads to the so called ‘’civilization diseases’’, such as: gout, obesity, dental caries…

It is interesting to note that many people suffer diseases in the underdeveloped countries because of a lack of appropriate nutrition, and the same situation exists in the developed countries, although the food exist in abundance it is often the wrong foods which are consumed, thus provoking other diseases.

We often heat the comment ‘’I am on a diet’’, and what ever the reason may be, a diet consist on eating only a specific or chosen number of foods. The reasons may be medical, personal or psychological.

Ø      The personal reasons may include the wish to loose a few kilos which have been gained over the holidays, or the desire to fit into last year’s bikini!

Ø      The medical reasons can be numerous and varied, depending on the diagnosis of the doctor, and must be followed by a doctor.

Ø      The psychological reasons usually concern people who are obsessed with their weight, convinced that they are overweight, no matter how slim they may be. This can lead to ‘’anorexia’’, a reality for many young women in developed countries. Other factors that may influence are anxiety, depression and insecurity.

Nutrition and health

Nutrition and health are closely related. A healthy body functions well when needs are met and all essential nutrients are included in a varied diet. A healthy body is capable of digesting food, absorbing nutrients and transporting these nutrients, via blood and lymph, to organs and tissues where they are needed. The body regulates the metabolism.

Various types and quantities of food can be metabolized without great difficulties or unhealthy effects as long as essential nutrients are included. The principles of a healthy diet are based on the need for the growth, function and performance of the body.

A well balanced nutritious diet is composed of:

-         12 – 15 % protein

-         25 – 30 % fat

-         55 – 60 % carbohydrates.

-         Enough vitamins, minerals, water and dietary fibres.

Meals should provide the correct amount of nutrients in the appropriate proportions for maximum value. The number of calories consumed should match with the body energy needs. But, as we have mentioned already, this is often not the case. Genetics may play a role in the occurrence of these diseases, but the main concern here remain the poor dietary habits.

Vegetarians

An increasing number of people are choosing diets without meats. There are many different reasons behind its choice: religion, health, ecological, ethnical, etc.

Choosing a vegetarian diet for a life time requires a thorough understanding of nutrition, to ensure that all nutrients are present daily in our food (especially protein).

Here are the following common types of vegetarian diets.

1.       Strict vegan diet – Only food from plants. This includes fruits, vegetables, legumes, grains and mushrooms).  Of course, not included in the diet are any animal products (meat, game, poultry, fish seafood) and any food from animal origin (eggs, dairy products). This can be dangerous if the nutrient intake is not well balanced. Especially with the amino acids and vitamin B12, (since the =main source is from animal source). This may lead to nutritional deficiencies.

2.     Lacto vegetarian – This includes milk and dairy products as well as food from plants. Not allowed are foods from animal origin not any eggs.

3.     Lacto-ovo vegetarian – This includes milk, dairy products, eggs and food from plants. Not allowed are foods from animal origin.

4.     Pesco, pollo and semi vegetarian – This includes milk, dairy products, eggs, food from plants and in addition chicken as well as fish.

There are still many diets, such as sproutarianism, fruitarianism, raw foodism, etc. Some sounds very unusual, but the most important factor here is to strongly believe in it.

How to start a ‘’diet’’?

It should be understood that no diet should be undertaken without consulting a doctor and having regular check-ups. The doctor will ensure that the individuals’ nutritional requirements will be provided in the diet in order to avoid malnutrition and health problems.

Before starting a diet, is any basic knowledge necessary?

A basic knowledge of the nutrients, their quantities in the diet and their functions in the body will help to ensure that the diet in balanced.

Most people who want to loose weight, want to loose it quickly; and this is dangerous. Many slimming techniques available today offer ‘’miraculous’’ solutions to overweight problem.

However, human being must be careful that while the body is loosing weight, it must be nourished correctly and with the correct proportion of nutrients. Fat is not put on in a short period of time; therefore it should be lost over a long period of time in order that the body can make the necessary adjustments. Increasing the energy output and slightly decreasing the energy intake (fat, sugar and alcohol) will, in the long term reduces weight in the body. The advantages here are that the increased energy output will burn up the fats in the body and at the same time build up and retain the muscle structure.

With this type of diet the body is supplied with all the nutrients required, that is if the person adheres to a balanced diet.

When should a person check his/her weight, once the diet has stated?

Most of people weight themselves after two or three days. This is too early for any long term results. Many may feel disappointed after the sacrifices and additional exercises that they have undertaken that they are still the same weight. One month after starting to diet is a more realistic time to judge results.

Diets for athletes

Top sportsmen and women must also take great care with their diet and understand the basics of nutrition. Nutritional preparation before a competition may take up to one week in order to build up the glycogen reserves in the body. This is the store of energy the athlete will depend on throughout the competition.

Diet for cardio-vascular problems

Here it is important to reduce the content of saturated fats in the diets and increase exercise. Other factors which play major roles in this type of diet are cholesterol levels and alcohol consumption, smoking, coffee consumption (caffeine), salt intake, being overweight or a high blood pressure.

There is no single cause for heart disease, but a combination of the above factors can lead to its contraction. The way of life for the majority in the western world today, encourages heart disease, both in the nutritional field and with greater increase in the mechanization of most jobs.

Women are less prone to heart disease that men.

Diet for stomach and intestinal disorders

People suffering from intestinal or stomach ailments require a diet which is mild. Strong spice and other irritants should be avoided as well as the strong alcoholic drinks. The dietary fibre should be kept low, but still enough to avoid constipation.

The addition of fresh herbs in the seasoning helps with the digestion. Vinegar made from whey should be used as it is the easiest to digest. Choose also food that is light. Allow plenty of time to eat and make sure that the food id chewed properly, to facilitate the digestion.

Diets for diabetics

This disease arises from having little or no insulin in the blood. Insulin is a hormone produced in the pancreas and controls the blood sugar level. Carbohydrates must be reduced and distributed over 6 meals a day. Food to avoid are sugar, chocolate, sweets and of course alcohol. Foods such as flour and starch must be calculated if necessary. Nevertheless diabetics must inject themselves with insulin before eating in order to prevent the blood sugar level rising.

The first symptoms of diabetes are increased urination, excessive thirst, fatigue and low energy. 

Because diabetics have difficulty regulating their glucose levels, they may experience hypoglycemia (when the level of sugar is too low) or hyperglycemia (when the level of sugar is too high).

Diabetes is classified in two categories 

1.       Type 1 – Known as the juvenile onset diabetes, occurs when the body does not produce enough insulin. It is usually genetic in origin and appears during childhood. Such diabetic are insulin dependant.

2.     Type 2 - Known as the adult onset diabetes, occurs when the insulin produced by the body somehow can no longer facilitate the entrance of blood sugar into the cells. The causes are not yet fully understood, but it seems to be related to obesity and aging. Such diabetics may need insulin injection to control their diabetes, but for many, dietary management can correct then problem.

Special diets

ü     There are also specific diets, for example a person having a food allergy. Depending on the ingredient, it may become quite difficult to follow a normal “life”. For example, more and more people are allergic to peanut. Since peanut oil is used worldwide for cooking and also as a basic ingredient in the food industry, each product bought in a market need to be checked carefully. That is way, more and more company mention, on the ingredient list: may contain trace of peanut.

ü     Certain people have a problem with Monosodium Glutamate (MSG or Hajinomoto). In Europe, this is also called “the Chinese Restaurant Syndrome). This can also be very dangerous, since MSG is present in so many basic ingredients nowadays. For example, a restaurant may claim that they are not using any MSG, but the chefs are cooking with basic food items, such as chicken stock powder, liquid seasoning and others items which are containing MSG. If the chefs are not paying any attention, this can be dangerous for a customer.

ü     Sodium diet is quite unusual. The main functions of sodium are to regulate the osmotic pressure in the body cells, to determine the quantity of liquid in the body and to stimulate the gastric juices. Some people cannot absorb the sodium correctly, and this may lead to a low blood pressure and metabolic disorders. On the other hand, the opposite is also dangerous, since the body retains too much fluid. Strict diet must be followed in both cases. Since salt is one of the main source, special salt may be purchased, and learning how to flavour food with other ingredients may become part of the diet.

ü     Lactose free diet can also cause quite a lot of troubles, especially with small children which cannot communicate. Labels should always be read carefully. Ensure that all product used are 100 % lactose free. Milk and milk products can always be replaced by soy milk based products. Certain person are only partially lactose tolerant, and can eat yogurt or goat milk.

Conclusion

It has been seen that whatever the reason for following a diet, it is important that medical advice is sought and followed so that the body will be supplied with the necessary nutrients, in example amino acids, minerals, vitamins, fatty acids, carbohydrates and liquids.

By reducing our intake of saturated fats, sugar, alcohol and by increasing our expenditure of energy, it is possible to reduce the risk of certain diseases, notably coronary diseases. This must be started early in life as heart problems due to poor nutrition occur because of as build up of these factors throughout life. It is difficult to reverse damage caused over many years of inattention to ones diet by one or two years of dieting on later life.

The following are basic rules to apply in the ‘’everyday’’ life, concerning eating habits:

Ø      Eat regular and balanced meals (the right quantity according to the needs and enough liquid)

Ø      Eat a variety of food (the more varied the meals, the more nutrients intake)

Ø      Eat whole grain products and fresh seasonal fruits and vegetables daily (cooked and raw)

Ø      Eat small and frequent meals (avoid to stress the digestive organs, fluctuating blood level, loss of concentration and fatigue)

Ø      Use salt moderately (causes water retention and contributes to high blood pressure. Stresses the kidney 

Ø      Use fat in moderation (choose plant fats rather than animal fats)

Ø      Avoid sugar and sweets (fluctuation of sugar level, caries, tooth decay)

Ø      Drink alcohol in moderation (long term consumption higher blood pressure, damage the brain, heat, kidney, and the digestion tract).

Ø      Prepare food that retains nutrients (right cooking method, wash briefly food, avoid holding food in a warmer, chilled prepared food quickly, avoid peeling fruits…).

Ø      Enjoy dining (enjoy unhurried meals in a relaxed atmosphere assist smooth digestion).

4th Nebraska Beef Cutting Demonstration

at the Hospitality Industry Training and Development Centre (HITDC)

By Andreas Muller

 

Another packed day of training for our 60 participating Trainee Chef in the Raw Food - and Western Food Production Classes was organized by the Hospitality Industry Training and Development Centre, welcoming Timothy Broderick who demonstrated the cutting techniques on Nebraskan Beef.

The 4th Nebraska Beef Cutting Demonstration was proudly sponsored by the Nebraska Beef Council with Mr. Greg Ibach as Director of Nebraska Department of Agriculture and supported by Mr. Stan Garbacz, Nebraska Agricultural Trade Representative of the Nebraska Department of Agriculture. We welcomed Mr. JD Alexander, owner of Alexander Cattle & Farms who was present during the entire demonstration.

Chef Timothy Broderick of Great Food Hall introduced an in-depth history of Nebraskan Beef processing including number charts and the essence of perfect Beef, its breading style.

The cutting demonstration on a Nebraska Beef Chuck Roll took centre stage during the 3 hour demonstration whereby Chef Timothy elaborated more in detail on the usage and cooking methods of individual centre cuts.

We were able to sample several cuts as Chef Timothy cooked to order a selection of Delmonico Steak, Denver Steaks, Korean Style Skirt Steaks and a braised Beef Stew. All these cuts are preferred cuts in the USA due to rising Beef costs and an alternative selection on current menus and new trends.

After sampling all the meats, it did not take us long to understand and fully agree with Chef Timothy that certainly Nebraska Beef is for many the preferred choice.

We would like to thank the Nebraska Beef Council in sponsoring and supporting the training to our trainees on underutilised Nebraska Beef for the past year and we look forward to a fruitful collaboration with the Nebraska Beef Council in the near future.

 

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