CORE online session 5 Traditional and professional cooking skills with modern technologies 3 - 2021

CORE online session 5 Traditional and professional cooking skills with modern technologies 3 - 2021

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Hi. Hello. I have some questions I would like you to  like you said earlier you had   owned your own restaurant and be a teacher and  as I am as a student a cooking student, when the thing is not going right when the  thing is going wrong, when we were discussing about the preparing, to serving and everything going on i believe that you have some experience you know working with a student and the thing  going wrong, how you control your temper?  Sorry about that but how can you do that and...?  Yeah with your with the emotional "oh I prepare   this and it doesn't going right! Oh what should  I do?!" and to me I have that problem. Any idea   how can we survive with those in difficult situations I believe   all of us in here meeting we will have that in the  future. Please give us some advice. Nirjhor thank you for the question. My first  advice is to do two steps behind to get some   perspective. When you are working it could be when  you feel a collapse or you feel that you are not

being able to cope with the situation before the  service time you are preparing and you see that   you will you won't be on time to prepare  everything for the service time sometimes, Nirjhor, is good to stop for two minutes. Just  stop for two minutes, stop doing anything   and only tidy up the station, order the station  and wash the station and is like the physical fact   of ordering your station orders your mind. Just  take two or five minutes for that and it's like you ordered your mind, you relax a bit  okay and then you take another two minutes   to set some preferences. Perhaps you won't be able to be on to get ready every everything on time   but you set some preferences so that's that has  to be done this or this, this is not so important so   you have to set some preferences and start again  okay that's the before service time. The other   the other part is during the service  time when the customers are at the   dining room and you get collapsed, the  service line is not going correctly and you feel lost the same the same, more or less the same procedure. When in your station in your kitchen you have a   lot of orders, the papers okay, hung on the on  the station a lot of tables, lot of customers   waiting for their meal so it's good to stop a bit  and first order the orders and one by one.

Which is the first one? This one, we are  going to plate this one and then we are going   to plate the other one so not try to  prepare all of the tables at the same time. So is slower, you will go a bit slower but it's  better for you to go by order so the tables   that you are serving, try to one by one serve  the best you can, okay. The best you can one by one not all of them at the same time. What happens during the same time, Nirjhor

is that when you feel worried and get collapsed  because you are not being able to cope with the   service because there are a lot of tables but  the biggest mistake in my opinion is that we try   to make everything at the same time, all of  the tables and this is... in those situation in my   opinion is not a good policy, it's better to slow  down a bit and take tables one by one. We are going to serve first this table and then according  the time they are waiting the coming time you   start plating and serving table by table okay and  if you get more relaxed and you get the control of   the situation again and you feel confident,  then you can start perhaps plating tables   two by two okay not one by one but in those  situations it's better to slow down a bit   the pace of the  of the service the rhythm of the service okay.  I don't know whether I have answered properly  your question Nirjhor. I mean I mean that yes yes you answer correct the point is I understood  that we need to calm down but when some point when we're running with chef, a chef they have  been have experience and we are not the person   who have experience and then I feel that I have a  pressure and how I can running with the chef   at the same time to get in to the right...  to to not to feel like a fear or not confident   and that what I feel when I get into the  real situation. Yeah okay in my experience  

Nirjhor, there's another mistake that we commit  in those situations then when we start shouting. *shouts* That I heard all the time but how we can avoid  that when somebody is shouting at me I don't   like to hear that but "oh we just need to suffer  the chef's shouting at us" and then standing there   and working you know close our ear and close our  eye and doing the job what is trying to be done   and it's not only the chef with the  working because a waitress and the owner   will be coming "Are you ready?" we're working on  is how can you how can we try to be calm and mm with your temper, you know, how? This is the  thing that I feel that myself, I'm not get used   to that yet. Yeah it's okay it's  about to get used to it but also it's about to   slow down your temper a bit and not  isolate but maintain separately it, the chef is shouting is   true, the waiter is shouting, they are worried  the the waiter is looking at the faces of the   customers okay and is he's very stressed or she  is very stressed the waiter or the waitress but   is to order yourself and say "Okay I have  to start with this with this with this" and  by coming order of the of the customers serve one  by one and try to do it correctly because this   way Nirjor you will commit just one  mistake that is the customers perhaps we have to   wait a bit longer but you won't commit the second  mistake is they have to wait longer and the meal   is not correctly done and not correctly plated  so there are those are two mistakes okay so it's   it's important in those situations to get  some perspective to put in order the papers   and say one first table is this one, the second  this one and go one by one. If you try to plate  two or three or four tables at the same time, chaos. That's my advice. Yeah thank you very much. Okay so hello to the rest of you and thank you  for your question earlier because this is   very common situation in restaurants and the following part we are going to to   check is the materials about use of  local products okay. The use of local products

are in... you will find them this is  the first floor of our kitchen and using... Yes! Using the F button you will go downstairs  to the zero floor and here you have the   material related to local  products okay and we have this part it's interesting part,  use of local products okay I was attending the class provided by O'Brien  the Irish lecturer and he talked widely about   sustainability, local products and the  advantages of local products okay, meaning   related to sustainability, to environmental  stuff and economical stuff also, that the money gets... the  money you spend in products it's   in your area and helps to maintain economically  your social net okay but I would like to... here we have some different materials. Okay and  to apply or to use local products is not also   environmentally sustainable, is not  also economically viable it's also trendy and also   I would like to appeal for cultural stuff as  well, okay. I have been checking your your menus  

and I liked a lot the use of local products  and also the use of different cultural stuff for   instance in Omnia this is a product that has  taken a lot of my attention is Lamb's Quarters   okay this edible plant that you are using in  your menus okay and it's really interesting   because I didn't know this ingredient and it's  great that you use this kind of ingredients   at the same time mixing with Asian techniques  and asian products like gyozas okay so   it's great, it gives to your menu for the  pop-up event I mean to your menu gives a lot of   a personality. Okay and just a question, what's  the flavor of a Lamb's quarters, this edible plant? It tastes, it tastes like a spinach in my  opinion. Uh-huh it's like a spinach? Yes.   Uh-huh. Exactly the taste like that. I will try it  and has any nutritional special value or...? Yes they're exactly the correct  the nutrient like a spinach, yes. Perfect. Okay so when we speak about local  products it's, in my opinion, it's great to   introduce it in your menus pop-up event menus  because it gives a lot of personality to your   to your menu. Tartu for instance, I love the  the draft of Tartu menu because of the  

different products and one is the the sprat the  the spratfish I didn't know it. I know different   this kind of fishes we use mainly in  our culture use anchovies and use a   pilchards okay but sprats was like new for me  and it's like it catches your attention and gives   a lot of personality. "What's a sprat?" and I was  investigating what sprat was and it's interesting   is to use this kind of menus and not also local  products but also local culture plates like a   kama mousse dessert that you are using in Tartu in  your menu draft okay. So for a Vamia for instance   when you design your menu okay it's good and it's  great to use this kind of local ingredients and also connect it to your own cultures okay  because it's possible and it's enriching to mix   different cooking cultures but using local  products is like catches your attention okay. Connected to to this we prepare some materials about current trends in food,  food service and food presentation   related with sustainability. Okay so  sustainability is nowadays trendy

I think it's... we all know that it's really really  uh we pay a lot of attention with   this stuff okay with sustainability, health and  back to the origins, okay to our cooking cultures. Healthy and natural food's  trendy okay organic food, seasonal and nearby  

products and also everything connected  to flexitarianism. Question: what's flexitarianism? Anybody knows what flexitarianism  is? Okay, flexitarianism   is a kind of diet okay where you don't you don't give up eating any kind of ingredient  you can eat or you eat vegetables, meat, fish okay   any kind of ingredient or protein source okay but  try to reduce as much as possible animal origin proteins okay, trying to avoid it  as much as possible. Not only for animal care questions but also for sustainability, questions okay for environmental questions   okay and also for diet questions okay is try to  reduce and to use animal origin proteins less and   of proteins of better quality okay. That's  the the the concept of flexitarianism. A Mediterranean diet has been put as an typical  example of flexitarianism okay, less protein but   better, okay and if you can, nearby protein. And also about food, novel food nutritionally  

high value ingredients and alternative  proteins okay. Organic food. You can have   or you have here different materials about organic  food okay about how are produced the ingredients   okay this is the the main concern, then we have  a consumption of these products okay, seasonal   nearby products, zero kilometer products okay which ensures that O'Brien said two weeks ago you get the ingredients at their best quality  moment and most of times at their best price okay. We have here some videos, you have here some  materials about gathering local ingredients   and the concept of flexitarianism okay you have  some information about what flexitarianism is. And nutritionally high valued ingredients okay some  ingredients have become trendy because their nutritional properties called I don't know whether  very very fortunately but called superfood okay. They don't replace good nutritional habits okay  and novel food, you have to know that novel food are regulated by the European Union okay.  What's novel food and what isn't noble food. And then we have also alternative proteins  which are quite trendy nowadays okay the   the search for alternative proteins to the meat  or fish origin okay. So we have here a jackfruit,  

insect proteins okay could  be in powder, could be as a whole. Okay, we have different alternative  proteins and about service   trends we have different trends that have become  have developed more because of the covid-19 which is delivery and take away okay in Spain at least all the delivery way and take away have developed a lot in in just one year okay. And high  standing restaurants have joined this trend. And then we have the vending which  has developed a lot, the vending   way and also the grocerants. What's grocerants? Do you know any grocerants in your towns? Or in your cities? And have you seen any any restaurant like this  in Helsinki or in Estonia, in Finland? Here the grocerant, this trend is becoming more and more popular in Spain okay because with   especially with the covid-19 pandemic retail shops have earned a  lot of money, have got a   lot of power and they have started opening  restaurants inside okay and offering meals   inside the markets and the supermarkets okay  those are grocerants, the mixture between   market and restaurant, okay.  And it's a trend that grows more and more popular okay. And about sustainability, Irish lecturer spoke a  lot about that okay but most of restaurants go for   zero-waste okay and also for different... not only  economical and environmental sustainability but  

for social sustainability okay. Later on we will speak more about food  presentation okay but this is really really   important. About food presentation two short  questions to explain okay. The way you present your dishes could be a great source of marketing  and plating current trends, simplicity and elegance   could be a good option and try not to  overcrowd the plate okay, later we will speak about food presentation aspects. And also different concepts of full service okay  open kitchen restaurants okay. So again about the consumption of local products, bear  in mind that it gives a lot of personality to   your menu. When you develop your menus for the  pop-up event, please try to use them because   it enriches a lot your proposal  okay. Then we will go to cooking techniques. 

The following aspect cooking techniques.. Ah, sorry! Something that I have  forgotten, I ordered to you in some tasks about about local produce and was to choose   one local product and one local and seasonal  product that you would like to promote okay so I have seen some things like that in  Omnia and Tartu but in Vamia, George and   the rest of the team, have you thought about any local product   that you would like to to promote? Have you something in mind related to this? yeah I  know like here in Vaasa I know   like a place that like they produce local  vegetables if I'm not mistaken like nearby here   in Vaasa so and also some of the restaurants here  they serve locally they purchase   locally grown ingredients from here, restaurants.  Is any ingredient or that has   caught your attention that you say "I would  like to cook this or to try with this in?" It's like they have also salmon and also pike  perch, a white fish I'm sorry white fish so it's they are also a wholesaler here like they produce   in some of the- ah they  provide some of the restaurants here.

What kind of white fish? I'm not really sure what kind of white fish is  that I just know that because before I work   in a restaurant here and we purchase the fish from  there directly from there and they said that all the... some, some of the restaurants  here in Vaasa purchase from them. Okay so it's interesting in your in  your menu for the pop-up event just to to be   curious and to try different ingredients  in local ingredients but it's with by curiosity to   check them, to taste them, to manipulate them  and to think that something that could be   appealing okay because it's when use something  different or I don't know it's like a it catches your interest okay so try  and make proofs at home and   try to cook them whether it's worth  to include in your menus okay. yeah not only of course because of sustainability or because of economical stuff but also for culture. Okay, okay thank you that is good! And... Okay and the following part was  about cooking techniques okay.

Different cooking techniques. We have here what  kind of cooking techniques, the task was about   cooking techniques, presentation and plating.  Try a recipe using your local produce   combine two techniques, traditional or  modern one and would you mind to show us the result? Okay, picture or a video so I have seen  the, I have watched the video of Omnia, it's   really great, great! Okay and I have  read the the draft of Tartu, very very interesting! Okay so please, when you choose your  local product, make proofs okay and record them.

Picture, a video or your ideas so you can share  them in your blogs, your Facebook group and   we can add some feedback. Okay about cooking  techniques! We have here a presentation and cooking techniques, all style and new  cooking techniques and the most important   part for me is the reason of the reason  to be of those techniques. Okay so we have like   two groups: the old style techniques, modern  techniques. The old style techniques were   originally was just to make food more digestible  it was like this and digestible and safe. That's it, that was the the main purpose okay and  for that purpose they used available resources in   some places just a bit of wood and fire and that  was the- there wasn't pots, pans, gas induction so that was the only available resource. And in  other places where fresh food was not available   that was just to preserve okay and to cover  somehow possible bad smells or flavors okay.

Those are old style techniques  okay, the purpose of them wasn't and so wasn't gastronomical but just  was the purpose was to prepare the food to   to eat them okay. The modern techniques have  another purposes, another aims, another objectives. Could be enhanced flavors, modern  techniques could be useful for regularity. To obtain regularity means obtain always the  same result, okay, it's a like a mathematical rule okay, always the same result. To surprise,  using new textures could be surprising okay   could catch your attention,  could be a bit of show.

And also of course in restaurants,  in businesses for economical profit. Past cooking techniques, we  have a different part of them   we know most of them could be roasted  in salt, could be boiled in seawater.   Our ancient fishermen and fisherwoman used to get the water of the sea and boiled fish and seafood on the ship while they were fishing  okay. Salted and smoked, very typical in   Scandinavian countries okay to salt and  to smoke fish, meat or whatever to a stew   and to confit. Why was so  popular to stew in all times? it was so popular because to a stew was like to  put everything together in a pot, to cover it and   to cook everything in their own  juices okay it was like this, okay. Still   it was very very basic cooking technique from  cold put everything together and to stew it okay. 

And also in some places to confit  which means to cook in their own fat.   Very typical in France with duck products,  with pork products as well okay is just to put the meat with their own fat and to cook it okay  in a pot and then you can preserve it canned. Okay, very old style cooking techniques. And we have here modern cooking techniques,  different cooking techniques. Okay  the first one has been or became   very popular in Spain at least and in other  countries okay, the molecular cooking and was to   transform different ingredients okay using their  chemical properties to get different surprising   textures, flavors like sferifications, foams, jellies okay. Was like   to offer the ingredients in a different  way, in a surprising way okay. More related  

with show cooking okay, it was like  something when you offer or you plate in front of the customer a preparation with  nitrogen okay with like a lot of spectacular   a lot of show on that okay and it could be  interesting and could be exciting for the customer. We have another technique called sous vide. I guess you know this,  you have worked with this kind of techniques. Sous vide which means to cook under vacuum  and sous vide has a lot of advantages which is   mainly consistency. Always, you always get  the same result okay, always. It reduces costs   a lot and enhances flavors and textures  okay. Do you use a sous vide technique in your schools, in your restaurants do you  use sous vide technique? Yeah we practice few. Uh-huh with which kind of ingredients do  you use? A steak and especially that pork.

Uh-huh for pork okay and they are  long cooking processes in time I mean. Yeah it is, it is long process. Mm-hmm okay well,  the main advantage of sous vide is that once you get the formula, the way to to cook properly something the result is always the same. You apply two aspects that are time and temperature and you always get the same result and the preservation time is really really really long because the pasteurization rate is also very long.

So a lot of restaurants and companies use this  kind of technique because of these advantages. And those are mainly the techniques the difference between old style and new techniques we have here a video   a video that mixes somehow both techniques  okay, it's a recipe with pork is a Iberian pork piece okay is a specific part of the Iberian pork okay  it's in the shoulder, this piece is   in the shoulder of the pig okay First they have seared the piece then they have  seal it under vacuum and they have cooked in a a hot marinade  Okay this is the piece and then they are going  to sear it in a charcoal grill. The Iberian pork meat is quite similar to red meat  okay it's quite red okay it had very very tasty pork meat. Now they are preparing some pearls  with agar agar, they have done it with agar agar and they put the pearls in cold sunflower oil okay  this way the outside of the pearls   gets solid okay and the inside is creamy. And once the surface is solid they get it out and now they plate the Iberian prey  as you can see the meat is like   veal or wheat beef meat it's very very red.

2021-04-23 06:23

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