Have you ever wondered how celebrities do it? How do they look like they look? How do they manage to maintain their attitudes and their personas while continually being in the public eye? Three categories of thought will give you a lot of insight into how this happens â€“ nutrition, exercise, and shortcuts.[Read more…]
The people we place in high esteem on the big screen are well known for some of their extreme weight loss/dieting methods.Â Famous folks have made dieting a four-letter word over time, but the trend is starting to change for the better.Â Â[Read more…]
When you have a dream, itâ€™s the only thing you can think about. That dream emanates from your cells, and if there is ever a time youâ€™re not actively pursuing the fulfilment of that dream, you feel lost. Dreams are beautiful things, and everybody should spend their lives in an active pursuit of that dream-never wavering, never backing down, and always doing what needs to be done to see that dream come to light.
The path isnâ€™t easy, and if youâ€™re in the restaurant business, the path becomes even harder to navigate. As is true with any business, the possibility of failure and the looming questions about Â bankruptcy will come up, but youâ€™ve got to do everything to push through. Restaurants are a dime a dozen and not only is it your job to make amazing food that people want to eat, you also have to figure out how to get people in the doors and keep them coming back.
Here are 3 steps to take if your restaurant business isnâ€™t getting enough traction:
Evaluate Your Menu
If you own your own restaurant, the reason is probably because you have such a passion for cooking and creating new and amazing delicacies for people to indulge upon. However, if your restaurant just isnâ€™t popular, the reason might link back to your menu. Itâ€™s the reason people come to your restaurant in the first place.
It might be hard to stomach the idea that your menu needs work, but if you swallow your pride, ask questions, and make adjustments to the menu, you might find that people start raving about your food and keep coming back for more. When the menu is beyond compare, people will want to share that with their friends.
In business, you often have to do things that might make you lose money on the front end, but will bring in money and business on the back end. If youâ€™re not getting a lot of traction, try hosting parties, and opening up your place for events and catering gigs. Offer up free or discounted appetizers or offer up packages that get people dinner and a drink, coupled with a live show or a free dessert. Itâ€™s all about giving the illusion that youâ€™re giving customers something they canâ€™t pass up.
Bring in Entertainment
In the end, itâ€™s about the entire package. If you have great food but your building sucks, people will not come over as often. If you want a restaurant that people rave about, try adding entertainment every now and again. People love live music and love enjoying themselves in multiple regards when they go out to eat. Give the customers a bite, theyâ€™ll take the line.
Chefs and coffee are a funny pair – most of them, as a result of their long days and late hours, are totally addicted to their caffeine fix. For example, Manresaâ€™s David Kinch needs three cups to get through the day – and thatâ€™s after years of much greater consumption. But donâ€™t be fooled by this love affair with coffee; like most chefs, Kinch doesnâ€™t make his own. Brewing coffee is best left to the professionals.
Why donâ€™t chefs who can whip up a delicious dish from offal or olives make their own coffee? Reasons abound. But hereâ€™s what some of the best palates around have to say.
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Not only does Chef Kinch not make his own coffee, the renowned chef has caused a stir among connoisseurs by saying that he isnâ€™t that focused on his coffeeâ€™s flavor – heâ€™s in it for the caffeine. Shocked, one outlet compared this statement to saying that you donâ€™t care what you drink, you just focus on the alcohol. While plenty of chefs have alcohol troubles, you wouldnâ€™t catch any of them saying they just drink to be drunk.
A Simple Schedule
Season one Top Chef winner Harold Dieterle also keeps his coffee practices simple; his daily consumption fuels him for service, when heâ€™ll switch to water in the kitchen. Like many at home coffee drinkers, Dieterleâ€™s habits are perfectly aligned with modern single-cup culture. These single serving machines make high quality coffee quickly, for a no fuss buzz.
An Ideal Ingredient
Rather than fuss about making a great cup of coffee, most chefs would far rather cook with this incredible ingredient, and theyâ€™ll put it to use in both savory and sweet dishes. One of the most popular ways to use coffee is as a crust on meats, where the bitter flavor acts as a perfect complement to sugar, garlic, and other spices. Chefs typically use such a crust on beef or pork tenderloins.
Of course, the obvious choice when cooking with coffee are desserts and pastries. There are the classics, like creamy, espresso infused tiramisu, as well as more innovative coffee-based desserts such as coffee flavored mousse. Skip the traditional chocolate mousse or heavy pot de cremes, and test out a smooth, coffee mousse for your next dinner party. Youâ€™ll be emulating some of the culinary greats, who are infusing coffee into a wide array of desserts over the last few years.
Coffee is a perfect ingredient, but when you spend your every working (and waking) hour thinking about food, brewing your coffee at the perfect temperature and getting the right concentration and acidity can seem excessively labor intensive. Thatâ€™s what sends chefs to the coffee shop for their morning – and afternoon – pick me up, restricting their work with coffee to more culinary approaches.
With summer winding down, itâ€™s time to clean all your summertime toys and get everything ready for the cooler months where you wonâ€™t use them as much or at all. This includes your charcoal, propane or natural gas grill. Hopefully you got a lot of use from it this summer. And if you have, it likely needs a good cleaning before you start using it more sporadically. To help make this a simple and easy job, here are three helpful tricks to use when cleaning your outdoor grill.
Using the Heat
After months of repeated use, your grill probably looks a long way from the sparkling chrome you brought home from the store. And while you may have scrubbed it briefly after it had cooled from each use, there is probably still quite a build up left over at the end of the summer. One way to make this cleaning easier, according to Lauren DeCarlo, a contributor to RealSimple.com, is to use the heat to your advantage. By turning on the grill on high for a few minutes and letting the heat seep into the dirt and stains, it will make the job of cleaning them away a lot easier. The heat will help to burn off residue left over and help to loosen up previously hard to remove spots. Just make sure itâ€™s cool enough for you to touch before you dive in with your rags and scrub brush.
With all the rubbing and scrubbing youâ€™re doing to get your grill clean, thereâ€™s going to be a lot of flying debris going all over your cooking space. While itâ€™s easy enough to use your hose to spray off your deck or patio, you canâ€™t very well do that to your grill. To protect your heating elements and other fragile grill parts from falling and flying debris, Hadyn Lazarow, a contributor to DIYNetwork.com, recommends placing a large sheet of tin foil over the heating elements to help catch any ash, debris or grease from falling where you donâ€™t want it to be. This also makes it easy to keep your cleaning from getting too messy in the process.
Buckets, Buckets and Buckets
Grill components can get very dirty with repeated use. While you can take the removable parts into the kitchen to clean, you run the risk of getting other areas of your home dirty in the process. So to help keep your grease contained, Jeremy Anderberg, a contributor to the Art of Manliness, suggests using three buckets to get this cleaning done quick and easy. One bucket will be for soapy water, one bucket will be of clean water to rinse off the soap, and one bucket will be to catch any debris you need to get rid of. Then once the cleaning is done, just rinse out all your buckets and set them aside for your next deep grill cleaning.
The food you can make using your outdoor grill is the epitome of delicious home cooking. Use the tips mentioned above to make sure your grill stays clean and in good working condition for years to come.