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Archive for the ‘Culinary Business’ Category

Due to the pace of life in the big cities, plus the integration of women into productive activities, it is rare that eating at home, let alone prepare food properly at home. Because of this, people are increasingly turning to fast food, integrating it with their eating habits.

Fast food means an establishment where consumption is paid first before they serve and where there are no waiters. However, the arrangements for food service and fast food can be divided into several categories: To lead, in the same restaurant or at home.

The fast food industry has long ceased to be an American phenomenon and extends across the globe at enormous speed, totaling more than 88,000 outlets spread around the world.

The menu for a fast food business is varied may range from cakes, tacos, pizzas, burgers, sandwiches, hot dogs.

Characteristics of a fast food business

* He served at a rapid rate
* It is easily accessible.
* Prices are moderate.
* Manage process standards, cymbals, management and operation.

Advantages of a fast food business

* In case of emergency food are in the first dishes in which you think Mexican people.
* These foods are consumed by people of all ages.
* It is not difficult to prepare.
* Always and when combined and consumed in moderation, should not be harmful to health.
* They are practical dishes when you do not have much time to eat and little money.
* Does not require a large space.
* It can provide several services: Eating there to go and delivery.

6. The tiramisu nuclear winter brought the dessert menu. Whether you go to a Basque restaurant, Japanese or French. The tiramisu sweeps the cards and is the only decent dessert many times. Tiramisu is the new Whiskey Tart. I love Tiramisu, of course, I’ma fan, but I worry that its popularity from devastating biological diversity in desserts.

7. The mixtures tasty / sweet, cold / hot. You know what I mean, those dishes of beef tenderloin with chocolate, strawberry tempura, salmorejo plum or fruit pies. Man, once as a novelty is well … but I prefer the fillet with foie gras, strawberries with orange ice cream, the tomato gazpacho and fruit salad. The mix and surprise have a shock value that reminds me of the 70s art, not age well and you wonder “but what happened to them? Had smoked what?”

8. Restaurants that offer only tasting menu. Charm has come to a house and eating food dish of the day. Let go. He has charm when you come cheap, of course. But if they charge me a pasture … What can I say? Did a bit currar could not? Offer at least 2 or 3 meats and 2 or 3 fish … At a restaurant gets a lot more economical to serve a single tasting menu, I understand, but to serve a single menu and the most expensive of the people and I feel a little cheated. To eat lentils and I stay at home, thanks. Read the rest of this entry »

This decade has brought the world of gastronomy developments continue to enjoy for many years, for example, many new denominations of origin and non-denominational wineries making great wines.

Also the trend towards lighter dishes, less cholesterol, or the fusion of different cuisines such as Japanese and Peruvian cuisine brings new heights away from the quaintness. Within 10 years we also surprised that some day in the past were allowed to smoke in restaurants.

However, when reviewing mentally what this decade has brought a culinary level.

The worst ideas that this decade has left us in food are:

1. Molecular gastronomy and cuisine deconstructed. Foams, jellies and fumes. Dehydrated and kitchen torch. Existed before, of course, but this decade has sanctified and made a kitchen that no one could survive if eat it every day to become a world reference.

Disguised as “progress” irrelevant and pointless dishes are kept only for the surprise factor and the media attention. I do not want a lasagna with layers of pasta to one side, next to the tomato and meat at one end. The flavor of the lasagna is precisely in knowing how to mix these ingredients and make the sum is better than component. Expertise in the kitchen is where to get exceptional dishes with humble materials. When the materials are outstanding What merit is the place on a plate and give it a suggestive name?

2. Murals backlit wine bottles as decoration. Something that could give a curious twist becomes tiresome when you see it everywhere, but what is call the police when you serve up those bottles of wine calentorro illuminated by artificial light for weeks. Gentlemen, there is a reason that the wine is kept in warehouses … light and heat spoils. Read the rest of this entry »