Food Safety and Food Poisoning

What is food poisoning? It is an acute illness, usually sudden, brought about by eating contaminated or poisonous food. The symptoms of food poisoning are:

1. nausea - a queasy feeling as if you were about to be sick

2. sickness - vomiting

3. Pains in the bowl - gripping pains in the area of the stomach

4. Diarrhea

5. Fever

The main causes of food poisoning are:

1. Bacteria - the commonest

2. Viruses - which are smaller than bacteria, are normally found in water

3. Chemicals - Insecticides and weed-killers

4. Metals - lead pipes, copper pans

5. Poisonous plants - toadstools, red kidney beans (insufficiently cooked)

Bacteria is the most common form of food poisoning and so it is important that we know more about them. Bacteria are tiny bugs that live in the air, in water, in soil, on and in people, in and on food. Some bacteria causes illness. They are called PATHOGENIC bacteria. Some bacteria cause food to rot and decay, they are called SPOILAGE bacteria. There are four things that bacteria need in order to grow. These are:

Warmth. They love body temperature of 73 degrees but can happily grow at 15 degrees. They grow most readily between 5c and 63c. This is known as the DANGER ZONE

Time. Each bacteria grows by splitting in half. This takes time, on average every 20 minutes. This is known as BINARY FISSION. Imagine, one single bacterium by splitting in half every ten minutes can become more than a million in 3 and a half hours.

Food. They like high protein foods for example, poultry, cooked meat, dairy produce, shellfish, cooked rice, stews and gravies.

Moisture. They need water and most foods have enough water or moisture to let the bacteria thrive.

Some bacteria can form a hard protective case around themselves, this is called a SPORE. This happens when the 'going gets tough', when it gets too hot or too dry. So they are able to survive very hot or cold temperatures and can even be present in dried foods. Once the right conditions (5 - 63c) return, the spore comes out of its protective casing and becomes a growing, food poisoning bacteria again.

Bacteria and food poisoning

We have established that the presence of bacteria is one of the most common causes of food poisoning - the presence of poisonous chemicals can also cause food poisoning. There are a number of potentially toxic chemicals present in food. For example, potatoes which have turned green contain the toxic substance, Solanine, which is only dangerous when eaten in excess.

Rhubarb contains Oxalic Acid - the amounts present in the stems which are normally cooked are relatively harmless to humans, but the higher concentration in the leaves makes them very dangerous to eat.

A toxin is a poisonous substance that may be produced by the metabolism of a plant or animal, especially certain bacteria. Toxic food poisoning is mainly caused by Staphylococci in the UK and more rarely in this country, Clostridium Botulinum.

Foods most commonly affected by Staphylococci are:

• Meat pies

• Sliced meats

• Pies with gravy

• Synthetic cream

• Ice-cream

50-60% of people carry Staphylococci in their noses and throats and are present in nasal secretions following a cold. Staphylococci are also present in skin wounds and infections and find their way into foods via the the hands of an infected food handler. Hence the importance of keeping all wounds and skin conditions covered. Although staphylococci are themselves readily destroyed by thorough cooking or re-heating, the toxin which they produce is often much more heat-resistant and may need a higher temperature or longer cooking time for its complete destruction.

Food poisoning from Clostridium botulinum - known as botulism - is extremely serious. This produces a life-threatening toxin which is the most virulent poison known. Foods most commonly affected by clostridium botulinum are:

• Inadequately processed canned meat, vegetables and fish.

During the commercial canning process, every care is taken to ensure that each part of the food is heated to a high enough temperature to ensure complete destruction of any clostridium botulinum spores that may be present.

YEASTS & MOULDS - microscopic organisms some of which are desirable in food and contribute to its characteristics. For example, ripening of cheese, bread fermentation etc. They are simple plants which appear like whiskers on food. To grow they require warmth, moisture and air. They are killed by heat and sunlight. Moulds can grow where there is too little moisture for yeasts and bacteria to grow. Yeasts are single celled plants or organisms larger than bacterial, that grow on foods containing moisture and sugar. Foods containing a small percentage of sugar and a large amount of liquid such as fruit juices and syrups are liable to ferment because of yeasts. Yeasts are destroyed by heat.

VIRUS - microscopic particles transmitted by food which may cause illness. For example, Hepatitis A (jaundice). Unlike bacteria, viruses cannot multiply or grow in food.

PROTOZOA - single celled organisms which live in water and are responsible for serious diseases such as malaria, usually spread by infected mosquitoes and dysentery. These food-borne infections are mostly caught abroad.

ESCHERICHIA COLI - E Coli is a normal part of the intestines of man and animals. It is found in human excreta and raw meat. E Coli causes abdominal pain, fever, diarrhea and vomiting. High standards of hygiene and through cooking of foods must be applied. Raw and cooked meat must be stored at correct temperature and cross contamination must be avoided.

SALMONELLA - is present in the intestines of animals and human beings. Foods affected include poultry, meat, eggs and shellfish. Prevention should include:

• good standards of personal hygiene

• elimination of insects and rodents.

• washing hands and equipment and surfaces after handling raw poultry

• not allowing carriers of the disease to handle food.

Control of Bacteria

There are three methods of controlling bacteria:

1. Protect food from bacteria in the air by keeping foods covered. To prevent cross contamination, use separate boards and knives for cooked and uncooked foods Use different coloured boards for particular foods. For example, red for meat, blue for fish, yellow for poultry etc. Store cooked and uncooked foods separately. Wash your hands frequently.

2. Do not keep foods in the danger zone of between 5c and 63c for longer than absolutely necessary.

3. To kill bacteria, subject bacteria to a temperature of 77c for 30 seconds or a higher temperature for less time. Certain bacteria develop into spores and can withstand higher temperatures for longer periods of time. Certain chemicals also kill bacteria and can be used for cleaning equipment and utensils.

The main food hygiene regulations of importance to the caterer are: Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995. These implemented the EC Food Hygiene directive (93/43 EEC). They replaced a number of different regulations including the Food Safety (General) Regulations of 1970. The 1995 Regulations are similar in many respects to earlier regulations. However, as with the Health & Safety legislation, these regulations place a strong emphasis on owners and managers to identify the safety risks, to design and implement appropriate systems to prevent contamination, these systems and procedures are covered by Hazard Analysis Critical Control Points (HACCP) and/or Assured Safe Catering. The regulations place two general requirements on owners of food businesses:

• To ensure that all food handling operations are carried out hygienically and according to the 'Rules of Hygiene'.

• To identify and control all potential food safety hazards, using a systems approach either HACCP or Assured Safe Catering.

• In addition, there is an obligation on any food handler who may be suffering from or carrying a disease which could be transmitted through food to report this to the employer who may be obliged to prevent the person concerned from handling food. Catering establishments have a general obligation to supervise and instruct and provide training in food safety & hygiene commensurate with their employees' responsibilities. Details with regard to how much training is required, are not specified in the regulations. However, HMSO Industry Guide to Catering provides guidance on training which can be taken as a general standard to comply with legislation.

Prevention of food poisoning

Almost all food poisoning can be prevented by:

• complying with the rules of hygiene

taking care and thinking head

• ensuring that high standards of cleanliness are applied to premises and equipment

• preventing accidents

• high standards of personal hygiene

• physical fitness

• maintaining good working conditions

• maintaining equipment in good repair and clean condition

• using separate equipment and knives for cooked and uncooked foods

• ample provision of cleaning facilities and equipment

• storing foods at the right temperature

• safe reheating of foods

• quick cooling of foods prior to storage

• protection of foods from vermin and insects;

• hygienic washing-up procedures;

• Knowing how food poison is caused

• carrying out procedures to prevent food poisoning.

This has been just a brief overview of food safety. If you are in the catering trade or are planning do become a cook or chef, it is essential that you learn all there is to know about the subject. The following links should help to fill the gaps.

Essentially, you need to know the Food Regulations appertaining to your own country. Its pointless following the Food Safety Regulations of the UK if you live or work in Australia, Spain or New Zealand.

Food Safety and Food Poisoning

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Raw Food Classes By The Sea - Raw Food Chef School - Brighton UK

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http://www.rawfoodchefschool.com Come and join us for fun, friendship and great raw food recipes.
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MATT OGUS IS ON STEROIDS!?!?: JASON BLAHA (ICE CREAM FITNESS) CONFESSES

MATT OGUS IS ON STEROIDS!?!?: JASON BLAHA (ICE CREAM FITNESS) CONFESSES

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MATT OGUS IS ON STEROIDS!?!?: JASON BLAHA (ICE CREAM FITNESS) CONFESSES
[WEAR CHEF BUFF APPAREL] http://raskolapparel.com/ THANKS TO CHRIS AND JASON! SUBSCRIBE TO THEIR CHANNELS! [CHRIS LAVADO] https://www.youtube.com/user/yuckyl...
MATT OGUS IS ON STEROIDS!?!?: JASON BLAHA (ICE CREAM FITNESS) CONFESSES

MATT OGUS IS ON STEROIDS!?!?: JASON BLAHA (ICE CREAM FITNESS) CONFESSES

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MATT OGUS IS ON STEROIDS!?!?: JASON BLAHA (ICE CREAM FITNESS) CONFESSES

The Psychology of Food Cravings and Emotional Eating

Why Do We Have Food Cravings?

One important factor which may influence appetite control is the notion of food cravings. This overwhelming urge to consume a particular food appears strong in overweight dieters, and many theories has posited why this is so. The nutritional and homeostatic role of food cravings is described by physiological theories and explains why cravings might be more present in people who are deprived of food. The psychoactive abilities of certain foods to trigger cravings are likened to a self-medication behaviour and thought to relieve a central serotonin deficits. Psychological theories stress the role of negatives emotions (e.g. anger) as triggers for cravings and learning theories claim that cravings are a positive learnt response to cues (sensory, situational) and giving into a craving results in a pleasurable consequence. What is evident here is that food cravings are a multi-dimensional and complex occurrence, one which possibly involves aspects of all of the proposed theories.

Whatever the reason, it is suggested that food cravings frequently lead to consumption of the craved food and elevated Body Mass Index is associated with food intake and preference for high fat foods. Even in non-clinical samples, food craving has been found to be related to body weight, suggesting the significant role of craving in food consumption. Early identification of elevated body mass indexes (BMI), medical risks, and unhealthy eating and physical activity habits may be essential to the future prevention of obesity. One crucial question is the role food cravings may play in maintaining excessive eating patterns observed in other problems with eating behaviours: binge eating, bulimia, and obesity.

Food Cravings and Weight Gain: The Missing Link

There is thorough and outstanding evidence regarding the increase in worldwide rates of obesity and the projected outcomes if this is not addressed. Children in particular are noted as being especially at risk of future long term health problems. While dietary restraint, more nutritious eating habits and physical exercise have always been purported to be the answer to the obesity crisis in adults, adolescents and children, long term meta analysis and follow-up studies indicate that weight loss is not maintained (and indeed the more time that elapses between the end of a diet and the follow-up, the more weight is regained). Unfortunately, several other studies indicate that dieting is actually a consistent predictor of future weight gain.

A recent study conducted by Patricia Goodspeed Grant (2008) involved investigating the psychological, cultural and social contributions to overeating in obese people. She found that eating for comfort for the morbidly obese is rooted in using food to manage experiences of emotional pain and difficult family and social relationships. Her participants reported that what had been missing from all treatment programs they had tried was the "opportunity to work on the psychological issues concurrently with weight loss".

It appears that a missing link in the treatment of overweight and obesity is this concept and issue of addressing the psychological contributors or emotional drivers that are leading people to overeat. Relying on willpower and education is clearly not enough.

Motivation Issues

Humans are only motivated by feelings (i.e. sensations). There are basically three types of feelings; pleasant, neutral and unpleasant. The motivation we get from the unpleasant feeling is to move towards a feeling we do not have, but do want. We move away from the unpleasant feeling by replacing it with a different pleasant (or neutral) feeling.

Hunger, is an unpleasant sensation (for most people) and is relieved by the pleasant sensation (for most people) of eating and the taste of food. Like other basic functions, this is so that we can survive, individually and as a species. Most of us prefer pleasant sensations over unpleasant sensations. But pleasant sensations are not always matched with the outcome that they were designed for. Many people eat, not because they need nutrition, but because they feel an unpleasant emotion, like rejection, loneliness, distress, depression, fear, betrayal, worthlessness, defeat, helplessness or hopelessness. This emotional over-consumption of food often leads to fat-gain and other health problems. This can then create a vicious cycle of more emotional eating to manage the emotional consequences of becoming overweight and unhealthy.

For children, excessive eating and binging are often a consequence of boredom and habit behaviours. Food or drinks are used to relieve the monotony. They can also be used as a coping strategy to deal with problems arising from anxiety, depression, stress and conflicts. Although they may feel comforted after consuming an amount of food, the person has not dealt with the underlying cause of these problems. This sets up a reward cycle of using food to get a better feeling. Consequently, there is no reason why they will not reoccur in the future. This can become a vicious cycle.

If a parent deals with their own emotional issues by eating and or over eating it is highly probable that the child will also do so. This pattern for coping is being modelled. Parents often find it difficult to tolerate their child's disappointment or pain and are motivated to take this away. If food is used regularly as a means of doing this, for example, "Never mind not getting invited let's go get a chocolate sundae," a parent can be setting up a cycle of soothing uncomfortable feelings with the pleasure of food. This again can set up a pattern of eating to manage feelings. This is particularly a problem when there is no real discussion of the child's pain or disappointment and instead food is just offered.

Have a think right now: why is it that you want to stop emotionally eating? You might immediately know, or you might have to think for some time. Finish this sentence out loud:

When I stop eating in response to my emotions, I will...

Your answer/s will give you some insight into how you are motivated.

If you are motivated towards pleasurable outcomes, you might have said things like:
• When I stop eating in response to my emotions I will be able to buy clothes 'off the rack' in the shops
• When I stop eating in response to my emotions I will be happy

If you are motivated away from negative outcomes your answers may reflect:
• When I stop eating in response to my emotions I will not be uncomfortable in my clothes anymore
• When I stop eating in response to my emotions I will be able to throw away my 'fat' clothes

You have probably noticed the patterns here. Moving towards pleasurable outcomes or away from a negative one, affects how we think, feel and behave. You might find that you have a combination of moving towards some outcomes and away from others. This is fine too. More often than not, we are primarily subconsciously motivated in one direction.

Motivation has also been shown to exist either as an internal characteristic or as an external factor in people in general. Internal motivation is linked to neurological circuitry in the left prefrontal lobe; the feelings of accomplishment, passion for work, excitement in our day all link to the left prefrontal cortex. It is this area of the brain, which governs motivating behaviour. It discourages pessimistic feelings and encourages action. The reality is that some people naturally possess a high level of this internal motivation; those who focus on the internal feelings of satisfaction they will attain despite any difficulties they face along the way. However others require more than this.

External motivation is any external influence or stimuli to generate positive behaviour. These might include monetary rewards such as bonuses, tangible recognition or honour, prizes, or other incentives. The reality is, despite such rewards motivating behaviour in the short term, it has been shown that no amount of bonuses or acknowledgment will inspire people to use their fullest potential to keep moving towards their goals. So what does it take?

You might have already noticed with exercise that no matter how many personal trainers you hire, how many motivational exercise tapes you purchase or classes you attend, eventually you lose interest and go back to your old behaviour. This is because all of those things are forms of external motivation. There is nothing wrong with them - some people thrive on external motivation and do very well with it. However, sometimes your behaviour does drop off when you cease getting the drive from an external source. Let's face it, if you had a personal trainer at your door every single day for the rest of your life and a personal chef in the kitchen preparing nutritious balanced meals forever, then yes, you would be motivated to lose weight and become fitter. Such full time assistance is not a reality for most of us.

Sometimes people FIND the internal source of motivation they need to lose weight from an external source and this can help them get started. Here's Mercedes' story.

Mercedes had tried to lose weight for years. She was a clerk in the local library and thoroughly enjoyed her work and her food. She noticed over years of living a fairly sedentary lifestyle, with little exercise and a whole lot of reading in her spare time that the pounds had crept on. She was an accomplished cook and took pleasure in preparing meals for herself out of gourmet magazines from the library. She wasn't really worried about her weight but it was always in the back of her mind that she should do something about it. It wasn't until she noticed a regular visitor to the library every evening that she paid attention.

Jon was studying for his final exams in accountancy and because he still lived at home with his rowdy younger brothers and sisters, he began taking to the library every evening for the peace and quiet. He found Mercedes to be very knowledgeable and helpful with finding him necessary reference programs and they struck up a friendly rapport. Mercedes noticed that she started to look forward to her time every evening chatting to Jon and after the first compliment he made about her hair, she proceeded to take more time with her appearance. Jon was really the first man who had ever noticed her as a woman. Unbeknown to him, Mercedes began watching her meals and even started parking her car further from work to get some exercise each day, in the hope of slimming down.

Mercedes and Jon remained good friends and while nothing particularly romantic ever happened between them, Mercedes felt inspired to continue her grooming routine and eventually met her future husband while power walking on the weekend. He had lived two doors from her for years and they had never noticed each other!

Are you motivated toward a reward? Or away from a painful outcome?

Your subconscious mind is actually equipped to lead you towards something you want, rather than away from something you don't want.

The same happens when we need to achieve a goal such as weight loss - we need to look where we are going. When focusing on losing weight most people are focused on wanting to move away from what they don't want, or the negative situation. Rather than focus on wanting to loose weight to move away from your current position, focus on the positives of becoming slim, healthy or fitter. This is moving towards the positive rather than moving away from the negative.

Here is a simple exercise which will prove to you your subconscious is on the alert 24 hours a day: on the way home today, choose a make, model and colour of vehicle- anything will do. Start to think about it consciously. And then start to look around and see how many you can count on the way home. Really look hard - you will find them everywhere! How was it that on the way to work you didn't notice any? You were not tuned in, that's all.

What's Driving Your Eating?

Many people suffer from food cravings at times when they are having a strong feeling. Others report a history of feeling criticized and judged by important others for their choices or the way they look, eat or feel. Feelings of shame and guilt about eating behaviours, looks or perceived lack of control are also common for people. Others report anger and annoyance that to be the shape they want, they have to eat differently to others and feel deprived (victimized/ not normal). Many are afraid to change their shape because this has helped them hide or protected them from hurt or intimacy. Many have tried changing their body shape so many times they do not believe they can succeed, or feel undeserving of success because they have a deeper sense of unworthiness.

Emotional Eating

Emotional eating is the practice of consuming quantities of food -- usually "comfort" or junk foods -- in response to feelings instead of hunger. Experts estimate that 75% of overeating is caused by emotions. Many of us learn that food can bring comfort, at least in the short-term. As a result, we often turn to food to heal emotional problems or take away discomfort. Eating to self soothe becomes a habit preventing us from learning skills that can effectively resolve our emotional distress.

Depression, boredom, loneliness, chronic anger, anxiety, frustration, stress, problems with interpersonal relationships and poor self-esteem can result in overeating and unwanted weight gain. There are 2 types of emotional eating in which people engage:

1. Deprivation-sensitive binge eating: appears to be the result of weight loss diets or periods of restrictive eating (yoyo dieters)
2. Addictive or dissociative binge eating: process of self-medicating or self-soothing with food unrelated to prior restricting (have you ever eaten a whole packet of something, before you realised it was gone?)

By identifying what triggers our emotional eating, we can substitute more appropriate techniques to manage our emotional problems and take food and weight gain out of the equation. Situations and emotions that trigger us to eat fall into five main categories:

1. Social. Eating when around other people. For example, excessive eating can result from being encouraged by others to eat; eating to fit in; arguing; or feelings of inadequacy around other people.
2. Emotional. Eating in response to boredom, stress, fatigue, tension, depression, anger, anxiety, loneliness as a way to "fill the void" or in response to feelings arising from memories of past negative experiences.
3. Situational. Eating because the opportunity is there. For example, at a restaurant, seeing an advertisement for a particular food, passing by a bakery. Eating may also be associated with certain activities such as watching TV, going to the movies or a sporting event.
4. Thoughts. Eating as a result of negative self-worth or making excuses for eating. For example, scolding oneself for looks or a lack of will power.
5. Physiological. Eating in response to physical cues. For example, increased hunger due to skipping meals or eating to cure headaches or other pain.

Some useful questions to ask yourself that might help you find some of your beliefs or issues include:
• Do you remember any times you were ashamed about your body or had others say things about you that you felt ashamed of yourself?
• When was the last time you were at your goal weight/shape? What was happening at that time?
• What are your attitudes about overweight people? What were the attitudes of important others about overweight people?
• What patterns exist in your family about food? Was it used to show love or as a punishment?
• What statements do you say to yourself that are self defeating, hurtful and holding you back from getting what you want. Some examples include:
- It's in my genes,
- I've never been slim so I can't be
- I'll always be fat
- I'm the fat funny one
- If I let anyone get close to me they will hurt me
- My friends/family won't like me anymore

It is useful to ask yourself:
1. What are the benefits of staying overweight?
2. What do you have to give up to achieve your goal?
3. Do you use food as your main reward either for yourself or your children?

Read these questions out loud then sit quietly and listen to what you say to yourself. Write down your answers. Remember, the more honest you are with your thoughts and feelings, the more profound change you are able to achieve.

Recent Research Tackling Food Cravings!

A recent randomised clinical trial tested whether The Emotional Freedom Technique (EFT) could reduce food cravings in participants under laboratory-controlled conditions. Ninety-six overweight or obese adults who were allocated to the EFT treatment or 4-week waitlist condition. The waitlist condition received treatment after completion of the test period. Degree of food craving, perceived power of food, restraint capabilities and psychological symptoms were assessed pre- and post- a four week EFT treatment program, at 6- and 12-month follow-up. EFT was associated with a significantly greater improvement in food cravings, the subjective power of food and craving restraint than waitlist from pre- to immediately post-test. At 6-months, an improvement in food cravings and the subjective power of food after treatment was maintained and a delayed effect was seen for restraint. At 12-months an improvement in food cravings and the subjective power of food after treatment was maintained, and a significant reduction in Body Mass Index (BMI) occurred from pre- to 12-months.

EFT as a therapy belongs to a group of therapies termed 'energy psychology' (EP) and similar treatments would include Thought Field Therapy (TFT), EMDR, and Tapas Acupressure Technique (TAT). EFT was originally designed as a simplified version of TFT. Based on acupuncture principles, Callahan (2000) suggested that a brief tapping procedure may be successfully used to treat almost any emotional disorder. Specific problems have a tailored procedure and after diagnosis, the process involves tapping on specific meridian points on one's body while focusing the mind on the source of the distressing situation. The tapping is suggested to create energy.

It seems EFT can have an immediate effect on reducing food cravings, result in maintaining reduced cravings over time and impact upon BMI in overweight and obese individuals. This addition to weight loss/dietary programs may result in assisting people to achieve and maintain reduced food cravings and lose weight.

References:

Callahan, R. (2000). Tapping the healer within: Using thought field therapy to instantly conquer your fears, anxieties, and emotional distress. New York: McGraw-Hill.

Goodspeed Grant, P. (2008), Food for the Soul: Social and Emotional Origins of Comfort Eating in the Morbidly Obese in Psychological Responses to Eating Disorders and Obesity (pgs 121-138) Wiley and Sons, UK.

Dr Peta Stapleton
Terri Sheldon

The Psychology of Food Cravings and Emotional Eating

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The Psychology of Food Cravings and Emotional Eating

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Auguste Escoffier - A Legend in a Chef Jacket

Auguste Escoffier - chef, restaurateur, culinary author, and a legendary figure among gourmets and chefs - was born on October 28, 1846 in Villeneuve-Loubet, France. Escoffier was one of the principal figures in the development and popularization of modern French cuisine. Most of Escoffier's technique was based upon that of Antoine Careme, who had codified French haute cuisine; however Escoffier's unique achievement was to simplify and update Careme's ornate and elaborate style. Besides the many recipes which he recorded and invented himself, one of Escoffier's most important contributions was to elevate cooking to the status of a highly-respected profession by introducing organization and discipline to his kitchen with the brigade de cuisine system, each section of which was run by a chef de partie.

After being dismissed from his job at London's Savoy Hotel in 1897 along with his associate, César Ritz, who was accused of stealing over £3,000 in spirits and wine (Escoffier was not implicated in this theft but was accused of receiving gifts from the Savoy's venders), Escoffier went to work in wholesale apron for the Ritz Hotel Development Co. Escoffier set up the hotels' kitchens and recruited their chefs, first for the Paris Ritz in 1898, and a year later for the Carlton Hotel in London, which quickly drew most of the Savoy's high society clientele away. Besides the haute cuisine which the Paris Ritz offered for luncheon and dinner, tea at the Ritz soon became a fashionable Parisian - and later Londoner - institution, although Escoffier found the idea distressing. "How can you eat cakes, pastries, and jam and then enjoy dinner - the king of meals - but an hour or two later? How can you appreciate the cooking, the food, or the wine?" A writer for The London Times once recalled a memorable Escoffier feast at the Carlton for which the chef had ordered table decorations of pink and white roses with silvery leaves, which formed a background for a pink and white dinner: Borscht, Filets de poulet a la Paprika for the entrée, and Agneau de lait for the high note. Escoffier's masterpiece was Le Guide Culinaire, published in 1903 and still being used as a major reference work today both as a cookbook and as a textbook on the art of cooking.

Escoffier met the German Kaiser Wilhelm II in a spa uniform on the SS Imperator, one of the biggest Hamburg-Amerika ocean liners, in 1913. The Imperator's kitchen was run by Ritz-Carlton, which had created an exact reproduction of Escoffier's London Carlton Restaurant on board. Escoffier personally supervised the Imperator's kitchen during Kaiser Wilhelm's visit to France, and he served 146 German dignitaries a large, multi-course luncheon in the afternoon, and a monumental banquet that evening. Dessert was the Kaiser's favorite strawberry pudding, which Escoffier named fraises Imperator for the occasion. The Kaiser was very impressed, and insisted on meeting Escoffier the next day after breakfast. According to legend the Kaiser said to Escoffier, "I may be the emperor of Germany, but you are the Emperor of Chefs." This remark was frequently quoted by the press, which further established Escoffier's reputation as France's undisputed pre-eminent chef. After Ritz's retirement in 1906, Escoffier ran the Carlton until he retired himself in 1920. He continued to supervise the kitchens through the end of the First World War, in which his youngest son was killed in action. Escoffier died in Monte Carlo on February 12, 1935, just a few days after his wife had died. The French press referred to Escoffier in his time as the Emperor of The World Kitchens; and he was the pre-eminent man in chef jacket in France in the early twentieth century and forerunner of the current fervor for haute cuisine. Escoffier's many recipes, his techniques, and his approach to kitchen management are highly influential to this day, and have been adopted by restaurants and chefs throughout the world.

Auguste Escoffier - A Legend in a Chef Jacket

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XFACTOR UK 2012 Ella Henderson Auditions Week 1 Season 09 Premiere Review

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XFACTOR UK 2012 Ella Henderson Auditions Week 1 Season 09 Premiere Review
XFACTOR UK 2012 Auditions Week 1 Season 09 Premiere Review For those of you who were not aware the show started today at 8 pm London time TWITTER: https://tw...
XFACTOR UK 2012 Ella Henderson Auditions Week 1 Season 09 Premiere Review

XFACTOR UK 2012 Ella Henderson Auditions Week 1 Season 09 Premiere Review

XFACTOR UK 2012 Ella Henderson Auditions Week 1 Season 09 Premiere Review



XFACTOR UK 2012 Ella Henderson Auditions Week 1 Season 09 Premiere Review

Auguste Escoffier - A Legend in a Chef Jacket

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Luigi's

Luigi's

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Luigi's
Luigi received the most number of I love it! (4) ratings with 239 foodies, and the most number of Awesome! I would recommend it! (5) ratings with 291 foodies...
Luigi's

Luigi's

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Luigi's

The bloom allowances of bodies and dogs actuality on vegan diets

The bloom allowances of bodies and dogs actuality on vegan diets

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The bloom allowances of bodies and dogs actuality on vegan diets
Vegusto interview with Dr. Andrew Knight regarding the many aspects of maintaining cats and dogs on a vegetarian or vegan diet. Dr. Andrew Knight is a practi...
The bloom allowances of bodies and dogs actuality on vegan diets

The bloom allowances of bodies and dogs actuality on vegan diets

The bloom allowances of bodies and dogs actuality on vegan diets



The bloom allowances of bodies and dogs actuality on vegan diets

How Thai Food Can Help You Lose Weight

Thai food is rich in salad and raw vegetables. A salad is the ideal foodstuff in a diet. Even so, dieters sometimes make the blunder of smothering it in salad dressing. The practical course of action could be to always have the salad dressing on the side. You can easily dip the tip of your fork inside prior to taking a bite of salad. Thus giving you sufficient flavor from the dressing without worrying about the further calories from fat. Or, you can just choose to forget about the dressing for the most part.

Your meal doesn't need to fill the entire plate. The truth is, it is advisable to give yourself smaller portions. It often can assist on an emotional level if you choose a smaller plate to start with. Then, once you fill your plate, the portions sizes already are more compact.

Vegetables should use up at least half of your plate. The average person inside United States of America doesn't necessarily eat more than enough greens. In Thailand and south-east Asia, it's the reverse. It is possible to stock up on vegetables without the need of feeling guilty given that fruit and vegetables usually are lower in fat and calories. Begin with eating your fresh vegetables first.

The most healthy method to cook your meal is by steaming. This saves the nutrition in the food. Additional cooking strategies, like boiling and frying generally rob some the nutrients from food. Frying also gives extra fat to the food, therefore it is not an ideally suited method to cook. Flavor the food with spices and herbs and not salt.

Think about dining on vegetarian meals at very least once a week. This will likely cut down on the oily calories that you acquire from meat. Thai food is rich in vegetables and seasoning. These vegetables include bamboo shoots, cucumber, tomato and lemon grass. Mastering seasoning is vital when transitioning to healthier alternatives.

Milk can be quite wholesome, even so it can be unhealthy. Dairy has the greatest fat content, followed by 2%, then 1%. Skim milk is free of fat. If you want milk, move to skim milk. You have equivalent degrees of nutrients without the need of all the fat.

Divide your snacks into small containers beforehand. This way, when you've got a craving for a snack, you have set amount to eat. This is a good option to moderate your temptation of wanting to gorge on a snack food. When we look to the southern European diet, we see Tapas and other similar variations. This is a great alternative.

Before you eat any dinner, drink water. Water fills up your stomach for the moment, providing you a full feeling. When you eat your meal, you certainly will tend to consume less food for that sensation of fullness.

Restaurant foods consist of a large amount of salt and fat, and the servings are normally adequate for 2 people. It is advisable to keep restaurant visits to a minimum. Rather, cook more in the home... Or just dine in Thai restaurants!

So while we can't all afford Thai caterers to serve us the most healthy options. Knowing where you could skim off calories is a superb way to shed extra pounds. Incorporate these strategies in your diet, and wait for pounds to drop off.

How Thai Food Can Help You Lose Weight

Diet Chef Uk

How Thai Food Can Help You Lose Weight

How Thai Food Can Help You Lose Weight
How Thai Food Can Help You Lose Weight

Diet Chef Uk

How Thai Food Can Help You Lose Weight

How Thai Food Can Help You Lose Weight

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Sugar Free Carrot Cake & Icing. A Low Fat Healthy Recipe for your Healthy Diet

Sugar Free Carrot Cake & Icing. A Low Fat Healthy Recipe for your Healthy Diet

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Sugar Free Carrot Cake & Icing. A Low Fat Healthy Recipe for your Healthy Diet
Visit http://heartsafecooking.com for printable recipe. A sugar free cake with sugar free frosting. The cake recipe is vegan but the icing is not.
Sugar Free Carrot Cake & Icing. A Low Fat Healthy Recipe for your Healthy Diet

Sugar Free Carrot Cake & Icing. A Low Fat Healthy Recipe for your Healthy Diet

Sugar Free Carrot Cake & Icing. A Low Fat Healthy Recipe for your Healthy Diet



Sugar Free Carrot Cake & Icing. A Low Fat Healthy Recipe for your Healthy Diet

How Thai Food Can Help You Lose Weight

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