Qualitaly_105

JUN. JUL 2018 XV what do you think? I’m strict also with the jacket. I use a white one and I expect my staff to do the same. I saw colleagues keep the same black jacket for three or four services. I change my white one at the end of each service because it is stained. And it’s nice to present oneself in white, as our great masters Bocuse and Marchesi taught us. The cook must be white, because this colour gives the sense of cleanliness, order, care. Do these garments also have a “technical” function? Of course, they serve to protect us. If you smear or braze over high heat, the hat protects the head from hot splashes and volatile fat that would otherwise end up on the hair, impregnating it. It also protects against the heat that emanates from the ovens because today the hats are made of special insulating materials. The same goes for the jacket or apron, the apron, which now almost nobody uses. We have all become television chefs, nobody touches the dishes any more and so the apron is not needed. Instead it is essential to protect the legs in the event that a pot overturns from the stove with all its hot content. The other side of the coin is that of the diners... You have to put yourself in their shoes, would you like to see a chef without a hat or apron? For this reason, when choosing staff I always look at whether he wears a beard (if so, it must be trimmed) or earrings. I think these details give the impression of order, care and cleanliness which I love. Perhaps then, for the hipster cooks, a beard mask would also be necessary, in addition to the hat. AT PAGE 58 FEELING GOOD AT THE TABLE The cuisine of without A real revolution is the one we are witnessing when it comes to ingredients. Today, the customer is more interested in knowing what is not there, rather than what is actually present on the plate. By Barbara Panterna* It seems that today it is fashionable to prefer foods without something: lactose, added sugars, colourings, preservatives, gluten ... but the truth of the matter is very different and it’s not always about trends. Unfortunately, the food industry, in order to adapt to the ever-increasing demands of its customers to offer increasingly attractive, long-lasting products with greater yield and consistency, has introduced the massive use of substances, called additives, which while on the one hand help to formulate cheaper and tastier products, on the other can cause health problems such as food intolerances, which are increasingly widespread throughout the world population. Let’s consider gluten, for example. It isn’t that today we are all celiac (intolerant to gluten resulting in damage to the intestinal mucosa leading to villous atrophy) but many are sensitive to this substance (sensitivity to gluten but not celiac), resulting in the appearance of symptoms (such as meteorism, feeling of unsubstantiated abdominal swelling, diarrhoea or constipation, digestive difficulties, headache, fatigue, arthralgia, myalgia, etc.) that can adversely affect daily life. The reason for this alarming fact that we have to face, especially if we deal with nutrition and catering, is due to the fact that gluten (protein that originates from the union of two proteins, prolamin - such as gliadin in wheat - and glutelin, - glutenin in grain -) present in cereals such as wheat, spelt, rye, barley, contaminated oats, kamut, triticale), is used as an additive for vegan and vegetarian preparations (eg: vegetarian burgers) for its high protein value, as a thickener for the preparation of tablets, sauces and sweets, as well as being present in the dough and in all bakery products as it reduces the leavening time and gives the dough viscosity, elasticity