Asking a chef to choose a favourite tool is almost like asking a parent to name a favourite child, arriving at a decision is nearly impossible. Although ingredient quality plays a critical role in any meal, chefs are highly dependent upon the tools they use to prepare those foods.
For most of the chef's paring knife is not only their favourite tool, it's a constant companion. The chef uses knife for everything, from boning fish to peeling potatoes. It's the versatility of the tool that the paring knife fits right in the hand so it lets use skills as a chef. When chef looks at all the other tools that float around kitchen, the knife is the one they always go back to. The knife is built for speed and to make a good clean cut.
The chef uses a double-handled, twin-blade mezzaluna to prepare condiments for some of the most popular dishes. In addition to the cut the mezzaluna produces, there are other fringe benefits.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
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