64 / 68
oct.-nov. 2015
XIV
idea that you are not interested in her
as a client
3 IDENTIFY WHO IS NOW AT THE
TABLE. It is an old or new customer,
a family with children, an elder? What
needs can they have?
4 ALLERGIES AND INTOLERANCE.
Inquire about any allergies or
intolerances, and know how to repair
even if the customer has forgotten to
communicate
5 THE VOICE. Attention to the tone of
voice you use, “speaks” more than what
is said
6 ALTERNATIVES. Never say no,
negativity creates disappointment: offer
alternatives
7 COHERENT LOOK. Treat the
appearance and clothing, which must be
consistent with the type of local
8 SMILE. Smile, open and sincere,
is a global master key, has the same
meaning in all cultures
9 SURPRISE EFFECT. Exceed
expectations and surprise you with
some unexpected attention
10 MANAGE COMPLAINTS. The
complaint is the second chance and
as such should be managed; never to
discuss with the customer and offer
alternatives
The chef speaks: a
conference on the hospitality
APCI
In the frame of Expo Gate in Milan six
renowned chefs to come together to
talk of “The evolution of hospitality in
the restaurant world,” directed by APCI
(Association of Italian professional
chefs), an integral part of the project
Network of Taste, schedule of events
organized on the occasion of EXPO2015,
promoted and coordinated by the APCI,
in collaboration with apropositodime.
com, Fiera Milano - Host 2015, EPAM,
The Fork and Italian Gourmet.
Rich were the testimonies based on
experience Starry defendants.
Elio Sironi stressed the importance of
the team and a positive atmosphere
and says “we do have the turnover and
I’m not worried about it, even after six
months it is necessary that someone will
come to bring new energy.” Giancarlo
Morelli of Pomireu “the welcome part
of a great culture and a cohesive team
focused on the customer experience.”
Roberto Carcangiu, president of APCI,
carefully assess “the ability to read
customers without judging them,”
pointing out that “the mistake in the
room all pay.” Claudio Sadler “is the
client who makes you work and you
have to let him know their thoughts.”
“It takes passion: if someone works
against, better let go of trying to change
it,” concluded the chef-baker Salvatore
de Riso.
At pAge 44
Not only wheat
In the food pyramid, grains occupy
an important part, but there is not
only the wheat. An offer they want
to point to the well-being should take
into account other important cereals,
preferably whole grain.
By Alberto Fiorito
Spaghetti and go! This, in Italy, is the
most frequent choice of the average
consumer, who is in the house or who
chooses to go to a restaurant. And this
choice has adjusted the market, both
by offering pasta of various sizes and
types, and with that of sauces more or
less ready and always very pleasant.
The custom, then, makes us make our
personal choices based on which we
will have fixed reference points, hardly
err cooking easy and will also involve
friends or clients.
Second, among the most common
choices, placing the classic piece of
bread with a little ‘cheese. And also in
this case references are fixed and the
result is more than fail.
In a world power more wide and varied,
however, it is possible to make different
choices to propose new tastes, new
solutions and have a focus on health.
The food pyramids
The food pyramid consists of a drawing,
pyramid-shaped precisely, which is used
by researchers, scientists and also by
private groups to indicate the correct
eating habits that take into account not
only the taste and the pleasure of eating,
but also health. The pyramid shape is
used to determine which foods that may
or must be consumed daily and those
that are to be selected from time to time
during the week. The section of the
base is dedicated to the daily choices
while the vertex contains those products
that are to be used with less frequency.
In all the versions that may be found
in the literature, we find the end of
basic grains. This choice is justified
by the important energy intake of
cereals, the cost of which is widely
approachable, which is associated
with the presence of the fiber which is
essential for three reasons: it contributes
to the formation and creep stool, keeps
active the immune system and slows
down ‘absorption of carbohydrates,
important fact for the general welfare.
Already here we can make our first
consideration: in most cases of our daily
bread and pasta are made of refined
flour, or flour that no longer contain
natural fiber which has the grain. We
can realize, therefore, to what everyday
life and health are not in tune and the
fact that, in most cases, we are not
aware
THE FAULTS OF WHEAT. The wheat
is a cereal that has made the history of
mankind. It is present in many cultures
both for the simplicity of its cultivation,
both for the low cost, and also for its
easy availability.
In recent times, however, this noble
cereal is the subject of criticism and
suspicion. While, in fact, celiac disease
or intolerance to a protein found in this
cereal, is becoming more widespread,
the other part of science that the fight
against the spread of obesity is pointing
the finger at the ‘ Excess consumption
of carbohydrates as part of everyday
food. The real problem is represented
by the fact that the grain is refined and
consequently contains neither fibers nor
the precious minerals and important
vitamins which are sacrificed by
industrial processing.
GRAINS BEANS. It may be worthwhile,
therefore, to learn about and to propose
some alternatives that guarantee
similar contributions of calories, fiber
and active, providing inspiration for
new ideas in the kitchen without
compromising on quality and taste.
If the rice is the most common
alternative and widespread, barley,
spelt, oats, millet and corn, to name a
few, they should not be forgotten and
should be considered as alternatives to
consume more and more widespread
and healthy.
The rice provides an important
amount of protein, its population of
carbohydrates is more easily digestible
and above all we can find in dozens of
different forms, each of which provides
for the preparation of tasty and varied.
Spelt, perhaps thanks to the diffusion of
celiac disease, back into favor and lends
itself to the production of excellent
soups and bread that keeps long its
softness and fragrance.
The same can be said barley. Already
magazine