Diet Chef

20 Jul 19
How To Lose Weight Fast

In this unique book, Raw vegan chef Kristen Suzanne presents transitional recipes designed to help people experiment or migrate gradually toward the healthy Raw food diet, using techniques such as combining raw and cooked elements in the same dish, or sneaking Raw food into family meals.This lifestyle guide is the best place to start with […]

19 Jul 19
The Irish Sun
THEY were imposed on Britain’s households for 14 long years – but returning to wartime rations could end Britain’s obesity crisis, a top chef claims. Rosemary Shrager believes only allowing a set amount of food would make the nation healthier. Sun writer Natasha Harding and family tried to make these rations stretch a week She said: “After the war, there were rations. “Nobody was fat and we only ate seasonal food. “I’m going to sound really old-fashioned here. Why not go back to rationing?” During the Second World War and the lean years that followed, households relied on a book of coupons which entitled them to specific amounts of food and ingredients. Most people ate less meat, fat, eggs and sugar than they had eaten before. Celebrity chef Rosemary Shrager supports rationing to tackle obesity Many were better fed than before the war years. Infant mortality rates declined and the average age at which people died from natural causes increased. But in the modern world, is it really possible to live on the frugal weekly food rations which were last enforced in 1954? Showing a bit of wartime gumption, me and my family decided to give it a go. My husband Paul, 50, a wholesaler, and our two children Zak, 13, and five-year-old Lexi, tried living off typical rations for a week along with added fruit and veg which were not rationed. Here I’ve listed our daily diet, our thoughts on each day’s grub — and reveal how much weight we lost. Weekly rations per person Could you survive on this for a week? Bacon & Ham – 4 oz (about four slices combined) Other meat – £1.50 in value per person Butter – 2oz Cheese – 2oz Margarine – 4oz Cooking fat – 4oz Milk – 3 pints Sugar – 8oz Preserves – 1lb every two months Tea – 2oz Eggs – one fresh egg (two for children) Sweets or chocolate – 12oz every four weeks (one small bar a week) Monday BREAKFAST: Porridge, apple and a cup of tea. LUNCH: Ham sandwich, plain biscuit and cup of tea. SNACKS: Plain digestive, cucumber sticks and water. DINNER: Toad in the hole and peas. Strawberries for pudding. MONDAY’S VERDICT: The children like to start the day scoffing a big bowl of cereal with chopped banana and drink a glass of orange juice or milk and a cup of tea. Unsurprisingly, they were not impressed with their meagre offerings this morning. Lexi wouldn’t eat the porridge so just had milk. Everybody enjoyed dinner, but there wasn’t enough. By the end of the day we were all a bit “hangry”. Natasha Harding and her family made the food last Tuesday BREAKFAST: Slice of bread with scraping of butter and jam. A cup of tea and half a pear. LUNCH: Salad sandwich, home-made fairy cake and cup of tea. DINNER: Small jacket potato, scraping of butter and grated cheese with salad (lettuce, spring onion, cucumber). Egg custard for pudding. SNACKS: Carrot sticks and water. VERDICT: I’ve become really aware of everything we eat. Instead of just grabbing what I’d like to have there and then, I’m reminding myself that the food needs to last all week. Lexi and I made fairy cakes which was lovely – until I reminded her that they wouldn’t have any icing on them. We put some jam on the top instead. Wednesday BREAKFAST: Porridge, cup of tea and two strawberries. LUNCH: Grated cheese and lettuce sandwich, digestive biscuit with some jam and a cup of tea. DINNER: Cottage pie, carrots and peas. Half a pear for pudding. SNACKS: Fairy cake and cucumber sticks. VERDICT: I’m conscious that the cheese needs to last all week, so I padded out our lunchtime sandwich with extra lettuce. The sugar seems to be going down at an alarming rate, so I’m trying to reduce it in my tea. I made the cottage pie with extra vegetables, hoping there would be some leftovers for tomorrow’s lunch – and there is. Result. Natasha with husband Paul and children Zak and Lexi Thursday BREAKFAST: Porridge, half an apple and a cup of tea. LUNCH: Leftover cottage pie for Paul and Natasha. Jam sandwich for Zak and Lexi. Carrot sticks. DINNER: Vegetable soup with home-made bread rolls. A small bar of chocolate for pudding. SNACKS: Water and tea. VERDICT: Having something different for lunch was good, even though it was only leftovers from yesterday. I enjoyed making the soup and the bread and they were very easy. I followed a wartime recipe for oat-topped rolls. We all savoured the only bar of chocolate we had for the week. Friday BREAKFAST: Bacon sandwich and a cup of tea. Cherries. LUNCH: Leftover vegetable soup with half a pear for pudding. FRIDAY: Ham, new potato and peas. One home-made fairy cake for pudding. SNACKS: Digestive biscuit. VERDICT: The bacon sandwiches went down a treat, although Zak did miss having tomato ketchup on his. The soup was also even better today, although the children weren’t too keen on having it again. Natasha and Zak try to make the best of the food that’s available Saturday BREAKFAST: Slice of bread and butter, half a sausage. LUNCH: Jam sandwich and a cup of tea. DINNER: Potato cakes, peas and salad. Cherries for pudding. SNACKS: Home-made oat biscuit and a cup of tea. VERDICT: Breakfast was lovely – although I was so hungry I could have eaten it twice. The potato cakes were delicious for dinner. Lexi and I made oat biscuits, which were very tasty. Sunday BREAKFAST: Slice of bread and half a sausage. LUNCH: Potato scones, a home-made oat biscuit and a cup of tea. DINNER: Chicken, mashed potato, carrots and peas. Jam pudding. SNACKS: Cup of tea and water. VERDICT: Our last day has been interesting as we have spoken a lot about what we are going to eat tomorrow, when we are free of rations. But I think Lexi has particularly enjoyed helping me in the kitchen and we have all learnt a lot about food and nutrition. [boxout headline=”What we lost”]NATASHA: WAS 11st 11Ib – NOW 11st 10 Ib PAUL: WAS 13st 7Ib –   NOW 13 stone 5Ib ZAK: WAS 8st 10Ib – NOW: 8st 7Ib LEXI: WAS 4st 3Ib – NOW 4st [/boxout] Hungry, tired, fed-up HOW did we feel this week? Hungry, tired and irritable, writes Natasha. We spent a lot of time talking about food but at least we all lost a few pounds. I got fruit and vet from the farm shop, and the food is cheaper and does not come with needless plastic waste. I’m going to make an effort to continue buying there. Because I was cooking from scratch, I came to realise how wasteful we can all be with basic ingredients such as butter and milk. Lexi enjoyed shucking peas with me. The Harding family said they learned from the experience We ate healthily and the food was nice – there just wasn’t enough of it. Paul says: “I don’t ever eat breakfast, so I didn’t notice the difference until lunchtime and then I did struggle. “I’m a snacker, so I missed being able to go to the fridge and have extra food.” Zak says: “I found it hard because I do a lot of sport. I was hungry all the time. Lunchtime was the hardest because I was at school and had a tiny sandwich and only water. I missed bread sticks and rice cakes too. Lexi says: “I didn’t really like the porridge so had warm milk for breakfast with fruit. I liked the food but missed things such as pasta and spaghetti hoops – and chips. “I usually have chocolate every day, but I liked the fairy cakes and oat biscuits. [article-rail-section title=”MOST READ IN FABULOUS” posts_category=”24″ posts_number=”12″ query_type=”popular” /] [boxout headline=”Not fun, but good”]WORLD War Two rations were meticulously worked out by scientists at Cambridge University so the nation would have sufficient calories, protein, fat, vitamins and minerals, writes Sun nutritionist Amanda Ursell. There was no “slack” when it came to calories and intakes of saturated fat, salt and sugars tended to be low, which was good for the heart and teeth. Today, people eat on the hoof – grabbing food whenever they fancy it and consuming a high proportion of processed foods. But in the 1940s and 50s it would have been hard to overeat in calories and lay down fat stores. Rationing wasn’t fun, but we could do worse than follow some of the ideas – three meals a day, smaller portions, less fatty meat, fast food, cakes and biscuits and by eating more veg. [/boxout] [bc_video video_id=”6056482494001″ account_id=”5067014667001″ player_id=”default” embed=”in-page” padding_top=”56%” autoplay=”” min_width=”0px” max_width=”640px” width=”100%” height=”100%” caption=”Chef shows how hot cars can get in the summer by frying a lamb loin in 90 minutes “]
19 Jul 19
The Scottish Sun
THEY were imposed on Britain’s households for 14 long years – but returning to wartime rations could end Britain’s obesity crisis, a top chef claims. Rosemary Shrager believes only allowing a set amount of food would make the nation healthier. Sun writer Natasha Harding and family tried to make these rations stretch a week She said: “After the war, there were rations. “Nobody was fat and we only ate seasonal food. “I’m going to sound really old-fashioned here. Why not go back to rationing?” During the Second World War and the lean years that followed, households relied on a book of coupons which entitled them to specific amounts of food and ingredients. Most people ate less meat, fat, eggs and sugar than they had eaten before. Celebrity chef Rosemary Shrager supports rationing to tackle obesity Many were better fed than before the war years. Infant mortality rates declined and the average age at which people died from natural causes increased. But in the modern world, is it really possible to live on the frugal weekly food rations which were last enforced in 1954? Showing a bit of wartime gumption, me and my family decided to give it a go. My husband Paul, 50, a wholesaler, and our two children Zak, 13, and five-year-old Lexi, tried living off typical rations for a week along with added fruit and veg which were not rationed. Here I’ve listed our daily diet, our thoughts on each day’s grub — and reveal how much weight we lost. Weekly rations per person Could you survive on this for a week? Bacon & Ham – 4 oz (about four slices combined) Other meat – £1.50 in value per person Butter – 2oz Cheese – 2oz Margarine – 4oz Cooking fat – 4oz Milk – 3 pints Sugar – 8oz Preserves – 1lb every two months Tea – 2oz Eggs – one fresh egg (two for children) Sweets or chocolate – 12oz every four weeks (one small bar a week) Monday BREAKFAST: Porridge, apple and a cup of tea. LUNCH: Ham sandwich, plain biscuit and cup of tea. SNACKS: Plain digestive, cucumber sticks and water. DINNER: Toad in the hole and peas. Strawberries for pudding. MONDAY’S VERDICT: The children like to start the day scoffing a big bowl of cereal with chopped banana and drink a glass of orange juice or milk and a cup of tea. Unsurprisingly, they were not impressed with their meagre offerings this morning. Lexi wouldn’t eat the porridge so just had milk. Everybody enjoyed dinner, but there wasn’t enough. By the end of the day we were all a bit “hangry”. Natasha Harding and her family made the food last Tuesday BREAKFAST: Slice of bread with scraping of butter and jam. A cup of tea and half a pear. LUNCH: Salad sandwich, home-made fairy cake and cup of tea. DINNER: Small jacket potato, scraping of butter and grated cheese with salad (lettuce, spring onion, cucumber). Egg custard for pudding. SNACKS: Carrot sticks and water. VERDICT: I’ve become really aware of everything we eat. Instead of just grabbing what I’d like to have there and then, I’m reminding myself that the food needs to last all week. Lexi and I made fairy cakes which was lovely – until I reminded her that they wouldn’t have any icing on them. We put some jam on the top instead. Wednesday BREAKFAST: Porridge, cup of tea and two strawberries. LUNCH: Grated cheese and lettuce sandwich, digestive biscuit with some jam and a cup of tea. DINNER: Cottage pie, carrots and peas. Half a pear for pudding. SNACKS: Fairy cake and cucumber sticks. VERDICT: I’m conscious that the cheese needs to last all week, so I padded out our lunchtime sandwich with extra lettuce. The sugar seems to be going down at an alarming rate, so I’m trying to reduce it in my tea. I made the cottage pie with extra vegetables, hoping there would be some leftovers for tomorrow’s lunch – and there is. Result. Natasha with husband Paul and children Zak and Lexi Thursday BREAKFAST: Porridge, half an apple and a cup of tea. LUNCH: Leftover cottage pie for Paul and Natasha. Jam sandwich for Zak and Lexi. Carrot sticks. DINNER: Vegetable soup with home-made bread rolls. A small bar of chocolate for pudding. SNACKS: Water and tea. VERDICT: Having something different for lunch was good, even though it was only leftovers from yesterday. I enjoyed making the soup and the bread and they were very easy. I followed a wartime recipe for oat-topped rolls. We all savoured the only bar of chocolate we had for the week. Friday BREAKFAST: Bacon sandwich and a cup of tea. Cherries. LUNCH: Leftover vegetable soup with half a pear for pudding. FRIDAY: Ham, new potato and peas. One home-made fairy cake for pudding. SNACKS: Digestive biscuit. VERDICT: The bacon sandwiches went down a treat, although Zak did miss having tomato ketchup on his. The soup was also even better today, although the children weren’t too keen on having it again. Natasha and Zak try to make the best of the food that’s available Saturday BREAKFAST: Slice of bread and butter, half a sausage. LUNCH: Jam sandwich and a cup of tea. DINNER: Potato cakes, peas and salad. Cherries for pudding. SNACKS: Home-made oat biscuit and a cup of tea. VERDICT: Breakfast was lovely – although I was so hungry I could have eaten it twice. The potato cakes were delicious for dinner. Lexi and I made oat biscuits, which were very tasty. Sunday BREAKFAST: Slice of bread and half a sausage. LUNCH: Potato scones, a home-made oat biscuit and a cup of tea. DINNER: Chicken, mashed potato, carrots and peas. Jam pudding. SNACKS: Cup of tea and water. VERDICT: Our last day has been interesting as we have spoken a lot about what we are going to eat tomorrow, when we are free of rations. But I think Lexi has particularly enjoyed helping me in the kitchen and we have all learnt a lot about food and nutrition. [boxout headline=”What we lost”]NATASHA: WAS 11st 11Ib – NOW 11st 10 Ib PAUL: WAS 13st 7Ib –   NOW 13 stone 5Ib ZAK: WAS 8st 10Ib – NOW: 8st 7Ib LEXI: WAS 4st 3Ib – NOW 4st [/boxout] Hungry, tired, fed-up HOW did we feel this week? Hungry, tired and irritable, writes Natasha. We spent a lot of time talking about food but at least we all lost a few pounds. I got fruit and vet from the farm shop, and the food is cheaper and does not come with needless plastic waste. I’m going to make an effort to continue buying there. Because I was cooking from scratch, I came to realise how wasteful we can all be with basic ingredients such as butter and milk. Lexi enjoyed shucking peas with me. The Harding family said they learned from the experience We ate healthily and the food was nice – there just wasn’t enough of it. Paul says: “I don’t ever eat breakfast, so I didn’t notice the difference until lunchtime and then I did struggle. “I’m a snacker, so I missed being able to go to the fridge and have extra food.” Zak says: “I found it hard because I do a lot of sport. I was hungry all the time. Lunchtime was the hardest because I was at school and had a tiny sandwich and only water. I missed bread sticks and rice cakes too. Lexi says: “I didn’t really like the porridge so had warm milk for breakfast with fruit. I liked the food but missed things such as pasta and spaghetti hoops – and chips. “I usually have chocolate every day, but I liked the fairy cakes and oat biscuits. [article-rail-section title=”MOST READ IN FABULOUS” posts_category=”30″ posts_number=”12″ query_type=”popular” /] [boxout headline=”Not fun, but good”]WORLD War Two rations were meticulously worked out by scientists at Cambridge University so the nation would have sufficient calories, protein, fat, vitamins and minerals, writes Sun nutritionist Amanda Ursell. There was no “slack” when it came to calories and intakes of saturated fat, salt and sugars tended to be low, which was good for the heart and teeth. Today, people eat on the hoof – grabbing food whenever they fancy it and consuming a high proportion of processed foods. But in the 1940s and 50s it would have been hard to overeat in calories and lay down fat stores. Rationing wasn’t fun, but we could do worse than follow some of the ideas – three meals a day, smaller portions, less fatty meat, fast food, cakes and biscuits and by eating more veg. [/boxout] [bc_video video_id=”6056482494001″ account_id=”5067014667001″ player_id=”default” embed=”in-page” padding_top=”56%” autoplay=”” min_width=”0px” max_width=”640px” width=”100%” height=”100%” caption=”Chef shows how hot cars can get in the summer by frying a lamb loin in 90 minutes “]
19 Jul 19
Twentythree/5

My chemo cookbook consists of five staples, with little-to-no variation. Cream of wheat for breakfast Peanut butter sandwich (with a touch of honey) for lunch Steamed rice or boiled potatoes for dinner A scrambled egg or two for some added protein…when I don’t feel like I am about to hurl When I get a little […]

19 Jul 19
The Sun
THEY were imposed on Britain’s households for 14 long years – but returning to wartime rations could end Britain’s obesity crisis, a top chef claims. Rosemary Shrager believes only allowing a set amount of food would make the nation healthier. Sun writer Natasha Harding and family tried to make these rations stretch a week She said: “After the war, there were rations. “Nobody was fat and we only ate seasonal food. “I’m going to sound really old-fashioned here. Why not go back to rationing?” During the Second World War and the lean years that followed, households relied on a book of coupons which entitled them to specific amounts of food and ingredients. Most people ate less meat, fat, eggs and sugar than they had eaten before. Celebrity chef Rosemary Shrager supports rationing to tackle obesity Many were better fed than before the war years. Infant mortality rates declined and the average age at which people died from natural causes increased. But in the modern world, is it really possible to live on the frugal weekly food rations which were last enforced in 1954? Showing a bit of wartime gumption, me and my family decided to give it a go. My husband Paul, 50, a wholesaler, and our two children Zak, 13, and five-year-old Lexi, tried living off typical rations for a week along with added fruit and veg which were not rationed. Here I’ve listed our daily diet, our thoughts on each day’s grub — and reveal how much weight we lost. Weekly rations per person Could you survive on this for a week? Bacon & Ham – 4 oz (about four slices combined) Other meat – £1.50 in value per person Butter – 2oz Cheese – 2oz Margarine – 4oz Cooking fat – 4oz Milk – 3 pints Sugar – 8oz Preserves – 1lb every two months Tea – 2oz Eggs – one fresh egg (two for children) Sweets or chocolate – 12oz every four weeks (one small bar a week) Monday BREAKFAST: Porridge, apple and a cup of tea. LUNCH: Ham sandwich, plain biscuit and cup of tea. SNACKS: Plain digestive, cucumber sticks and water. DINNER: Toad in the hole and peas. Strawberries for pudding. MONDAY’S VERDICT: The children like to start the day scoffing a big bowl of cereal with chopped banana and drink a glass of orange juice or milk and a cup of tea. Unsurprisingly, they were not impressed with their meagre offerings this morning. Lexi wouldn’t eat the porridge so just had milk. Everybody enjoyed dinner, but there wasn’t enough. By the end of the day we were all a bit “hangry”. Natasha Harding and her family made the food last Tuesday BREAKFAST: Slice of bread with scraping of butter and jam. A cup of tea and half a pear. LUNCH: Salad sandwich, home-made fairy cake and cup of tea. DINNER: Small jacket potato, scraping of butter and grated cheese with salad (lettuce, spring onion, cucumber). Egg custard for pudding. SNACKS: Carrot sticks and water. VERDICT: I’ve become really aware of everything we eat. Instead of just grabbing what I’d like to have there and then, I’m reminding myself that the food needs to last all week. Lexi and I made fairy cakes which was lovely – until I reminded her that they wouldn’t have any icing on them. We put some jam on the top instead. Wednesday BREAKFAST: Porridge, cup of tea and two strawberries. LUNCH: Grated cheese and lettuce sandwich, digestive biscuit with some jam and a cup of tea. DINNER: Cottage pie, carrots and peas. Half a pear for pudding. SNACKS: Fairy cake and cucumber sticks. VERDICT: I’m conscious that the cheese needs to last all week, so I padded out our lunchtime sandwich with extra lettuce. The sugar seems to be going down at an alarming rate, so I’m trying to reduce it in my tea. I made the cottage pie with extra vegetables, hoping there would be some leftovers for tomorrow’s lunch – and there is. Result. Natasha with husband Paul and children Zak and Lexi Thursday BREAKFAST: Porridge, half an apple and a cup of tea. LUNCH: Leftover cottage pie for Paul and Natasha. Jam sandwich for Zak and Lexi. Carrot sticks. DINNER: Vegetable soup with home-made bread rolls. A small bar of chocolate for pudding. SNACKS: Water and tea. VERDICT: Having something different for lunch was good, even though it was only leftovers from yesterday. I enjoyed making the soup and the bread and they were very easy. I followed a wartime recipe for oat-topped rolls. We all savoured the only bar of chocolate we had for the week. Friday BREAKFAST: Bacon sandwich and a cup of tea. Cherries. LUNCH: Leftover vegetable soup with half a pear for pudding. FRIDAY: Ham, new potato and peas. One home-made fairy cake for pudding. SNACKS: Digestive biscuit. VERDICT: The bacon sandwiches went down a treat, although Zak did miss having tomato ketchup on his. The soup was also even better today, although the children weren’t too keen on having it again. Natasha and Zak try to make the best of the food that’s available Saturday BREAKFAST: Slice of bread and butter, half a sausage. LUNCH: Jam sandwich and a cup of tea. DINNER: Potato cakes, peas and salad. Cherries for pudding. SNACKS: Home-made oat biscuit and a cup of tea. VERDICT: Breakfast was lovely – although I was so hungry I could have eaten it twice. The potato cakes were delicious for dinner. Lexi and I made oat biscuits, which were very tasty. Sunday BREAKFAST: Slice of bread and half a sausage. LUNCH: Potato scones, a home-made oat biscuit and a cup of tea. DINNER: Chicken, mashed potato, carrots and peas. Jam pudding. SNACKS: Cup of tea and water. VERDICT: Our last day has been interesting as we have spoken a lot about what we are going to eat tomorrow, when we are free of rations. But I think Lexi has particularly enjoyed helping me in the kitchen and we have all learnt a lot about food and nutrition. [boxout headline=”What we lost”]NATASHA: WAS 11st 11Ib – NOW 11st 10 Ib PAUL: WAS 13st 7Ib –   NOW 13 stone 5Ib ZAK: WAS 8st 10Ib – NOW: 8st 7Ib LEXI: WAS 4st 3Ib – NOW 4st [/boxout] Hungry, tired, fed-up HOW did we feel this week? Hungry, tired and irritable, writes Natasha. We spent a lot of time talking about food but at least we all lost a few pounds. I got fruit and vet from the farm shop, and the food is cheaper and does not come with needless plastic waste. I’m going to make an effort to continue buying there. Because I was cooking from scratch, I came to realise how wasteful we can all be with basic ingredients such as butter and milk. Lexi enjoyed shucking peas with me. The Harding family said they learned from the experience We ate healthily and the food was nice – there just wasn’t enough of it. Paul says: “I don’t ever eat breakfast, so I didn’t notice the difference until lunchtime and then I did struggle. “I’m a snacker, so I missed being able to go to the fridge and have extra food.” Zak says: “I found it hard because I do a lot of sport. I was hungry all the time. Lunchtime was the hardest because I was at school and had a tiny sandwich and only water. I missed bread sticks and rice cakes too. Lexi says: “I didn’t really like the porridge so had warm milk for breakfast with fruit. I liked the food but missed things such as pasta and spaghetti hoops – and chips. “I usually have chocolate every day, but I liked the fairy cakes and oat biscuits. [article-rail-section title=”MOST READ IN FABULOUS” posts_category=”363″ posts_number=”12″ query_type=”popular” /] [boxout headline=”Not fun, but good”]WORLD War Two rations were meticulously worked out by scientists at Cambridge University so the nation would have sufficient calories, protein, fat, vitamins and minerals, writes Sun nutritionist Amanda Ursell. There was no “slack” when it came to calories and intakes of saturated fat, salt and sugars tended to be low, which was good for the heart and teeth. Today, people eat on the hoof – grabbing food whenever they fancy it and consuming a high proportion of processed foods. But in the 1940s and 50s it would have been hard to overeat in calories and lay down fat stores. Rationing wasn’t fun, but we could do worse than follow some of the ideas – three meals a day, smaller portions, less fatty meat, fast food, cakes and biscuits and by eating more veg. [/boxout] [bc_video video_id=”6056482494001″ account_id=”5067014667001″ player_id=”default” embed=”in-page” padding_top=”56%” autoplay=”” min_width=”0px” max_width=”640px” width=”100%” height=”100%” caption=”Chef shows how hot cars can get in the summer by frying a lamb loin in 90 minutes “]
19 Jul 19
MINDFUL DINER

Today, a cooking show came to my attention called “The Jazzy Vegetarian,” have you seen it?  It’s on WGBY and features chef Laura Theodore who sings the ingredients in her recipes as she cooks up tasty-looking vegetarian dishes.  Laura even has a jazzy vegetarian theme jingle that you can listen to by clicking here. On […]

19 Jul 19
Blog - Living.ca

For the busy parent, committed professional working long hours, or simply for people who don’t have the time to cook a great meal, the pressure cooker is the holy grail when it comes to meal prep. Get your dinner ready in a safe, easy way, while you’re out and doing your thing. A pressure cooker […]

19 Jul 19
Joanna Schipke's Dietetic Portfolio

My food service management rotation was definitely my favorite of the year. I was at Keene State College Dining, which had just signed a new contract with Chartwells, a Food Service Management Company. My only experience in Food Service prior to starting my internship was working for Hartford Public Schools which I loved. By working […]

19 Jul 19
The Casual Keto Chef

Ever miss your favourite sandwiches and are too lazy to make keto-friendly bread everytime you fancy them? Don’t fear because Avocados are here! They provide a perfect blank canvas and can be stuffed with absolutely any of your favourite sandwich fillings! Since starting this wonderful ketogenic diet, I’ve had to really try hard when walking […]

19 Jul 19
TrayTalk.org

Close to 6,000 school nutrition professionals from around the country gathered at the Annual National Conference of the School Nutrition Association, this year held in St. Louis, MO. Education sessions were held for members to share ideas and insights, while also providing the latest in skills and knowledge about school meal trends.

19 Jul 19
SheKnows
I imagine preparing foods for the royal family at Buckingham Palace to look like something out of the “Be Our Guest” scene from Beauty and the Beast, complete with a platter of grey stuff (it is, after all, delicious), and maybe a side of imported Ratatouille-style tian. Oh, and cooking up the Queen’s fairly boring diet of mostly vegetables, game meat, and cocktails. Though I live tragically far across the sea and thus am out of the running, Buckingham Palace does have an open job for a chef, meaning one enterprising cook has a chance to find out what *really* goes on behind the walls of the palace kitchens. Certain aspects of the job leave something to be desired (*cough* salary *cough*), but the overall experience sounds like the chance of a lifetime. #BuckinghamPalace will be open to the public for the summer from this Saturday (20 July 2019). Explore the 19 State Rooms, as well as the Palace Gardens. #PalaceDay @Palace_Day https://t.co/DL32s1NlTH pic.twitter.com/4ghyXH5Tjs — RoyalCollectionTrust (@RCT) July 19, 2019 First let’s talk about the job itself. You’ll be a Demi Chef de Partie, which is a station cook, and the job description makes it basically sound like a fancy catering gig — the phrase “volume catering environment” is included in the job description. You’ll need to be good at working on a team, have great attention to detail and adherence to deadlines (no late dinners in the palace, got it?), and if you work hard there is apparently an opportunity for growth. Future head chefs, now’s your chance to get a foot in the door. You’ll be based in London, but you’ll also get to travel to other Royal residences when you’re needed, and you get free meals while working. As with all things that seem too good to be true, there’s a catch. The salary listed for the job is £22,076.04 a year, which works out to $27,606.09. That’s … not a lot, especially for working full time in a city like London. The job does come with 33 days of paid vacation which is definitely better than what you get starting out at a new job most places in the US, and there’s a 15% employer contribution pension. Now, here’s where things get confusing. According to the job description, “This position offers live-in accommodation (for which there is a salary adjustment) with meals provided.” Does that mean that the £22,076.04 is pre-adjustment? If so, this job pays even less than we thought, though we don’t know how much the palace would charge for employee room and board. But a one-bedroom apartment in London costs, on average, £1250 a month, so maybe staying at the palace and taking a salary cut ends up being a better deal than renting your own place out in the wild anyway. I mean, Buckingham Palace has about 775 rooms, so surely renting a small one out couldn’t cost that much for an employee? In return? You basically get to live out a modern-day Downton Abbey, learn from world-class chefs, and brush elbows with royalty on a daily basis. Hey, we’d do a lot worse for a lot less money.
19 Jul 19
notesfromgoa

Its time to educate and refocus on all things good. With the monsoons finally catching some speed after a delayed start, its water water every where in Goa. With not much of outdoor activities feasible due to the heavy downpour, Goans who are looking to spend their weekends meaningfully have a plethora of events happening […]

19 Jul 19
Journey of an Amateur Eventer

We have Genghis Khan to thank for our recent trip to Mongolia which was, to use a much worn cliché, life changing. Rick has been addicted to historical novels his whole life, many of which centre around the empire of Mongolia in the 1200’s. His dream was to gallop across the steppes where those great […]