Author
Damien Wilde
Within the entire food industry, GM food has been tarred with a brush that just can’t be washed off.
There is a misconception about what GM means, but with education, the public perception and opinion is slowly changing.
Author
Damien Wilde
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Author
Damien Wilde
Sustainability is a key term being projected on to the entire catering and food industry and will continue to be as we, as a species, tackle the global climate issues.
If you were to ask experts, we have already gone past the point of no return and that we are simply delaying the inevitable demise of our planet.
But, even if that is the case, until we can blast off into the cosmos we need to figure out how to feed our increasing global population: That is where sustainable farming methods come in.
Author
Damien Wilde
We’ve spoken about how powerful a tool social media is in the fortunes of the modern caterer, be that mobile, cafe, restaurant or even coffee shop.
The power of the platform that is Instagram can literally be life-changing for many businesses, all it takes is one viral image, video or trend to take off and you’ll see customers queuing right around the block to get a taste of your best dishes.
At the minute an emerging trend seems to be food Jenga. [ Read More ]
Author
Damien Wilde
The rice cooker is an unknown entity for many caterers, they tend to overlook the convenience of perfect fluffy rice because ‘real’ pros cook rice ‘properly’ – and to perfection – every time.
But why go to all that effort, if you can make rice quickly, easily and without needing constant attention? It all seems baffling!
Author
Damien Wilde
Haute cuisine is more often than not a one way export from mainland France to our direction here in Britain.
We’ve got a bad reputation worldwide for the quality of our food, wrongly we should add, but our reputation definitely proceeds us.
But in a minor victory against our centuries-old continental neighbour, Paris has it’s very own bastion of British grub. [ Read More ]
Author
Damien Wilde
Could future food businesses manage serving solely Vegan (or at least Vegetarian) dishes? Well, if one prominent American plant-based chef is to be believed, we could all be facing a plant-based future from our favourite eateries.
Whilst many are fans of meat if you have ever had the inclination to try and decrease your meat consumption and try a more plant-based diet, the health, cost and environmental benefits are abundantly clear.
But inflammatory article titles aside, the fruits of many chefs labours are actually starting to come to fruition.
Author
Damien Wilde
Fudgey, cakey, doughy and chocolatey, it’s no doubt that the brownie is a popular sweet treat and even better with a cup of tea or coffee.
After the success of CS Catering’s Time for a Cuppa event in aid of Dementia UK just a few short weeks ago, this author has decided to share their own recipe, sort of like a little ego-boost after the recipe was met with wave upon wave of compliments…?♂️
So because, after all, an ego stroke is always nice; here’s a recipe for chocolate orange brownies so you too can wow at the next charity bake sale.
Author
Damien Wilde
David Chang, “Ugly Delicious”, Netflix
A new breakout show from the American web-media mega company, Netflix’s Ugly Delicious popularity actually poses quite a few key questions of caterers across the globe.
The crux of the argument brought forward by the show is: ‘Is the original always the best?’
Author
Damien Wilde
When you think of grilling there are some preconceptions that are wrong in many ways.
One key thing that separates grills, griddles and chargrills from almost all other kitchen appliance: the lack of requirement for needing anything else to get started.
Almost all other kitchen appliance needs an accessory to get going, with a griddle you’re good to go before you even fire it up.
