RETAILCHEF

New Products at Legend Housewares (Pty) Ltd

Retail Chef — Wed, 23 Jan 2013 12:28:46 +0000

EZ Lock Container Range by Lock and Lock

EZ Lock is a durable, stackable container range that may be nested for compact storage. This container range offers the perfect solution to storing and saving food items. The multipurpose containers may also be used to organise a range of items as the transparent container makes it easy to view the contents of each container. The anti-slip design of the container features metric measurements and the containers have a grooved bottom that improves heat transfer in the microwave. Metric measurements on the container make it easy to measure the contents of items placed in the container. The EZ Lock range is available at selected stores in a range of rectangle, square and round containers that are available in different sizes.

Anzo Nylon Pro Tools Set adds a Splash of Colour

The Anzo kitchen tool collection has been ergonomically designed to provide you with a range of quality products that are stylish, modern and add a vibrant touch of colour to your home. The Anzo Nylon Pro Tools Range is available in red, blue and green. Be inspired to create a range of dishes with colourful kitchen tools that can be used on a daily basis. The Anzo Nylon Pro Tools set is also perfect for gifting. The uniquely designed set has a self-standing handle which helps prevent food from messing onto counter tops. The self-resting handle also makes it easy to rest the kitchen tools on the rim of a pot. The Anzo Nylon Pro Tools Set includes a Slotted Turner, Skimmer, Solid Spoon and Solid Turner. Available at selected stores.

Neoflam Knife Block- The Eco-Friendly way to stay Organised

The Neoflam Bamboo Knife Block accommodates any size knife or scissors and is made using renewable bamboo. The rubber base of the Knife Block will protect countertops and prevents the Knife Block from slipping. The Knife Block has detachable plastic noodles for easy cleaning.

For more details on these products please contact Legend Housewares (Pty) Ltd
Tel: 011 462 2250
Email: sales@legend-sa.co.za
Contact Person: Louisa

Fantastic Plastic

Retail Chef — Thu, 10 Jan 2013 07:50:13 +0000

In today’s consumer world, plastic is everywhere—from plentiful stores of bottled water to disposable plasticware to the containers that hold our store-bought food. It seems like you can’t go out shopping without running into a good deal of plastic. And while this material is strong, reliable, and undoubtedly useful, we also may have way too much of the stuff that isn’t being reused. Recycling plastic uses much less energy than creating new plastic, and it conserves our valuable resources. Despite this, however, only about a third of our material that could be recycled actually is. Among younger generations, the problem of our overconsumption of plastic has been prevalent for as long as some can remember, and yet little has changed or progressed in alleviating the problem. Statistically, people in the Millennial generation (today’s high schoolers, college students, and young adults) are much less likely to properly recycle plastic and other materials than those in older generations. If you’re of student or Millennial age, take a look at the following infographic—the reality is that younger generations need to start getting serious about recycling, or the future will be robbed of some very valuable resources.
Thanks to OnlineEducation.net

Slush Vending Machine : Slush Granismart

Retail Chef — Wed, 31 Oct 2012 12:53:15 +0000

Using patented technology, Granismart represents the pinnacle of GBG technology and design. It is the smallest professional slush machine in the world, the ideal equipment for extracting the full potential from limited space.

Practical and convenient (up to 30% smaller than standard frozen drink machines) while at the same time stylish and sophisticated, Granismart is the ideal equipment to produce the latest creamy beverages, like creamy coffee and cappuccino, or other frozen drinks having a percentage of milk and fat that needs to be frequently prepared in order to maintain their natural characteristics and freshness.

Granismart with 1, 2 or 3 bowls is available with black or white external plastic components and an optional thermostat, ideal for producing and refrigerating cold beverages.

Features:
5L production capacity in each bowl (30% smaller than standard slush machine)
Sleek, new, bell-shaped tap allowing utmost hygiene and easy cleaning
Stainless steel 304 panels
Easy to disassemble bowl and spigot for quick cleaning

Options available upon request:
Safety-smart device that stops spiral when cover is lifted
Illuminated cover
Customized panels

National Youth Cookery Training Programme at Sun City Resort

Retail Chef — Wed, 15 Aug 2012 11:02:58 +0000

Sun International’s Sun City Resort has been selected by the South African Chef’s Association (SACA) to participate in its 2012 National Youth Cookery Training Programme (NYCTP). This partnership between SACA and the National Department of Tourism (NDT), trains, develops and creates employment for unemployed youths in the Northwest region.

The trainees were selected by a committee comprising SACA, NDT, Expanded Public Works Programme (EPWP), and The Royal Bafokeng Institute, who will also be providing the trainees with theoretical training. “This project is aimed at equipping matriculated, unemployed members of the nearby community with the necessary skills,” says Nicholas Froneman executive chef of The Palace,” This is a great project as it creates sustainable jobs, and bridges the skills shortages in this sector.”

The Palace will be offering on-the-job training for a total of 20 learners during the 2012 programme, which will be expanded to 30 trainees in 2013. The learners will work closely with the chefs to acquire knowledge, skills and experience in different cooking styles. The trainees will predominantly be based at the Palace however, they will be offered time in the other Sun City outlets, and will also be exposed to big events like the Nedbank Golf Challenge.

“Sun City offers them extraordinary scope as the resort is unique in what it offers chefs – from exposure to fine dining, to all levels of catering, to the Nedbank Golf Challenge which is one of the biggest catered events in South Africa,” says Froneman.

The programme is funded by the EPWP, a nationwide programme which seeks to help alleviate unemployment, and give learners the necessary skills while they work. The NDT has requested that SACA implement a nationwide programme in all nine provinces through its affiliated Training Providers and members involved in hotels, restaurants and catering companies.

The newly certified learners begin the programme on 1 September 2012 and the course runs until March 2013 when a new intake of learners will go through the same process. “The trainees spend 2 days a week in theoretical training at the Royal Bafokeng Institute and the rest of the week in practical training at Sun City Resort. At the end of the course they will receive a Food Preparation City & Guilds Culinary Art Certificate. This is an internationally recognised qualification and will help each graduate to find gainful employment,” says Froneman, “either through Sun International or at any of the other hotels in the region.”

“We are excited to be part of this phenomenal project as it is in line with our commitment to community upliftment.”

Quenching the Thirst for New Products

Retail Chef — Tue, 31 Jul 2012 10:04:53 +0000

Quenching the Thirst for New Products

Retailers were spoilt for choice at the AB7 / SAITEX joint trade exhibition held at Gallagher Convention Centre in mid-July, where the lion’s share of business opportunities and products on offer at the show were to be found in the FMCG sector.

Africa’s Big Seven (AB7) and the Southern African International Trade Exhibition have gained an international reputation as the perfect portal to business and trade opportunities throughout Africa. One of the best supported sectors of the joint show was the beverage segment of Africa’s Big Seven, which saw many new products being introduced to the South African market via DrinkTech Africa, a component show of AB7.

“FMCG goods and products form the backbone of retail sales in South Africa, and indeed the world,” says John Thomson, managing director of Exhibition Management Services (EMS), organisers of the show. “Many of the food and beverage products were on display in Africa for the first time. One of the most interesting was RC Cola.”

Cola for Africa
Royal Crown Cola International is an American company based in Georgia with its beverage roots going back to 1905. It exhibited at AB7 this year for the first time. Visitors to the RC Cola stand were treated to samples of its flagship drink, and all were highly impressed by its sparkling quality and pleasant taste. The company also produces many other drinks brands in a variety of flavours, including diet versions of its most popular products.

“Our RC Cola was a big success with visitors to the stand,” said Moshy Cohen, Vice President Marketing, RCCI. “We met with several high-quality contacts at prospective companies from South Africa, Nigeria and Zimbabwe; they were all very impressed with the taste and quality of RC Cola, and several expressed interest in distributing RC Cola in Africa.

“Our first experience of AB7 has been very positive; we are here to gain regional knowledge and find strong bottling partners for RC Cola in Africa, as we continue to grow our business,” added Cohen. “We also showcased the very comprehensive support programme we offer our bottlers, which includes technical support, quality control and marketing services. Royal Crown Cola has become a part of American popular culture; it has featured in magazines, movies and even television shows.”

Kiss Mix Drinks – That’s the Spirit!
UK-based Kiss Mix Drinks introduced its brand to the Southern African market for the first time with samples for visitors to taste. The young company was created in 2008 from an idea to enter the fast growing alcoholic ready to drink (RTD) market at the premium end of the sector, and is already established throughout Africa, Europe and Asia.

“The response from visitors was overwhelmingly positive,” said Robert Millar, the company’s managing director. “We’ve had a lot of enquiries and some serious discussions with several potential buyers, and AB7 has given us the opportunity to present our brand image and taste to a whole new region of consumers.”

Refriango –Angolan Drinks Refreshment with Style
Back for its second appearance at AB7, Angolan drinks producer and distributor Refriango attracted huge interest from show visitors with its bright, colourful display stand. Its flagship soft drink brand, Blue, took pride of place with very prominent illuminated displays. Other popular products include Nutry, a nectar fruit juice; Tutti fruit juice, one of the world’s first readymade juices, including their new Tutti Baobab flavour; Pura bottled water and Sangria Tropicana, a delicious blend of wine and fruit extracts. Refriango also showed off its Dom Cacho wine brand in new packaging, its Welwitschia beverage combined with both tonic water and ginger ale mixers; its Speed energy drink and its Red Cola brand in classic, coconut, lime and zero flavours.

“It was great to be back at AB7 and we took the opportunity to introduce several new products at the show – Tutti Baobab, Nutry Guava and Welwitschia Ginger Ale,” says company spokesperson Ana Mikaela. “We also got numerous enquiries from possible customers and distributors, which is very positive.”

Contact Details for Africa’s Big Seven

Lineke van der Brugghen – Exhibition Management Services Tel: +27 11 783 7250. admin@exhibitionsafrica.com Website: www.exhibitionsafrica.com

A great milestone achieved as SACA is awarded Professional Body Status

Retail Chef — Thu, 12 Jul 2012 07:33:44 +0000

The South African Chefs Association (SACA) has recently been awarded Professional Body Status by the South African Qualification Authority (SAQA); an exciting an important milestone, not only for SACA, but for the culinary industry of South Africa.

Promoting the art and science of cookery in South Africa since 1974, SACA has been widely recognised throughout the hospitality industry as the authority on quality and education within the culinary field. As a representative member of the World Association of Chefs Societies, SACA also represents the South African chef on the global stage.

SACA currently has over 6,200 members and five regional branches around the country, with members including catering and hotel company directors, restaurateurs, chefs, cooks, culinary educators, apprentices and trainees. SACA is an important platform for transferring skills and networking to maintain and grow the quality of the culinary industry of South Africa.

In recognition of its integrity and dedication to the industry, SACA was accepted into SAQA’s Pilot Phase in 2011, and after months of scrutiny and thorough assessment, it was announced last week that SACA successfully meets all the necessary SAQA criteria and has been officially awarded Professional Body Status.

“After years of hard work and dedication to cookery in South Africa, it is a great milestone for the South African Chefs Association in that it gives the association and its members formal legitimacy in the larger hospitality industry and paves the way for quality standards and for chefs to be formally recognised as industry professionals,” says Stephen Billingham, the President of South African Chefs Association.

An exciting new step for SACA, as a Professional Body, the association can now work in conjunction with the Quality Council to set the standards for formal qualifications registered on the National Qualifications Framework (NQF). The NQF is a comprehensive system approved by the Minister of Education for the classification, registration, publication and articulation of quality-assured national qualifications.

SACA can register professional designations to the NQF – outlining the qualifications and experience necessary for the roles as Commis Chef, Chef de Partie, Sous Chef, Head Chef and Executive Chef. In setting the standards for entry into these roles, SACA is building on and promoting the professionalism of the cookery industry.

Training and skills development is crucial to the progress of any industry, and in line with registering professional designations, SACA now has the authority to recognise suitable education providers and training systems. The SACA-recognised schools will have an excellent curriculum, and a track record of equipping student chefs with the skills, work ethic, kitchen code of conduct and integrity to be a successful chef in the industry.

In line with SACA’s official authority as a Professional Body comes much responsibility. SACA pledges to continue to contribute towards building the national education and training system, and will work towards setting and administering its own board exams in the future.

Building on the relationship with WACS, SACA will also encourage international practice, raising the esteem of the South African chefs’ profession on a local and global platform.

“The South African culinary industry has grown and developed tremendously to become diverse and world-class. We look forward to setting standards and raising the profile of the South African chef on both the local and international stage,” says Billingham.

Constantly striving to improve the culinary world in South Africa, SACA has spearheaded important initiatives like the Tsogo Sun Centre for Culinary Excellence in partnership with the University of Johannesburg’s School of Tourism and Hospitality and the National Youth Chefs Training Programme in association with the National Department of Tourism.

Reaching SAQA’s Professional Body Status is a momentous achievement for the chefs, directors, board members and honorary life members of the association, and is a great platform for developing South Africa’s culinary industry further.

For more information please contact SACA’s Communications Manager, Lauren Hills at communications@saca.co.za, or on (011) 482 7250

Lighting the Way

Retail Chef — Tue, 10 Jul 2012 08:32:55 +0000

Lighting the Way

It is estimated that by 2014 electricity that would have cost you R250 in 2009 will cost R808 – R760 for the electricity and R48 for the carbon tax. While it is currently something that is focused on as a separate project, with electricity costs set to rise 220% by 2014 carbon reduction and sustainability management will soon form part of good business practise. Remaining inefficient will always be profitable in the short term, but what is going to benefit your store in the long term? The newly launched Philips Lighting Solutions Company is offering customised turnkey solutions that will give businesses immediate benefits in the form of drastically reduced energy bills.

Philips is known for its wide range of lighting solutions and now that sustainability is such an important aspect for businesses, the company has formed a new, separate business called Philips Lighting Solutions Company. This company combines all of the lighting knowledge from the Philips core business that has been gained over 120 years, in a practical solution to lighting needs – a focused, dedicated team that can tailor a unique solution to any business. Switching to energy efficient lighting can be seen as complex by establishments because of the upfront finance required, multiple suppliers and over-stated promises as well as the cost in time that implementation would require. Often these are reasons that companies choose to stick with the shortterm inefficiencies and high expenses that come with standard lighting.

Lighting provides the quickest and simplest way for companies to reduce their energy consumption. Lighting typically accounts for 20% of commercial building electricity consumption and new lighting can save 50% energy, allowing organisations to come close to achieving government’s 2015 energy efficiency targets of 12-15% energy reduction with one investment.

The company is offering a one stop total project turnkey solution that includes lighting surveys, advice, project management, installation, maintenance and significant, guaranteed energy savings over a projected period of time. Philips can even minimise financial impact through access to enablers like the Eskom IDM funding and tailored financial solutions. With new lighting, maintenance costs are brought down which means that those savings can be refocused on the core business.

“Philips is aiming to remove the complexity and the risk which companies face today when considering a switch to new energy efficient lighting including LEDs,”says Megan Louw, General Manager of Philips Lighting Solutions (Pty) Ltd. “We have a very strong, innovative track record as the global leader in lighting, not just with respect to product but now also total solutions. What we are saying is contact us and we can manage your entire switch over and create a fantastic win-win scenario.”

The benefits that come with a switch to energy efficient lighting include lower energy and maintenance costs, and an enhanced sense of wellbeing for customers and staff alike. It is wellknown that lighting affects moods – productivity drops down in poorly lit rooms and harsh lighting can make products seem unappetising. Philips has a number of examples of projects that they’ve worked on – from as decorative and colourful as the LED lighting display on the Nelson Mandela Bridge in Johannesburg, to an all-over overhaul of the Tesco shops in the UK. After installing energy efficient lighting in Tesco shops, the company experienced a £1.2 million saving and Philips were especially proud of the new LED freezer product that they’d put in all of the freezers to replace the fluorescent bulbs that kept on breaking and causing downtime.

In fact, apart from the energy savings that come with new lighting, it is the reduction of maintenance-related downtime that is probably the most beneficial to companies. An LED lightbulb lasts for 40 000 hours until it reaches 70% of its original light output (it will theoretically last over 100 000 hours, but it will give out less light as it gets over 40 000 hours). Imagine the man hours that won’t be spent changing lightbulbs. Energy efficient lights are also 100% recyclable which reduces a company’s carbon footprint.

Philips Lighting locally has worked with ABI on their Devland site and reduced their energy consumption from high bay warehouse lighting by over 80% through supply of the TTX400 lighting system with controls. ABI also has to take on far
less maintenance, and the improved lighting has also improved worker safety. Internationally they have worked with the House of Fraser to beatify the shops’ exterior through coloured lighting and improving the visual quality within stores. Energy consumption was reduced by an estimated 27% and each of the 30 stores that were completed in the turnkey operation come with five year warranties and five year financing. In a foodservice setting, Henk Rotman, the Product Maketing Manager for Lighting Systems and Controls for Philips Lighting Solutions Africa says that, “The lighting of modern food stores is no longer purely functional, as lighting has a major impact on the atmosphere in a shop and the right lighting sets the mood for shoppers, enticing them to enter the shop and stay longer (and buy more). Additionally lighting plays a fundamental role in an optimal display of goods on sale. Special lamps are available for optimal presentation of certain food categories, like the MASTERColour Elite fresh for fruit and vegetables and the MASTERColour Elite warm for bread and pastry. Both compact metalhalide lamps from Philips are known to enhance the sales of the mentioned food categories, while keeping energy-use and maintenance to a minimum thanks to the good lamp efficacy and the long lifetime. The MASTERColour Elite fresh lamps are already being used by several outlets of Food Lover’s Market.”

Philips Lighting Solutions is based in Johannesburg and you can find more information by visiting www.philipslighting.co.za or by contacting Megan Louw, the GM of Philips Lighting Solutions, on 082 552 3772 or emailing megan.louw@philips.com

The Origin of Delis

Retail Chef — Tue, 10 Jul 2012 07:54:13 +0000

The Origin of Delis

The past decade has seen the rise in popularity of the deli department within the South African supermarket store. But the delicatessen concept itself dates back to the 17th Century, and has since evolved into what we now know it to be. Retail Chef looks at some facts about the origin of delis.

More so than any other country in Europe, the history of deli food and the delicatessen store concept has its origins in Germany. Dallmayr in Munich is a delicatessen that dates back to the 17th Century and is still open today, functioning as a deli, restaurant and coffee shop. It was the first store to import bananas, mangoes, and plums to the German population all the way from countries such as the Canary Islands and China.

Literally meaning “delicacies” or “fine foods”, the term delicatessen in English originally only referred to specially prepared food. In time, the store where this food was sold came to be called a delicatessen, and the new meaning for the word was eventually shortened to deli.

German emigration to America took off in the 18th century, and New York was a particularly popular place for Germans to settle. The deli concept was most probably brought across during this time. Major Jewish immigration to New York began in the 1880s with the increase on anti-Semitism in Europe. This further revolutionized the deli and perhaps made it more like we know it to be today. They served hot foods in a cafeteria style, where one picks up their tray, orders and pays at the register.

Between 1900 and 1910, over two million Italians came to New York City from Europe. Italian and German delis were similar in that they generally charged meat and cheeses by weight rather than by predetermined and precosted portions.

Italian delis specialized in meats, cheeses, and pastas. The delicacies they provided included mozzarella, parmesan, gorgonzola, prosciutto, and salami. They also sold sweets, like the traditional panettone cake and dried figs, as well as traditional Italian cooking spices and garnishes such as basil, oregano and olive oil.

As the concept developed, larger delicatessen stores sold cold cuts and meats, but the smaller, more upmarket delis stocked luxury food goods including confectionery, fine spirits, wines, exclusive cheeses, high quality coffee beans, fruit, spices, herbs, specialty breads, tea and handmade chocolate. This is how we know standalone delis to be today. We are also familiar with stores that sell produce from other countries and cultures which are not readily available in local food stores.

More recently, upmarket supermarkets may provide their own “deli” food, or even operate a fully-functional delicatessen on the shop floor. Delis today often remain specialized to the culture they originate from, but more varieties seem to exist now than ever before.

Did You Know?
In 1903, Savino Di Palo came to America and started a ‘latteria’, a dairy store, in the Little Italy neighbourhood of New York. The store exclusively sold cheeses, until later generations made it a full deli with meats and other items for selections.

Famous Delis from Around the World:
• 2nd Avenue Deli – New York, USA (www.2ndavedeli.com)
• Arch House Deli – Bristol, UK (www.archhousedeli.com)
• Barney Greengrass – New York, USA (www.barneygreengrass.com)
• Carnegie Deli – New York, USA (www.carnegiedeli.com)
• Dallmayr – Munich, Germany (www.dallmayr.com)
• Fauchon – Paris, France (www.fauchon.com)
• Fortnum & Mason – Piccadilly, London, UK (www.fortnumandmason.com)
• Harrods – Knightsbridge, London, UK (www.harrods.com)
• Hello Deli – New York, USA (www. hello-deli.com)
• Jerry’s Famous Deli – Los Angeles, California, USA (www.jerrysfamousdeli.com)
• Katz’s Deli – New York, USA (www. katzsdelicatessen.com)
• Nate ‘n Al Delicatessen – Beverly Hills, California, USA (www.natenal.com)

Vegan Brownies

Retail Chef — Mon, 09 Jul 2012 12:50:20 +0000

Vegan Brownies

Serves 16

Ingredients
250g unbleached all-purpose flour
400g white sugar
65g unsweetened cocoa powder
3g baking powder
6g salt
235ml water
235ml vegetable oil
5ml vanilla extract

Method
1. Preheat the oven to 175°C.
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.
3. Pour in water, vegetable oil and vanilla and mix until well blended.
4. Spread evenly in a 9×13 inch baking pan.
5. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny.
6. Allow to cool for at least 10 minutes before cutting into squares.

Note: To make brownies more solid, cook for longer than the recommended time. This recipe is great for people with egg or dairy allergies.

Cranberry Pecan Muffins

Retail Chef — Mon, 09 Jul 2012 12:39:42 +0000

Cranberry Pecan Muffins

Serves 24

Ingredients
170g butter or margarine, softened
300g sugar
3 eggs
8ml vanilla extract
345g sour cream
375g all-purpose flour
7g baking powder
3g baking soda
2g ground nutmeg
2g salt
125g coarsely chopped fresh or frozen cranberries
80g chopped pecans

Topping:
40g sugar
0.6g ground nutmeg

Method
1. In a mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Add vanilla and fold in sour cream.
4. Combine the flour, baking powder, baking soda, nutmeg and salt and stir into creamed mixture just until moistened. Fold in cranberries and pecans.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Combine topping ingredients and sprinkle over batter.
7. Bake at 205°C for 20-25 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes before moving from pans to wire racks.