Waukee

Tag: Hygiene

  • Masala Restaurant

    Masala Restaurant

    The seemingly unlikely duo of nature and technology are at the heart of chef Rasmus Kofoed’s progressive tasting menu: 17-plus inspired, artistic courses composed of organic and wild Scandinavian ingredients. While a presentation of fragile, near-translucent leaves is made from a Jerusalem artichoke purée, what look to be razor clams are actually dough painted with squid ink.

    Counting quite the impressive CV, Rasmus Kofoed is the first chef in Denmark to have earned three Michelin stars, which the French fine dining guide granted to Geranium in 2016. Kofoed is also the only chef to have ever won the gold, silver and bronze medals at the esteemed global cooking competition the Bocuse d’Or, and his meticulous approach to seasonal Danish cuisine has seen Geranium climb its way up The World’s 50 Best Restaurants The rather unexpected locale of a national soccer stadium serves as Geranium’s backdrop. The restaurant is located on the facility’s eighth floor, and its dining room affords panoramic views of Fælledparken (Common Gardens). Ask management to tour the rear kitchen area for a look at the most epic of sports stadium field views.

    While Kofoed heads up kitchen operations, partner Søren Ledet manages the dining room and wine. But when Geranium opened in 2007, those roles were yet to be defined. Since both men counted chef backgrounds, they initially planned to each spend time cooking and running the front-of-house. But Kofoed quickly found himself romanced by the kitchen, while Ledet fell in love with hospitality and booze, landing them in the positions they command today. Over the years, Ledet’s 2,500-bottle wine list, which spans from classic selections to natural-leaning juice, has won numerous accolades, including Wine Spectator’s prestigious Grand Award.

  • Yeantun Masala Restaurant

    Yeantun Masala Restaurant

    The seemingly unlikely duo of nature and technology are at the heart of chef Rasmus Kofoed’s progressive tasting menu: 17-plus inspired, artistic courses composed of organic and wild Scandinavian ingredients. While a presentation of fragile, near-translucent leaves is made from a Jerusalem artichoke purée, what look to be razor clams are actually dough painted with squid ink.

    Counting quite the impressive CV, Rasmus Kofoed is the first chef in Denmark to have earned three Michelin stars, which the French fine dining guide granted to Geranium in 2016. Kofoed is also the only chef to have ever won the gold, silver and bronze medals at the esteemed global cooking competition the Bocuse d’Or, and his meticulous approach to seasonal Danish cuisine has seen Geranium climb its way up The World’s 50 Best Restaurants The rather unexpected locale of a national soccer stadium serves as Geranium’s backdrop. The restaurant is located on the facility’s eighth floor, and its dining room affords panoramic views of Fælledparken (Common Gardens). Ask management to tour the rear kitchen area for a look at the most epic of sports stadium field views.

    While Kofoed heads up kitchen operations, partner Søren Ledet manages the dining room and wine. But when Geranium opened in 2007, those roles were yet to be defined. Since both men counted chef backgrounds, they initially planned to each spend time cooking and running the front-of-house. But Kofoed quickly found himself romanced by the kitchen, while Ledet fell in love with hospitality and booze, landing them in the positions they command today. Over the years, Ledet’s 2,500-bottle wine list, which spans from classic selections to natural-leaning juice, has won numerous accolades, including Wine Spectator’s prestigious Grand Award.

  • Hygiene Restaurant

    Hygiene Restaurant

    Food Hygiene, otherwise known as Food Safety can be defined as handling, preparing and storing food or drink in a way that best reduces the risk of consumers becoming sick from the food-borne disease. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning.

    Safe food handling practices are required in any commercial kitchen to prevent the spread of bacteria and disease. Hygienic food preparation follows a few basic principles that will reduce your risk of liability and help you remain in compliance with local sanitation requirements. Here are four key components every restaurateur should keep in mind.

    AVOID CROSS- CONTAMINATION

    Cross-contamination occurs whenever bacteria or other harmful substances are transferred from one food item to another. It often happens whenever juices from raw meat seep onto other foods from shared cutting boards or countertops. To avoid cross-contamination, you should:

    • Use different surfaces or areas to prepare meat, poultry, and vegetables.
    • Disinfect cutting boards, knives, and other equipment immediately following use.
    • Wash hands prior to preparation, and again immediately after touching raw foods.
    • Store raw food in a separate area of your refrigerator or freezer.

    CLEANING YOUR KITCHEN

    Another way to prevent the spread of bacteria is to keep your kitchen sparkling clean. In addition to washing hands and dishes, you should:

    • Wipe up spills and other messes as you go.
    • Use the appropriate disinfecting products to clean counters, stoves, walls, and floors.
    • Take out the trash often. Do not allow it to build up.

    When it comes to cleaning, personal hygiene and food hygiene are synonymous. Not only should your employees have good personal hygiene, but they should also wear clean clothing, remove dirt from underneath their fingernails, and use hair and/or beard nets as appropriate.

    CHILLING COLD ITEMS

    Certain foods must be refrigerated at the right temperature in order to preserve them. Eggs, milk, and dairy products should be refrigerated, in addition to prepared salads. Use a thermometer to check the temperature of your refrigerator to ensure it is around 40 degrees Fahrenheit or lower. Have a backup plan in place in the event one or more of your refrigerator units goes down.

    When preparing or serving food, limit the amount of time your items are out at room temperature. Surrounding containers with plenty of ice will help keep them cold and maximize the amount of time you can safely leave them out.