With People 1st recently reporting that the hospitality industry will need to recruit an additional 1.3 million people by 2024 *, recruitment challenges are putting greater demands on professional kitchens than ever before.
With pressure reaching boiling point, CHEF consultant Andrej Prokes, former Executive Sous Chef at The Ritz London and Sous Chef at The Fat Duck in Bray, explains to The Staff Canteen why the new premium sauce range from CHEF could not have come at a better time…
“Chefs today have many plates to spin as they strive for culinary excellence. Staff shortages, 13 hour shifts and more, evolving tastes and growing diner expectations…
“The reality is that sauces need to work smarter so that chefs don’t have to spend hours slaving over their base sauce, but instead they can free up time to focus on creativity, style, and producing exceptional finished dishes.
“For me, the new premium sauce range from CHEF is set to strike a chord with many chefs out there. Created by chefs for chefs, these are sauces that can save hours of preparation time without comprising on quality or taste. The sauces have been diligently tried and tested to create a range that delivers the closest to scratch-made, fresh flavour in a convenient format.
“Take the new CHEF Hollandaise sauce for example… With breakfast enjoying something of a resurgence (107 million more people globally eat breakfast out of home today than they did in 2008**, hollandaise sauce is fast becoming a staple on menus up and down the country. Made with 41% real butter, the new rich, creamy CHEF Hollandaise sauce is the perfect pairing to many traditional breakfast dishes such as eggs benedict. It also works really well with additions such as pesto, blended avocado, habanero chillies or even chipotle – all of which chefs can use to take dishes to the next level, whilst appealing to modern brunch aficionados.
“CHEF Red Wine sauce is another great example of a sauce which works that bit harder. Made with 850 ML of red wine per 1L to create a deeply flavoured, richly coloured sauce with sweet wine notes, it is the perfect accompaniment to rich, meaty dishes such as fillet mignon and slow roasted rib of beef, two traditional French dishes that continue to hold their rightful place on contemporary menus.
“In essence, this new generation range of sauces can either be used alone, or can open the door for chefs to create customised versions of dishes that tie-in with food trends. By saving time on creating the base sauce, capacity is freed-up for chefs to add their own creative spin, creating a signature twist that is personalised to them."
CHEF Hollandaise and Red Wine sauces are available to buy now.
Contact the CHEF team at www.nestleprofessional.co.uk/our-solutions/chef for more information or call 0800 742 842 to find your nearest stockist.
* People 1st Report 2017: The Performance and Talent Management revolution; Driving performance in hospitality and tourism
** ibid
