Yves Farges (QFG) [FARYVE] One Way Street Those in the retail food and restaurant industry follow many different paths when navigating their perceived road to success. These"streets" help define their mission and ultimately guide the way they... Tips for Chefs Tips for Restaurants Tips for Retailers
Jodi MacKinnon (QFG) [MACJOD] Superfoods – They Really are Worthy of this Distinction ** What is all the fuss? ** Although the definition of a superfood; "a nutrient-rich food considered to be especially beneficial for health and well-being" is not a scientific one, with quantifiable ... beans grains nuts olive oil
Jodi MacKinnon (QFG) [MACJOD] Multi Use Spices Multi-Use Spices: Use Them in Your Sweet & Savory Dishes There are numerous spices that can be used in both savory and sweet dishes. From warm gingerbread spice and aromatic allspice to spicy-sweet ca...
Yves Farges (QFG) [FARYVE] A Restaurant: “That was great! I want to come back” I have visited thousands upon thousands of restaurants over the years. Both from the kitchen door as a sales rep for Qualifirst Foods and as a customer, fascinated by the transformative power of qual... Tips for Restaurants
Yves Farges (QFG) [FARYVE] Cocktails: Mandatory Creativity for Restaurants [Part 1] Mad Men [1] , the American period drama that debuted in 2007, was part of the cultural movement to revive the cocktail hour as an essential part of entertaining. The 21st century has ignited the NEW ... bartending cocktail series Tips for Bartenders Tips for Restaurants
Yves Farges (QFG) [FARYVE] VERJUS: A Chef’s Technique for You & Me Quality ingredients often come with a story, and VERJUS is no different. I have been on a bit of a focused "Verjus Kick" for the past year, tasting Verjus all over Europe and North America. Before th... salad dressing verjus vinegar
Yves Farges (QFG) [FARYVE] Make your own Extraordinary Sandwiches To make great sandwiches, it is all about the bread, the mains, and the condiments. The corporate side of food has done everything possible to cheapen all condiments to maximize profit but allow fund... condiments Tips for Restaurants Tips for Retailers
Jodi MacKinnon (QFG) [MACJOD] Kick start your day with David's Smoothies Let’s face it - life moves fast and we are always, in some shape or form, trying to keep up. Why not embrace change, try something new and healthy, and start taking better care of yourself? It’s time ...
Jodi MacKinnon (QFG) [MACJOD] Mix it Up in 2021 - New Year New Routines New Year, New Routines Let’s mix up our New Year resolutions this year. Instead of following the same traditional path of removing something from our daily routine or diet, let’s add more flavor to ou...
Yves Farges (QFG) [FARYVE] What is Crunchtine? Lawrence Tracey reached out on the Ask Yves page for the following question: What is Crunchtine? Even Google does not know about it. ** The Answer: ** Crunchtine is the name given for the *small flake... Tips for Chefs
Jodi MacKinnon (QFG) [MACJOD] Vendor Spotlight – Castelanotti Olive Oil A staple in every kitchen, olive oil is healthy, versatile and delicious for cooking, baking, and dipping, bringing out the best in everything from vinaigrettes and marinades to dips and cakes. ** T... olive oil
Yves Farges (QFG) [FARYVE] 6 Different Pink Salts … Learning to think Pink We hear a lot of talk about "Pink Salts", some of it interesting, some fascinating, some utter BS, and sadly some just fraud ... so here is the 'straight scoop' on Pink Salts: There are many, they a... pink salt
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