The more the virus crisis, the more clean food must be. Food Safety, delivery version.

During the COVID-19 situation where restaurants are required to provide delivery or take-out only, Chef Wilment Leon Has shared techniques and tips for restaurant management during times when situations force us to adapt. What kind of kitchen system should be set up? How should the ingredients be taken care of? And emphasize delivery methods that maintain the quality of the food and are clean and safe according to Food Safety principles. To ensure consumers have confidence in every dish of 'Chef Wilment Leon ' Having gathered experience from being involved in the food industry for more than 30 years, the founder of Thailand Culinary Academy, the founder of Coal Bistro & Bar and Bar Mee Cuisine restaurants, as well as the head judge of Top Chef Thailand, which are as follows: Chef Wilment shares his experiences and ideas on what restaurants need to know during the COVID-19 crisis.

How to reorganize your kitchen to ensure clean and safe food production ? I changed the zoning in the kitchen and did some

Social Distance They must be about 2 meters apart and clearly divide up their duties to prevent the kitchen staff from talking too much. For example, when the ingredients come in, there will be one person responsible for washing, cutting and decorating them, and then putting them in the refrigerator. Another person will be responsible for preparing the food, and the person in front of the stove will be in front of the stove only . Therefore, a new plan must be made, with shifts being rotated, in order to try to reduce the number of people in the kitchen to the minimum necessary. Before entering the kitchen - The team in my shop must check body temperature. - Then wash hands with soap. - Wear hats and masks. Most importantly, wear disposable gloves at all times and change them every hour. While cooking, wash hands every 15 minutes. - Personal hygiene is very important, such as cutting nails and cutting hair. When cooking, do not wear jewelry or watches because germs stick to watches the most. Everything must be protected as much as possible. raw material - For raw materials, they will be received outside the kitchen. All packaging, including cardboard boxes, plastic, and foam, must be discarded and not stored in the kitchen. outsider - Do not allow outsiders to enter the kitchen to prevent infection at the source.

When the game changes, the menu needs to be adjusted for delivery. So what menu should we make? ? At this time, we have to save the life of the shop. We have to

Take existing ingredients and transform them into a menu suitable for delivery. Suppose that in the past, the restaurant's menu had 40-50 items. Now, only 10-20 items are left. Currently, I am taking care of 2 restaurants: Coal Bistro & Bar and Bar Mee Cuisine. I use the same policy: Try to make the menu simple to maintain the best quality. We also need to see if our delivery menu is suitable. Because Thailand has a hot climate, the temperature of the food delivered to consumers must be taken into account. In the past, food was cooked and served immediately, and within 5 minutes, customers could eat. But now the game has changed. Customers have to wait at least 30 minutes to 1 hour. Therefore, many food production processes have to change so that customers can eat without health problems. Some menus cannot be made because they are dangerous. For example, medium rare steak needs to be handled with extreme caution because when the beef is not marinated properly or the temperature is slightly off, there is a chance that it will become infected with bacteria. The best thing is that everything must come from the concept of Food Safety first, then we will look at the taste, and finally we will look at the appearance. I think the policy should be like this.

Delivery How to keep food of good quality, clean and safe according to the principles Food Safety? Everything must be considered delivery first. We must think about:

When a food delivery person delivers, what do they do? How big is the cargo box on a motorbike? Is it appropriate? Therefore, we should not use food packaging with strange sizes for the sake of beauty but cannot be transported. We may also need to provide alcohol for them to wipe the food boxes. Invest a little to protect our customers. My policy is: Gives the virus no chance to stick As for Bar Mee Cuisine, we deliver cold. When packing in boxes, everything must be cold. For example, the noodles will be very cold and customers can heat them in the microwave. They can also be stored in the refrigerator for up to 2 days. As for Coal Bistro & Bar, all the menu items are cooked in advance and put in the refrigerator to cool as quickly as possible. When customers order, we will reheat them. The heating method must be at least 90 degrees Celsius, which will maintain the taste and prevent germs. Read more about delivery Selling food delivery, don't forget about hidden costs Selling through a Food Delivery App or delivering by motorbike, which is better? Expand your Food Delivery business and get rich!

How will raw materials be managed during the Slow Sale period? First, find the ingredients available in the market. We have to change our mindset. We may have used good ingredients from abroad or in the country that are hard to find to make the shop unique. But now we have to...

Find ingredients that are easy to find and not out of stock, and then use them to create new menus. We need to change our business model to survive. You don't need to stock up on ingredients. Try to make daily menus in the smallest quantities possible. Because it prevents bacteria. The weather in Thailand is hot. Raw materials that are delivered at an unsuitable temperature can cause bacteria to grow. For example, pork. The first thing to do when transporting is to check if the pork is cold or not because the heat can cause bacteria to grow in the pork. Even if the pork is still cold, it is not enough. It must be soaked in ice as soon as possible. Then, it is trimmed and cooked and cooled as quickly as possible. To prevent the temperature according to food safety standards, the temperature must be lower than 5 degrees Celsius and higher than 60 degrees Celsius. Therefore, the range between 50 degrees Celsius is very dangerous. We must try to keep the raw materials at this temperature for the shortest possible time. This way, there will be no bacteria. It can be refrigerated. When the customer orders, it can be reheated again.

Techniques for taking care of raw materials, storing raw materials during Slow Sale What should I do? ? I already recommended that

You have to think of a specific menu and try to use frozen meat. Our method is to separate the packs into sections, 1 pack per Portion, then store them in the refrigerator at a temperature below 5 degrees Celsius. When customers order, they take them out. I know this method uses a lot of plastic, but now we have to do it. For example, 5 shrimps per Portion, pack them into 1 bag and freeze them in the freezer. This way, they will stay for a month. There will definitely be no bacteria. When an order comes in, they take them out and thaw them in the microwave for about 1 minute. After thawing, they have to cook them as quickly as possible. All sauces are frozen as well. For vegetables Keep it at a temperature between 10-18 degrees Celsius because if it is too cold, it will wilt and rot. Therefore, keep it in a normal refrigerator. But there is a secret: you have to clean it thoroughly. You may use vegetable washing liquid, which some recipes will mix baking soda powder to remove the bacteria that is stuck. Or wash it with plain water, but you have to try to wash it with cold water. Wash it at least 3 times: the first time to wash off the soil, the second time to pick off the unwanted things, and the third time to wash and drain the water. Then take a tissue paper, soak it in water, and wrap it in a plastic bag and put it in the refrigerator. The paper will have moisture, helping the vegetables not to wilt quickly. This way, it can last a long time. In addition, The refrigerator should be divided into two parts. The first part is for work. One part is divided for storing items. For example, if you set raw materials to sell 100 times per day, 100 sets should be placed in this refrigerator. Another part is for raw material stock. This way, you don't have to open and close the refrigerator frequently to make the shelf life longer than usual. And if it is a normal refrigerator, the temperature is less than 5 degrees Celsius, buy or make your own ice and pack the meat in the ice pack and put it in the refrigerator. This way, the temperature will increase by several degrees, extending the time by 2-3 days easily. Learn for free! Now in the online course " Professional Raw Material Storage Techniques " by Chef Wilment Leon. Read more about storing raw materials, dry goods, refrigerated goods, and frozen goods and the steps to use raw materials according to the FIFO principle.

What are the ingredients that will help restaurants survive the crisis? COVID-19 This is possible. ?

In this crisis, everyone must help each other. Restaurants must do their best to make customers trust that eating our food will be no problem. Therefore, management must also be adjusted: 1. The kitchen must be remanaged, new menus must be created. Don't forget that currently, all restaurants in the whole of Thailand must provide delivery service. 2. Promote Food Safety so that customers are aware and trust it by explaining the steps and measures the restaurant has in place. 3. Safety, quality, and taste must follow.
When the situation returns to normal, I would like to invite each store to join in adhering to the guidelines. Food Safety What next? ?
“What I have described, All of these are ethical principles that a cook must follow every day. Cooking is a profound subject. You need to have a lot of knowledge. All the points I explained, I've been doing since the first day I became a chef, for 30 years. So when this crisis happened, our restaurant didn't panic because we do it every day. But during this time, we have to be more strict. Some things have to be changed. After this crisis, I want restaurant owners and chefs to continue doing this because when we can continue doing this, we will survive for a long time. Delicious and safe food, everyone will accept it. The profession of a chef is like a doctor. Doctors prescribe medicine for patients to take, and patients trust the doctor. The same goes for chefs. You cook for people to eat, so we have to take responsibility for it. COVID-19 is a good lesson for those who cook. Food Safety is very important because we have to take care of our customers' lives. " Online course by Chef Wilment Leon. Study for free ! Now course Professional raw material storage techniques course Kitchen design for professional use