Free Workshop! “Food Trends and Creating Your Own Style Menu”›
Free Workshop! From Marko Horeca Academy by world-class chef, Chef Willmann Leon“Food trends and creating menus in your own style”Workshop Marko HoReCa activitiesMakro members are invited to join the activity to update on the hottest food trends in 2019, along with presenting ideas for creating easy trendy menus by Chef Willmann Leong, President of World Chefs without Borders and Founder of the Thailand Culinary Academy, as a speaker on this occasion.
This time, the response was very good. Thai chefs working in Burma flew directly back to join the event, and Cambodian chefs flew directly to join this workshop especially. The chef said that the current trend of arranging food to look beautiful and being able to take pictures and post on social media is very popular. Restaurant operators are interested in it, but what people forget to think about is learning about the food they are making. They should focus on the taste, make delicious food, understand the ingredients, and create a distinctive difference for the menu. And what is called the heart of cooking is understanding the temperature and time.Food Trend is a trend that customers have started to pay attention to and eventually pass away. Restaurant operators should change their menus to follow the trend, but it should not be the main thing to create a restaurant. Most food trends in 2019 will be health food because people nowadays are paying more attention to their own health.
Vegan is a food that contains vegetables or beans and does not contain meat, milk or eggs.
The Impossible Burger is a burger that does not contain meat, but it smells and tastes similar to beef and cheese, but in fact it is made from soy and potatoes.
Keto Genic Diet: Food that does not contain flour, rice or even vegetables, only pure fat.
Dry AgingDrying the meat by placing it on a rack to let the juices from the meat drain out until the meat is dry. Place it in a special refrigerator and add a little salt to cut out the moisture.
Less Sugar MenuMenus that use stevia as a sweetener instead of sugar
Insect Menu, food made from insects, which is currently being given attention all over the world, using insects as a replacement for various types of meat.
More ready to eat delivery meal boxes are a very popular trend, but you have to pay attention to suitability. Is your food suitable for transport? Therefore, you have to study the transportation carefully.
Trade and Menu labal source explanationCertified food with clear ingredient lists
SuperfoodHigh-nutritious food that can be eaten as a main meal or rice. Most importantly, it must be good for the body.
Food for cure is food that can cure disease or make our body better.
Ingredients Replacement is the use of substitute ingredients, such as eating protein-rich foods instead of meat, such as tofu, chia seeds, wild rice, etc., suitable for vegetarians and health-conscious people, using beans instead of flour. Currently, cooking Thai food to have Thai flavors but without meat is very popular.
Food Substitutes/Powder (ผง) The use of flavor powders to enhance the smell and cooking techniques to make food look good is a substitute for using real ingredients. Today's skilled chefs have started to use these powders to develop food to make it look beautiful, delicious and tasty.
Trends in restaurant management that meet the needs of people in today's world
High-Tech RestaurantsThe current trend in restaurant business is to make the restaurant look modern and innovative, using new technologies to enhance the customer experience.
Automated Kitchen Using robots in cooking Because nowadays there are fewer and fewer chefs who can cook delicious and successful food, so we have started to rely on robots to cook for us.
Food Delivery 4.0 Drones are now being used to deliver food.
Creative ideas for your signature menuSignature MenuIt is a prominent menu in the restaurant and makes the restaurant famous. It is an important menu because it can attract customers to come and eat at the restaurant very well. The principles for starting to set a Signature Menu are as follows:
Specify which category this menu will belong to, such as main course, appetizer.
Set a clear concept and be able to decorate the dish in the same direction as the food being made.
Create menu names and organize menu layouts, which is a matter of good communication with customers.
It must be a simple, uncomplicated menu that can be taught to the staff in the restaurant.
Must be able to serve quickly, not taking too much time.
You have to think about the ingredients first and you have to identify the recipe to determine the cost.
The important things that must be included in the restaurant's signature menu are as follows:
raw materialEach type must have its origin, such as the outstanding raw materials in each province, each region, or even premium raw materials from abroad. There must be a story about the origin of the raw materials.
The human system is a story about the person who created the recipe or the chef who cooked the food. There must be a story behind the story and the chef's experience.
How to make it : Tell the story of how to make it, how to cook it differently from others, showing the care and delicacy in making it, such as steaming using charcoal or stewing for a long time of up to 2 days, etc.
Culture is about bringing the unique cultures of each country to create stories together with food.
Seasonal Menus that change seasonally when the ingredients are at their peak.
In addition, the highlight is the Workshop 4 menus with world-class chefs, such as:Chef Willman's special sandwich menu is similar to a Japanese sandwich. It uses easy-to-find ingredients that anyone can make! You can make it yourself at home or add it to your restaurant's menu. This menu doesn't take long to make. Let's see how to do it.ingredient3 eggs, butter or olive oil, dried bonito flakes, seaweed, teriyaki sauce, 1 tbsp miso sauce, 3 tbsp mayonnaise, 1 tsp togarashi (Japanese chili powder), 1 slice of bread or hamburger bun (choose a thick slice)method
Make an omelet using 3 eggs and set aside.
Make the dipping sauce by mixing 1 tablespoon of miso sauce with 3 tablespoons of mayonnaise in a bowl. Then add the teriyaki sauce and 1 teaspoon of togarashi (Japanese chili powder) to the same bowl and mix well. You can add more Japanese chili to taste.
Grill sliced bread or hamburger bread. Grill one or two sides of the bread as you like. Grill with butter or olive oil.
Place the toasted bread or hamburger bun on a plate. Pour the sauce over the bread diagonally. Place the egg roll on top. Pour the sauce over the egg roll again. If you want the sauce to be more fragrant, burn the sauce.
Decorate by sprinkling seaweed cut into small pieces on top of the egg roll and pouring sauce over it. Then, place dried bonito flakes next to the togarashi on the egg roll to make it look more colorful and appetizing.
Tips
Choose a thick bun or hamburger bun for a more flavorful texture.
After this, there was a workshop activity where participants could form groups to cook, with Chef Willman observing them closely. The group whose food looked and tasted the most like the chef's would win a prize.
Mr. Anonthapat, the manager of Baan Jitprapassorn Restaurant, one of the participants, said, “Today is a useful seminar because I am already a Makro customer. I got to meet other entrepreneurs and exchange knowledge. I was able to apply the knowledge from Chef Willman to my restaurant.” This kind of great activity is held regularly throughout the year. Entrepreneurs who do not want to miss it can follow the news of the activities on this website.
