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When TUCO set up a group to consider national procurement, Alan Bone University Catering and Retail Manager, was one of the original group at the first meeting in 2000. He played a key role in the work which led to the formal establishment of TUCOs National Purchasing Group (NPG), and the tender process to appoint CEL as the contract manager. In his position of Vice-Chair of the NPG, he took on the role of line manager to CEL, and fulfilled a critical role in working with CEL to ensure it understood both the contract and TUCOs requirements as we moved to expand national procurement for TUCO members. At the outset, turnover through TUCOs national agreements was approximately 16 millon; by July 2007 this had increased to 37 million and a great deal of this success arises from the solid foundations Alan helped to build and on which TUCO continue to grow. The presentation was made at the end of the TUCO AGM at Sheffield University on Thursday 26th July. The Quaich was presented to TUCO by George Donaldson.The Quaich is presented annually by the incumbent President to a person who is considered to have given outstanding service to the organisation. Phill Vergnano, Director, Accommodation Services comments: This is a magnificent achievement and recognises the tremendous work Alan has done for the University sector while holding down a very busy post here. Sincere congratulations to Alan for this accolade.
Healthy Eating, Food For the Brain is a more focused approach with the specific aim to improve mental ability and performance. Good nutrition plays a crucial role in learning, by improving energy levels and concentration, as well as helping to boost memory and brain function. Educational institutions and businesses are now recognising the need to make nutritious meals and snacks available on-site in order to improve students and employees academic and professional performance. The first step in working towards the award was an audit undertaken by The Russell Partnership Consultancy in May 2007. This Nutritional Audit provided a first hand assessment of The University of Edinburghs current catering operation by consultant nutritionist and chef, Fiona McDonald Joyce. In order to achieve the award the University catering outlets must score on a range of criteria, including menu balance and ingredient selection, and achieve 75%. The initial audit scored 60% which according to the consultants who carried out the audit was very high for the higher education sector. The review audit was undertaken in late
September 2007, and the University were successful in achieving the Award, and an overall re-assessment score of 82 per cent. The assosros commented: Edinburgh has put other universities to shame with the speed at which it has implemented changes. This has firmly put the University on the map of Healthy Eating as the First University in the UK to have taken issues of nutrition head on and under the scrutiny of external assessment.
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NEWS
Healthy trade
Kicking off the new academic year in rude health, Birmingham University has launched its GO Healthy outlet. This is the fifth extension of the universitys GO brand and specialises in smoothies, yoggies and boosters. This is testiment to the current popularity of healthy eating and adds further weight to claims that students are spending less money in the bar because theyre spending more on smoothies. All of Birminghams other outlets sell healthy products but Go Healthy is unique in that its stock is exclusively healthy. Furthermore its proving very popular with students, who cant get enough of bespoke smoothies and prepared in front of them. The sales speak for themselves. Takings in the first month were 1000.00, nearly 20 per cent over last years figures. This is a remarkable achievement and Catering Manager Louise Robinson is delighted with the results and pleased with the slick presentation of the new environment.
tempted by cheese on toast or chocolate. Women categorically said they were most tempted by chocolate, however when their bodies responses were tested, they were actually significantly more tempted by cheese on toast. Research published earlier this year backs up the results of this study. Interestingly, when asked, men say cheese on toast is their favourite snack when, in reality, their senses are actually more aroused by chocolate! Dr Harry Witchel comments: There is the possibility that respondents misread their cravings due to chocolate being perceived socially as a more feminine food. The discrepancy can be explained by women having a social desire to appear more feminine by claiming to prefer more feminine food.
Organisers of the inaugural Real Food Festival, taking place in Earls court between 24 and 27 April, today
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RISE IN MUSLIM STUDENTS: There are now around 90,000 Muslim students at universities in the UK, which has led to a change in university catering across the country. Halal food is more important than ever. Find out more at the world food market. www.wfm.com
New Products
Keep warm this winter with these
new Taste of Home hot pots from Heinz. www.heinzfoodservice.co.uk
Huhtamaki has
the perfect packaging for your winter cuisine (pictured). www.huhtamaki. com
10 UNIVERSITY CATERER
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NEWS
Peruvian Cuisine
Thank you for your calls and emails following the October column on adventures in Peru. In response, and in a break from pure nutrition, I dedicate this months thoughts to the Peruvian cuisine I was exposed to. Walking through the markets, they are ablaze with colour. No wonder, as of the 117 eco-systems in the world 84 are found in Peru. The countrys geography creates a marked contrast in cuisine styles from the Pacic Ocean to the Andes Mountains and Sierra to the Amazon forest. Cultural inuences have an impact and Peruvian food is a combination of native and Spanish cultures. This can be seen in the classic dish call Aji de Gallina chicken in a chilli pepper sauce in which the yellow potato a variety unique to Peru and Mirasol or yellow chillies are combined with a sauce made of bread soaked in milk, ground walnuts and shredded chicken. Potatoes, corn and chilli pepper are the dominant ingredients in native cooking. Potatoes dominate most stews and typical dishes such as ajiaco (chilli pepper casserole), causa (a cold dish of seasoned mashed yellow potato, papa rellena (mash with spiced ground meat). There are over 300 varieties of potatoes to be found in this ecologic environment. Corn plays its part with dishes such as tamales, a paste made from ground dried corn mixed with spices and wrapped in banana leaves and steam cooked. Chilli peppers appear in all shapes, colours and sizes and are used extensively including the famous rocoto relleno (stuffed rocato pepper) from Arequipa. In addition to these three staples there are a plethora of cereals, grains and root vegetables. Quinoa (chenopodium quinoa) the wheat of the Andes native of Lake Titicaca a grain of the future with exceptionally high nutritional value. Kiwicha (amanantus caudatus) tiny grains considered amongst the most nutritious in the world. Try them on fruit or in smoothies. Kanihua a very small grain consumed roasted and ground. This again has high protein content and is used in the preparation of our and to thicken soups, a little different from our nutrient stripped rened white our! Andean cereals also contain high protein, olluco (a root similar to potatoes), camote (sweet potato), zapallo (pumpkin), pallor (butter bean), yucca and, of course, mani (peanuts). The freshness and abundance of sh on the Pacic coast provides two cornerstones for Peruvian cooking - the cebiches raw sh cooked in lime juice and ground chilli pepper. This country may have been mismanaged for many years but their fresh, nutritional, holistic cuisine is rst rate.
UNIVERSITY CATERER 11
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NEWS
BBC GOOD FOOD ShOW When: 24 November London Olympia This years show promises to be even better than ever with its brand new theatre the Ultimate Cooking Experience and the Dining Experience hosting Londons most prestigious restaurants. Hour have been extended on Friday and Saturday to 9.30pm, so if youre pushed for time during the day you can pop in after work and savour the delights of the Dining Experience and some ne drinks from a super list of exhibitors. www.londonbbcgoodfoodshow.com BRitiSh pOtAtO 2007 When: 2929 November Yorkshire Event Centre British Potato 2007, sponsored by Branston Ltd and organised by the British Potato Council, is the event where the potato industry does business. Whether youre looking for new kit, new ways to improve your competitiveness or just to be involved with your industry. www.potato.org.uk WinE pluS When: 1617 January London Olympia Wine Plus is now established as the most important event in the wine calendar for on-trade. Visitors can sample wines from carefully selected on-trade suppliers as they prepare their principle wine lists for the year ahead. www.potato.org.uk REAl fOOD fEStiVAl When: 2417 April Earls Court, London The inaugral Real Food Festival is a great opportunity to nd out more about the slow food movement and how to focus your operation on sustainable supply, ethical practices and getting the best possible fare on your menus. Be sure to attend and be part of this great event. www.realfoodfestival.co.uk
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