Gastronomy lifehacks for that certain something
Four professionals, four personal tricks: International restaurateurs reveal what advice they would give to any colleague – or to those who want to become one.
Olivier Le Grand, sausage and delicatessen specialist from Plonévez-Porzay
Pepper!
Five to six grams of pepper per kilo of pork pâté is recommended by Olivier Le Grand, sausage and delicatessen specialist from Plonévez-Porzay in western Brittany. ‘Further south, you would take white pepper and rather only two to three grams,’ Le Grand reveals. Important: Grind the pepper only at the last moment before adding it.
Efficient equipment
‘Professional and energy-efficient equipment such as a good deep fryer is important, especially in view of rising energy costs,’ advises Mike Papageorgiou, manager at the Düsseldorf restaurant Der Grieche zum Staufenplatz. The decisive factor is good teamwork – from the quality of the food to competent staff and professional equipment.
Quality check for own brands: Mike Papageorgiou in action as product tester
Every cut counts
O N E really good chef's knife – instead of, say, a cheap set of knives – is the recommendation of multi- restaurateur The Duc Ngo. It makes food ‘more precise’, says The Duc Ngo: ‘Every cut affects how a piece of meat or fish tastes.’
Interview: ‘It’s all The Duc Ngo’
The classic: tomato sauce
‚A homemade tomato sauce. Simple, but cooked with fresh, regional and seasonal ingredients – with some good cheese it is often the best after all,’ recommends Teo Fernetich, manager at the San Rocco Hotel and Restaurant in Brtonigla, Croatia. The ingredients are crucial: of the highest quality, they give even the supposedly simple tomato sauce an outstanding taste.
For professional customers
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Header picture: © Lêmrich