Third Degree Burn
News Update:

Recently yours truly, was in China learning the fine art of the Beijing Duck. With a lot of help from the Grand Hyatt's Executive Chef Martin Aw Yong and his team at the Made in China restaurant.
Chef de Cuisine Nick Du was kind enough to give me some invaluable knowledge about the history, preparation and cooking techniques of this Beijing delicacy. I was ushered to the banquet kitchen where all of the ducks are prepared. 60-80 ducks a day are drawn, inflated with compressed air, dipped in boiling water to set the skin, coated with a light maltose/water mixture and finally dried for a minimum of 6 hours.
This restaurant is one of several speciality duck restaurants in and around Beijing, the duck is cooked in the traditional wood-fired ovens & immediately carved and served expertly at your table.
In the end it's all about the skin, achieving that characteristic golden brown crisp finish.
By the time the Olympic Games begin, Beech will have half a dozen duck ovens operating in Beijing!
For this or any further information on Beech Duck ovens, Please contact sales@beechovens.com.au

Char Grills-

Beech grills are a radical departure from conventional designs and improve on nearly every feature this type of grill can offer.

The grills are available in a range of standard sizes which are either fully gas powered, or charcoal fired, with gas ignition.

In accordance with the Beech motto "If you can conceptualise it, we can build it", we also offer complete custom design on our high performance grills.

Features of the Beech Grills

• Excellent cooking of all meat, chicken, fish or vegetables
• Gas or charcoal fuel options
• All grills (except the circular grills) include a chicken rack for second tier cooking
• Option to substitute flare grate sections with flued smooth griddle plate sections (on gas models only)
• Optional tray race sections
• Grill plates and gas burners remove easily for cleaning
• Use of superior materials gives more consistent thermal distribution throughout the grill.
• Exceptional thermal efficiency
• Full flame failure fitted to all gas systems for safety
• Smoking chips can be placed onto the drip tray of the gas grills to add flavour
• Optional rotisserie over grill
• 12 month warranty
• Charcoal grill features gas system under the charcoal for easy ignition
• Full custom design service available

A Slow Revolution

During the late 80's a ripple went through the food industry and along with the Green movement it has steadily been gaining momentum. This was the Slow Food movement. This movement was created to combat fast food and claims to preserve the cultural cuisine and the associated food-plants and seeds, domestic animal and farming within an eco-region. In these days of conservation & recycling the thought of losing different animal species to habitat loss is appaulling to many. But what if we were to loose food staples that we all love today?
The food that is produced by the majority of growers these days is picked early, before its ripe, so it can be transported often hundreds of kilometres to central distribution points.
There have been cases where apples on some supermarket shelves have been found to be 6 months old, they have been in a state of suspended animation due to the introduction of sulphur & carbon dioxide gas.
Even some species of tomato thought to have been extinct because they didn't fit the mould of small, ripe, red and firm are now being cultivated and sold in local situations.
A growing sense of care from some restauranteurs has seen them trying to source most of their produce within a hundred mile radius of the restaurant, this move back to local products uses less fuel for transport and also supports local producers.
We may even learn about seasonal produce again!

Quote:

"We use...Beech tandoor ovens for our Indian items, pizza ovens for all pizza production, sajj ovens for cooking sajj and paratha, customised ovens for baking Arabic bread, to name but a few..."
"....nobody can resist the temptation to try one (bread), especially when the air is filled with the smell of fresh baked produce."
"I think a current trend which will develop further is the emergence of the main cooking oven being in the dining room, where the chefs are the showmen and the oven the main prop"
Geoff Haviland - Executive Chef, Intercontinental Festival City, Dubai

Feature Chef:
Otto Weibel - Director of Kitchens

Swissôtel The Stamford & Fairmont Singapore

Chef Otto Weibel began his culinary journey in Switzerland, and after 12 years experience around Europe moved his attentions to Asia and in particular Singapore. Chef Weibel's first position was at the Shangri-La Hotel Singapore before moving to the Philippine Plaza Hotel Manila & then onto Island Shangri-La Hong Kong.

In 1985 he joined the Swissôtel The Stamford & Fairmont Singapore where he has been the director of kitchens ever since. His "open door policy" and the drive to train the local Singaporean chefs has seen Chef Weibel become an icon within the hotel community.

He also has been a chief judge of many culinary competitions worldwide & even looked after the national culinary team of Singapore. He recently added a prestigious award to his collection, the "Lifetime Achievement Award" from Singapore Chefs' Association in 2007.

After such an enigmatic career it would be easy for Chef Weibel to rest on his laurels. But he continues to work tirelessly, judging in Salon Culinaire's from Dubai to Hong Kong & Co-Organizing the Singapore Food & Hotel Asia (FHA) Culinary Challenge event.

Are There Any Questions???

With Otto Weibel

Where was your favourite project and why?

Singapore - because of the size and the complexity of the hotel with many different food varieties. Singapore has many different cultures and it features all of them with great flavours and creations.

What do you see as the biggest challenge to the Hospitality Industry in the future?

To find enough qualified staff for the hospitality industry.

What is the secret to finding and keeping key staff?

To find key staff, we have to start to already promote our profession to students in Primary and Secondary Schools and work very closely with hotels and culinary institutes.

To keep key staff, we have to take good care of them and award them with recognition whenever possible so to give them a sense of belonging. We should also provide them a career path to grow within the company.

What is your favourite menu item produced from a Beech Oven?

There are many because Beech Oven is very versatile but I've also seen some combination of oven and grill and find them excellent in making a roast or just a steak.

Do you have an ingredient you can't live without?

Yes, ginger. This is because it has a strong flavour but when properly used, it enhances flavour and it's refreshing.

Which country has offered up the biggest logistical challenges?

China. This is because in 1987 when I was involved with the opening of the West in Shanghai, there were very few suppliers available and the raw materials imported in were of poor quality. Also, logistic wise, the country was not fully set up at that time.

When you think of the best or worst restaurant you have ever eaten in which comes to mind first?

I would not want to mention the worst restaurant because as a Chef, it's not nice to criticize. I just don't go there to eat anymore.

As for the best restaurant, one of the best meals, which I had was in Switzerland in a 2-Star Michelin Restaurant in Le Raisin which was managed by the late, Adolf Blokbergen, whom I considered as one of the best Chefs. Unfortunately, he has passed away last year.

How has technology affected the way you do business?

Tremendous. There is so much information on the internet as well as new equipment with hi-tech system, which makes cooking easier, safer and more economical.

Do you travel a lot in your role?

Yes, I do travel a lot, which I enjoy very much because I can see new projects and new trends from other countries.

What is the advantage of using Beech Ovens?

Beech Ovens are custom made so you can basically order them to your needs. They are hi-tech and of the highest quality. They are also visually attractive.

Fun Food Facts:

The can opener was invented 48 years after canned foods were introduced!

Days Of Significance: