1. Fresh Scratch Solutions in Menu Design Clean Label Ethnic Specialties Fresh Ingredients Utilizing Commodity Dollars Makes Sense
By: Chef Rob Lafond

2. Agenda Outline Clean label – What is clean label? Ethnic Ideas
Allergen-free, gluten-free, no additives or preservatives
Ethnic Ideas
Staying on trend with ethnic recipes
Fresh Ingredients
Farm to table
Government Commodities – fresh produce
Fresh Scratch Preparation
Simple steps to quality menu options
A bridge to scratch preparation

3. What does Clean label mean?
Allergen free – Most Common Food Allergens
Wheat & Casein, Dairy, Soy, Peanuts, Tree Nuts, Eggs Fish, Shellfish & Crustaceans, Sesame, Sulfites, Mustard

4. Allergen substitutions
Dairy substitutions
Milk – substitute with Vegan milks
Rice Milk
Hemp milk
Eggs – substitute with Applesauce
1 egg = ¼ cup of unsweetened applesauce
Peanut Butter/Nut Butters
Substitute with sunflower seed butter (Sun butter)

5. What does Clean label mean?
Gluten free
Protein found in wheat, rye and barley
Common in baked goods but appears in things like soy sauce and prepared sauces
Some common ingredients used to replace products containing Gluten in recipes:
Amaranth, Arrowroot, Buckwheat, Chia seeds, Cornmeal, Cornstarch, Fruits & Vegetables, Legumes, Potatoes, Quinoa, Rice, Soy, Steel Cut Oats and Tapioca

6. What does Clean label mean?
Free of additives and preservatives
Most Common Additives:
Artificial Coloring
High Fructose corn Syrup
Aspartame
MSG
Trans-fats (Hydrogenated fats)
Most Common Preservatives
BHT/BHA
Sodium Nitrite
Sodium Benzoate
Sulfites

7. iWhat the industry experts are saying…..
Speed Scratch/Fresh Scratch
The art of taking a prepared product or ingredient in combination with “Fresh” components in order to create a “signature” dish or meal component with Scratch quality attributes
Labor Impact & Efficiency
Quality & Consistency
Versatility in range of applications with one core ingredient
Example: Queso Blanco sauce
Layered Queso dip
Fiesta Mac n Cheese with Queso sauce
Green Chili & Chicken Enchiladas with Queso sauce and Salsa Verde
The NRN 50: Maximize The Menu, Nation’s Restaurant News, January 2011

8. Find the “Right” Product Mix to “WOW” Your Customers
Speed Scratch!
Fresh Concepts!
Build Your Own!
Options, Variety, Flavors
Eye Appeal
What’s in your Pantry?

9. Bold Flavors are trending!
Chipotle
Sweet Thai Chili Sauce
Hot Sauce/Sriracha
Fresh Flavors:
Pico de Gallo
Salsa Verde
Cilantro
Blends: Chipotle Lime, Sriracha Ranch

10. Chef Tips Tips Workflow and station efficiency Quality Preparation
Mise en place- everything in it’s place
Logical flow of ingredients to assemble the dish
Quality Preparation
Batch preparation
Execute the recipe
Quality presentation
Food presentation Tips
Garnish techniques

11. Fresh Scratch Recipe Ideas
Chef Demo Workshop
Fresh Scratch Recipe Ideas
Crumbles creations
Taco meat
Spaghetti meat sauce
Whole Muscle Meat Solutions
Shredded Pork Street tacos
Asian Beef & Broccoli
Turkey with Gravy
Teriyaki Chicken & Vegetables

12. You make a difference in our kids lives!
Thank you for your time and for your participation.
You make a difference in our kids lives!
Thank you for all that you do!