Das Gewicht des Kellners

Wer hätte das gedacht? Ist der Kellner fett, bestellen die Gäste mehr – Wissenschaftliche Arbeit von Tim Döring (Friedrich Schiller Universität Jena) und Brian Wansink (Cornell University, Ithaca, NY, USA)

Das war die Frage, die sich die beiden Wissenschaftler stellten:

Does the weight of a server have an influence on how much food diners order in the high-involvement environment of a restaurant? If people are paying for a full meal, this has implications for consumers, restaurants, and public health. To investigate this, 497 interactions between diners and servers were observed in 60 different full-service restaurants. Diners ordered significantly more items when served by heavy wait staff with high body mass indexes (BMI; p < .001) compared with wait staff with low body mass indexes. Specifically, they were four times as likely to order desserts (p < .01), and they ordered 17.65% more alcoholic drinks (p < .01). These findings provide valuable evidence in recent lawsuits against weight discrimination, and it suggests to consumers who decide what they will and will not order at a restaurant—such as a salad appetizer, no dessert, and one drink—than to decide when the waiter arrives.

http://eab.sagepub.com/content/early/2015/10/29/0013916515621108.abstract

Besser Fett verbrennen

Roten Traubensaft trinken oder rote Trauben essen hilft bei der Fettverbrennung und senkt den Blutzuckerwert – das fand der Biochemiker und Molekular-Biologe Neil Shay from OSU College of Agricultural Sciences in Oregon – Rotwein hat die selben Folgen, negativ wirkt sich jedoch der Alkohol aus

Hier die Pressemitteilung der Oregon State University:
Drinking red grape juice or wine – in moderation – could improve the health of overweight people by helping them burn fat better, according to a new study coauthored by an Oregon State University researcher.

The findings suggest that consuming dark-colored grapes, whether eating them or drinking juice or wine, might help people better manage obesity and related metabolic disorders such as fatty liver.

Neil Shay, a biochemist and molecular biologist in OSU’s College of Agricultural Sciences, was part of a study team that exposed human liver and fat cells grown in the lab to extracts of four natural chemicals found in Muscadine grapes, a dark-red variety native to the southeastern United States.

One of the chemicals, ellagic acid, proved particularly potent: It dramatically slowed the growth of existing fat cells and formation of new ones, and it boosted metabolism of fatty acids in liver cells.

These plant chemicals are not a weight-loss miracle, cautions Shay. “We didn’t find, and we didn’t expect to, that these compounds would improve body weight,” he said. But by boosting the burning of fat, especially in the liver, they may improve liver function in overweight people.

“If we could develop a dietary strategy for reducing the harmful accumulation of fat in the liver, using common foods like grapes,” Shay said, “that would be good news.”

The study, which Shay conducted with colleagues at the University of Florida and University of Nebraska, complements work with mice he leads at his OSU laboratory. In one 2013 trial, he and his graduate students supplemented the diets of overweight mice with extracts from Pinot noir grapes harvested from Corvallis-area vineyards.

Some of the mice were fed a normal diet of “mouse chow,” as Shay calls it, containing 10 percent fat. The rest were fed a diet of 60 percent fat – the sort of unhealthy diet that would pile excess pounds on a human frame.

“Our mice like that high-fat diet,” said Shay, “and they overconsume it. So they’re a good model for the sedentary person who eats too much snack food and doesn’t get enough exercise.”

The grape extracts, scaled down to a mouse’s nutritional needs, were about the equivalent of one and a half cups of grapes a day for a person. “The portions are reasonable,” said Shay, “which makes our results more applicable to the human diet.”

Over a 10-week trial, the high-fat-fed mice developed fatty liver and diabetic symptoms – “the same metabolic consequences we see in many overweight, sedentary people,” Shay said.

But the chubby mice that got the extracts accumulated less fat in their livers, and they had lower blood sugar, than those that consumed the high-fat diet alone. Ellagic acid proved to be a powerhouse in this experiment, too, lowering the high-fat-fed mice’s blood sugar to nearly the levels of the lean, normally fed mice.

When Shay and his colleagues analyzed the tissues of the fat mice that ate the supplements, they noted higher activity levels of PPAR-alpha and PPAR-gamma, two proteins that work within cells to metabolize fat and sugar.

Shay hypothesizes that the ellagic acid and other chemicals bind to these PPAR-alpha and PPAR-gamma nuclear hormone receptors, causing them to switch on the genes that trigger the metabolism of dietary fat and glucose. Commonly prescribed drugs for lowering blood sugar and triglycerides act in this way, Shay said.

The goal of his work, he added, is not to replace needed medications but to guide people in choosing common, widely available foods that have particular health benefits, including boosting metabolic function.

“We are trying to validate the specific contributions of certain foods for health benefits,” he said. “If you’re out food shopping, and if you know a certain kind of fruit is good for a health condition you have, wouldn’t you want to buy that fruit?”

The research was supported by the Institute of Food and Agricultural Science at the University of Florida and Florida Department of Agriculture and Consumer Services. The study appeared in the January issue of the Journal of Nutritional Biochemistry.

Shay’s research with mice was supported by the Blue Mountain Horticultural Society, the Erath Family Foundation, and the OSU College of Agricultural Sciences.

Städtereisen zu Silvester

Wo ist es günstig, wo ist es teuer? Amsterdam zu 96%, Berlin zu 93% und Wien 91% ausgebucht – engl. Mitteilung

Hotel search engine, Hoteloogle.com, announced its data on pricing and availability for Dec. 31, 2014, for the top 15 New Year’s Eve destination cities around the world. Additional information was also available for Amsterdam, Berlin, and Vienna; these cities had some of the highest hotel room occupancy rates on New Year’s Eve this year. The results of Hoteloogle’s research were interesting and demonstrate the value of a reliable hotel search engine in finding the best deals during high season holidays and at any time of year.

Amsterdam came first in highest occupancy rate with 96% of its hotel rooms fully booked. The cheapest available 5-star hotel room was priced at $265.
Berlin and Vienna took the second and third spots for highest occupancy rate with 93% in Berlin and 91% for Vienna.
The city with the cheapest room rate for a 5-star hotel was in Shanghai priced at only US $27, while Tokyo’s cheapest 5-star hotel room went for $446.

Overall, 71% of Dubai and New York hotels were fully booked for New Year’s Eve.

Sydney and Paris both topped that figure with 89%, other occupancy figures show Tokyo at 88%, and Rome at 85%.

The cheapest 5-star hotel room in London was $187, $100 in Madrid, $121 in Rome, and just $63 in Istanbul.

Die 20 teuersten Hotels der Welt

The most expensive luxury hotels have been tabulated and the North Island Lodge in the Seychelles has secured the number one spot. A new survey from Luxury-Hotels.com revealed this finding after comparing the rates of luxury hotels across the globe. The main summer holiday month of August 2013 served as the basis of comparison.

A couple who wants to spend the night at the North Island Lodge this summer will have to pay an eye-popping $5843 nightly. This luxury lodge’s remote location in the Seychelles is likely a contributor to its high price tag. Indeed, visitors must take a 15-minute helicopter ride to reach it on the main island of Mahé. That overnight rate easily positions the lodge ahead of the second-place finisher, the Laucala Resort. Situated on Fiji’s Laucala Island, a one-night stay at this number two resort averages $5040.

Another five African lodges, four of them safari camps, are found inside the Top 10. Europe’s most expensive hotel is the Cala di Volpe, located in Sardinia’s Costa Smeralda. There a double room averages $2939 during August, thus ranking as the ninth most expensive luxury hotel in the world.

Following are the world’s 20 most expensive hotels. The rates listed reflect the average nightly price a couple has to spend to stay at each respective resort for the period spanning August 1–31, 2013.

Rank       Name of Hotel       Location     Avg. rate/ night
1.       North Island Lodge       Seychelles     $5843
2.       Laucala Resort       Fiji     $5040
3.       Khwai River Lodge       Botswana     $4060
4.       Savute Elephant Camp       Botswana     $4020
5.       Eagle Island Camp & Spa       Botswana     $3970
6.       Singita Grumeti Reserves       Tanzania     $3570
7.       King Pacific Lodge       Canada     $3249
8.       Mnemba Island Lodge       Tanzania     $3100
9.       Hotel Cala di Volpe       Italy     $2939
10.       Queen Charlotte Lodge       Canada     $2800
11.       Le Dune, Forte Village Resort       Italy     $2778
12.       Singita Lebombo Lodge       South Africa     $2634
13.       Four Seasons Tented Camp       Thailand     $2470
14.       The Wakaya Club and Spa       Fiji Islands     $2240
15.       Maia Luxury Resort & Spa       Seychelles     $2238
16.       Singita Ebony Lodge       South Africa     $2082
17.       Canouan Resort       St. Vincent     $2040
18.       Amankora       Bhutan     $1987
19.       La Réserve Paris       France     $1929
20.       Hotel Romazzino       Italy     $1824

About the Methodology:
The survey was conducted in June/July 2013. For all luxury hotels, the lowest available price, on average, a couple has to spend to stay at the respective resorts was established for the month of August 2013. Only such resorts hosting a minimum of 20 people were considered. The rates were taken from the respective hotels’ websites, were requested by phone or were drawn from the leading hotel-booking sites. In all cases, the lowest available price was used in tabulating the results.

Fabrice Desvignes ist 20.000 Euro reicher

FRANCE
is the winner of the Bocuse d’Or
with Fabrice DESVIGNES
Kitchens of la Présidence du Sénat, Paris

2007: Happy Birthday Bocuse d’Or !

For the past 20 years, the Bocuse d’Or has made it possible for young chefs from all over the world to share a unique contest experience, a mouth-watering cocktail of haute gastronomy, featuring international culinary references and friendship. The event involves 24 chefs representing 24 countries, pitting their skills against one another in the largest gastronomic arena of the world. More than a thousand supporters attend this unique gourmet show in the course of which 24 candidates transform, live, a fish and a piece meat into culinary chef d’oeuvres. This year, the imposed products were the Norwegian Holy Fish™ – Norwegian white halibut – accompanied with Norwegian red King Crab and Bresse chicken PDO.

For the occasion of this 20th anniversary, the prize presentation ceremony, exceptionally, brought together all those who had won a place on the podium in the past. Paul Bocuse, President-Founder of the contest, and Heston Blumenthal, of the “Fat Duck” restaurant situated near London, and president of honour also attended the event.

The Bocuse d’Or was held on January 23 and 24 as part of the Sirha – International Hotel Catering and Food trade exhibition, at Lyon-Eurexpo.

FRANCE is the winner of the twentieth edition of the Bocuse d’Or. Fabrice DESVIGNES won the Gold trophy of the Bocuse d’Or, created by artist Christine Delessert after the image of Paul Bocuse, and €20 000 in prize money.

Rasmus KOFOED representing DENMARK achieved second place. He won the silver trophy of the Bocuse d’Or, and €15 000 in prize money.

Frank GIOVANNINI representing SWITZERLAND achieved third place. He won the bronze trophy of the Bocuse d’Or, and €10 000 in prize money.

Several Special prizes were awarded:
– Fish prize: Sven Erik RENAA, Norway
– Meat prize: Markus AUJALAY, Sweden
– Prize for the best poster: Kotaro HASEGAWA, Japan
– Prize for the culinary identity: Kotaro HASEGAWA, Japan
– Best assistant/commis prize: Chang Yung LUA, China

Who is Fabrice DESVIGNES, Bocuse d’Or 2007

1993-1995: commis – George Blanc in Vonnas (01)
1995-1996: cook – service of the Etat Major – Ministry for Defence in Paris
1996-1997: assistant chef de partie – R. Cressac – Hôtel Beau Rivage in Geneva (Switzerland)
1998: chef de partie for fish- Bernard Ravet at Vufflens-the-Château (Switzerland)
1998: chef de partie – La Tour du Roy in Vervins (02)
Since 1999: assistant chef – Présidence du Sénat in Paris

First steps in cooking

Fabrice Desvignes was born on 29 November 1973 into a family of cooks. Before him, his parents and his grandmother owned reputed restaurants. His childhood years were spent behind the scenes, where he acquired the fundamentals of traditional French cuisine, which serve him even today. This was excellent training for him, which he pursued at the most reputed establishments, before joining the kitchens of the Présidence du Sénat, in Paris in 1999.

Training for the Bocuse d’Or

Selected for the Bocuse d’Or on 30 March 2006 in Paris, Fabrice Desvignes said, „Since that date, I live only for the competition in Lyons“. Fortunately, the French candidate is accompanied in his training by highly qualified chefs: Gilles Poyac, Pascal Grière, and Jerome Le Mining, with whom he has worked with on a daily basis for seven years, and who hold the title of Meilleurs Ouvriers of France. However, culinary technique is not the only criterion of success for the Bocuse d’Or. A few months into the contest preparations, Fabrice Desvignes compares – in emotional terms – the prestigious competition with the birth of his first child! He associates his technical preparation to a physical and psychological workout, in order to overcome his anxiety in time for the big day. However, if the contest takes up a lot of his attention, he still manages to find time to be with his wife and two daughters.

Outside the kitchen

In addition to cooking and the stress that goes hand in hand with the event, the French candidate for the Bocuse d’Or rounds up his supporters. T-shirts have already been printed and all the staff of the Présidence du Sénat was present at the contest.

Between us…

The candidate speaks french, english, and has a splattering of spanish
What does his mother think of his cooking: „She says -what I prepare at the house is good. But she has never tasted my cooking at the restaurant.“
If he were a product, it would be… „Foie gras, because it is a fine dish, which one can combine in a thousand different ways.“

His commis

Antoine Michelson, has been an apprentice with the kitchens of the Présidence du Sénat for one and half years. He wishes to participate in the contest because he „likes working under pressure“ and thinks that the Bocuse d’Or will enable him „to improve his self confidence, thanks to the responsibilities that Fabrice Desvignes has entrusted him with.“

Fabrice Desvignes works with CHROMA HAIKU knives

Marc JUNKER

Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Luxemburg, Marc Junker. (englisch)

Restaurant Steinmetz, Bech

In the beginning…

Marc Junker, 23 years old, is one of the youngest candidates at the
Bocuse d’Or. Fascinated by his mother’s cooking as a child, at 14 he
competed in an amateur cooking contest and won the Silver Medal.
When he left school in 1999, he happily entered the catering college of
Diekirch and since then has followed several training courses in prestigious
establishments such as the Melusina, Bonaparte, and Via Sud, in
Luxembourg.
Since 2004 he has been working as Poissonier and Etremetier at the
Steinmetz restaurant in Bech and still continues to enter competitions.
He has won many prizes, including second prize at the “ Meisterkoch des
Jahres „, at Stuttgart in 2006.

Preparation for the Bocuse d’Or

A long time ago, Marc Junker happened to see a television programme about
the Bocuse d’Or. Since that moment he has dreamed about the competition
and says that the moment when the Norwegian national results were declared
was the most intense moment of his career.
In preparing for the competition, Marc Junker says that he spends „as much
time as possible in the kitchen with my commis. We try out new techniques and
are constantly experimenting with recipes to improve dishes“.

Outside the kitchen

To relax, Marc Junker likes to go fishing and listen to the silence of nature….
„Unfortunately“ he says, „since my selection to the Bocuse d’Or, these moments
are rare“.

Between us…

The candidate speaks
Luxembourgeois, French,
German and has a
smattering of English.
What his mother thinks of
his cooking:
“ My mother loves my
cooking, but she thinks
I spend too much time in
the kitchen. “
If he were an article of
food, he would be…
“ a tomato, since it’s my
favourite food in the kitchen.
It’s simple, but it
can be used in hundreds
of ways, from being a
starter to a dessert. „

His commis

Sam Vossen is happy to participate in the Bocuse d’Or as he hopes to learn much about the harmony of
colours and flavours. Later, after a few more years of experience of „la grande cuisine“, he would like to
put himself forward as a candidate for Luxembourg.

Marc Junker works with CHROMA HAIKU knives.

Jesús Alberto Almagro MORALES

Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Spanien, Jesús Alberto Morales. (englisch)

Restaurant Pedro Larumbe, Madrid
1999-2000: cook at El Olivo, Madrid
2000-2002: cook at the Casino de Madrid
2003: head chef at the hôtel AC Aravaca, Madrid
2003-2004: head chef at the hotel Los Cedros, Madrid
2004-2005: assistant chef at the Finca del Valle restaurant, in Madrid
Since 2005: head chef at the Pedro Larumbe restaurant in Madrid

First steps in cooking

For Jesús Alberto Morales, cooking is his passion as well as his
career. Thrown in at the deep end at the age of ten, he believes
that the most important aspect in this delicate art is „to
respect the raw materials“.
And even though he has worked with Pedro Larumbe since
2002, the young Spanish chef considers preparing for the Bocuse
d’Or as being the most exciting event in his career to date.

Training for the Bocuse d’Or

This international contest, which he has taken on as a personal challenge, is
keeping him extremely busy. Privileged, he has at his disposal a kitchen to train
in all day, under the watchful eyes of renowned and experienced chefs.

Outside the kitchen

When he finishes work, the Spanish candidate relaxes by playing football, drawing
or riding his motorbike.

Between us…

The candidate speaks
Spanish and English, and
understands French
What does his mother
think of his cooking:
„My mother can read
her family roots in my
cooking style, as I use a
lot of fish for my recipes:
our ancestors were fishermen.“
If he were a product,
it would be… „a knife,
because it represents
values such as seriousness
and firmness.“

His commis

His assistant commis will be Jesus Almagro.

Jesús Alberto Morales works with CHROMA type 301 knives.

Franck GIOVANNINI

Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus der Schweiz, Franck Giovannini. (englisch)

Hôtel de ville ,Crissier
1993-1995 : Chef de partie at the Lespinasse restaurant, New York
1995-1999 : Commis, then Chef de partie at the Hôtel de ville de
Crissier (in Canada)
1999-2000 : Sous-chef at Stonehedge Inn Tyngborrow, USA
Since 2000 : Sous-chef at the Hôtel de ville de Crissier

In the beginning…

It was Franck Giovannini’s father who wanted to become a chef
and who passed his passion on to Franck.
Later, encounters with other chefs who were equally passionate
about food and cooking sealed his fate. Claude Joseph, Gray
Kunz, Fredy Girardet, Philippe Rochat and Benoît Violier were
mentors to the young Swiss chef.

Preparation for the Bocuse d’Or

Following the same principles (a respect for products and the basics of
cooking), Franck Giovannini has flung himself into preparation for the Bocuse
d’Or as for a personal challenge. He manages his training sessions with precision
and practice.

Outside the kitchen

When he is not cooking, Franck Giovannini likes to spend time outdoors with his
children.

Between us…

The candidate speaks
French and English
What his mother thinks of
his cooking: “ She thinks
it’s wonderful “
If he were a cooking
utensil, he would be…
„a knife, because it’s the
most important tool in
cooking and is indispensable
for transforming a
product.“

His commis
Crystel Cattin wants to come to Lyon in order to „participate in a unique professional
experience“. The Bocuse d’Or will allow her to „work in a team and improve her technical skills
and precision“.

Franck Giovannini works with CHROMA type 301 knives.

Gavin KAYSEN

Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus der USA, Gavin Kaysen. (englisch)

El Bizoccho, San Diego
1996: started working with George Seraa, in Bloomington (Minnesota)
Domaine Chandon (chef Robert Curry) in Napa Valley
Auberge de Lavaux in Lausanne (Switzerland)
L’Escargot (chef Marco Pierre White), in London
Since 2002: sous-chef, then chef at El Bizocco, in San Diego

First steps in cooking

Passion, simply, guided Gavin Kaysen in his choices: at 15 years
old, he began in a small restaurant, then, having mastered the
fundamentals of cooking, he pursued his career at a Hotel and
Catering School (New England Culinary Institute in Montpellier,
Vermont).
Later, his experience in famous European kitchens provided an
opportunity for him to improve his technique. Today, he works in
San Diego, a region where the weather makes it possible to
have a longer year of great quality ripe fruits.

Training for the Bocuse d’Or

In his own admission, he reports that he has been obsessed with the Bocuse
d’Or for six years now! Two years ago, he travelled to Lyons with his camera, in
order to observe the event first hand, before deciding to take part in it.
Since the pre-selection in February, Gavin Kaysen has worked each day as if it
were the big day, in San Diego, but also in Paris, where he spent a few days in
October, with his team and his coach, Bernard Leprince, „to acclimatise himself“.

Outside the kitchen

It’s rare, but, when he has a free moment, Gavin Kaysen likes to walk on the
beach in San Diego. He also enjoys reading, thrillers especially. Also, the
American candidate is keen on travelling. In particular, he has a wonderful
memory of his trip to Switzerland where „wherever you looked was a picture
postcard.“

Between us…

The candidate speaks
English, French, and a
little Swedish
What does his mother
think of his cooking: „She
doesn’t understand how
I achieve my dishes, but
she adores my cooking.“
If he were a product,
it would be… „butter,
because it gives taste to
the dishes. I consumed
33 kilos of it in one week
of training.“

His assistant
21 years old, Brandon Rodgers believes that he has learnt more in six months of training for the Bocuse d’Or
than during all of his career. This challenge, „much more prestigious than he could have imagined“, brings
him „a better understanding of different cultures“ and will certainly help him for his career.