Spa Cuisine Trends & Essences Spa Cuisine Trends & Essencesby Hunter Reynolds Spa cuisine chefs

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  • Spa Cuisine Trends & Essences Spa Cuisine Trends & Essencesby Hunter Reynolds Spa cuisine chefs www.spachefs.com
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  • THE ESSENCE OF SPA CUISINE IS IN THE INGREDIENTS YOU USE. Balanced, wholefoods, organic, natural, fresh and clean. Alternative foods are becoming more and more available and should be used. The use of plant based foods is essential. Be very cautious regarding supplements; they do not substitute for real food.
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  • Plant foods contain vital elements to reducing antioxidants in the body. Fresh fruits and vegetables are easily used to make juices or easy meals. Tinned, irradiated and chemically treated foods have no place in the dishes made for spa cuisine.
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  • SUBSTITUTES FAT Vegetable stock, non stick mats, Mono & Polyunsaturated fats and oils. SUGAR Stevia, Fructose, unrefined sugar reduced fruit juices and dried fruit. SALT Tamari soy sauce, Sea Salt, sea weed and mixed dried herbs.
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  • SUBSTITUTES Whole wheat grains! Tempeh and soy products! Herbs and spices! Apple concentrate and fruit concentrates!
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  • HOW THE FOOD IS COOKED HOW THE FOOD IS COOKED The cooking methods are as important as the ingredients that are used. The equipment that should not be used are microwaves, deep fryers and Aluminium pots and pans. Tinned, irradiated and chemically treated foods have no place in the dishes made for spa cuisine.
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  • GOOD EQUIPMENT CHOICES Steamers Convection ovens Grillers Poachers Masticator or Centrifugal juicers Stainless steel, glass or copper pots pans and utensils Bar blenders
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  • SEEKING ADVICE There are people who have worked in spa kitchens and there are designers they both have valuable input that compliments each other when building a spa cuisine outlet. The limits are endless; be it a juice bar or a small outlet right up to a dedicated restaurant adjoining a spa. There is a future in this growing eating and dining experience.
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  • SPA KITCHEN DESIGN www.spachefs.com
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  • IMPLEMENTATION The implementation is simple, it must be clear and definitive. The chefs, and all guest contact staff must understand the concept. The menus need to have a clear objective. Make sure information some of the following is included on your menus Eg. Calories Carbohydrates/proteins Fat Fibre
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  • IMPLEMENTATION Juice bar with fresh fruit. Light healthy snacks. The addition of an organic produce shop would generate client interest. Ask local restaurants in the area if they are interested in a joint marketing tie up? Work with a Spa cuisine specialist, dietician or nutritionist
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  • NUTRITIONAL CALCULATIONS
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  • INTRODUCTION TO THE MENU OPTIONS
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  • THE MENU IS IT SO DIFFERENT? Sample Spa Cuisine Menu: Breakfast: Fresh orange juice, Northwest Pancakes with cinnamon-apple topping, yogurt and maple syrup, and a fresh fruit cup. Lunch: Szechuan Noodle salad with seasoned fresh veggies and smoked tofu or chicken, high fiber Date- ginger bread. Snack: Roasted red pepper and artichoke dip with zucchini slices and pita. Dinner: Autumn vegetable soup, tossed Spinach Salad with orange-sesame dressing, Salmon Carpaccio with caper-lemon pesto, wild rice and barley pilaf, green bean gremolata, fresh Nectarine Tart.
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  • Sample Spa Cuisine Weight Loss Menu: Breakfast: 1 cup high fiber seven-grain cereal with cinnamon-apple topping, cup low-fat cottage cheese or 1 cup skim milk or 3/4 cup fortified soy milk, fresh fruit cup, 3 tbsp mixed nuts and seeds. Lunch: Smoked tofu or chicken and black bean wrap with lots of seasoned fresh veggies, fresh fruit, high fiber organic carrot cake. Dinner: Tossed Spinach Salad with orange-sesame dressing, grilled Pacific Sockeye Salmon with basil sauce on a bed of lentils and spinach.
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  • SPA CUISINE DOS DO USE FRESH ORGANIC PRODUCE DO USE CHEMICAL FREE FOOD DO USE THE CORECT EQUIPMENT DO USE SUBSTITUTES FOR BAD FOODS DO BE DIFFERENT AND CREATIVE DO STICK TO YOUR PHILOSOPHY
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  • SPA CUISINE DONTS DONT DEEP FRY DONT SHALLOW FRY DONT MICROWAVE OR USE CANNED FOOD DONT USE ALUMIMINUM EQUIPMENT DONT DECIEVE THE CLIENTS