Transcript

Spa CuisineSpa Cuisine Trends & Trends & EssencesEssences

bybyHunter ReynoldsHunter ReynoldsSpa cuisine chefsSpa cuisine chefs

www.spachefs.comwww.spachefs.com

THE ESSENCE OF SPA CUISINE IS IN THE ESSENCE OF SPA CUISINE IS IN THE INGREDIENTS YOU USE.THE INGREDIENTS YOU USE.

Balanced, wholefoods, organic, natural, Balanced, wholefoods, organic, natural, fresh and clean. fresh and clean.

Alternative foods are becoming more and Alternative foods are becoming more and more available and should be used.more available and should be used.

The use of plant based foods is essential.The use of plant based foods is essential.Be very cautious regarding supplements; Be very cautious regarding supplements;

they do not substitute for real food.they do not substitute for real food.

Plant foods contain vital elements to Plant foods contain vital elements to reducing antioxidants in the body.reducing antioxidants in the body.

Fresh fruits and vegetables are Fresh fruits and vegetables are easily used to make juices or easy easily used to make juices or easy meals.meals.

Tinned, irradiated and chemically Tinned, irradiated and chemically treated foods have no place in the treated foods have no place in the dishes made for spa cuisine.dishes made for spa cuisine.

SUBSTITUTESSUBSTITUTES

FATFAT– – Vegetable stock, non stick mats, Mono & Vegetable stock, non stick mats, Mono & Polyunsaturated fats and oils.Polyunsaturated fats and oils.

SUGARSUGAR– – Stevia, Fructose, unrefined sugar reduced Stevia, Fructose, unrefined sugar reduced fruit juices and dried fruit.fruit juices and dried fruit.

SALTSALT– – Tamari soy sauce, Sea Salt, sea weed and Tamari soy sauce, Sea Salt, sea weed and mixed dried herbs. mixed dried herbs.

SUBSTITUTESSUBSTITUTES

Whole wheat grains!Whole wheat grains!Tempeh and soy products!Tempeh and soy products!Herbs and spices!Herbs and spices!Apple concentrate and fruit concentrates!Apple concentrate and fruit concentrates!

HOW THE FOOD IS HOW THE FOOD IS COOKEDCOOKED

The cooking methods are as important The cooking methods are as important as the ingredients that are used.as the ingredients that are used.

The equipment that should not be used The equipment that should not be used are microwaves, deep fryers and are microwaves, deep fryers and Aluminium pots and pans. Aluminium pots and pans.

Tinned, irradiated and chemically Tinned, irradiated and chemically treated foods have no place in the treated foods have no place in the dishes made for spa cuisine.dishes made for spa cuisine.

GOOD EQUIPMENT GOOD EQUIPMENT CHOICES CHOICES

Steamers Steamers Convection ovensConvection ovensGrillers Grillers Poachers Poachers Masticator or Centrifugal juicers Masticator or Centrifugal juicers Stainless steel, glass or copper Stainless steel, glass or copper

pots pans and utensils pots pans and utensils Bar blenders Bar blenders

SEEKING ADVICESEEKING ADVICE

There are people who There are people who have worked in spa have worked in spa kitchens and there kitchens and there are designers they are designers they both have valuable both have valuable input that input that compliments each compliments each other when building a other when building a spa cuisine outlet. spa cuisine outlet.

The limits are endless; The limits are endless; be it a juice bar or a be it a juice bar or a small outlet right up to small outlet right up to a dedicated restaurant a dedicated restaurant adjoining a spa. There adjoining a spa. There is a future in this is a future in this growing eating and growing eating and dining experience. dining experience.

SPA KITCHEN DESIGNSPA KITCHEN DESIGN

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IMPLEMENTATIONIMPLEMENTATION The implementation is simple, it must be clear The implementation is simple, it must be clear

and definitive.and definitive.The chefs, and all guest contact staff must The chefs, and all guest contact staff must

understand the concept. understand the concept. The menus need to have a clear objective.The menus need to have a clear objective.Make sure information some of the following Make sure information some of the following

is included on your menus Eg. is included on your menus Eg. Calories Calories Carbohydrates/proteins Carbohydrates/proteins FatFatFibre Fibre

IMPLEMENTATIONIMPLEMENTATION

Juice bar with fresh fruit.Juice bar with fresh fruit.Light healthy snacks.Light healthy snacks.The addition of an organic produce shop The addition of an organic produce shop

would generate client interest. would generate client interest. Ask local restaurants in the area if they Ask local restaurants in the area if they

are interested in a joint marketing tie up?are interested in a joint marketing tie up?Work with a Spa cuisine specialist, Work with a Spa cuisine specialist,

dietician or nutritionistdietician or nutritionist

NUTRITIONAL NUTRITIONAL CALCULATIONCALCULATION

SS

INTRODUCTION TO THE INTRODUCTION TO THE MENU OPTIONSMENU OPTIONS

THE MENU THE MENU IS IT SO DIFFERENT?IS IT SO DIFFERENT?

Sample Spa Cuisine Menu:Sample Spa Cuisine Menu:

Breakfast:Breakfast: Fresh orange juice, Northwest Pancakes Fresh orange juice, Northwest Pancakes with cinnamon-apple topping, yogurt and maple syrup, with cinnamon-apple topping, yogurt and maple syrup, and a fresh fruit cup.and a fresh fruit cup.

Lunch:Lunch: Szechuan Noodle salad with seasoned fresh Szechuan Noodle salad with seasoned fresh veggies and smoked tofu or chicken, high fiber Date-veggies and smoked tofu or chicken, high fiber Date-ginger bread.ginger bread.Snack: Roasted red pepper and artichoke dip with Snack: Roasted red pepper and artichoke dip with zucchini slices and pita.zucchini slices and pita.

Dinner:Dinner: Autumn vegetable soup, tossed Spinach Autumn vegetable soup, tossed Spinach Salad with orange-sesame dressing, Salmon Salad with orange-sesame dressing, Salmon Carpaccio with caper-lemon pesto, wild rice and Carpaccio with caper-lemon pesto, wild rice and barley pilaf, green bean gremolata, fresh Nectarine barley pilaf, green bean gremolata, fresh Nectarine Tart.Tart.

Sample Spa Cuisine Weight Loss Menu:Sample Spa Cuisine Weight Loss Menu:

Breakfast:Breakfast: 1 cup high fiber seven-grain cereal with 1 cup high fiber seven-grain cereal with cinnamon-apple topping, ½ cup low-fat cottage cinnamon-apple topping, ½ cup low-fat cottage cheese or 1 cup skim milk or 3/4 cup fortified soy milk, cheese or 1 cup skim milk or 3/4 cup fortified soy milk, fresh fruit cup, 3 tbsp mixed nuts and seeds.fresh fruit cup, 3 tbsp mixed nuts and seeds.

Lunch:Lunch: Smoked tofu or chicken and black bean wrap Smoked tofu or chicken and black bean wrap with lots of seasoned fresh veggies, fresh fruit, high with lots of seasoned fresh veggies, fresh fruit, high fiber organic carrot cake.fiber organic carrot cake.

Dinner:Dinner: Tossed Spinach Salad with orange-sesame Tossed Spinach Salad with orange-sesame dressing, grilled Pacific Sockeye Salmon with basil dressing, grilled Pacific Sockeye Salmon with basil sauce on a bed of lentils and spinach.sauce on a bed of lentils and spinach.

SPA CUISINE DO’SSPA CUISINE DO’S

DO USE FRESH ORGANIC PRODUCE DO USE FRESH ORGANIC PRODUCE DO USE CHEMICAL FREE FOODDO USE CHEMICAL FREE FOODDO USE THE CORECT EQUIPMENT DO USE THE CORECT EQUIPMENT DO USE SUBSTITUTES FOR BAD FOODS DO USE SUBSTITUTES FOR BAD FOODS DO BE DIFFERENT AND CREATIVE DO BE DIFFERENT AND CREATIVE DO STICK TO YOUR PHILOSOPHYDO STICK TO YOUR PHILOSOPHY

SPA CUISINE DON’T’SSPA CUISINE DON’T’S

DON’T DEEP FRY DON’T DEEP FRY DON’T SHALLOW FRY DON’T SHALLOW FRY DON’T MICROWAVE OR USE CANNED DON’T MICROWAVE OR USE CANNED

FOODFOODDON’T USE ALUMIMINUM EQUIPMENT DON’T USE ALUMIMINUM EQUIPMENT DON’T DECIEVE THE CLIENTS DON’T DECIEVE THE CLIENTS


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