Reviving Culinary Olympic Recipes from the 1900s
deanofchefs
Chef Dean explores the history and evolution of the Culinary Olympics. He revives recipes from the 1900s and offers simplified versions of 15 historic dishes, inviting viewers to easily recreate these classic dishes at home. Chef Dean highlights key moments in the Culinary Olympics, emphasizing the importance of this global competition for young aspiring chefs. Through this series, Chef Dean connects viewers with the rich traditions of this prestigious culinary event
Episode 1: Smoked Cream Sauce Recipe
Chef Dean delves into the origins of the Culinary Olympics in 1900 Frankfurt and explains how aspiring chefs can apply. He also demonstrates a simplified Smoked Cream Sauce recipe from the 2020 Culinary Olympics, making it accessible for home cooks to recreate this historic dish.
Episode 2: Borscht Soup Recipe
Chef Dean explores the history and modern adaptation of the classic Borscht soup recipe. He shares his refined version, making it more accessible and contemporary with simple ingredients like beets, vinegar, salt, pepper, and sour cream. Additionally, Chef Dean delves into the origins of the first culinary fair in Germany in 1894, organized by Queen Frederick, and how it inspired the live cooking demonstrations that became a hallmark of the Culinary Olympics.
Episode 3: Lobster Newberg Recipe
Chef Dean introduces the recipe and history of Lobster Newberg, highlighting its impact on the Culinary Olympics. This American dish from Delmonico’s restaurant was shared with Germans through Banzer's passionate and unbelievable marketing efforts in an era without modern communication technologies. He translated and published international recipes, showcasing his dedication to Culinary Olympics.
Episode 4: Sarah Bernhardt
Chef Dean explores the recipe and history of Sarah Bernhardt Soup, named after the renowned French actress Sarah Bernhardt from the early 1900s. This soup gained prominence through the Culinary Olympics, where teams of chefs from around the world competed, contributing to its recognition on the global culinary stage. The Culinary World Cup is another significant international competition for chefs, providing a platform for culinary innovation.
Real stories behind the line
Konstantin explores the challenges restaurants face with new technology adoption, highlighting how Tabmeal simplifies the process by handling menu transfers for operators. He discusses common barriers like time constraints and steep learning curves and how Tabmeal’s easy-to-use platform helps streamline operations. Konstantin shares insights on how the platform optimizes communication around menu updates and inventory management, reducing the workload for restaurant staff. He also predicts future digital trends in areas like guest loyalty programs, inventory management, and staff scheduling. This episode focuses on helping restaurants adopt technology with minimal disruption.