Transcript Spa Cuisine Trends & Essences

Spa Cuisine
Trends & Essences
by
Hunter Reynolds
Spa cuisine chefs
www.spachefs.com
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.
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.
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.
SUBSTITUTES
Whole wheat grains!
Tempeh and soy products!
Herbs and spices!
Apple concentrate and fruit concentrates!
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.
GOOD EQUIPMENT CHOICES
Steamers
Convection ovens
Grillers
Poachers
Masticator or Centrifugal juicers
Stainless steel, glass or copper
pots pans and utensils
Bar blenders
SEEKING ADVICE
There are people who The limits are endless;
be it a juice bar or a
have worked in spa
small outlet right up to
kitchens and there
a dedicated restaurant
are designers they
adjoining a spa. There
both have valuable
is a future in this
input that
growing eating and
compliments each
dining experience.
other when building a
spa cuisine outlet.
SPA KITCHEN DESIGN
www.spachefs.com
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
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
NUTRITIONAL
CALCULATIONS
INTRODUCTION TO THE
MENU OPTIONS
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 Dateginger 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.
Sample Spa Cuisine Weight Loss Menu:
Breakfast: 1 cup high fiber seven-grain cereal with
cinnamon-apple topping, ½ 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.
SPA CUISINE DO’S
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
SPA CUISINE DON’T’S
DON’T DEEP FRY
DON’T SHALLOW FRY
DON’T MICROWAVE OR USE CANNED
FOOD
DON’T USE ALUMIMINUM EQUIPMENT
DON’T DECIEVE THE CLIENTS