Araven in the world’ best kitchens | Martín Berasategui

Scrambled, boiled, fried, in omelets, grilled, hard-boiled, poached, soft-boiled, smashed, baked, stuffed… eggs are a fundamental ingredient in kitchens all over the world. That’s why proper storage is essential to ensure food safety and maintain their quality. Poor storage can encourage the growth of bacteria such as Salmonella, especially in hospitality environments. In fact, Salmonella … Continued

In both Spain and across Europe, regulations are clear: keeping a cold room clean and organized is not just a matter of hygiene, but also of food safety and operational efficiency. According to European Regulation 852/2004, it is stated that: “Adequate facilities shall be provided, where necessary, for the cleaning, disinfection and storage of working … Continued

Gluten, crustaceans, eggs, fish, peanuts, soy, dairy, nuts, celery, mustard, sesame, sulfites, lupins, and mollusks—these are the 14 food allergens that every allergen menu must include. In this article, we explain what it is, why it’s important, and how to create one step by step for your restaurant. What is an allergen menu? As the … Continued