Araven in the world’ best kitchens | Martín Berasategui

Did you know that 40% of the plastic consumed in the European Union comes from packaging? In response to this situation, the EU has decided to focus on the circular economy, thereby reducing single-use plastics. And how does this measure affect the hospitality sector? Through the ban on single-serving packaging. Single-serving packs of sugar, ketchup, … Continued

To help prevent food allergies and intolerances in your restaurant, this article explores how to properly manage allergens in the kitchen — a fundamental aspect of maintaining food safety and HACCP compliance in your business. Why Allergen Management Starts in the Kitchen, Not on the Menu Allergen management begins in the kitchen, not on the … Continued

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