Andrea Cavallucci – 2016

TAKE ANY FOOD….. AND CREATE A STORY

Methodically upgrade your food service into a

memorable dining experience for your guest

RESTAURANT/GUEST INTERACTION STAGES

Reservation

Meet & greet,

escorting to the table,

seating

Presentation of the menu and order

taking

Presentation of the water

and wine list, and

order taking

Service

Check Out and

Farewell

Each stage of the service process is equally important

A well scripted description of the

food in the menu adds incredible

value to the dining experience

PRESENTING THE MENU

Make it a habit to practice the menu delivery daily

Focus on a set number of dishes every week (set goals)

Give dish presentation assignments to your cast

PRACTICE, PRACTICE, PRACTICE

the “CAPRESE SALAD”

“…..It’s mozzarella cheese with sliced tomato, extra virgin

olive oil, balsamic vinegar and fresh basil. “

What can you say

to make it sound a little bit

more special?

Product

Knowledge

Choose an ingredient

and create a little story

METHOD

1. Study the specific food product

2. Learn about the preparation steps

3. Choose the words to create your story

4. Rehearse your script

5. Play the role on stage (in the restaurant)

It is all about the

POSITIVE ENERGY

and the PASSION that you

put in the story you tell

Choose one ingredient

Any of the recipe ingredients is a valid option….

MOZZARELLA

Step 1. Study the product

Check the web (sites such as Wikipedia or

professional websites) and the many other media

(TV, radio podcasts, blogs, etc…)

But mainly ask questions, to your cook, your grocery store

manager, your butcher, your baker, etc. …

PICK

SKIP ?

OR

MozzarellaSource of milk: Water buffalo in Campania and Lazio, cattle cow's milk in the U.S.

Pasteurised: Sometimes

Texture: Semi-soft

Fat content: 22%

Mozzarella (English /ˌmɒtsəˈrɛlə/; Italian: [mottsaˈrɛlla]) is a southern Italian cheese

traditionally made from Italian buffalo milk by the pasta filata method.

Mozzarella received a Traditional Specialities Guaranteed certification from the European

Union in 1998. This protection scheme requires that mozzarella sold in the European

Union is produced according to a traditional recipe. The TSG certification does not specify

the source of the milk, so any type of milk can be used. In Italy mozzarella made with the

milk of the Italian water buffalo is an important variety.

The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the

EU's Protected Designation of Origin scheme and may only be produced in select locations

in the regions of Campania, Lazio, Apulia and Molise.

From Wikipedia, the free encyclopedia

PICK SKIP

The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese.

Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad.

Etymology

Mozzarella, derived from the Neapolitan dialect spoken in Campania, is the diminutive form of mozza ("cut"), or mozzare ("to cut off") derived from the method of working.

The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk".

PICK SKIP

Mozzarella, recognised as a Specialità Tradizionale Garantita (STG) since 1996, is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz), or about 6 cm (2.4 in) in diameter, sometimes up to 1 kg (2.2 lb), or about 12 cm (4.7 in) diameter, and soaked in salt water (brine) or whey, and other times with citric acid added, and partly dried (desiccated) its structure being more compact, and in this form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.When twisted to form a plait mozzarella is called treccia. Mozzarella is also available in smoked (affumicata) and reduced-moisture packaged varieties. "Stuffed mozzarella", a new trend as of 2006, may feature olives or cooked or raw ham, or small tomatoes (pomodorini).When twisted to form a plait mozzarella is called treccia. Mozzarella is also available in smoked (affumicata) and reduced-moisture packaged varieties. "Stuffed mozzarella", a new trend as of 2006, may feature olives or cooked or raw ham, or small tomatoes (pomodorini).VariantsSeveral variants have been specifically formulated and prepared for use on pizza, such as low-moisture Mozzarella cheese. The International Dictionary of Food and Cooking defines this cheese as "a soft spun-curd cheese similar to Mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real Mozzarella".

PICK SKIP

Mozzarella di bufala campana is a type of mozzarella made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, Molise in Italy. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO 1996) under the European Union.

Fior di latte (written also as one word), is made from fresh pasteurized or unpasteurized cow's milk and not water buffalo milk, which greatly lowers its cost. Outside Italy "mozzarella" not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk.

Mozzarella affumicata means smoked mozzarella.Ovolini refers to smaller-sized bocconcini, and sometimes to cherry bocconcini.Low-moisture part-skim mozzarella, widely used in the food-service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning.

Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk.

PICK SKIP

Production

Mozzarella di bufala is traditionally produced solely from the milk of the domestic Buffalo.

PICK SKIP

A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut into large, 1"–2" pieces, and left to sit so the curds firm up in a process known as healing.

After the curd heals, it is further cut into 3/8"–1/2" large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata.

According to the Mozzarella di Bufala trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella."[19] It is then typically formed into cylinder shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer.

Start thinking about how to summarize the process

CurdFrom Wikipedia, the free encyclopedia

Cheese curdsCurds are a dairy product obtained by coagulating milk in a process called curdling.

Pasta filataFrom Wikipedia, the free encyclopedia

Pasta filata (Italian: "spun paste") is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. Stretched curd cheeses manufactured from the pasta filatatechnique are distinguished by "a unique plasticising and kneading treatment of the fresh curd in hot water, which imparts the finished cheese its characteristic fibrous structure and melting and stretching properties.

It does not hurt to know…

IN

SUMMARY

Mozzarella is a southern Italian semi-soft

cheese TRADITIONALLY made from Italian

buffalo milk by the PASTA FILATA method

1

The name derives from the Neapolitan

dialect spoken in the Campania region

It is the diminutive form of mozza ("cut"),

or mozzare ("to cut off") derived from the

method of working

2

Fresh mozzarella is generally white, but

may vary seasonally to slightly yellow

depending on the animal's diet

3

PRODUCTION PROCESS

A whey starter containing thermophilic

bacteria is added to the milk, which is left

to ripen so the bacteria can multiply.

Then, rennet is added to coagulate the

milk

4

Once coagulated, the milk curd is cut

into large, 1"–2" pieces, and left to sit so

as to firm up (this is the healing process)

5

After the curd heals, it is further cut into

3/8"–1/2" large pieces. The curds are

stirred and heated to separate the curds

from the whey

6

The whey is then drained from the curds

and the curds are placed in a hoop to

form a solid mass

7

The curd mass is left until the pH is at

around 5.2–5.5, which is the point when

the cheese can be stretched and

kneaded to produce a delicate

consistency. This process is generally

known as pasta filata

8

The cheese-maker KNEADS IT WITH HIS

HANDS, like a baker making bread, until

he obtains a smooth, shiny paste, a

strand of which he pulls out and lops off,

forming the individual mozzarella

9

What a picture! The cheese maker hand kneading the

soon to be mozzarella… Pure ART!

Assemble the information

learned as you deem best

and rehearse your story as if

you had a guest in front of

you

The story must be yours, not

Wikipedia’s. It needs to

sound “YOU”. In rehearsing

it, you will find the BEST notes

to include in your solo

You will feel gratified

and (very much) so

will your guest