How are Nestlé® Professional products helping chefs achieve great results in the kitchen?
Working with Nestlé Professional promises a different experience, as its products are of the highest quality. Ensuring consistency and minimal preparation time, there is also a cost-saving element to consider; when you prepare a recipe from scratch, it costs more than when you have it as a solution, based on raw materials and energy consumption. For example, making demi-glace from scratch or chicken stock requires raw materials (vegetables, oil, etc.), energy and time.
What is your favorite Nestlé product?
Personally, I enjoy preparing Asian dishes, so MAGGI® coconut milk powder is one of my favorite products; it takes the flavor of coconut to another level and gives you the flexibility to use either milk or cream.
Are there any tips that you would like to share with fellow chefs about using Nestlé products?
Make sure you read descriptions and ingredients carefully to understand Nestlé products. Always follow the recipes on the label, as they give you the exact result you are looking for. With a strong base, which Nestlé Professional provides, chefs can add their own touch of creativity.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
