The Users Culture Guide
Balance and Flavour
What is Food EQ?
Our vision is to create a new food culture that is strongly We believe this is far more than just another concept or trend,
focussed on the ingredients we use and the benefits they it is a cultural change within our kitchens; sustainable diets
provide our bodies. Our intention is to inspire our teams to will become a way of life. Addressing the way we cook,
think about the balance of food they cook and serve every day. Food EQ aims to change our reliance on meat and fish as a
sole source of protein, introducing alternatives such as grains,
The idea of Food EQ is to decrease meat and fish protein whilst pulses and legumes to become stars of the plate. Food EQ is
increasing plant-based protein ingredients. The benefits of this a step towards making this happen, creating change that will
movement are significant for your health and wellbeing. ultimately contribute to improve not only the health of the
Our goal is to have as many units undergo a gentle evolution people we feed but also the health of our planet.
towards producing dishes in line with Food EQ ethos, since
food needs to be eaten in balance, an Equilibrium balance. Researching nutritional and flavour balance which is supported
by science, Food EQ have created a comprehensive guide
We hope to widen people’s perception on meat and fish; to not which explores cooking and plating techniques to build flavour,
over-rely on it as a source of protein and to instead make grains encourage creativity and put colour back onto the plate.
and vegetables the stars of the plate.
This is Food EQ, it all about a balance,
Food EQ gives our chefs the opportunity to re spark their
an Equilibrium balance.
creativity by developing dishes that fuel the body correctly,
taste just as good and are individually adapted to their units.
Customer/client Food EQ
#FoodEQ, Food Equilibrium is about proposing a balanced How?
offer to our customers: food is our body’s fuel, but it is essential As a new start, a new culture, #FoodEQ will provide our
to fuel it with the right food. chefs with the tools, recipes, training materials and marketing
collaterals to ensure they can share with their teams and
Looking at the latest trends, especially the increasing number customers.
of flexitarians, we decided to focus on decreasing the
consumption of animal products. After attending workshops, GMs and chefs will be able to get
the whole brigade involved, motivated and eager to create
We have a direct impact on the health of the people we serve using new dish planning methods.
every day and our Chefs can create from scratch, dishes tasting
as good or even better whilst containing a more nutritious Rewards
balance. Fresh, local and seasonal produces with a basic twist Chef’s talk, tasters and samples will give you the knowledge,
to make you feel fuller for longer. so you feel more confident in making better and more informed
food choices.
Our menu choices will be even more appealing and surprising
to make the choice even easier. In these dishes, we have We will be promoting great healthy offers and issuing loyalty
reduced the quantity of animal products and balanced it cards encompassing the salad bar too, to make sure you
with equally nutritious plant-based ingredients such as and your wallet get the benefits of #FoodEQ
pulses and grains.
The human evolution of eating meat
Over 2000 years ago
Innovations in agriculture
1.8 million years ago cooking utensils help
beginning in the late 19th
the human race lived only create the culture around
century generally parallel
on what grew around food and how we eat it
developments in mass
them e.g. berries, roots &
production
vegetables
In the ice age
humans began to kill
larger animals
2018
FOOD EQ
Eating with balance
It is said that in 1765 the The new generation
first ever restaurant was of chefs
opened in Paris
We discovered
how to make tools such Raw meat was hard
as wooden spears to digest but with the
discovery of fire cooking
Soon meat and two veg
the meat became more
became a staple diet for
palatable
the average person in the
western world
Umami
Salt
The fifth taste – Savoury
For over a hundred years it has been believed that the
different tastes we experience were detected only in
different areas of the tongue. New science and research Sweet
however now shows us that all areas of the tongue are
sensitive to all these tastes but in some cases the taste is
increased depending on the person.
Experiments have determined clearly that almost all areas of
the tongue are highly sensitive to umami and heighten even Umami
more so around the root at the back of the mouth. Umami
gives us a full mouth sensation and when mixed with salt,
sweet, sour and bitter it provides us with maximum flavour,
balance and impact!
Sour
Bitter
Umami Belt
Seaweed
Salt Tomato
Soya beans (Seasoning throughout
ketchup
& other soya
cooking helps increase Mushrooms
the Maillard reaction
products & it’s proven to use
less salt)
Soy Tomatoes Peas
sauce
Asparagus
Nuts
Shell fish
Fermented Milk &
food cheese
Worcestershire
sauce
Cured Oily, dried
meats & processed
Umami paste fish
Fish
(A range of umami
sauce Marmite Maillard pastes are now
Reaction available on the
(The process of market)
building flavours
& smells during
cooking)
Plant based protein
Proteins – Not Just In Meat High plant based proteins
Protein is made up of amino acids which can be found in all
foods we eat. Tofu / Edamame / Quinoa / Tempeh
There is eight essential amino acids that our bodies need
to function and repair. These eight are found within meat
however they can be obtained by eating a wide range of Seitan / Oats / Farro / Teff / Amaranth
high protein plant foods. Wholemeal Bread / Pasta
Choosing healthy proteins from at least three of the food
groups opposite within one dish helps to develop complete
proteins and provide us with nutritional energy. Chia Seeds / Peanuts / Pumpkin Seed / Cashew
Hemp Seeds / Almonds
Plant based proteins are low in saturated fat, free of
cholesterol and are rich in fibre, vitamins and minerals.
Eating animal protein has been associated with a shortened Lentils / Split Peas / Chickpeas / Pinto Beans
lifespan. Meat, dairy and eggs may also increase our Kidney Beans / Black Beans
exposure to antibiotic resistant bacteria and heavy industrial
pollutants.
Plant protein usually makes you feel fuller for longer and Brocolli / Greens / Sweet Potato / Artichokes
also provides you with slow releasing energy to keep you Avocado/ Kale
going for longer.
Plating techniques
Stage 1 - Plate Size Stage 3 - Position Stage 5 - Wet Dishes
Use smaller plates or pasta bowls Plate all elements close together Focus on wet dishes as they can be
to give less exposed surface areas to reduce the visual impact on the paired with a bulk element such as
making the reduction of meat meat protein size change rice etc. These bulk elements can
protein not so apparent. also be a way to improve the
nutritional value
Stage 2 - Think about the veg Stage 4 - Height
Add extra vegetables / plant Garnish with height to keep the
protein elements that bring plate looking full, your vegetable
exciting new textures and colours garnishes also help to make the Remember:
to the dish veg the star of the show
Beautifully presented
plates increase your
customer’s appetite
The principles of food & menu presentation
Emphasise
the primary ingredient
in the dish should take
Menu writing tips up most of the
space
•T
ry to dress up the menu description by giving more detail
about the meal and the cooking techniques that go with
Balance
it. E.g. Slow roast honey and red chilli aubergine steak
think about the balance
with a creamy chickpea hummus and crisp artichoke hearts of the dish as a
Contrast whole
• Focus on balancing protein, carbohydrates and vegetables contrasting shapes
to create a nutritional and body fuelling balanced meal and colour of the food
to be visually
appealing
•T
ry to not always label vegetarian meals as vegetarian! Plating
Some people tend to ignore what this dish has to offer
•D
O NOT use the word ‘healthy’ as people’s perception of
healthy food is that it is boring
•P
lace healthier choices towards the start of the menu and Colour
less healthy towards the bottom of the menu choose
complementary
Texture colours
•T
ry listing the descriptions of the vegetables at the start of
various textures should
the description and instead finishing with the meat be visible and will
enhance dishes
Maillard Reaction
Building Flavour
The Maillard reaction is a chemical reaction between
amino acids and reducing sugars that gives browned food
its distinctive flavours and smells! Seared steaks, cookies,
biscuits, bread, toasted marshmallows and many other
foods undergo this reaction. This reaction can be the
difference between a good dish and a great dish!
+
Steak Heat
x =
Smell Textures Flavours Colours
+
Amino acid Sugar
Cooking Techniques
Poaching Griddling Stir Fry Boiling
Cooking with no fat to Removes excess fat using high Requires little oil and cooking Requires no fat and can be
produce soft tender textures heat giving a charred bitter time due to high heat. This used to infuse flavour by
via slow cooking note to the food technique also helps to retain adapting the liquid or
nutrients water used
Braising Steaming BBQ Baking
Building the Maillard reaction Uses no fat and retains high Maintains natural tastes. Uses little fat and can be set
before slowly cooking over nutritional value of the food. Adds smoky notes and uses up to separate fat via racks.
a long period of time and by More flavour can be added by little fat. Can be used for Can produce many different
means of a low heat produces adding ingredients to both fast and slow cooking outcomes depending on
high flavour and tender food the water depending on the food item. temperature used and amount
Great Maillard producer! of moisture added
Nutritional Alternatives
Making a difference
To create balance in our dishes we need to look at all the
Think:
elements and find ways in which to change them or increase
What else could
their nutritional value.
be used?
Here we have some ideas for ingredients commonly used
within our kitchens.
Rice Brown / Wild Rice Cauliflower Brocolli Grain
Noodles Carrot Courgette Radish/Mouli Soba Noodles
Pasta Butternut Squash Wholemeal Courgette Carrot
Potatoes Sweet Potato Cauliflower Butternut Squash Celeriac
Chips Sweet Potato Roots Polenta Roasted Veg
Implementation timeline
WEEK 5
WEEK 1
WEEK 3
WEEK 7
RECORDING
As the changes will be slow and subtle it
is a good idea to record your consumption
MOTIVATE THE TEAM progress using the Food EQ consumption
Gain buy in from the team by GOALS & TARGETS sheet. This will show to the team that
PROMOTION
presenting the Food EQ powerpoint To keep momentum it is important to set what they are doing is making
When you feel that Food EQ is successful
presentation and explaining the realistic goals and targets to achieve in a different and increase more
within the kitchen and the new food culture
Food EQ culture using the reduction over a long period of team. motivation within the
has begun, maybe it is time to tell the client
Food EQ hand book. So that gradually the meat content culture.
and promote your Food EQ dishes using
of dishes reduce without the customer the Food EQ dish poster, or do pop ups
noticing a vast change triggering or tasters explaining Food EQ to the
a negative reaction. client / customer with the
information cards.
WEEK 6
WEEK 2
WEEK 8
WEEK 4
MENUS
By reviewing your weekly or monthly menu
WHAT CAN BE CHANGED NOW? offer and highlighting the key areas where
With your team brain storm and come up you can maximise Food EQ cooking
with meat items that can be reduced quickly (e.g. wet dishes) will help give THE VINE
and easily as a starting point for your TEAM TRAINING confidence to you and the team Use the vine to download and share
Food EQ journey. This can then be Train the team in the Food EQ style of when implementing the culture recipes, research and feedback with
developed and improved upon as cooking as explained in the handbook into the business. other sites see ideas and success with
the team progress and the new and using the hints and tips cards in the Food EQ network. A culture and
food culture sets in. creating more flavour in the community based around great
dishes when reducing the food where many hands make
meat content. light work.
Hints and Tips
The Meaning Getting ready
• Food EQ is a culture, a new way of cooking, a flexitarian approach •S
tart to research plant proteins, what are they, how
to use them, how are they healthier, what impact
• Eating a balance of ingredients that are nutritionally good for you
does extensive consumption of animal and fish
• Reducing animal protein while bringing in plant protein and protein have
increasing taste
•G
et your chefs to research as well, ask them to start
experimenting, you can’t do it all yourself
•S
peak to some people that know and understand
plant protein, The EQ team, Vegetarian express,
The Reasons other plant protein restaurateurs and other plant
• Flexitarians are one of the fasts growing groups of diners protein suppliers
•K
eeping in touch with trends within your restaurant makes •S
tart experimenting with dishes that are already on
commercial sense your menu (see starting to cook)
•E
ating less animal protein and more plant protein has been proven •G
et in sample ingredients from suppliers and have
to be healthier a play
•A
healthier food offer within your restaurant has the potential to increase •“
Umami”: umami is your friend, element of a great
your client’s workforce’s cognitive performance throughout the day complete taste, check out our umami belt and get
•A
n EQ culture within your kitchen will reduce the animal carbon footprint building
•P
lant based proteins are low in saturated fat and bad cholesterol •B
e open to feedback and give feedback to team
• Plant proteins makes you feel fuller due to slow release of energy members
Hints and Tips
Putting it into practise The Difference
• Introduce gradually to your kitchen and your customers (see timeline) •A
culture of great healthy food, well sourced,
well prepped, well cooked and well delivered
• Sharpen your knives and check out your kit, mise en plus is EQ’s friend
•N
utritionally better for customers
•U
se some of the sample recipes as a guide to changing some of your dishes
•C
ommercially sharp and in touch with what the
•W
hen writing describing your dishes on your menus avoid vegetarian,
high street is offering
vegan and traditional eg. Roasted mushroom, puy lentil and beef lasagne
(not a traditional lasagne) • Increased sales and full restaurants
•D
on’t hesitate to change the dish description around and make the plant •A
tool to develop your team with a new way to
products the stars of the show, followed by animal items deliver culinary excellence
•S
truggled with colours on your dishes this will become a thing of the past: •E
nvironmentally sharp and helping in the care of
more plant items, more contrast of colour and texture our planet
•F
lavour building / profiling is the foundation to a great dish
•E
ngage with your customers and client, give them tasters, get feedback
and get them involved
•G
et out of the kitchen: what better selling tool than having chefs preparing
or assembling in front of the customers while explaining it to them
