On a typical day in the life of executive chefs, they will be found inside the kitchen checking the freshness of food, coordinating the activities of cooks, determining the best presentation of food, ensuring quality of each meal, inspecting kitchen equipment for cleanliness, and monitoring sanitation policies. Executive chefs are primarily responsible for overseeing the daily operations of a kitchen, but their duties often will extend well beyond the kitchen. Executive chefs will also work outside of the kitchen in developing new recipes, planning menus, hiring or training food preparation workers, maintaining an inventory of food supplies, following a food budget, doing purchase orders, reporting to the head restaurateur, and completing other administrative tasks in their office. 

 Warner has worked many years in food the service and preparation industry. He was employed at Michael Reese Hospital Central Kitchen, Salaam Restaurant,  The Tree Of Life Health And Beauty Center, Manager Roots Health Food Emporium, Event Specialist Mass Connections, Event Specialist Crossmark Management, Oberweis Dairy, Executive Chef at Central Park East Apartments, and Event Specialist for Advantage Sales & Marketing in Mariano's Fresh Market.  

 Here in 1975 Warner R. B. Shaw then known as Muntheru S.M. Shah as the Manager, Nutrition Therapist and Director of the Fuad School of Health & Self-Defense Science is serving one of his natural vegetable salads to Henry Omar, Owner and manufacturer of "Omar on the Nile" beverages in the above photo. 

 Here in 1979 Warner R. B. Shaw then known as Muntheru S.M. Shah is the store manager and Chef, Cook and Bottle Washer were he operates the Vegetarian Restaurant and organizes the N.O.W. Community Food Co-Operative 

 Preparing a Paradise Fruit Salad for the Tree Of Life owner: Leo Coleman and staff, Warner show one of the Health Club members how easy it is to make a healthy, delicious and nutritious snack. 

 Ultra-high temperature processing, (less often) ultra-heat treatment (both abbreviated UHT), or ultra-pasteurization is the sterilization of food by heating it for an extremely short period, around 1–2 seconds, at a temperature exceeding 135°C (275°F), which is the temperature required to kill spores in milk. The most common UHT product is milk, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was invented in the 1960s, and became generally available for consumption in the 1970s. High heat during the UHT process can cause Maillard browning and change the taste and smell of dairy products. UHT milk has a typical shelf life of six to nine months, until opened. It can be contrasted with HTST pasteurization (high temperature/short time), in which the milk is heated to 72°C (161.6°F) for at least 15 seconds. (read more...) 

Artificial Growth Hormone: A Danger to Your Family and Your Customers

Artificial growth hormones are used to make more money. It is as simple as that. By injecting dairy cows with this hormone milk production can be increased by about 10%. That means that if a farmer can get $1,000 worth of milk out of its cows in a week without the hormone the farmer can get $1,100 worth of milk out of those same cows using the hormone. For a 10% bump in income, not counting the money they have to spend to buy the hormone, some dairy farmers and corporations are willing to inject a man-made synthetic hormone into our milk supply. They also use it in meat cattle to encourage the cattle to build more muscle and develop more quickly. How do they create this artificial and dangerous hormone? (read more 

5 Reasons High Fructose Corn Syrup Will Kill You The current media debate about the benefits (or lack of harm) of high fructose corn syrup (HFCS) in our diet misses the obvious. The average American increased their consumption of HFCS (mostly from sugar sweetened drinks and processed food) from zero to over 60 pounds per person per year. During that time period, obesity rates have more than tripled and diabetes incidence has increased more than seven fold. Not perhaps the only cause, but a fact that cannot be ignored. Doubt and confusion are the currency of deception, and they sow the seeds of complacency. These are used skillfully through massive print and television advertising campaigns by the Corn Refiners Association’s attempt to dispel the “myth” that HFCS is harmful and assert through the opinion of “medical and nutrition experts” that it is no different than cane sugar. It is a “natural” product that is a healthy part of our diet when used in moderation. Except for one problem. When used in moderation it is a major cause of heart disease, obesity, dementia, liver failure, tooth decay, and more. (Read more...) 

Genetically Modified Foods: Harmful or Helpful?

Genetically modified foods are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. These techniques have allowed for the introduction of new crop traits as well as a far greater control over a food's genetic structure than previously afforded by methods such as selective breeding and mutation breeding. Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its Flavr Savr delayed ripening tomato. To date most genetic modification of foods have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and better nutrient profiles. GM livestock have also been experimentally developed, although as of September 2013 none are currently on the market. (read more...) 

"We have to determine what processed really means when we're talking about processed food," says Academy of Nutrition and Dietetics Spokesperson Andrea Giancoli, MPH, RD. She says, for example, that she considers white bread refinedsince most of the healthy fiber has been removed during the processing. "It's also processed, but keep in mind, that as a cook you're doing processing yourself. Have you ever heard of something called a food processor? I think we get really caught up in the word processed without realizing what it truly means."

Processed food falls on a spectrum from minimally to heavily processed:  (read more...)