This week, our fast delivery takes you to Italy, where we will meet the best chef in the country is actually a Quebecer. Also, we will discuss the arrival of Benny & Co in the IGAs of Quebec and, finally, we will come back to a concept of ghost cuisine.
So let's start with the very good news for Quebecer Jessica Rosval. Culinary guide Guida dell’Espresso 2021 has awarded her the award for best chef in Italy. The one who moved to the Casa Maria Luigia hostel, near Modena, in 2019, but who has been in Italy since 2013, fell in love with Italian cuisine while dining in a three-Michelin-starred restaurant. And a few days later, she started working on it.
The hostel offers dishes cooked or smoked over a wood fire. The chef has also included a nod to her Quebec origins by having a piece of beef prepared like Montreal smoked meat, then mounted with a tangy horseradish cream, apricot mustard and vinegar. Elderflower.
Let's continue with the announcement of the arrival of Benny & Co products in IGA supermarkets. “After more than four years of research and development, we are finally unveiling our first five grocery products, the result of teamwork from all of the company's departments. During the process, we focused on collaboration with partners who prioritize the quality of our raw materials, food safety and local products, ”said Nicolas Filiatrault, vice-president of finance and administration of Benny & Co.
The products offered are chicken fillets, chicken wings, chicken nuggets and non-chicken fillets (that is, a soy product). The famous sauce is also available.
Finally, we have already spoken briefly about ghost kitchens, which are growing slowly but steadily all over North America. This time, the Pacini chain has decided to donate the facilities of its kitchens and employees to other restaurateurs.
The first alliance was made with Castor Tails. The supply of this chain does not at any time compete with Pacini and the demand for this pastry is passing 8 p.m., when the kitchens of Pacini become less busy. This is a great way to get cost effective.
More importantly, thanks to the experience launched a few weeks ago, some franchisees have seen the value of their home deliveries double, without seeing fixed costs increase.
Also, with demand and sales being there, the hours of the cooks are extended, which is not negligible in these times of labor shortages.
