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Inventory for March 8th, 2015

Welcome back! This week we take a closer look at the exploitation happening in restaurant kitchens, Diageo invests a hecka’ of a lot of money into its new tequila brand, Kaluah releases a salted caramel version and we’re not mad at it (hello easier daytime drinking), and Robert Parker names Monkey 47 the world’s best gin.

Neukölln co-working space, art house, and cafe Agora just launched its new pop up dinner series. The series began yesterday with Laura Iondo’s interpretation of Basque cuisine and continues next Saturday, March 14th, with Asian/Latin American fusion served by Marble Sauce. More information here.

1) Systematic Exploitation in Restaurants

Ten to twelve-hour workdays are the norm in most restaurant kitchens. Spiegel author Michael Kröger published an article last week, in which he speaks to many former or current sous chefs, line cooks, as well as head chefs about the working conditions in restaurants. Hours worked are misconstrued to pretend chefs are working by the law, often beginning their shift in the morning, working until the afternoon with several hours of nothingness before beginning the time at the stove in the evening.

An effective work day of much more than 12 hours, though officially they only cook for nine or ten. Of course, none of this is discussed in public. Kröger’s article is more of a statement of facts, than an analysis. Pretty much an open secret to anyone who’s somewhat familiar with gastronomy and the restaurant business, there seems to be no end in sight.

2) Diageo Invests US$400 million into Don Julio Tequila

The Spirits Business reports that Diageo plans on investing US$400 million into its newly acquired tequila brand. The money will be used to expand Jalisco’s distillation, bottling, and water treatment and increase its agave farming capabilities. Early projections, from Diageo, say that up to 600 jobs will be created within the next three years.

Diageo’s CEO, Ivan Menezes, stated that “This investment reaffirms our long-term commitment to Mexico and we look forward to playing a bigger role in the industry, investing in our people and communities and supporting wider economic development”.

3) Kahlua Salted Caramel

There are many things that should never have gone into production. Bubble gum flavoured vodka, peanut butter & jelly flavoured vodka, and, worst of all, smoked salmon flavoured vodka. Sometimes though, the weird and wacky world of flavored liqueurs produces something that just might work.

Thus is the case with Kalua’s Salted Caramel, which is said to combine the flavors of salted caramel with its classic coffee taste. Marketed to the consumer hand-in-hand with its “Cocktail your Coffee” campaign, it encourages consumers to spike their iced coffee with Kahlua. Salted caramel has been a running ‘foodie’ trend for the past few years, and for good reason. Carmels boast a smooth, sweet taste with distinct salt crystals to break it up. We’re obsessed. And come spring, a boozy iced coffee that’s both sweet and salty sounds about right.

4) Robert Parker Rewards Monkey 47 Gin 100 Points

Famed critic Robert Parker recently gave Black Forest’s Monkey 47 100 out of 100 points, naming it as the world’s best gin. In an article that can only be described as overly enthusiastic Martin Green can’t quote Parker enough on the gin’s “amazing aromatics”. Not much else is said, and the whole thing raises suspicions about what’s really going on behind the scenes.

Credits

Foto: Two men via Shutterstock

Comments (2)

  • arnose

    “2) Diageo Invests US$400 into Don Julio Tequila”
    not a lot of money… if I purchase 5 bottles of 1942, I will be a bigger investor than Diageo 😉
    so what is the actual amount invested?

    reply
    • Redaktion

      Hello there, and oops please excuse that mistake. Of course we’re talking about a $400 million investement. Thanks! Sarah

      reply

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