Mission: Improve the diet of people with meats own parenting through hospitality.
Write on paper or document which is The mission or values that define a company is the most difficult part of developing and think of a business.
In Burning, when the company was already created and 3 partners are working hard every day, a colleague who worked at that time with them, Oscar Bellot, CFO, He advised them to further develop the business would be highly recommended to do an MBA.
Mari Carmen at the time was working in the cutting room doing I+D and developing new cuts and products Burning, when Julio (his partner) conveys the need to make MBA so the project in the Master could do together with a common vision. (And why not say it would save on travel costs Madrid every Saturday going together).
Developing the project MBA, watching the road corridor for any successful business is where they realized they had a big problem, They had set up a company, but the most important thing was clear, “The mission” of the company.
the three partners met and discussed what they were doing and what contributed to the Company as, and from there Scorching Mission: Improve the diet of people with meats own parenting through hospitality.
And this mission to Mari Carmen arouses curiosity and aims to increase their knowledge by studying Nutrition, in order to bring more professionalism to the company.
Mari Carmen is today Director of training and R & D, Nutritionist and Manager Restaurant scorching Toledo, With this professional versatility and I can not jump high you some questions to satisfy my curiosity:
The first thing I wonder is, businesswoman, nutritionist, directing the restaurant at all levels, how do you feel most identified?
I consider myself privileged to practice as a nutrition expert and advising my clients to eat according to your lifestyle and this can combine it with my daily responsibilities as an entrepreneur, mainly MANAGING's restaurant.
After so many years, What are you most proud?
They have known to bring innovation in such a traditional and common product such as meat. Getting introduce cuts and new textures each year. Then you tell us some of those new pieces. Ummmhhh!!!!
And with this profile so broad in your professional career, how you see yourself in the next few years?
Strengthening and supporting our brand in such a rigorous quality process that we have developed over the years for our products. On the other hand I have in mind in a short-medium term to make a hole in my professional agenda to advise how sports nutrition expert, already today I ask for help and advice on nutrition to improve performance.
You having before me a nutrition expert I will not miss the chance to give me some tips how to look after my diet eating away from home:
-Choose a site that works with good raw material to make sure your diet provide the necessary nutrients and quality.
-No amount you ask the waiters about developing the plate, This influences both the Kcal how in the nutritional value of the dish.
-always try to Your menu is balanced as follows: at each meal includes a 50% HC slow absorption (present in whole grains, quinoa, vegetables, fruits, nuts, vegetables )20 % protein ( in pulses, albumen, meat and fish ) Y 30% fat, mostly cardiosaludables ( present in Iberian pork, blue fish, olive oil, avocado, nuts). Daily physical activity helps achieve a balance between Kcal you eat and burn.
How do you manage to fulfill the mission at Restaurant?
The goal is to maintain the nutritional balance of the dishes, so we fulfill our mission as a brand.
I will highlight keys to get this in the kitchen:
-Using the least amount of oils and fats. I stressed how difficult it is to get a team to share these values kitchen. ( a premise: the butter and margarine do not come into our kitchen, these provide more than 80% saturated fat) in front of a piece of beef 100 gr containing between 5 Y 18 g fat, of which some are also saturated but their content in unsaturated fatty acids is going to increase thanks to improved diet and way of life of the calf.
-watch much firings for each piece, and differentiate between roasts, griddle, ember, etc… and of course fleeing whenever possible from fried, unless customer demand.
-Hence our commitment to cook meat Charcoal roasted coconut shell pressed it brings a lot of flavor, cooked quickly in without losing nutritional properties product, In addition to preserving the juiciness.
Using this carbon and no other, we contribute to environmental sustainability, In addition to obtaining greater health in the workplace, because it gives off less waste.
–Our side dishes with baked potato and vegetables They help maintain a balance between macro and micro nutrients.
-Reduce as much as possible in stews using flour and refined sugars, preferably using brown sugar cane and natural sweeteners( as Stevia leaf). This improves digestion and promotes, thus improving customer satisfaction.
Scorching what time bet on the Iberian Pig?
more than 15 years it was decided to incorporate the Iberian pig farm, a success because it gives us the opportunity to offer our Charter tastier meat, tender and with a high percentage heart-healthy fat. Bringing us closer to our mission to improve food through own upbringing.
Before you left me with honey on the lips talking about some of the most innovative brand cuts Abrasador, I could talk about any of them:
Yes of course,
Magret de ternera Juicy cut following the last ribeye and only obtained in each half calf 5 pieces of 0,300 gr. It is a very lean meat cut with some collagen and a little fat marbling, elaborating on charcoal grilled organic coconut shell, a little more than point you get a unique taste of beef.
Veal medallion hip honeyed y curry. It is a desired part, its value is exceptional, a touch of honey and curry and other things… we put, enhances its flavor and tender.
Iberian pork sirloin flavored Mount( soft traditional adobo) This is a loin cut bone, with 285 gr meat, cutting and perfecting his form, It presents to 3 cm thick. Its flavor and make their presence always want to repeat.
Ribeye Iberian palette. It's a big chop we get from the fresh palette of Iberian pork bone, It is very juicy and tender texture. Surrounds half centimeter Iberian fat in the cooked tends to melt by the composition of fatty acids Iberian pork