M. Carmen Ramirez, Founding partner of Grupo Abrasador and head of R&D and Quality,

Burning Mission, by Mª Carmen Ramírez

Share this article ...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Mission: Improve the diet with own-aged products through the hospitality industry

M. Carmen Ramirez, Founding partner of Grupo Abrasador and head of R&D and Quality, tells us that, write and reflect on a paper or document what is The mission and the values ​​that define a company is the most difficult part to develop in a business, from your point of view.

After 10 years of experience as entrepreneurs, and having created the Scorching brand and more than 15 restaurants in franchise format nationwide, M Carmen details us how together with her brothers Julio and Esperanza, They decided to stop along the way to train and be able to successfully overcome that difficult turning point that all small businesses have when they start. And it was in that period, during the development of the MBA master's degree project that Julio and Mari Carmen carried out together and the Financial Control and Management project that Esperanza developed, as head of administration, where seeing the mandatory roadmap for any successful business,  they realized, that they had something undefined, They had set up a company, but the most important thing was clear, the Mission of said company.

The three partners met with their family and carefully analyzed what they knew how to do well and with it what they could contribute to the Society as a company, and from there Scorching Mission: Improve the diet of people with own-raised meats through the hospitality and online store.

And with this clear Mission, Mari Carmen intends to increase her knowledge by studying Nutrition, in order to provide more professionalism to your area and the company. Today R&D Director and nutritionist,  With this professional versatility I cannot ignore asking you some questions to satisfy my curiosity.:

The first thing I wonder is, Businesswoman, Nutricionist,  running the restaurant in all its levels during añthe, ¿Cwe quis you feel mons identified?

I consider myself privileged to contribute to gastronomy with the vision of an expert in nutrition,  have advised clients of the best options to eat according to their lifestyle and have applied it to the products we develop, this to be able to make it compatible with my daily responsibilities as a businesswoman, mainly in the development of products in our exclusive transformation center of Scorching.

Afteriss from so many toñthe, ¿de quis you feel mons lucky?

I am grateful to have found the formula to bring innovation to a product as traditional and common as meat. Getting introduce cuts and new textures each year.

And currently we are very lucky to have incorporated for product development, to Carlos Torres, our consulting chef, creator of many of the novel elaborations and recipes that the brand is contributing to gastronomy through restaurants, complemented by online sales. Being one of the most advantageous things in recent years,  to be able to count on the collaboration of our travel companions, the great chefs associated and joined to our group, who work with our brand in their own restaurants providing novelties to our own grilled meats.

And on the other hand, having our little brother Alfonso as a Veterinarian and Rancher to be able to improve our own breeding from the field day by day.

Then I'll tell you about our specialty and some of our new pieces , cuts and recipes,  we will also remember some of our classics

And with this profile in your professional career, ¿cfromHow do you see yourself in the prfromwe go toñthe?

Strengthening and supporting our brand in such a rigorous quality process that we have developed over the years for our products.

Developed by the hand of Carlos Torres our associate chef,  the new fifth-range products, ready to regenerate and serve. He has given a very important push to develop products with a little more elaboration using vacuum technology and low temperature roasts..

You having before me a nutrition expert I will not miss the chance to give me some tips ¿Cfromhow to take care of my dietfromn eating inside and outside the home?:

-Choose well the place where to shop for food and consume in restaurants, taking into account that I work with a good raw material to make sure your diet provide the necessary nutrients and quality.

-Ask the advisors, commercials and waiters on the elaborationon of the products and the plate what are you going to enjoy, This influences both the calories and 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.

¿CfromHow is it possible to fulfill the Missionfromn in the restaurant?

The objective is to maintain the nutritional balance of the dishes in their preparation through the raw material and the use of heart-healthy fats in the cooked and in the manufactured products, 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 emphasize how difficult it is to find a kitchen team that shares these values. For example a piece of veal from 100 gr containing between 5 and 18 gr of fat depending on the origin of the cut, of which a part are also saturated but their content in monounsaturated and polyunsaturated acids is increasing thanks to the improvement in the diet and the way of life of the calves. In the case of the Iberian pig, more than 75% of their fats are heart-healthy.

-watch much firings for each piece, and differentiate between roasts, griddle, ember, etc… depending on the characteristics of the cut and of course avoid the fried ones whenever possible,  except in those preparations for which frying is the best option for the customer's palate.

– One of our safest bets is to cook meat at carb emberfromn of ccoconut shell pressed, in addition to providing a lot of flavor and speed in cooking without losing nutritional properties product and preserves the juiciness of the original product.

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.

¿In quis Scorching moment bet on Pig Ibisrico?

Make 25 years it was decided to incorporate in the field the own breeding of the Iberian Pig, a success because this gives us the possibility of offering tastier meat in our menu, tender and high in healthy fats. Always moving towards the Mission of Improving nutrition through Self-breeding.

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,

Tournedó of Iberian loin and Iberian head: With natural marinades without additives, nor preservatives. A product that is usually considered processed by the manufacturing process in the market, In Scorching we convert it so that it does not fall within the processed thanks to the incorporation, only, natural spices and extra virgin olive oil and rice vinegar

He Iberian pork tournedos
Iberian tournedo, one of Scorching's star dishes

Anoja beef tataki: with a very refined cut of a rectangle of 150 g very tender, low-fat meat, Carlos incorporates the ingredients to marinate this meat and use a classic of Japanese cuisine with one of our most precious cuts

Anoj beef tatakia

Veal luff: we rescue the typical traditional orza and prepare it with beef and natural spices and virgin olive oil. We apply slow vacuum cooking and laminate very thinly. Served with a pistachio ali oli, it is the most appetizing starter on the restaurant menu Scorching for 2020

Veal luff with pistachio aioli

Pickled beef: We pickle the veal and apply slow vacuum cooking. We use it in this very special salad.

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 magret
Veal magret

Veal medallion amielado. It is a desired part, its value is exceptional, the touch of honey, mustard and curry with more stuff…, enhances its flavor and tender.

Veal medallion amielado

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.

Sirloin Iberian flavor Monte
Scorching Sirloin Iberian pork flavored with mountain

And of course we have the highly demanded and more traditional national and international courts such as the ribeye, the Tomahowk, the T-Bone, Iberian ribs, Iberian dam, etc and specific cuts for the already famous Grilled meat grills.

Share this article ...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *