1. Spa Cuisine Trends & Essences Spa Cuisine Trends & Essencesby Hunter Reynolds Spa cuisine chefs www.spachefs.com

2. THE ESSENCE OF SPA CUISINE IS IN THE INGREDIENTS YOU USE.  Balanced, wholefoods, organic, natural, fresh and clean.  Alternative foods are becoming more and more available and should be used.  The use of plant based foods is essential.  Be very cautious regarding supplements; they do not substitute for real food.

3.  Plant foods contain vital elements to reducing antioxidants in the body.  Fresh fruits and vegetables are easily used to make juices or easy meals.  Tinned, irradiated and chemically treated foods have no place in the dishes made for spa cuisine.

4. SUBSTITUTES  FAT– Vegetable stock, non stick mats, Mono & Polyunsaturated fats and oils.  SUGAR– Stevia, Fructose, unrefined sugar reduced fruit juices and dried fruit.  SALT– Tamari soy sauce, Sea Salt, sea weed and mixed dried herbs.

5. SUBSTITUTES  Whole wheat grains!  Tempeh and soy products!  Herbs and spices!  Apple concentrate and fruit concentrates!

6. HOW THE FOOD IS COOKED HOW THE FOOD IS COOKED  The cooking methods are as important as the ingredients that are used.  The equipment that should not be used are microwaves, deep fryers and Aluminium pots and pans.  Tinned, irradiated and chemically treated foods have no place in the dishes made for spa cuisine.

7. GOOD EQUIPMENT CHOICES  Steamers  Convection ovens  Grillers  Poachers  Masticator or Centrifugal juicers  Stainless steel, glass or copper pots pans and utensils  Bar blenders

8. SEEKING ADVICE  There are people who have worked in spa kitchens and there are designers they both have valuable input that compliments each other when building a spa cuisine outlet.  The limits are endless; be it a juice bar or a small outlet right up to a dedicated restaurant adjoining a spa. There is a future in this growing eating and dining experience.

9. SPA KITCHEN DESIGN www.spachefs.com

10. IMPLEMENTATION  The implementation is simple, it must be clear and definitive.  The chefs, and all guest contact staff must understand the concept.  The menus need to have a clear objective.  Make sure information some of the following is included on your menus Eg.  Calories  Carbohydrates/proteins  Fat  Fibre

11. IMPLEMENTATION  Juice bar with fresh fruit.  Light healthy snacks.  The addition of an organic produce shop would generate client interest.  Ask local restaurants in the area if they are interested in a joint marketing tie up?  Work with a Spa cuisine specialist, dietician or nutritionist

12. NUTRITIONAL CALCULATIONS

13. INTRODUCTION TO THE MENU OPTIONS

14. THE MENU IS IT SO DIFFERENT? Sample Spa Cuisine Menu:  Breakfast: Fresh orange juice, Northwest Pancakes with cinnamon-apple topping, yogurt and maple syrup, and a fresh fruit cup.  Lunch: Szechuan Noodle salad with seasoned fresh veggies and smoked tofu or chicken, high fiber Date- ginger bread. Snack: Roasted red pepper and artichoke dip with zucchini slices and pita.  Dinner: Autumn vegetable soup, tossed Spinach Salad with orange-sesame dressing, Salmon Carpaccio with caper-lemon pesto, wild rice and barley pilaf, green bean gremolata, fresh Nectarine Tart.

15. Sample Spa Cuisine Weight Loss Menu:  Breakfast: 1 cup high fiber seven-grain cereal with cinnamon-apple topping, ½ cup low-fat cottage cheese or 1 cup skim milk or 3/4 cup fortified soy milk, fresh fruit cup, 3 tbsp mixed nuts and seeds.  Lunch: Smoked tofu or chicken and black bean wrap with lots of seasoned fresh veggies, fresh fruit, high fiber organic carrot cake.  Dinner: Tossed Spinach Salad with orange-sesame dressing, grilled Pacific Sockeye Salmon with basil sauce on a bed of lentils and spinach.

16. SPA CUISINE DO’S  DO USE FRESH ORGANIC PRODUCE  DO USE CHEMICAL FREE FOOD  DO USE THE CORECT EQUIPMENT  DO USE SUBSTITUTES FOR BAD FOODS  DO BE DIFFERENT AND CREATIVE  DO STICK TO YOUR PHILOSOPHY

17. SPA CUISINE DON’T’S  DON’T DEEP FRY  DON’T SHALLOW FRY  DON’T MICROWAVE OR USE CANNED FOOD  DON’T USE ALUMIMINUM EQUIPMENT  DON’T DECIEVE THE CLIENTS