Food Safety Tips You Can Do at Home to Minimize the Risk of Food Poisoning

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Food Preparation Safety

Refrigerate

Always refrigerate perishable food within 2 hours.

Refrigerate within 1 hour when the temperature is above 90F.

At home, place meat, poultry, and seafood in the refrigerator immediately.

Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Defrost Safely

Completely defrost meat and poultry before grilling so it cooks more evenly.

Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water.

You can microwave to defrost if the food will be placed immediately on the grill.

Safe Food Preparation

To prevent food borne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

Only use knives and cutting utensils for one thing, either for meat or for vegetables. Thereafter, the utensils should be thoroughly washed.

NEVER place the grilled meat back on the dish or board on which the raw meat was placed, as this has blood and juices from the raw meat.

NEVER use knives or dishes that have been used for the raw meat for the grilled meat, too.

Clean all counters and cooking surfaces, with hot soapy water before use.

Clean all cutting boards with hot soapy water before use.

Avoid using the same plate for raw and cooked food.

Marinade in the refrigerator and discard the marinade immediately after use.

Use a separate brush one for marinating and another for basting cooked meat.

Marinading

Marinate food in the refrigerator, not on the counter.

Discard the marinade immediately after use.

If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Safe Food Handling

Keep all raw and cooked food separate and keep it “wrapped and refrigerated”.

Use separate BBQ utensils when handling raw and cooked food.

Make sure frozen meat is thoroughly thawed (unless otherwise stated) before cooking and do not refreeze once thawed.

Safe Cooking

Cook thoroughly. Cook food to a safe minimum internal temperature to destroy harmful bacteria. The only way to be sure foods are cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer. Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for food borne. Those most at risk include young children, the elderly, and those with compromised immune systems.

Unless you are in a big hurry or you like for your meat to be dry, do not press on it. You will just be squeezing out all those wonderful juices. Additionally, squeezing the juices on the coals …

Food Processor Safety Tips

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A food processor is an electrical appliance that operates with fast moving and sharp blades and discs. Like other electrical equipment, a food processor should always be handled with care. Follow these safety tips to protect you and your family from misuse and harm.

  • The appliance’s blades and discs operate and move at high speeds. Make sure your hands and kitchen utensils, like spatulas or wooden spoons, are kept away from the moving blades and discs when processing food. Only insert your hands or kitchen utensils into the food processor after the machine is off and unplugged.
  • As stated, the blades and discs are very sharp and should be handled and stored carefully. When connecting the motor shaft or stem to the processing unit, always place the blades and discs on flat, stable surfaces to minimize potential contact with them.
  • Make sure the work bowl is securely locked before placing blades or discs on the motor shaft.
  • Never put food or other ingredients into the work bowl until the blades and discs are securely in place.
  • Always use the pusher or food plunger to move food into the bowl and into the spinning blades or discs. Never put your fingers into the feed tube or work bowl while it is in operation.
  • Make sure the blade or disc has stopped spinning before you remove the cover from the work bowl.
  • Make sure the processor is turned off and unplugged from the electrical outlet before removing food, changing parts or cleaning it.
  • After your food processing is done, first remove the work bowl from the processor’s base before removing any blades or discs.

Christmas Baking Recipes – Creme Brulee

This rich custard dessert is real favorite during the holidays. You can use a small blow torch to brown the sugar, instead of the broiler.

4 cups heavy whipping cream

9 egg yolks

3/4 cup sugar

1 teaspoon vanilla extract

Brown sugar

Directions

Preheat oven to 325 degrees.

In a large and heavy saucepan, heat the cream to exactly 180 degrees over medium heat; stir repeatedly.

Meanwhile, in a large bowl, whisk the egg yolks, sugar and vanilla. When the cream reaches a temperature of 180 degrees, slowly stir the cream into the egg yolk mixture.

Pour mixture into eight 6-ounce custard cups. Place the cups into a baking pan. Add 1-inch of boiling water to the pan. Bake uncoverted for 45 to 50 minutes or until a knife inserted into the center comes out clean. Take custard cups out of the pan.

Before serving, sprinkle each cup with brown sugar. Put the cups onto a baking sheet. Heat up the broiler. Broil 6-inches from the heat source for 3 to 5 minutes or until the sugar on top is carmelized. Serve immediately.

Makes 8 servings.

Christmas Baking Recipes: French Vanilla Cream Puffs

These elegant cream puffs are surprisingly easy to make.

1 cup water

1/2 cup butter

1 cup all purpose flour

1/4 teaspoon salt

4 eggs

Cream Puff Filling

Directions

Preheat oven to 400 degrees.

Prepare baking sheets with nonstick cooking spray.

In a saucepan, add butter to water and bring to a boil. Add in the flour and salt together; stir until a smooth ball forms. Remove from heat and let stand for 5 minutes.

Add the eggs, one at a time, beating well after each one. Beat until mixture is smooth and shiny.

Drop by round teaspoonfuls 2-inches apart onto prepared baking sheets. Bake for 20 to 25 minutes or until golden brown. Remove puffs to wire racks or plates. Immediately cut a slit into each puff to allow the steam to escape. Let puff cool.

Split puffs in two and remove the soft dough. Add filling.

Cream Puff Filling

1 1/2 cups cold milk

1 pkg. instant French vanilla pudding mix

1 cup whipped topping

1 pkg. miniature semisweet chocolate chips

Confectioners' sugar

Directions

In a bowl, beat the milk and pudding mix on low speed for 2 minutes. Let sit in the refrigerator for 5 minutes. Fold in the whipped topping and chocolate chips. Remove puff pastry tops. Fill each puff pastry with cream filling right before serving; put tops back on puff pastry. Dust each pastry with confectioners' sugar.

Christmas Baking Recipes: Banana Cream Brownie Dessert

An irresistibly decadent chocolate dessert.

1 pkg. fudge brownie mix

1 cup semisweet chocolate chips, divided

3/4 cup dry roasted peanuts, chopped and divided

3 medium firm bananas

1 2/3 cups cold milk

2 pkgs. instant vanilla pudding mix

1 (8 oz.) Carton frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees.

Prepare a 13×9-inch baking pan with nonstick cooking spray.

Prepare brownie batter according to …

Cardoon a Seasonal, Yet Tasty Vegetable Grown and Originating Along the Mediterranean

Cooking with Cardoon, also pronounced and spelled (cardoni), A relative of the artichoke family, is great when made into stew and pressure cooked. Cardoon is one of the most overlooked vegetables – Related to the artichoke family and is a great vegetable, or side salad dish on its own, when slow- cooked with stew meat and potatoes, in its own gravy, it can be steam cooked to perfection! Grown infrequently, though available in Florida, for at least two weeks in October, it is of Spanish or Italian origin, originally harvested in the Mediterranean. Now more commonly eaten as our World becomes more culturally diverse. When cooked, cardoon is slightly crunchy and nutty in flavor.

To prepare your cardoon for cooking, clean, and remove excess skin and leaves and chop stalk slices, the size of half a pencil, cardoons look a lot like hard, lightly green celery. Trim the spines, peel the fibers, they may also resemble a giant thistle, for proper cooking, make sure that they have cooked to high heat for at least 30 minutes, this can be done in your pressure cooker, after the meat has cooked to softened desire texture.

Upon cleaning, add cold water and add the zest of two lemons, careful not to add the juice, set aside to keep the cardoon from getting too brown, before adding to your slow cooked meat.For cooking stew meat it is best to cook slowly.

To acquire the consistency for a flavorful gravy or sauce, begin by lightly browning chunks of beef stew meat, goat, or any meat that does well when slow cooked.

Upon rendering a nice brown color, I use a small amount of olive oil, just to attain the browning effect, next I add one large purple onion, or Spanish onion, chopped cilantro only, chopped parsley- removing and discarding the stems from each. Add pieces of peeled raw ginger, next add 3 garlic cloves, reaching the garlic oil that is locked inside by using a cheese grader to get to the oil. Add all of the remaining skin into the pan, next, add pieces of celery, chopped stalks, including the herb at the end of the stalk, salt, pepper, cumin, be generous with your cumin- delicious when added to meats, fish and even chicken dishes.

Add sliced raw chili peppers, add more cooking oil, as needed, to avoid scorching your meat and vegetables saute all of these vegetable. Next add a few cups of vegetable stock, to overflow, add a food spice called Sazon, one package, if desired. For added color, use saffron, a pricey spice, though there are affordable, imitation saffron food products, they work well too! Cook in a pressure cooker, checking the cooker every 20 minutes making sure that the cardoon does not over cook, after 18 minutes, add fresh peeled potatoes, around 5 medium-sized, cut in large pieces, close the pressure cooker- careful not to over cook potatoes.

Upon your last check of your pressure cooker, remove your steam attachment and …

Aklan’s Chicken Inubaran

Chicken is the most common poultry dish feature in Philippine cuisine. The widespread recipes in various restaurants and by home chefs are evidences of this liking. What’s great about Pinoy delicacies is the creativity in indigenous cooking. When you get the chance to travel around places, each locality has popular specialty dishes that leave a mark in every tourist’s heart.

In the Western part of the Visayas region lies the oldest province in the country, Aklan. Along the rich heritage is their sumptuous cookery. And one of the most popular Aklan specialty dishes is the Chicken Inubaran (chicken with banana pith). It is a chicken dish cooked with coconut milk and slices of banana pith, locally termed as ubad, which is the center-most layer of the banana trunk. This tender and sweet white part is what gives the recipe a blissful flavor. The preparation of this dish is actually laborious since you have to cut down a whole banana tree to get the pith. But nowadays, you can buy canned hearts of palm or ubod (in Filipino) in local markets or grocery stores.

Chicken Inubaran is preferably cooked with native chicken as it gives the dish its real authentic taste. Since native chicken requires more cooking time than commercially bought chicken, you can make use of your best slow cooker to tenderly cook your Chicken Inubaran recipe. Slow cooker is ideal for inexpensive cuts of meat. Likewise, other ingredients are very common and within reach. It includes lemon grass, salt, vinegar, onion, garlic, black pepper and ginger as spices to taste. You can also add libas leaves, a souring ingredient, if you want your recipe to have a little bit sourly taste. Simply put all the ingredients in a crock pot. Cover and cook on low for about 6 to 8 hours, or until chicken is tender. Afterwards, you can now enjoy the creamy soup over hot steamed rice and savor a flavor rich eating experience. It perfectly goes well with your favorite grilled food too.

Aklan’s cuisine looks exotic but the taste is very much pleasing since it makes use of common ingredients. It showcases an original way of cooking that provides an appetizing experience to all the local and foreign visitors of the land. Considered as the best tasting dish in the province of Aklan, Chicken Inubaran is something that you should try to cook. Introduce an exhilarating flavor of Visayan cooking to your friends and family.

It’s quite amusing to discover the finest gastronomic flair of every region that makes cooking at its best! You can have all the opportunity to explore and enrich your cooking preferences. Truly, Filipinos have exceptional range of culinary grace which represents simplicity and resourcefulness.…

Barbecue Grills: Now We're Cooking With Gas

The history of barbecuing dates back long before the United States was founded, and tract houses with backyard barbecue grills spread across the suburban plains. It is said, even though some disagree, that the Taino Indians of Haiti were the first to use a form of barbecuing over open fire. In years to follow, English Settlers along the Atlantic Coast had their own barbecues. It is said in the year 1733, a gentleman by the name of Benjamin Lynda wrote in his diary, Fair and hot; barbecue at the Browns, which indicates social gathering was established at that time.

Today barbecuing is far reaching and especially grand sized in Texas, where a pit for fuel might be dug ten foot deep. Barbecue grills tend to be small in comparison and portable, fueled by charcoal, propane, or electricity. The smaller charcoal grills are best suited for two to four people, the thing with charcoal is the wait, sometimes twenty minutes or more before the coals are ready for grilling. Many barbecue purists argue that charcoal gives the food a better taste than the gas grills. There may have been some truth to this in the early days, but with the gas grills of today the food picks up flavor from the drippings on a cover over the burners, called a flavorizer bar, much the same as from the charcoal. I think most would agree once they got used to it, that you would be hard pressed to tell the difference, all other things being equal.

Once you decide to purchase a gas barbecue grill, several things should be considered. Size will depend on how often, and how many, you will be grilling for. The three or four burner models will handle almost any grilling to be done at home for the average family. If there is a side burner on the grill it will come in handy for completing all of your cooking outdoors. A couple of other things to consider are how well the grill is made. Some of the cheaper grills are made of very thin material, and will only last a few years. The burners on the cheaper grills suffer the same shortcomings, and will not last long if the grill is left outside. You might want to take a look at stainless steel barbecue grill with the cast iron, ceramic, or stainless steel burners. These will last much longer, and should give many years of trouble free use if well taken care of. Be sure to get a custom grill cover too, as this will keep your purchase looking like new for many years to come.

You might also want to add a few items such as a cookie glove, long handled fork, and maybe a long handle spatula. A grill brush for cleaning will also be helpful. Another item to consider is an extra propane bottle. It is a wise purchase since you will only run out of gas when you are using your grill. Also …

Burmese Bamboo

Burma is well known for its richness in natural resources and when speaking about this people do usually think immediately of e.g. Rubies, Jade and/or teak but no one would ever think that (although very beautiful when used for gardening and landscaping purposes) something as inconspicuous and ordinary as bamboo is an equally valuable natural resource. Burma has an awful lot of bamboo, which is of immense economic value and as such constitutes a presently, alas, almost untapped but highly profitable source of additional income.

Contrary to e.g. precious stones and jade, which are not renewable, thus finite and teak wood (that to renew till it becomes commercially valuable takes between 20 and 30 years) and bamboo (that to renew till it becomes commercially valuable takes only 3 years) are infinite.

As a member of the sub-family Bambusoideae of the grass family Poaceae or Gramineae, bamboo is a perennial flowering evergreen that is said to be originated some million years ago in what is nowadays China from where it started to conquer practically the entire world and developed into more than 1.400 ground and above-ground growing species in 115 genera.

Should someone ever ask whether you know the fastest growing plant on this planet you can rightfully answer, “Yes, I know that is bamboo.”

Out of the in Burma recorded total of 97 bamboo species, 15 belong to the species ‘Dendrocalamus’ (the local names of the top-three of them are Hmyin, Wapyu and Wabo-myet-san-gye) and 11 to the species ‘Gigantochloa’. These bamboos are also some of the 10 most economical species and are members of the group of so-called ‘Giant Bamboo or Timber Bamboo’. They grow under favourable soil and climate conditions within one growing season of some 4 months (rainy season) from ground/shooting level to their full height of about 33 ft/10 m with a culm (also called pole or stalk) diameter of 12 inch/30 cm. At this speed you can literally see the bamboo grow; no joke. Although the first harvest is possible after 1 year, the best harvesting time is after 3 years when the culms are fully hardened.

There is no natural resource that is renewing itself faster and no plant that is more versatile, stronger and at the same time flexible than bamboo. Burma’s Bamboo forests cover about 4.000 sq mi/10.500 sq km) of its land mass, which makes Burma – after China, Indonesia and India – the country with the world’s 4th largest area of valuable wild bamboo forest. Additionally to the already existing bamboo forests large areas of idle land could be transformed into environmentally friendly and balanced bamboo plantations.

Bamboo is a very easy to grow and undemanding, environmentally sustaining plant that easily adapts to different or changing soil and climate conditions. This, in turn, has the potential of turning raw bamboo and moreover bamboo article into products that will significantly contribute to the county’s export income once the Burmese bamboo (and Rattan) industry is capable of producing top-quality bamboo article. This …

Accuracy of Meat Thermometers

Digital meat measuring temperature is an essential tool for ensuring safety upon the food and meat we eat. Since it measures the temperature of meat and other poultry products to a certain range, it assures us that the meat and food we eat is safe. Normally, there will be a range of values ​​for the digital meat thermometers and the values ​​are the basis to verify whether or not the meat is safe to eat. At some point, if this gadget is effective and accurate, we will eliminate and prevent potential cases of Salmonella and E.Coli contamination since the product has the ability to measure the desired temperature of the meat with minimal bacteria. Today, we will be dealing more about how accurate a digital meat thermometer is.

How will you feel if you are really in trust with the product in giving you accurate results, but then it failed your expectations? If our health and our family's health are at stake and dependent into a particular product, it should really display 99% accuracy. Before we jump and buy our meat thermometer, we have to ascertain its accuracy and efficient performance.

According to the experts, digital meat measuring temperature are accurate to within a plus 1 or minus 1 in degrees Fahrenheit. The type and the usage of the digital meat thermometer can make or break the accuracy of the gadget. Say for example, according to the experts in measurements, one type of meat thermometer is accurate by 1-2 degrees Fahrenheit if it will be placed into the product or food in the right way. Take note, to ensure the accuracy the digital meat thermometer, you have to make sure that the thermometer is devised specifically for meat and poultry.

If you are shopping for the meat measuring temperature that is right for your needs, make sure that you will be getting the one for meat and poultry. There are also some thermometers which are devised for candies, so make sure that before you pay for the thermometer, you have read the label and you ascertain that it is really the meat thermometer.

There are some meat thermometers which are being calibrated for accuracy. We can also put the thermometer into a test to ascertain it accuracy. How are you going to do it? Here are the steps. Try inserting the stem about 2 inches towards the boiling water. Instantly, if the meat thermometer is accurate, it should read 212 degrees Fahrenheit since the boiling point of water is really 212 degrees in Fahrenheit scale. There are s well instant types of meat thermometers which have adjustment nut on the normally under the dial. If for instance the thermometer will not read 212 degrees Fahrenheit, you just turn the nut to adjust the reading and make it accurate if necessary.

These are just some of the ways to ascertain the accuracy of the product that we normally use for reading the meat temperature. It is very important to have a …

Restaurant Supplies Wholesale

When restaurant owners or management refer to purchase of supplies, it is difficult for most people to imagine the vast number of items that may be required. For customers, concerns regarding a restaurant are limited to hygiene, affordability, choice and taste. Restaurants undertake detailed planning of their supplies to meet customer needs and ensure their own profitability. Wholesale restaurant supplies refer to large quantities of supplies sold to retailers for resale to actual consumers. Generally, wholesalers buy from manufacturers and then sell to retailers. There are many companies that specialize in buying wholesale restaurant supplies from manufacturers and resell these supplies to restaurants at retail prices. Retailers and consumers with a need for a large quotient of supplies may also purchase directly from manufacturers at wholesale prices.

The supply needs of a restaurant are awesome and the costs involved in purchasing restaurant supplies are huge. Profitability is unthinkable unless these costs are optimized. Every dollar paid in excess strains resources that become problematic when managing operating costs. Most restaurants purchase restaurant supplies in the wholesale market, as they are at discounted prices when compared to market prices. Restaurants require a large amount of supplies on a daily basis. As a result, the industry thrives on wholesale purchases, which ensures favorable returns on investments.

Equipment such as refrigerators, food processors and dishwashers are long-term investments and are not purchased in bulk by restaurants. Most restaurants create an estimate of daily need after assessing daily consumption and dining trends. There are numerous restaurant supplies that are purchased regularly by restaurants from both the retail and wholesale markets, as wholesale purchases do not strictly meet their demands. This includes foodstuff such as dairy, meat, fruit and vegetable. Foodstuffs that are required daily and do not spoil easily such as tea, coffee, beer, wine, pulses, whole-wheat and oil, are also purchased in bulk. Other wholesale purchases are paper napkins, aluminum foil and containers. Disposable plates, glasses, spoons, forks, knives and chopsticks that are used commonly used at fast food restaurants are usually purchased wholesale. Wholesale purchases are not only a way to save money but also ensure ready availability of supplies that help restaurants function in a systematic manner. …

Gift Certificates at Your Charity Auction

Gift certificates are a very common item sold at a charity auction. Businesses who donate them see the benefit of marketing their company and get customers in the door. There are many ways to sell the certificates at your charity auction and it is very possible to sell them for more than the face value of the certificate.

When gift certificates are placed into the silent auction, they tend to be sold at or below face value. Many guests look for "deals" in the silent auction items. If they see a certificate going below value they will bid at least until it reaches the actual value. It has such a definite value that is just makes sense. Many gift certificates sell for 60-70% of their actual value. Sometimes even in the live auction, it can be difficult to exceed the face value.

So, how can you get the most out of those gift certificates? Here are some ideas to get you started.

You may try putting similar certificates together. For example, if you have several gift cards for gasoline, sell them together as one item. It will be easier to get at least face value if there is only one item of that type to bid on. Or, if you have more than one certificate for the same business, try selling the first one for at least face value and then asking the winning bidder if they would like the rest for the same amount each. A group of restaurant gift cards can be grouped together and labeled.

There are also packages that can be created with several different types of gift certificates. A "Night on the Town" package may include a movie, dinner, and ice cream certificate. A "Pamper Yourself" package may include a hair cut, nail salon, and massage. There are so many different creative ways to package these. Bidders may be less interested in one of the certificates in the package but when they are sold together, they will still want the whole package.

Professional benefit auctioneers have many fun ways to sell gift certificates. Be sure to ask your auctioneer what he recommends. …

The Pros and Cons of Just In Time Inventory Control

JIT (just in time) inventory control is an inventory and production control system in which materials are purchased for manufacturing of products so that units can be produced and shipped based on the actual customer demand and confirmed orders in the pipeline. This type of system occurs in real time and the units are produced based on actual orders and current levels of demand. One way to look at this is to imagine if a household never went to the grocery store to stock up the refrigerator and cupboards, except on a daily basis based on daily hunger level. In fact you would have a very small fridge and almost no pantry. So imagine you go to the store every single day to pick up the meals du jour and the specific portions for each member of the household. This is a crude way to illustrate how JIT actually works but the food will be ultra fresh each day.

If you really think about the grocery shopping example and how a household would really implement a daily shopping routine you likely realize there are going to be some advantages and disadvantages. This is the case with JIT. There are many advantages and some big disadvantages. Since raw materials are ordered very frequently, only when production is going to occur, so that units can be produced and immediately shipped the same day means that a company can save on many expenses. A warehouse facility to store raw materials (the refrigerator example) can be a fraction of the previous size. The room needed to store finished units can be drastically reduced as well (the kitchen pantry or freezer) since units will ship the same day, as they are manufactured. So the result in savings is multifaceted. The funds that are not tied up in inventory can be freed up for use elsewhere in the company. The ordering, production, and delivery processes all become much more efficient because of the JIT system. The goal is to have virtually no inventory and to only fire up production if a customer down the line actually places an order.

Think about the daily grocery shopping analogy and I am sure you can begin to imagine some of the drawbacks. Implementing a JIT system could be cost prohibitive for most companies. In order to completely revamp the ordering, manufacturing and delivery processes a hugh capital investment could be required. Completely overhauling a companies manufacturing and business flow process is very expensive. The other big issue centers around the supply chain or the delivery chain. If there is an interruption in the marketplace it could shut down the companies manufacturing activities and with no inventory on hand you have nothing to deliver. So lets say that the raw materials for your manufacturing process become unavailable due to a natural disaster, or some other unexpected event. If there is no raw material on hand the manufacturing could stop with little or no notice, and if you can’t fill a …

Outback Steakhouse

One of the most successful concepts of all time is Outback Steakhouse. Who would have guessed that Outback founders Chris Sullivan and Robert Basham and Senior Vice President Tim Gannon’s philosophy of ”No rules, just right” would become so successful? When it opened in 1988, beef was not everyone’s favorite dish. Now there are more than 880 Outbacks. Chris Sullivan says, ”Our restaurants serve the freshest food possible, using our imported Parmesan cheese, grated fresh daily, and our imported virgin olive oil. Our fresh midwestern grain-fed beef is the highest-quality choice beef available, and we serve only fresh, never frozen, chicken and fish. Almost everything is made fresh daily.

We like to describe our menu as ‘full flavored.’ In 1993, the Outback concept was growing so well that they decided to diversify into Italian food and purchased a 50 percent interest in Carraba’s Italian Grill. In 1995, Outback purchased the sole rights to develop the Carraba’s concept, which features a casual dinner in a warm festive atmosphere with a variety of fresh handmade Italian dishes cooked to order in the exhibition kitchen. Continued growth of all concepts came, in large part, from Outback’s mission statement: We believe that if we take care of Our People, then the institution of Outback will take care of itself.

We believe that people are driven to be a part of something they can be proud of, is fun, values them, and that they can call their own. We believe in the sanctity of the individual, the value of diversity, and in treating people with kindness, respect, and understanding. We believe that caring for people individually results in their emotional involvement in Outback. We believe in working as a team: having shared goals and a common purpose, serving one another, and supporting their Outbackers. We believe the most important function of the organization is to enable Partners and Managers to effectively run their restaurants and to support their Outbackers. Our purpose is to prepare Outbackers to exercise good judgment and live our principles and beliefs.

This preparation will result in a company of restaurants that endures, prospers, and increases shareholder’s value. Outback has five principles for success: hospitality, sharing, quality, fun, and courage. Hospitality is defined as giving for the sake of giving, rather than for the sake of gaining. Given these ingredients, it is not surprising that Outback continues to grow and acquire other concepts. In 1999, it purchased Fleming’s Prime Steakhouse, an upscale contemporary steakhouse concept designed to be an ongoing celebration of the best in food, wine, and the company of friends and family. In addition to the finest prime beef and steaks, it sells more than 100 wines by the glass. In 2000, Outback opened the first Lee Roy Selmon’s restaurant, featuring soul-satisfying Southern comfort cooking.

The next year it acquired Bonefish Grill, a very popular fresh seafood concept with a stylish decor and great ambiance. Ever on a roll, Outback has opened several Cheeseburger in Paradise restaurants inspired by the …