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How much do you really know about the industry?

Restaurants have a deeply rich international history, representing the shifts of dining culture and changes in taste preference over time.

They're also the place we go to for a quick lunch on the go or a celebration of a family member's high school graduation. For the longest time, restaurants will be part of the world social experience.

- Careers in the foodservice industry can be lifelong! The National Restaurant Association’s report also found that one out of every three americans got their first job in a restaurant. Many of those people continue to stay in the industry: 80% of restaurant owners say their first job was an entry-level restaurant position.

- The oldest American restaurant still in service today is Boston's very own Union Oyster House, founded in 1826.

- The oldest tavern in America is White Horse Tavern in Newport, Rhode Island, opened in 1673.

- The first fine dining restaurant established in America is Delmonico’s, who opened their doors in 1837 in New York City.

- The oldest fast food restaurant chain is White Castle, founded in 1921.

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Steak with chimichurri sauce.

Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic, chilli  and chips of course.

Ingredients

small bunch parsley roughly chopped

½ tsp oregano fresh or dried

2 garlic cloves

1 shallot chopped

½ tsp chilli flakes

2 ½ tsp olive oil

juice ½ lemon

2 tsp red wine vinegar

2 x 125g rib-eye or sirloin steaks

fries and salad to serve

Method

. To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.

. Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

Selecting tender cuts

Relatively weak low activity muscles make for tender steaks, while stronger, high activity muscles are better as slow cooking and braising cuts.

Fine meat grain

Fewer muscle groups within the cut (a single muscle is best)

Little connective tissue

Lean to medium amount of fat marbling (depends on your preference)

Tender meat should have very fine clusters of muscle fibers that feel soft to the touch.

[thefoodposts]

Did you know, honey is the only natural food which never spoils.

[thefoodposts]

HONEY GARLIC SALMON

Easy salmon with honey garlic sauce is one of the best salmon recipes. It's garlicky, sweet and sticky with simple ingredients. Takes only 15 mins to make salmon dinner!

To get the freshest and best salmon, here are some buying tips:

Wild caught salmon. If you find wild salmon in your market, buy it. Wild salmon comes from the pristine waters of Pacific Northwest and Alaska and packed full of omega 3 fatty acids.

Farmed salmon. If you are buying farmed salmon, choose those imported from Norway. Avoid the ones from China. Chinese farms use potentially carcinogenic (cancer-causing) chemicals to raise the fish.

For the freshest fish, shop on the day when your grocery stores restock their fish.

Wild salmon looks orange in color whereas farmed salmon is pale orange in color.

Avoid salmon color that is bright orange or red. It means food dye has been added to the fish.

To make this Honey Garlic Salmon recipe, you will need the following ingredients:

Salmon fillet.

Minced garlic.

Honey.

Apple cider vinegar or lemon juice.

Salt and pepper.

First, season the salmon fillets with salt, pepper and cayenne pepper.

Next, make the honey garlic sauce by mixing the ingredients together.

The final step is heating up a skillet or pan and cook the salmon with garlic and the sauce.

You can add an extra step of broiling the salmon fillets in the oven.

Broiling on high heat chars the surface of the fish, making this recipe extremely delicious and restaurant worthy.