Beverage

In June 2018, Agnieszka Rojewska successfully became the first female competitor to become World Champion.  HBC is lucky enough to be able to get her to share one of the recipes from her award-winning presentation (see that presentation here on YouTube). You can also read more about her background in our previous post, where she introduced herself. 

We have also produced a video that features Rojewska creating her Signature Beverage:  

And below, in her own words, is the process she used to create her Signature Beverage, as well as the ingredients and instructions themselves.

We take great pride in our partnerships with leading foodservice equipment and supply dealers. To that end, we recently collaborated with Supply & Equipment Foodservice Alliance, LLC -- more familiarly known as SEFA -- to create this entry for their blog KitchenBiz, which was published on 22 February, 2016. Read on to learn more about the differences between commercially rated blenders and their residential counterparts.              

You know that there are dozens of ways to boost efficiency for your foodservice operation. You probably have a few favorites you're using right now.

  
The idea of a sweet digestif to round out a meal has gone into overdrive. Bartenders and chefs are teaming up to create after-dinner drinks more decadent than many selections traditionally featured on dessert menus. Whether driven by budget-conscious consumers trying to combine dessert and an after-dinner drink into one indulgence or by calorie-conscious diners believing that it’s better to drink than eat their cake, the trend is taking the sweet cocktail well beyond a simple glass of Bailey’s.

Gourmet syrups and specialty liqueurs can save time and make dessert drinks highly profitable, and sugar-free syrups are also available for lower-calorie or low-sugar dessert cocktails. Imaginative syrup flavors make it easy to serve up dessert martinis like these created by Monin.