DOCSLIB.ORG

Kerevitaş Annual Report 2019 Contents

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kerevitaş Annual Report 2019 Contents Kerevitaş Annual Report 2019 Contents KEREVİTAŞ AT A GLANCE 08 Operational Network 10 Highlights 12 Vision, Mission and Values 14 Our Business 16 Production Capacity 20 Key Indicators 23 Net Sales Breakdown by Product Category 24 Net Sales Breakdown by Sales Channels 26 Capital and Shareholding Structure 28 Success Story 31 Awards and Achievements MANAGEMENT 32 Message from the Chairman of the Board and CEO 34 Board of Directors 35 Senior Management 2019 ACTIVITIES 36 Development of Frozen and Canned Food Sector and Edible Oil Sector in Turkey 40 Frozen and Canned Food Business Unit 40 Activities 40 Production 40 Sales and Marketing 41 Distribution 41 Export 41 Products 41 Retail 41 HORECA 41 Export 42 Edible Oil Business Unit 42 Activities 42 Production 42 Sales and Marketing 44 Distribution 45 Export 45 Products 45 Consumer Products 45 HORECA Products 45 Pastry and Catering Oils 45 Industrial Products 46 Investor Relations SUSTAINABILITY 47 R&D Activities and Investments 48 Human Resources 52 Occupational Health and Safety 53 Environmental Practices 54 Good Agricultural Practices 55 Corporate Social Responsibility CORPORATE GOVERNANCE 56 Corporate Governance Principles Compliance Report for 2019 64 Risk Management Policies 65 Profit Distribution Proposal 66 Other Issues FINANCIAL STATEMENTS AND FOOTNOTES 67 Consolidated Financial Statements as of December 31, 2019 and Independent Auditor’s Report As the second largest Yıldız Holding- owned food company trading on the Borsa Istanbul, Kerevitaş has preserved its strong market leadership in both frozen food and margarine. While our astute channel-category strategies brought along growing sales revenues, we continued to stand close to our consumers and customers to address their changing needs with high quality products. Support for development We undertake a major role for sustainable development towards a better future. We collaborate with farmers for the cultivation of crops across 53,174 hectares of contracted farmland, contributing to employment. Significant results in water saving We support enhanced productivity in agricultural production and mitigation of the environmental impacts of cultivation. We have saved 5.4 million m3 of water through drip irrigation in agricultural land. Environmentally friendly production Our edible oil business, Besler, embarked on the “Zero-loss Journey through the Corporate Energy Movement,” helping us prevent carbon emissions equivalent to the absorption capacity of 260 thousand grown trees in a year. 8 Kerevitaş at a Glance Operational Network Exports to over 60 countries on 6 continents EXPORT DESTINATIONS Africa: Algeria, Cameroon, Egypt, Ethiopia, Gabon, Ghana, Ivory Coast, Kenya, Libya, Madagascar, Mauritius, Mauritania, Nigeria, Sudan, Tanzania, Tunisia Asia: Afghanistan, Azerbaijan, Bangladesh, Brunei, China, Georgia, Hong Kong, India, Iran, Iraq, Israel, Jordan, Kazakhstan, Kuwait, Lebanon, Oman, Pakistan, Palestine, Philippines, Qatar, Saudi Arabia, Syria, Taiwan, Tajikistan, Turkmenistan, United Arab Emirates, Uzbekistan Europe: Germany, Albania, Austria, Belgium, Bosnia- Herzegovina, Bulgaria, Cyprus, Denmark, France, Greece, Hungary, Italy, Kosovo, Macedonia, Malta, Netherlands, Romania, Spain, Sweden, United Kingdom South America: Brazil, Colombia North America: Canada, United States of America Oceania: Australia KEREVİTAŞ Annual Report 2019 9 FROZEN AND CANNED FOOD BUSINESS UNIT EDIBLE OIL BUSINESS Product Categories Product Categories • Bakery Products: Pizza, Pastry (Börek), Puff • Retail - Margarine Pastry, Turkish Ravioli (Mantı), Flatbread (Pide), • HORECA Turkish Pizza (Lahmacun) - Pastry and Catering • Fruits and Vegetables - Industrial Oils • Meat Products: Meatballs, Burgers, Chicken • Edible Oil Products • Potatoes and Croquettes Brands • Canned Products: Tuna Fish, Sweet Corn, Bizim Yağ, Teremyağ, Luna, Sabah, Yayla, Vegetables Halk, Ona, Evet, Ustam, Akbis, Akao, • Desserts: Knafeh, Pistachio Pastry, Mosaic Cake Akrim, Arma, Mars, SPY • Seafood Products: Calamari, Shrimps Brand • SuperFresh 10 Kerevitaş at a Glance Highlights Kerevitaş achieved successful operational results in 2019. Steady and Profitable Growth NET SALES (TL MILLION) GROSS PROFIT (TL MILLION) Gross Profit Margin 2,406.2 2,422.0 2,492.9 613.4 562.9 413.7 24.6% 23.2% 17.2% 2017 2018 2019 2017 2018 2019 EBITDA(*) (TL MILLION) EBITDA Margin 379.3 343.6 185.5 14.2% 15.2% 7.7% 2017 2018 2019 (*) Excluding other income and expenses from operating activities. KEREVİTAŞ Annual Report 2019 11 Exporting to more than 60 countries across 6 continents with over 1,730 employees, Kerevitaş consistently boosts its strength in domestic and export markets. Leader of the Frozen Food and Margarine Market Total Workforce Total Export 1,736 353.1 Employees TL Million As the leading company in Turkey’s frozen food market, Kerevitaş maintains its steady growth, redoubling its energy Export Destinations Number of Factories through the cost savings and operational efficiencies and synergy generated by the >60 5 acquisition of Besler. Exporting to more than 60 countries across 6 continents with over 1,730 employees, Kerevitaş continues to introduce innovations that deepen its market penetration and reinforce its leading status, thus consistently boosting its strength in both domestic and export markets. 12 Kerevitaş at a Glance Vision, Mission and Values Vision To be a reliable leader of food industry aiming to make all its stakeholders happy. Mission To provide the most delicious, practical and innovative products in a healthy and reliable value chain as the number one solution partner in the kitchen. KEREVİTAŞ Annual Report 2019 13 Values Consumer satisfaction Leadership in quality Innovation • We always prioritize consumer • We provide consumers easily • We explore, support and needs and requests. and produce accessible high-quality products implement new ideas with our accordingly. and strong brands with best-in- entrepreneurial spirit, embracing • We always work passionately to class services. change and innovation. become the market leader and a • We aim to implement the best • We identify fresh opportunities preferred brand. practices in every aspect of our in the market and boost our • We consider consumer benefit operations. mobility by rapidly adapting to prior to each action we take. • We continually raise the quality change. • We take the initiative to achieve bar in production and at service • We pioneer change, create new consumer satisfaction and aim stages. markets and set the trends in the to anticipate needs before they industry. arise. • We embrace new and diverse opinions. • We monitor innovations and developments closely and aim for continuous improvement with our R&D centers’ studies. Leadership in collaboration Competitiveness Result-oriented • We value different perspectives • We always start compelling • We are always result-oriented and experiences, and benefit competition across all our and preserve our energy and from our wealth of diversity. operations. motivation. • We consult each other, learn • We aim to reach the top in every • We aim to achieve sustainable together and develop our skills. area where we operate. results that generate value for all We work together as a team • We are swift and agile; we work stakeholders. towards a common goal. hard and push the limits to • We put our hearts in our work • We welcome everyone’s success provide our customers the best with our industriousness and as the Company’s success. products first. drive to succeed, set challenging • We measure our performance targets and then achieve them. against our own record and our competitors, and then aim to do better each time. 14 Kerevitaş at a Glance Our Business Kerevitaş offers all-time delicious alternatives to consumers through quick and practical products. Frozen and Canned Food Kerevitaş has the widest product range In 2019, SuperFresh launched Şipşak Production is carried out in four in the frozen food market. The frozen Pizza (Instant Pizza), the first and only main categories: food category offers consumers bakery microwave pizza in Turkey. The product • Retail Products products, fruits and vegetables, potatoes serves the modern consumer with a • HORECA Products and croquettes, meat products, seafood quick, practical and delicious offering in • Export Products products and desserts. Canned food one-person portions. • Private Label Products category includes canned tuna fish, sweet corn and vegetables. Product Categories • Bakery Products - Pizza - Roll Pastry - Puff Pastry - Turkish Ravioli (Mantı) - Flatbread (Pide) - Turkish pizza (Lahmacun) • Fruits and Vegetables • Meat Products - Meatballs - Burgers - Chicken Products • Potatoes and Croquettes • Seafood Products - Calamari - Shrimps • Canned Products - Tuna Fish - Sweet Corn - Vegetables • Desserts - Knafeh - Pistachio Pastry - Mosaic Bars KEREVİTAŞ Annual Report 2019 15 The Edible Oil Business of Kerevitaş involves production and sales of 518 SKUs under 56 brands including Bizim Yağ, Teremyağ, Luna, Ona, Ustam and Evet. Edible Oil Following the acquisition of Besler, the market leader in Turkey’s edible oil production, operations of Kerevitaş under the Edible Oil Business involve the production and sales of 518 SKUs under 56 brands in total, including Bizim Yağ, Teremyağ, Luna, Ona, Ustam and Evet. Edible Oil Products • Consumer Products - Bizim Yağ - Teremyağ - Luna - Sabah - Yayla - Halk - Ona - Evet HORECA Products • Pastry and Catering Oils - Ustam - Proser - Teremyağ - Bizim Yağ • Industrial
Load more

Recommended publications
  • Creating Culture Through Food, a Study of Traditional Argentine Foods
    Unit Title: Creating Culture through Food: A Study of Traditional Argentine Foods Author: Kyra Brogden George Watts Magnet Montessori, Durham, NC Subject Area: Writing and Language, Social Studies Topic: Food and culture Grade Level: 1st, 2nd, 3rd (Lower Elementary) Time Frame: 4 days of 45-minute lessons on Argentine food, nutrition and culture Cooking: 3 days of cooking and 1 day to put together the cookbook *The cooking lessons will require more time and resources. Also the cookbook may require going through a rough draft and final copy that can occur after the lessons themselves are completed. That can be done at the teachers’ discretion. Brief Summary: This unit will focus on helping students understand the role of nutrition and food in defining a culture by studying Argentine nutrition and food. The first four lessons will focus on comparing nutritional guidelines, evaluating food, and a discussion about meal times in both the United States and Argentina. The students will then embark on a series of three lessons that each focus on a traditional Argentine food. The students will cook the food, create a nutritional analysis, learn about the history of that food, and then write food reviews. The students will ultimately make a cookbook with the recipes, pictures, nutritional analysis, and their own food review. Established Goals are taken from the Common Core Standards for Grade 2: Research to Build and Present Knowledge 7. Participate in shared research and writing projects (e.g. read a number of books on a single topic to produce a report; record science observations) 8.
    [Show full text]
  • Alyonka Russian Cuisine Menu
    ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Danish Pastry Contents
    Inspirational magazine No. 3 September 2019 BAKEyour way New Danish pastries Innovative and tempting flavours Sweet and surprising Salted Caramel Plait Special issue Original Danish pastry Contents We are 80 bakers who bake for you Page 4 Innovative We are driven by passion. We bake bread that tastes good and we bake Danish pastries it right, with good ingredients and solid craftsmanship. Delicious, surprising Original Danish pastry and tasty - from Denmark Vi bager for dig In Denmark we are world-renowned for our Danish pastry, which is a unique piece of baking history that goes back more than 150 years. Ever since the lamination technique was Page 8 At Kohberg, we bake like We are the largest Innovation and product Our bread and pastries originally brought to Copenhagen by Austrian a high street bakery, Danish-owned bakery. development are part of are baked on a unique bakers in the 1850s, Danish pastry has Organic pastries Close to our heart only on a slightly larger Our three bakeries are our DNA. Our R&D team combination of proud continuously been developed and refined. scale. We take pride in located at Bolderslev, responds consistently to baking traditions and keeping proud Danish Haderslev and Taastrup new demands and sets profound insight into At Kohberg, we cherish time-honoured baking baking traditions and in Denmark. new standards in our new trends and market traditions and we take pride in keeping the craftsmanship alive. market. requirements. original pastry craftsmanship alive. We strive consistently to develop and improve our assortment. From our recipes and ingredients to our baking methods, everything is based on a unique combination of proud baking traditions and profound insight into new trends and market conditions.
    [Show full text]
  • OMAHA DRUGGIST M
    OMAHA DRUGGIST m The best plastic dress­ DENVER MUD ing made—gives your customers better quali­ ty, more quantity, quicker results, at almost half the price. Don’t let your customers be deceived—give them the best at Before the War Prices— 25c size Denver Mud $2,00 the dozen 50c size " " 4,00 the dozen $1.00 size M " 8,00 *the dozen 2,00 size " " 16,00 the dozen $12.00 lot less 5% discount and 10% in FREE GOODS. 25.00 lot less 10$ discount and 10$ in FREE GOODS. ORDER FROM YOUR JOBBER TODAY. MADE OIVLY BY THE GERMICIDE CO., DENVER, COLO. m @ = This head line Has been before the public for more than forty years, resulting in great profit to the retail trade. Along came imitation Castorias and thousands upon thousands of dollars have been spent to connect the signature OF with the original and Genuine Castoria that your sales may be promoted and our trade mark protected. Fletcher’s Castoria has been one of our greatest sellers, and our continued advertising will keep it at the top. Our Candy Bags and Counter Wrappers will Help You and Save Money ASK FOR THEM The Centaur Company, 250 West Broadway, New York City 2 OMAHA DRUGGIST FOR NEARLY SEVENTY YEARS HOSTETTER’S STOMACH BITTERS have maintained a national reputation as a family medicine in all cases of DYSPEPSIA, INDIGESTION and STOMACH DISORDERS Any Jobber Can Supply You THE HOSTETTER COMPANY 60 Water St./ Pittsburgh Pa. m ------------- [H @1 Is] lal The following goods contain nothing to TO RETAIL DRUGGISTS conilict with the Food and Drug Act, Send us your Telephone Book or Mailing List June 30, 1906, and require no label: and we w ill’mail our literature with your name andaddress as agents.
    [Show full text]
  • Prices and Profits of Leading Retail Food Chains, 1970-74
    K76 PRICES AND PROFITS OF LEADING RETAIL FOOD CHAINS, 1970-74 HEARINGS BEFORE THE JOINT ECONOMIC COMMITTEE CONGRESS OF THE UNITED STATES NINETY-FIFTH CONGRESS FIRST SESSION MARCH 30 AND APRIL 5, 1977 Printed for the use of the Joint Economic Committee U.S. GOVERNMENT PRINTING OFFICE 96-514 WASHINGTON: 1977 For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 , It. I4 JOINT ECONOMIC COMMITTEE (Created pursuant to sec. 5(a) of Public Law 304, 79th Cong.) RICHARD BOLLING, Missouri, Chairman HUBERT H. HUMPHREY, Minnesota, Vice Chairman HOUSE OF REPRESENTATIVES SENATE HENRY S. REUSS, Wisconsin JOHN SPARKMAN, Alabama WILLIAM S. MOORHEAD, Pennsylvania WILLIAM PROXMIRE, Wisconsin LEE H. HAMILTON, Indiana ABRAHAM RIBICOFF, Connecticut GILLIS W. LONG, Louisiana LLOYD BENTSEN, Texas OTIS G. PIKE, New York EDWARD M. KENNEDY, Massachusetts CLARENCE J. BROWN, Ohio JACOB K. JAVITS, New York GARRY BROWN, Michigan WILLIAM V. ROTH, JR., Delaware MARGARET M. HECKLER, Massachusetts JAMES A. McCLURE, Idaho JOHN H. ROUSSELOT, California ORRIN G. HATCH, Utah JOHN R. STARK, Executive Director Louts C. KRAUTHOFF II, Assistant Director RICHARD F. KAUFMAN, General Counsel ECONOMISTS WILLIAm R. BUECHNER KENT H. HUGHES PHILIP MCMARTIN G. THOMAS CATOR SARAH JACKSON GEORGE R. TYLER WILLIAM A. Cox JOHN R. KARLIK ROBERT D. HAMRIN L. DOUGLAS LEE MINoarIY CHARLES H. BRADFORD STEPHEN J. ENTIN GEORGE D. KRuMSHAAR, Jr. M. CATHERINE MILLER MARE R. POLICINSEI (II) -CONTENTS WITNESSES AND STATEMENTS WEDNESD-AY, MARCH 30,41977 Long, Hon. Gillis W., cochairperson, member of the Joint Economic Com- Page mittee: Opening statement - - 1 Heckler, Hon. Margaret M., cochairperson, member of the Joint Economic Committee: Opening statement--____________-__-_-_-_-__-__-_ 3 Mueller, Willard F., and Bruce W.
    [Show full text]
  • Wholesale Price List
    Danish Pastry House, LLC PO Box 903 Watertown, MA 02471 Tel: 617-926-2747 Fax: 617-231-0665 [email protected] www.danishpastryhouse.com Wholesale Price List Category Product Name Unit Info MORNING PASTRY Plain Croissant ea Almond Croissant ea Chocolate Croissant ea Ham & Cheese Croissant ea Spinach & Ricotta Croissant ea Tomato & Pesto Croissant Cup ea Cherry Cream Cheese Strudel ea Sticky Bun ea Icing Snail ea Chocolate Mayor Snail ea Apple Bear Claw ea Apple Danish ea Raspberry Danish ea Custard Danish ea Thebirkes - Poppyseed Danish ea Kringle - Large Whole Whole, Half, or Quarter Kringle - Small Whole ea Cinnamon Brioche Braid - Large Whole, Half, or Quarter MINIS Plain Croissant ea Apple Croissant ea Raspberry Croissant ea Almond Croissant ea Chocolate Croissant ea Ham & Cheese Croissant ea Spinach & Ricotta Croissant ea Sticky Bun ea Icing Snail ea Apple Bear Claw ea Apple Danish ea Raspberry Danish ea Custard Danish ea Apple Turnover ea Raspberry Turnover ea MINI MUFFIN Banana Walnut ea 2-3 bite Blueberry ea Chocolate Chocolate Chip ea Coffee Cake ea Corn ea Lemon Poppyseed ea Morning Glory ea Orange Chocolate Coconut ea Pistachio ea Pumpkin ea Raisin Bran ea Raspberry Almond ea SMALL MUFFIN Banana Walnut ea available in brown or white paper Blueberry ea Chocolate Chocolate Chip ea Coffee Cake ea Corn ea Lemon Poppyseed ea Morning Glory ea Orange Chocolate Coconut ea Pistachio ea Pumpkin ea Raisin Bran ea Raspberry Almond ea Vegan Carrot ea LARGE MUFFIN Banana Walnut ea Blueberry ea Chocolate Chocolate Chip ea Coffee
    [Show full text]
  • You Name It - We Fold It ABOUT the ODIN the ROTARY Two Fold FOLDING MACHINE FILLING
    Odin Your oppunity to be on the leading edge Danish pastry and puff pastry folding and filling equipment You name it - we fold it ABOUT THE ODIN THE ROTARY Two fold FOLDING MACHINE FILLING Standard size and products: MACHINE Odin was the wisest of the Nordic Gods. Form & Frys Maskinteknik have been Dough thickness between 2.5 and 5 mm. All products are building dough folding machines since folded from puff pastry or Danish pastry dough. The ODIN Folding Machine is a combina- 1987 prior to 1992 it was the Alfa Folding Dough square size: 75 x 75, 100 x 100, 125 x 125 or 150 x 150. To optimize the function and possibil- tion between the steady Hercules and machine. This was replaced by a new gen- ities of Form & Frys industrial folding the adaptable Charlie, both of which are eration of machines built using the tech- machines, we have developed a filling machines that are proven in industrial en- nology still in use today. This technology Mediterranean 4-FOLD machine, which fits the needs exactly. OVERLAP vironments. The Hercules servicing high has been adapted to many and varied capacity industrial bakers and the Charlie product applications. The basic function principle of the rotary servicing semi automated bakers needing fi ller is a rotating drum with pistons, re- flexibility and quick retooling. To optimize performance, Form & Frys tracting when in the hopper and ejecting Masinteknik have developed filling ma- 2-FOLD when right above the dough product. It W. OVERLAP Form & Frys Maskinteknik has developed chines that perfectly fit the Odin Machine can be seen as a rotating version of the the ODIN Folding Machine to service the but can also be used for “standalone “ pro- well known slide-plate depositor used higher capacity bakers who still require a duction.
    [Show full text]
  • Alumni Magazine the Inauguration of David J
    c1,c2,p1,c3,c4CAMND06 10/19/06 2:22 PM Page c1 CU LAUNCHES $4 BILLION CAPITAL CAMPAIGN November/December 2006 $6.00 alumni magazine The Inauguration of David J. Skorton Twelfth President of Cornell University c1,c2,p1,c3,c4CAMND06 10/19/06 4:00 PM Page c2 c1,c2,p1,c3,c4CAMND06 10/19/06 4:00 PM Page 1 002-003CAMND06toc 10/16/06 3:45 PM Page 2 Contents NOVEMBER / DECEMBER 2006 VOLUME 109 NUMBER 3 4 Letter From Ithaca alumni magazine French toast Features 6 Correspondence Natural selection 10 From the Hill The dawn of the campaign. Plus: Milstein Hall 3.0, meeting the Class of 2010, the ranking file, the Creeper pleads, and a new divestment movement. 16 Sports A rink renewed 18 Authors The full Marcham 35 Finger Lakes Marketplace 52 44 Wines of the Finger Lakes 46 In Our Own Words 2005 Lucas Cabernet Franc CAROL KAMMEN “Limited Reserve” To Cornell historian Carol Kammen, 62 Classifieds & Cornellians the unheard voices in the University’s in Business story belong to the students them- selves. So the senior lecturer dug into 65 Alma Matters the vaults of the Kroch Library and unearthed a trove of diaries, scrap- books, letters, and journals written by 68 Class Notes undergraduates from the founding to 109 the present.Their thoughts—now 46 assembled into a book, First-Person Alumni Deaths Cornell—reveal how the anxieties, 112 distractions, and preoccupations of students on the Hill have (and haven’t) changed since 1868.We offer some excerpts. Cornelliana Authority figures 52 Rhapsody in Red JIM ROBERTS ’71 112 The inauguration of David Skorton
    [Show full text]
  • Gastronomic Program 3 Months - Pastry Type of Recipes You’Ll Learn
    Gastronomic Program 3 Months - Pastry Type of recipes you’ll learn international Culinary Academy 8, rue des Moulins à Huile | 34300 Agde | France T : +33 4 67 32 15 07 | [email protected] www.gastronomicom.fr Week 1: BAKING > French baguette Technics used Presentation, hand mixing french baguette, kneaninfg brioche, gluten lesson > French baguette, brioche, milk bread, loaf bread, bourdaloue tart Technics used Hand made franch tradidition baguette, kneading shaping and baking french baguette, shaping bricoche keanding, shaping tart, piping almmopnd cream,, WEEK 2: ENTREMETS > Coconut vanilla tartelet Technics used Coconut swette pastry, coconut almond cream, vanilla insert, coconut mouss, glaze > Fraisier Technics used Genoise sponge, mousseline cream Week 3: plated desserts and decoration > Chocolate fondant Technics used Fondant mix, cooking vanilla sauce, sablé dough, decoration with cornet > Pavlova / frozen nougat Technics used French meringue, montblanc mixture / flambage, honey meringue Week 4: CHOCOLATS > Praliné, fleur de sel, sesame chocolates/ muscadine, passion fruit jelly, raspberry chocolates, chocolat sablé Technics used Temperature chart and decoration skills, home-made praliné, tabling method for ganache, dipping chocolate bonbon, baking and shaping fruit jelly, molding chocolat bonbon, piping and ganache method piping sablé Week 5: BAKING > Croissant, pain chocolat, pain au raisin, kouglof, chouquette, financier,burgers and buns, garlic and persil puff bread, ciabatta and foccacia, apricot tumeric country bread,
    [Show full text]
  • Bangkok Thai Cooking Academy Pastry & Bakery
    BANGKOK THAI COOKING ACADEMY PASTRY & BAKERY TRAINING 5 WEEKS SCHEDULE* WEEK 1–PASTRY, SWEETS, & CAKE MAKING #1 Some techniques of the week: − Make a choux pastry − Whip a cream − Pipe (basic) − Make several pastry creams − Make and bake a pie crust − Make a basic meringue − Make a syrup − Make an icing − Fruit cutting skills • Choux pastry • Cream puff • Chocolate eclairs • Caramelized choux • Lemon meringue pie • Apple crumble • Fruit tartlet • Custard pie • New York cheesecake • Cinnamon cookies • Creme brulee • Frozen vanilla soufflé • Crêpes • Fruit salad WEEK 2–ADVANCED PASTRY & CAKE MAKING #2 (Must be taken with Week 1) Some techniques of the week: − Make different kinds of biscuits − Make a bavarois batter, a butter cream, mousse, etc − Make macaron shells − Assemble a cake − Unmold and decorate a cake − Make a caramel : • Strawberry cake • Opera cake • Caramel mousse cake • Butter cookies • Fruit mousse cake • Macaron (with chocolate + vanilla or fruit fillings) • Tiramisu • Layered vanilla cream pastry (Millefeuille) • Paris-Brest (choux filled with praline cream) WEEK 3–CHOCOLATE CAKES & SWEETS Some techniques of the week: − Melt and use properly chocolate − Make a chocolate ganache − Make a chocolate sponge cake − Make truffles − Make several chocolate mousses − Make and bake a soufflé • Chocolate truffles • Caramel truffles • Coconut truffles • Black forest cake • Trio chocolate cake • Chocolate fondant • Chocolate brownies • Sacher cake • Chocolate soufflé • Chocolate pie • Chocolate chip cookies WEEK 4–BAKERY & BREAD MAKING
    [Show full text]
  • Sample Banqueting Menus – Srping/Summer 2020
    SAMPLE BANQUETING MENUS – SRPING/SUMMER 2020 First Course Ideas or or Crab & Watercress Roulade Lamb Shank Terrine Goat’s Cheese & Hazelnut Filo Parcels wrapped in Smoked Salmon Pickled Gherkin & Baby Beets Celeriac & Rhubarb Vinaigrette Rocket Salad, Lime Mayonnaise Honey Za’atar Yoghurt or For Vegetarian Guests For Vegetarian Guests Tian of Pressed Mediterranean Vegetables Pressed Spring Vegetable Terrine Cornish Mackerel Fillets Rocket Salad, Green Herb Salsa Pickled Gherkin & Baby Beets Puy Lentils, Vegetable Mirepoix Honey Za’atar Yoghurt Red Onion Tart Tatin or For Vegetarian Guests Beetroot Falafel Roquefort Soufflé Puy Lentils, Vegetable Mirepoix Blush Poached Pear, Endive Red Onion Tart Tatin Saffron Dressing or Jerez Squid & Shrimp Salad Pink Grapefruit & Avocado A Selection of Handmade Artisan Breads For Vegetarian Guests Asparagus & Spring Radish Salad Pink Grapefruit & Avocado Lamb Shank Pithivier Gherkins, Pickled Onions and Endive, Za'atar Yoghurt SAMPLE BANQUETING MENUS – SRPING/SUMMER 2020 Second Course Ideas or or Rainbow Trout Salsify, Mushroom & Gruyère Gratin Miniature Fishmongers’ Pie Spring Greens, Wild Garlic & Almond Butter Pastry Crescents Haddock, Salmon and Wild Fennel For Vegetarian Guests or For Vegetarian Guests Chargrilled Butternut & Aubergine Miniature Vegetarian Pie Spring Greens, Wild Garlic & Almond Butter Darne of Cod Chick Pea, Tomato & Fennel Chorizo Crust, Lemon Emulsion Spring Onions & Radish or For Vegetarian Guests Caramelised Leek & Caper Tartlet Stuffed Plum Tomatoes Beetroot Carpaccio, Tarragon
    [Show full text]