The Next Idea Group Opens, their test kitchen, TNI Kitchen, to the public

Next Idea, the world renowned restaurant consultants opened its new kitchen concept called the TNI Kitchen located at 5577 Reseda Blvd, Tarzana, CA 91356.

                                                  

What Makes TNI Kitchen The Place To Eat?

TNI Kitchen was founded on the premise of reinventing healthy, organic when possible, but always quality locally sourced foods that bring a highly innovative tapestry of tastes and a new world flare to  the classic lunch menu of homemade soups, salads, sandwiches, burgers and deserts. The deeply trained staff of TNI Kitchen work from before sunset and throughout the day to prepare fresh food daily, no frozen or pre-pared meals at this location. They even make custom food to order, [with customer minimum purchase].

"We are excited about this new TNI Kitchen concept for our urban customers," said Robert Ancill CEO of Next Idea [International] LLC. "We are committed to providing great taste, quality and service to a generation of busy, fun-loving customers who appreciate innovative fresh foods, and healthy quality ingredients.”

TNI Kitchen’s menu consists of a mouth-watering three bean chili made with jalapenos aged cheddar cheese and topped with fresh made sour cream or need something to keep you warm from the winter chill you should sample the tomato fennel soup made with Manchego and toasted pumpkin seeds.

Of course, if you are just looking for that light but gourmet lunch try the salt roasted beet salad with baby greens, goat cheese, candied pecans, grilled pears and orange-honey vinaigrette or the big fat Greek Salad with baby greens, feta, olives, red onion, compressed watermelon, cherry tomatoes, cucumber, pepperoncini, tabbouleh and finished with a lemon-oregano vinaigrette. There is no need to go grab a tuna sub at the local gas station, when you can buy a gourmetneo-classical tuna salad sandwich.  This is not your typical tuna sandwich, instead TNI Kitchens prepares olive oil poached Ahi Tuna combined with smashed avocado mixed with tomato compote and dressed with Bibb lettuce all on a freshly baked toasted country white bread. Creating an amazing ensemble of flavors all working together for a light and fresh, fully satisfying meal. For meat lovers, TNI Kitchen offers their signature Steak House Sandwich which includes a perfectly grilled rib eye smothered with caramelized onions, fresh roasted red peppers, arugula all balanced with a homemade horseradish cream within a freshly baked brioche type French roll. TNI Kitchen also recommends the Spanish Grilled Chicken made with Manchego Cheese, bacon, arugula, almonds, and a homemade Romesco sauce all in a fresh made brioche bun.

TNI Kitchen also provides healthy and vegetarian fare including the Mediterranean Vegetable Focaccia Sandwich with its superbly grilled zucchini, red bell peppers and eggplant balanced perfectly with a homemade sundried tomato hummus topped with a freshmade yogurt-feta dressing all within fresh-made focaccia bread.

Fresh made side salads and desserts are also made daily.

TNI Kitchen at 5577 Reseda Blvd, Tarzana, CA 91356 Monday through Friday from 10-6.  You can also call your order ahead at 818.457.4599 or utilize our new next generation online ordering system at tnikitchen.com, and have your food ready for pick up at your convenience.

TNI Kitchen is the Test Kitchen of The Next Idea [International] LLC, a Restaurant and Hospitality Consulting Company based in Los Angeles, with offices in Dubai and India.

Read more about this newly opened restaurant at tnikitchen.com or call 818 457 4599.

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Hire The Next Idea for Outsourced Architectural Services

The Next Idea, an international restaurant consultant is offering outsourced architectural services to its worldwide clients.

TNI interiors is a team of architects and restaurant interior designers providing creative interior, imaging and construction documentation services to build construction professionals. Our services span from development of basic design drawing, to preparation of detailed renders and final drawings to be issues for construction.

                                                                       

We have worked with various internationally established architectural and building construction-consulting firms.

 Our outsourced services expand all areas of architecture and interior design and include the following –

•  Development of drawings from client sketches.
• Development of plans elevations and sections
• Development of detailed drawings for construction
• Development of presentation drawings
• Development of architectural detail drawings
• Paper to CAD conversion

3D RENDERS (3D MAX)

• Development of layout plans on the basis of sketches
• Development of detail drawings
• Detail drawing preparation
• Development of 3D views and presentation drawings

REVIT 3D MODEL

• 3D architectural modeling work
• Arial and elevation 3D views
• Visual stage in the buildings lifecycle from concept to construction

We are expanding our services and are providing restaurant consulting across the world with network support in the following countries:  United Arab Emirates, (Dubai & Abu Dhabi), Qatar, Bahrain, Oman, Saudi Arabia, Jordan, Egypt, USA, France, Spain, Italy, South Africa, Angola, Nigeria, West Bank Territories, India, Bangladesh, SriLanka, Vietnam, Croatia, UK, Kenya, Ghana, Tunisia, Morocco, Bhutan, Nepal, Pakistan, Russia, Turkey, Kuwait, Indonesia, Lebanon, & Brazil.

For more information about interior designing, restaurant marketing and consulting, concept development, business planning etc., please visit our website: http://www.thenextidea.net.

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Causes of Childhood Obesity and Its prevention

The Childhood Obesity issue is a fascinating subject that appears to be somewhat mis-understood at core level. For instance, clearly an enhanced exercise regime will represent a huge advantage in dealing with obesity; however it will be far less effective if our children just go to McDonald's afterwards. For instance, did you know a 75-pound kid would have to walk 8 hours and 55 minutes to burn-off a Whopper with cheese?...and that doesn’t include the fries and Coke the kid probably would also buy.

                                                                                                      
If this kid added fries, it would add another 2 hours and 41 minutes of walking. And the Coke to wash it down adds another 1 hour and 21 minutes of walking. That’s more than 10 hours total of walking Whew.

Equally, a well balanced nutritional diet at school will of course be of value in maintaining a child’s health; however its value is mitigated once the child goes home and eats processed junk from the supermarket and plays video games all weekend.

The core issue behind obesity is basically our consumer culture (video games, etc) combined with the over availability of some of the world’s worst food!! So basically – our children are sitting in front of TVs consuming high fat laden and chemically infused products day in and day out – all of which is driving the average child’s weight into the stratosphere.

In our new age world, it is unlikely that we will ever move kids back from video games to riding bikes, and more sports, (although we clearly must try, and try hard), however we can certainly impact what they consume  if the legislature would help. For example, all McDonalds’ products should come with a Health warning, and frankly should not be available for children under a certain age – this probably sounds overly dramatic and ridiculous however consider this:

Kid’s Happy meal – designed for children between ages of 3 – 8 (or there abouts):

Cheese burger, low fat milk, and Apple dippers – 500 calories add fries: another 380 calories – so just less than 900 calories in one meal. (American Heart Association recommends around 1400 A DAY for kids under 6 (depending on sex and exercise levels).

Add in some chips 150 grams, a cup cake say 250 grams, and the child is already over the daily recommended limit. Of course most kids may have only one Happy Meal a day, however the other meals can be worse – ever checked the nutritional values on a Pizza box lately – ever looked at what been added?

Here is McDonald’s Bun and Cheese breakdown:

Regular Bun

Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar, yeast, soybean oil and/or partially hydrogenated soybean oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (sodium stearoyllactylate, datum, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylatedmonoglycerides, monocalciumphosphate, enzymes, guar gum, calcium peroxide, soy flour), calcium propionate and sodium propionate (preservatives), soy lecithin.

CONTAINS: WHEAT AND SOY.

Pasteurized Process American Cheese

Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, artificial color, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).

CONTAINS: MILK AND SOY LECITHIN.

Recognize all of these ingredients???

And of course, fast food outlets like McDonalds have become huge corporate enterprises, making super-profits from the selling of quickly consumed food. McDonalds alone spends an estimated $2 billion a year alone in advertising worldwide, with its all-pervasive ads and promotions targeting children and the time-deprived.

From breakfast to suppertime, millions of people worldwide now consume McDonald’s food every day.

According to the ads, McDonald’s food is cheap, tasty, healthy and easily available. In fact, studies show that 55 percent of the calories in a Big Mac come from fat, together with 83 mg of cholesterol. In cheeseburgers, fat makes up 45 percent of the calories, with 41 mg cholesterol. French fries have 47 percent fat, while a regular hamburger has 39 percent fat and holds 29 mg of cholesterol. Like most fast foods, and convenience foods in general, these products are high in salt and sugar that can become addictive and which can also lead to increased weight and other medical problems – so McDonalds’s executives and shareholders are getting richer, our kids are getting fatter, related medical costs are escalating (obesity costs are almost as high as smoking related costs), and we, the public, are……. well paying more for Health Insurance along with out-living our obese children!!!

Junk food may not be addictive in the same way that tobacco is. But weight, once gained, is notoriously hard to lose, and childhood weight patterns strongly predict adult ones. Rates of overweight among small children--to whom junk-food companies aggressively market their products--have doubled since 1980; rates among adolescents have tripled. In 1999 physicians began reporting an alarming rise in children of obesity-linked type 2 diabetes. Once an obese youngster develops diabetes, he or she will never get rid of it. That's a lot more irreversible than a smoking addiction.

So in answer to the question: What are your ideas to end childhood obesity within a generation?

Quite simply

In answer to the question: What are your ideas to end childhood obesity within a generation?

I would say:

• Govt. warning labels on all food products that contain high fat or processed ingredients
•  Govt. endorsements on healthy foods, with packaging that is appealing to kids (of all ages)
• Govt. incentives, and subsidies for restaurant companies and food manufacturers that provide (verifiable) healthy foods for kids, in order that they can keep prices competitive still generating healthy profits
• Elevated education for both parents and children on food intake and the implications of non nutritious food products
•  Only healthy food available at school
• Very strict guidelines on advertising and marketing by fast food companies - with substantial fines for violations and misleading statements
•  Age limit on children buying food from fast food outlets, without an adult present

Robert Ancill is CEO of Innovations International Food and Restaurant Consulting Group, The Next Idea!

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Preparing Strawberry Milkshake

It is no secret that bakeries, frozen yogurt, and specialty sweet shops are opening up in unprecedented numbers world wide. What used to be an afterthought on restaurant menus, dessert, is now a major market in the restaurant industry.

            

The Next Idea [Los Angeles based Restaurant Consultants], has developed countless dessert recipes that showcase everything from traditional tastes to modernist techniques.

We predict the next wave of dessert trends hitting restaurant menus to be a hybrid of nostalgic flavors and contemporary presentation. Culinary terms like deconstructed, reconstructed, and molecular gastronomy will no longer be limited to the savory side of menu development.

What better way to highlight dramatically avant garde dessert formats than by using retro recipes? Below an American classic, the milkshake, reinvented into an elegant pot de crème. All the flavors of a creamy strawberry milkshake can be enjoyed in one spoonful, guaranteed not to melt! This recipe is complete with whipped cream and rainbow sprinkles for added whimsy.

The custard can be made ahead of time, so it is perfect for entertaining. Serve this surprising dessert to guests at your next dinner party for all the fun of a milkshake and none of the fuss of a noisy blender.

Strawberry Milkshake Pot de Crème

 INGREDIENTS:

 1 cup fresh strawberries, stems removed and smashed

1 cup heavy cream

1 cup whole milk

½ cup sugar

½ tsp vanilla extract

6 egg yolks

For Garnish:

Rainbow Sprinkles

Whipped Cream

Sliced Strawberries

DIRECTIONS:

1) In a large sauce pan, add milk, cream, and smashed strawberries.

2) Bring mixture to simmer and allow strawberries to infuse the milk and cream mixture.

3) While strawberry cream mixture is simmering, whisk together vigorously sugar and egg yolks in a mixing bowl until light and frothy.

4) Slowly add strawberry cream to egg mixture, whisking constantly to make sure eggs do not curdle.

5) Add vanilla extract and strain mixture.

6) Pour mixture into 4 ramekins, mason jars, or any oven safe serving dish.

7) In a 350 degree oven, bake ramekins in a water bath covered with foil for 30-45 minutes or until custard is just set.

8 ) Remove from oven and chill completely.

9) Serve cold with a dollop of whipped cream, rainbow sprinkles, and a few sliced fresh strawberries.

The Next Idea is one of the World’s Leading Culinary and Restaurant Consulting Group, For further information please call: 818 887 7714 or email: info@thenextidea.net Web: www.thenextidea.net