When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 150g of parmesan, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

1. Rinse, remove the ends of the basil.
2. Add 30g of salt and 10g of pepper to the blender.
3. Now add 100g of washed basil to the blender.
4. Chop 150g of parmesan into small pieces and put it into the blender.
5. Add 3 pcs. Banana to the blender.
6. Add the olive oil in the blender until it reaches the 48 oz. mark
7. Let it blend for approximately 2 minutes.

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When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 4g / 1 tbsp. of Nutritional Yeast, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

1. Rinse the basil.
2. Add 30g of salt and 10g of pepper to the blender.
3. Now add 100g of washed basil to the blender.
4. Add 4g / 1 tbsp. of Nutritional Yeast to the blender can
5. Add 3 pcs. Banana to the blender.
6. Add the olive oil to the blender until it reaches the 48oz. mark
7. Let it blend for 1 minute.

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Cut the top off and cut it in half. Bring one of the halves to the flat side. Slice the tomato into 8 usable slices. Throw away the end piece of the tomato. Repeat same procedures on the other half.

Drain the brine that the Mozzarella is in. Cut it in half and put the round side of one half into the slicer and bring it down to slice the mozzarella. Repeat same procedures on the other half.

Cut off the top of the avocado. Slice the avocado in half around the stone and twist it open. Remove the stone.

When making one portion of tuna mousse you must use 1 bag of refrigerated tuna (3 kg), weigh 1200 grams of mayo, 3 lemons, 2 bundles of spring onion and 1 bundle of dill.

We do it by following these steps::

1. Rinse, remove ends and chop both dill and spring onion finely.
2. Use a scale to weigh 1200g of mayonnaise and squeeze 3 lemons into a small canteen.
3. Put the cold tuna in a cantina, and add the chopped dill and spring onion.
4. Thoroughly mix all the ingredients together and make sure the mousse is even all over.

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Cut the top off and cut it in half. Bring one of the halves to the flat side. Slice the tomato into 9 usable slices. Throw away the end piece of the tomato. Repeat same procedures on the other half.

Cut the top off and cut it in half. Bring one of the halves to the flat side. Slice the tomato into 7 usable slices. Throw away the end piece of the tomato. Repeat same procedures on the other half.

Drain the brine that the Mozzarella is in. Cut it in half and put the round side of one half into the slicer and bring it down to slice the mozzarella. Repeat same procedures on the other half.

1. Use a scale to weigh 120 grams of Zaatar and weigh 240 ml of olive oil.
2. Put them one by one into the blender can
3. Then blend for 10 seconds
4. 1 batch will fill a small size of squeeze bottle
5. Stored it in the fridge and label it for 2 days shelf life

1 pcs. of Halloumi = 15g

When making one portion of tuna mousse you must use 1 bag of refrigerated tuna (3 kg), weigh 1200g Mayo, 150g lemon, 3kg Tuna, 110g Spring Onion, 55g Dill

We do it by following these steps:

1. Rinse, remove ends and chop both dill and spring onion finely.
2. Use a scale to weigh 1200g of mayonnaise and squeeze 150g of lemons into a small canteen.
3. Put the cold tuna in a cantina, and add the chopped dill and spring onion.
4. Thoroughly mix all the ingredients together and make sure the mousse is even all over.

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When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 150g of parmesan, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

1. Rinse, remove the ends of the basil.
2. Add 30g of salt and 10g of pepper to the blender.
3. Now add 100g of washed basil to the blender.
4. Chop 150g of parmesan into small pieces and put it into the blender.
5. Add 3 pcs. Banana to the blender.
6. Add 600g of Olives
7. Add the olive oil in the blender until it reaches the 48 oz. mark
8. Let it blend for approximately 2 minutes.

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WE DO IT BY THE FOLLOWING STEPS:

1. Rinse cucumber with water
2. Cut Cucumber into slices of 6 gram
3. Place into 1/9 canteen

WE DO IT BY THE FOLLOWING STEPS:

1. Take a cheese grater
2. Shave the Parmesan into approximately 4-5g a slice
3. Place in Canteen

When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 4g / 1 tbsp. of Nutritional Yeast, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

1. Rinse the basil.
2. Add 30g of salt and 10g of pepper to the blender.
3. Now add 100g of washed basil to the blender.
4. Add 4g / 1 tbsp. of Nutritional Yeast to the blender can
5. Add 3 pcs. Banana to the blender.
6. Add 600g Olives
7. Add the olive oil to the blender until it reaches the 48oz. mark
8. Let it blend for 1 minute.

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When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 4g / 1 tbsp. of Nutritional Yeast, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

1. Rinse the basil.
2. Add 30g of salt and 10g of pepper to the blender.
3. Now add 100g of washed basil to the blender.
4. Add 4g / 1 tbsp. of Nutritional Yeast to the blender can
5. Add 3 pcs. Banana to the blender.
6. Add the olive oil to the blender until it reaches the 48oz. mark
7. Let it blend for 1 minute.

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Rinse thoroughly. Cut off the top of the avocado. Slice the avocado in half around the stone and twist it open. Remove the stone.

Cut the top and bottom off the kiwi. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Slice the kiwi into 3 even sized slices.

Rinse thoroughly. Cut off each end of the banana. Slice the peel open with a thin cut from the top to the bottom of the banana – but don’t remove it. Slice the banana into 4 equally sized pieces.

Cut off the top and the bottom of the pineapple. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Cut the pineapple in half from top to bottom and place one half on the flat side. Slice this half into 5 equally sized pieces and repeat with the other half.

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Rinse thoroughly. Cut off the top and bottom. Cut the lemon in half and place each half on the flat side. Cut these in half again so you have 4 equally sized pieces.

Rinse thoroughly. Cut off the ends of the cucumber in two small pieces. Slice the cucumber into 4 equally sized pieces.

NB: For US please check the Matrix above.

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Make notice of the top and bottom of the passion fruit, and then cut it in half making sure either the top or the bottom is in the halves.

Make sure no dirt is on the ginger(!). Cut it into equally sized pieces of 10 g. Do not throw anything out even though it is less than 10g – these pieces are still usable.

Make sure no dirt is on the turmeric(!). Cut it into equally sized pieces of 10 g. Do not throw anything out even though it is less than 10g – these pieces are still usable.

Fill the elderflower bottle with the concentrated elderflower mix-up to a 1/5 of the bottle. Then fill up with cold water to the top.

Rinse thoroughly using the colander.

Rinse all leaves thoroughly using the colander.

Cut of the bottom and rinse each stem thoroughly.

Rinse each carrot thoroughly using the colander. Make sure there is no dirt left to prevent contamination(!). Cut off top and bottom.

Cut off the top and the bottom of the pineapple. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Cut the pineapple in half from top to bottom and place one half on the flat side. Slice this half into 6 equally sized pieces and repeat with the other half.

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Cut off the top and the bottom of the pineapple. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Cut the pineapple in half from top to bottom and place one half on the flat side. Slice this half into 8 equally sized pieces and repeat with the other half.

Cut the top and bottom off the kiwi. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Slice the kiwi into 4 even sized slices.

Rinse thoroughly. Cut off each end of the banana. Slice the peel open with a thin cut from the top to the bottom of the banana – but don’t remove it. Slice the banana into 6 equally sized pieces.

Rinse thoroughly. Cut off each end of the banana. Slice the peel open with a thin cut from the top to the bottom of the banana – but don’t remove it. Slice the banana into 5 equally sized pieces.

Rinse thoroughly. Cut off the ends of the cucumber in two small pieces. Slice the cucumber into 6 equally sized pieces.

Rinse thoroughly. Cut off the ends of the cucumber in two small pieces. Slice the cucumber into 5 equally sized pieces.

Rinse thoroughly. Cut off the ends of the cucumber.

WE DO IT BY FOLLOWING THESE STEPS:

1. Put on clean gloves and gather all equipment and almond butter in Sink 3
2. Remove the Almond Butter lid and place the funnel in the FIFO bottle
3. Pour the almond butter into the bottle through the funnel until it's full
4. Remove the funnel and tighten the lid of the FIFO bottle
5. Wipe down the outside of the almond butter bottle with water
6. Place the FIFO bottle into a 1/9 canteen, DISPENSING LID DOWN
7. Wash all equipment and the Sink with dish washing liquid, then place them in the high temp sanitizer
8. Change your gloves

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REMEMBER:

• If almond butter is lumpy or separated when it is opened, stir to get right texture - Do not let any lumps go into the FIFO bottle as it will block the nozzle
• There is no day dot sticker needed, but the FIFO bottle should be washed EVERY TIME IT IS EMPTIED. Do not top up the bottles while using
• THESE BOTTLES SHOULD NOT BE USED FOR ANYTHING EXCEPT ALMOND BUTTER

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TIP:

IF the bottom of the Almond Butter container is very lumpy or has become a solid mass, blend it in the red blender can to get the right texture.

When making a fresh brew of Drip Coffee you’re using the same machine as you do with Cold Brew. Follow the steps below to make sure you brew Drip Coffee correct.

We do it by following these steps:

1. Place a clean, dry paper filter in the metal filter basket.
2. Remove the hopper from the grinder, close it and place it on the scale – zero the scale.
3. Measure beans according to the relevant recipe.
4. Adjust grinder to 8,0. Grind the coffee into the filter holder. Hit the lever to get all the coffee into the filter.
5. Place a clean Thermos under the filter basket.
6. Choose the desired recipe using the button “recipes 1-8” – press the button “start/stop” to begin the brew.
7. Place the Thermos on the serving tower. The coffee needs to wasted after 1 hour(!).

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When making a fresh brew of Cold Brew you’re using the same machine as you do with Drip Coffee. Follow the steps below to make sure you make Cold Brew correct.

We do it by following these steps:

1. Place a clean, dry paper filter in the metal filter basket.
2. Remove the hopper from the grinder, close it and place it on the scale – zero the scale.
3. Measure beans according to the relevant recipe.
4. Adjust grinder to 8,0. Grind the coffee into the filter holder. Hit the lever to get all the coffee into the filter.
5. Place a clean Thermos under the filter basket.
6. Press the “settings” button and then press the “-” button to start brewing.
7. Place the Thermos on the serving tower. The coffee needs to wasted after 1 hour(!).

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We do it by following these steps:

1. weigh out 150g of Single Origin beans
2. set EK 43 grinder to number 7.0
3. Place paper filter into basket
4. Ensure hopper gate is closed and add beans to hopper
5. Start motor on EK grinder, place basket with filter paper under the grinder and release the hopper gate to grind the coffee dose into the filter paper
6. Level ground coffee in basket and insert the filter in the brewer
7. Weigh out 450g of ice and add it to the clean coffee dispenser
8. Place a clean 2.5 liter coffee dispenser into position and start the brew process by pressing button no.2
9. Ensure that all ice has melted otherwise stir to break all the ice down
10. Once brew is complete, set the timer for 2 hours- when alarm sounds after 2 hours discard the batch and make fresh one

We do it by following these steps:

1. weigh out 150g of Single Origin beans
2. set EK 43 grinder to number 13
3. Place paper filter into basket
4. Ensure hopper gate is closed and add beans to hopper
5. Start motor on EK grinder, place basket with filter paper under the grinder and release the hopper gate to grind the coffee dose into the filter paper
6. Level ground coffee in basket and insert the filter in the brewer
7. Place a clean 2.5 liter coffee dispenser into position and start the brew process by pressing button no.1
8. Once brew is complete, set the timer for 2 hours- when alarm sounds after 2 hours discard the batch and make fresh one

We do it by following these steps:

1. weigh out 250g of Fast Forward beans
2. set EK 43 grinder to number 7.0
3. Place paper filter into basket
4. Ensure hopper gate is closed and add beans to hopper
5. Start motor on EK grinder, place basket with filter paper under the grinder and release the hopper gate to grind the coffee dose into the filter paper
6. Level ground coffee in basket and insert the filter in the brewer
7. Place a clean 1 gallon coffee dispenser into position and start the brew process by pressing button no.1
8. Once brew is complete, set the timer for 2 hours- when alarm sounds after 2 hours discard the batch and make fresh one

We do it by following these steps:

1. weigh out 250g of Fast Forward beans
2. set EK 43 grinder to number 7.0
3. Place paper filter into basket
4. Ensure hopper gate is closed and add beans to hopper
5. Start motor on EK grinder, place basket with filter paper under the grinder and release the hopper gate to grind the coffee dose into the filter paper
6. Level ground coffee in basket and insert the filter in the brewer
7. Weigh out 1.3kg of ice and add it to the clean coffee dispenser
8. Place a clean 1 gallon coffee dispenser into position and start the brew process by pressing button no.2
9. Ensure that all ice has melted otherwise stir to break all the ice down
10. Once brew is complete, set the timer for 2 hours- when alarm sounds after 2 hours discard the batch and make fresh one

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill blender to 24oz line with cold water from the tap
2. Use the large Size 12 portioner to place 2 flat scoops of matcha into the blender can
3. Place blender can on the blender station and blend for 30 seconds
4. Pour into 32oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made, + product name e.g. 'Friday 01/02 Matcha')
5. Store in the coffee fridge for a maximum of 2 days.

REMEMBER:

• Store the Matcha Liquid in the milk fridge after use and overnight

1. Pour 1500ml of milk into measuring jug
2. Pour in 400ml Vanilla milk
3. Pour 1 can of condensed milk (370g) into the jug
4. Whisk and mix well
5. Pour into 2 Spanish mix bottles
6. 48 hour expiry, always keep in the fridge

REMEMBER:

• ‍‍Store the Spanish Latte Premix in the milk fridge after use and overnight

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill blender to 24oz line with cold water from the tap
2. Weight 52g of Matcha and pour it into the blender can
3. Place blender can on the blender station and blend for 30 seconds
4. Pour into 32oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made, + product name e.g. 'Friday 01/02 Matcha')
5. Store in the coffee fridge for a maximum of 2 days.

REMEMBER:

• ‍‍Store the Matcha Liquid in the milk fridge after use and overnight

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill blender to 24oz line with cold water from the tap
2. Use the ‘MATCHA’ cup measure to place 2 FLAT scoops of matcha into the blender can
3. Place blender can on the blender station and blend for 30 seconds
4. Pour into 32oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made + product name e.g. Friday 01/02 Matcha)
5. Store in the coffee fridge for a maximum of 2 days

REMEMBER:

• ‍‍Store the Matcha Liquid in the milk fridge after use and overnight

Rinse thoroughly. Twist the bundle and fold the top down to make it easier to chop. Chop the bundle finely until you reach the stems – don’t use these. Chop again until all the parsley is finely chopped.

Rinse thoroughly. Cut off top and bottom and cut the tomato in half. Dice each half into 8 and slice again to produce fine dice pieces.

Pour the water from the cheese and put the cheese in a canteen. Mash with a fork until the cheese is finely crumbled.

Slice each piece of chicken in fine pieces.

When prepping eggs for omelettes and scrambled eggs on rye bread, you must use; approx. 18-20 eggs which are added to a blender can and pulsed for 1-2 times.

One filled plastic bottle is approx. 8-10 omelettes and 16-18 scrambled eggs on rye bread.

We do it by following these steps:

1. Add eggs up to the 32 oz. mark in a blender can
2. Pulse 1-2 times
3. Pour into a plastic bottle

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WE DO IT BY FOLLOWING THESE STEPS:

Large acai tub should be defrosted for 20 mins before scooping into bowls

• Option A: Weight 220g of Acai per bowl prepped
• Option B: Equally distribute 1 entire tub (3600g) of Acai in 16 bowls (220g pr. bowl)

1. Fill a bowl with 3 scoops of frozen Acai (220g)
2. Place on Lid
3. Place bowl on a tray
4. Store tray in freezer

REMEMBER: 

• Do not press the scoops of acai down – leave as balls
• When there is 1/2 a tray left – more pots should be served
• Acai pots should be kept in the bar freezer – FIFO system should be used when serving pots
• Broken tubs of acai should be reported and discarded

WE DO IT BY FOLLOWING THESE STEPS:

1. Mash 20 eggs in large bowl until large even sized chunks
2. Weigh 315g chilled mayonnaise into the bowl
3. Slice 3 spring onions (or half bundle) finely and add to the bowl
4. Grind 8 grinds of salt and 8 grinds of pepper into the bowl
5. Mix gently and place in canteens

REMEMBER:

1. Do not mash the chilled eggs too small, they should be up to 2-5cm size chunks
2. You must weigh the chilled mayonnaise
3. The extra prep must be kept in the fridge with the lid on‍
4. Canteens of egg mix must be wasted after 3 hours in the cooling grave – use a timer for this.
5. Use correct utensils, not hands or yellow cups

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill 1/9th canteen to the line with the cream cheese – 600g cheese will fill 1 canteen
2. To fill 3 canteens you will need 2 tubs of cream cheese
3. Store spare canteens with the lid on in the fridge until needed.

REMEMBER:

1. The extra prep must be kept in the fridge with the lid on
2. Canteens must be wasted after 3 hours in the cooling grave – use a timer for this

WE DO IT BY FOLLOWING THESE STEPS:

1. Open a Sriracha and twist the lid off
2. Pour the Sriracha into a 12oz squeeze bottle
3. Store in fridge

REMEMBER:

1. To store in fridge when not being used

WE DO IT BY THE FOLLOWING STEPS:

1. Place 400g of Feta Cheese in a clean container.
2. Add 2 tsp of oregano to the feta cheese.
3. Add 2 tbsp olive oil to the mix.
4. Mix well all the ingredients until well combined.
   Shelf-life: 3 days