Enjoi's Oil Buying Blueprint
5 Biggest Mistakes Chefs Make When Choosing Cooking Oils
5-day email course on the 5 biggest mistakes restaurant chefs make when buying cooking oils.How MonoUnsaturated oils enhance taste and health.Insights on cutting costs without cutting quality.Essential procurement tips for sustainable oil choices.Why restaurant chefs should use pure, chemically resilient oils for lasting protection against non-communicable diseases.
Everything you need to avoid common oil mistakes, boost flavour, and build a healthier,
more sustainable kitchen.
I'm Steven Horton, and with 24 years’ experience in the healthy edible oil business, I know the vital role oils play in food quality, customer health, and cost control.
"The taste, smell, and performance of your oil have worked well for us. Using the best ingredients helped our team win #2 in Hong Kong’s Top 100 Restaurants!" — Stephen, JW Marriot Hong Kong
Want to make sure this free email course is “worth it” before you sign-up?
Here's everything that's inside:
Mistake #1: Purchasing cooking oils based on price alone—and why the true value of cooking oil lies in its chemical composition and stability.Mistake #2: Taking no responsibility for the health of your customers—and how your choice of cooking oil contributes to 32 million deaths per year.Mistake #3: Ignoring how the oils’ chemistry improves the quality, safety and nutritional benefits—and why you’ll never be able to make yummy foods with cheap oils.Mistake #4: Disregarding oil labelling—and why oil labels are so important.Mistake #5: Thinking sustainability has no place in the restaurant—and how you can get ahead of the curve with Enjoi MUFA oils.
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