Food Republic | Restaurants, Reviews, Recipes, Cooking Tips (2024)

FAQs

How to cook restaurant quality food at home? ›

To simply answer this question, a chef is an individual who is trained to understand flavors, cooking techniques, create recipes from scratch with fresh ingredients, and have a high level of responsibility within a kitchen. A cook is an individual who follows established recipes to prepare food.

Founded in 2010 by chef Marcus Samuelsson and the Samuelsson Group and launched in April 2011, Food Republic has deep roots in the restaurant scene.

One of these factors is the ingredients and equipment. Lack of ingredients or the special type of kitchen equipment can affect the taste of food. As the restaurant has access to all these, home cooking is at a loss here. Time preparation is another factor.

Answer: A cook is a gender-neutral word which describes the person who is an expert in cooking, culinary skills and expertise in culinary arts. The term “cook” is used in tandem with genders not distinguishing masculine from feminine. But both of them- male and female “cook”- are also described using the word “chef”.

A chef is a chef, there is no female word for it.

The title of a female chef is chef.

We source responsibly with robust supplier approval processes and put food safety first with our AA rated BRC accreditation, and our temperature-controlled fleet of vehicles.

Chicken Republic is headquartered in Lagos, Nigeria. The company is a subsidiary of Food Concepts Plc, a Nigerian food based company. The company is arguably Nigeria's largest chicken restaurant chain with over 40 outlets in Lagos and over 190 outlets nationwide.

Who owns Chicken Republic? ›

Chicken Republic is proudly owned by Food Concepts Plc. As such, we adhere to excellent corporate governance and sustainability practices. The Chicken Republic brand complies with SEC regulations, committed to by the Food Concepts Group. Chicken Republic is a committed supporter of Nigerian production.

The texture in the mouth reveals and accentuates how a dish tastes. A variety of textures will allow the dish to be appreciated in different ways (soft, hard, moist, crunchy, crisp), but also its consistency (fatty, dry, moist) as well as the temperature (hot, cold, warm, iced or boiling).

First and foremost, consider quality in everything you buy. The fresher and less traveled your produce, meat and fish are, the better flavor you'll get, and the more nutritional value they'll retain. This goes for everything, not just produce. Think about your vinegars, oils, herbs and spices as well.

Chefs season at every step of the cooking process

For restaurant chefs, this means seasoning at every step and tasting as they go to ensure each component tastes great. Salt can help coax the natural flavor out of ingredients like vegetables and meat, while herbs and spices infuse them with additional flavors.

It's proven to be healthier

Some studies suggest that people who cook more often, rather than get take-out, have an overall healthier diet. These studies also show that restaurant meals typically contain higher amounts of sodium, saturated fat, total fat, and overall calories than home-cooked meals.