There is no love sincerer than the love of food. ~ George Bernard Shaw

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    VOSS Water Makes a Difference in Sub-Saharan Africa in #31Days

    “31 Days to Make a Difference” Facebook App features clean water stories from Africa. Restaurants, hotels, nightclubs and retail outlets that sell VOSS Water around the world actively participating. Fact: 300 million people in Sub-Saharan Africa live without access to clean water. Fact: for the past five years, Voss Foundation has been making a difference to hundreds of thousands of people in Sub-Saharan Africa with 68 clean water access points and 159 sanitation facilities in six countries. To address the global water crisis, VOSS Water is launching the “31 Days to Make a Difference” campaign on World Water Day (March 22) that will last through Earth Day (April 22). This fourth annual “31 Days” campaign will benefit Voss Foundation’s mission to provide access to clean water, sanitation and hygiene to enable community-driven development in Sub-Saharan Africa and raise [...]
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    The Future of Culinary Education

    Written By Ryan Hodros, Pastry Arts Student An article was brought to my attention last week that brought to mind a great deal of what was taught during my time in the Pastry Arts program. (If you’re interested in the full article, Culinary Educators Dish on The Next Generation of Chefs). The article discusses a survey conducted by where they asked people in culinary education, both students and instructors, on aspects of the culinary field. While the article makes a number of good points, specifically about practicing local and sustainable menu development and education on modern cooking techniques, I feel that the article is asking quite a bit out of a culinary education. This is especially poignant in the articles inclusion of the bullet point “Working with a global pantry of ingredients to prepare a wide range of ethnic offerings.” I’m not going to argue [...]
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    Chefs, Foodservice Professionals and Culinary Students Honored at American Culinary Federation Central Regional Conference

    Chefs, students and foodservice professionals gathered for professional development and culinary trend seminars at the 2014 American Culinary Federation (ACF) Central Regional Conference. The conference took place at the Renaissance St. Louis Grand Hotel, St. Louis, March 16-19. More than 40 chefs, students, chapters, restaurants and foodservice professionals were presented with American Culinary Federation awards during the conference. Award competitions took place to determine ACF Central Region Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Team Championship and Baron H. Galand Culinary Knowledge Bowl. The conference theme was “Embracing a Sustainable Future,” and many of the demonstrations and seminars focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens and onto menus. Attendees enjoyed presentations from [...]
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    National Barbecue Association Announces Partnership with Operation BBQ Relief

    Two BBQ powerhouses pair up to aid victims of natural disasters The National BBQ Barbecue Association announced today an official partnership with Operation BBQ Relief, a 501(c)3 not-for-profit corporation founded to provide much-needed relief to victims of natural disasters. “We’ve had a working relationship with Operation BBQ Relief for some time now, and we are pleased to make it official,” said Roy Slicker, president of the National BBQ Association. “We look forward to helping to raise the profile of this important organization that so well represents the camaraderie and emphasis on community that is inherent in the BBQ industry.” Operation BBQ relief was established in 2011 in the wake of a devastating tornado in Joplin, Mo. Competition barbecue teams from eight states answered the call to help feed displaced families and emergency personnel. The group [...]
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    The Importance Of Online Ordering

    While the recent quarterly reports for most major pizza corporations have shown another boost in domestic sales from online ordering, many independent pizzerias experience further financial trouble by staying offline. Singular shops, who do not have the financial luxury of corporate backing, either believe that they cannot afford full-scale internet branding or do not have the knowledge to create their own. As a result, many successful businesses are losing previously loyal customers to their online counterparts. Online ordering has become the norm for many corporations. Recently Domino’s commercials have begun to encourage use of their website by focusing on the faults of ordering over the phone. The shift in preferred method is due to the fact that online ordering attracts more customers and brings in higher ticket orders. It is estimated that a menu posted online has a reach of 20% [...]
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    The Chilean Wine Revolution

    After decades of successfully exporting good quality entry level wines, Chile has emerged as an important producer of premium wines. In cool climate coastal regions such as Casablanca, San Antonio, Elquí, and Limarí, several wineries are crafting crisp and mineral-rich Sauvignon Blanc and elegant Pinot Noir. In the more temperate regions of Maipo, Aconcagua, Colchagua and Cochapoal, they are turning out richly flavored Carmenere and fruit-forward red blends. And in the South of Chile in the Bio-Bio, Malleco and the Maule Valley, wineries are proving they can produce distinctive Pinot Noir, Chardonnay and terroir-driven Carignan. Indeed, the emergence of premium quality Carignan in the hot dry Maule region is proving to be an exciting success story of the Chilean Wine Revolution. Carignan is not new to Chile. It has been grown in the Maule Valley for more than 70 years. First planted [...]
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    Let the Games Begin

    Catering an event like the Olympics can be a tough sport. Here’s how to win. By Eve Daniels, Editor, Catersource magazine The first-ever Winter Olympics took place in 1924, in a small resort town in France. The event drew some 10,000 spectators in person, in total. Back then, a global TV broadcast and live internet stream were the stuff of science fiction. Fast-forward to 2014, and the 22nd Winter Olympics in Sochi, Russia, is expected to reach billions of viewers worldwide. For U.S. viewers, NBC will offer primetime coverage of nearly 100 different events this February. That means a lot of hard-working commentators, producers and technicians setting up shop in Olympic Park. That also means a lot of mouths to feed. “Imagine taking 5,000 people camping for two solid months, serving 12,000 meals a day,” says John Crisafulli, president of Behind the Scenes (BTS) Catering. [...]
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    Chef Richard Sandoval To Unveil New “Test Kitchen: Japan to Mexico” Series at Zengo Restaurants Nationwide

    Acclaimed Chef Richard Sandoval, who owns and operates the Latin-Asian inspired restaurant Zengo, announces the debut of an exciting new menu as part of the restaurant’s wildly popular “Test Kitchen” series. Every few months, Sandoval and his culinary team research and develop new recipes featuring the cuisine and spirits of one Latin and one Asian country. The result is a menu of specialty small plates and cocktails that showcase the flavors and techniques from each region. Each new dish will be marked with a special “TK” symbol on the menus at Zengo, noting that they are exclusive and available for a limited time only. The Test Kitchen: Japan to Mexico menu will be offered exclusively at Zengo restaurants nationwide – located in Denver, Washington, D.C., Santa Monica and New York – from Jan. 2, 2013, through March 31, 2013. “With every [...]
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    Sugar Factory American Brasserie Introduces Tasty New Brunch Selections

    Sugar Factory American Brasserie at Town Square Las Vegas now offers a delicious brunch menu, along with $20 bottomless mimosas and bloody marys, every Saturday and Sunday from 11 a.m. to 4 p.m. Guests can choose from various egg dishes and omelet selections, including a Four Cheese Omelet, made with three farm fresh eggs, mozzarella, aged cheddar, provolone, brie, tomatoes and fresh herbs; the Smoked Salmon Omelet, made with Alaskan smoked salmon, asparagus, roasted Yukon gold potatoes and chives and the Grilled New York Strip Steak and Eggs, made with New York Strip, two eggs and béarnaise sauce. Breakfast sandwiches at the new brasserie include the Ham and Cheese Croissant, made with sliced black forest ham and aged cheddar, on a toasted croissant and the Fried Egg Sandwich comprised of two eggs, aged cheddar, Canadian bacon and country gravy, served open-faced on a toasted English [...]

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April 2014 F&B Magazine

Food & Beverage Magazine April 2014
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