- A Sweet History of Chocolate
It starts with the cacao tree, which is about as far away from a Hershey bar as you can get. It is a small evergreen tree native to the deep tropical regions of South America, ranging from far southern Mexico to the Amazon. You pick a big, green, almond-shaped melon off of this tree and split it open. - The Origins of Tea
Besides water, green tea is the most consumed beverage in the world. It is estimated that over one-half of the world's population drinks tea in some form. Although England and other Northern European countries share a liking for tea with the rest of the world, they don't actually call it by the same word. It is instead called "cha", the Chinese word for it. - The Ten Pet Peeve Customers of Restauranteurs
OK, we may be smiling chefs, well-mannered waiters, magnificent managers and suave sommeliers, but under our professional guise we're human beings. - Fascinating Facts About Tea For Restaurants
I still remember the best cup of tea I ever had. It was at a Mediterranean restaurant on the Las Vegas strip. After an excellent meal of falafel, hummus, baba ganouch, pita bread, and lamb, I ordered the tea and was presented with a pot of steaming water and a container of fresh, wet whole tea leaves. - Why Local Produce is Better
Today's food buyer has choices which previous generations never dreamed of. At any given time of the year, they can go to the wholesaler and buy produce that was once only seasonally available. You can have strawberries in November and corn on the cob in February. - A Guide to Exotic Fruits For Chefs
We will explore the fruit varieties of the world which are far removed from the usual fare. For the bold, the creative, or the daring gourmand... - A Chefs Guide to Sweeteners
The Industrialized world is obsessed with diets, and yet has the raging sweet tooth of a child. Everybody wants non-fattening food that tastes fat. And so here we are in the industrial age, working our laboratories round-the-clock to come up with a way to have the taste without the calories. This has given us a host of sort-of, one-off-from, and flat-out substitute sugars. - Chef Career - A Chefs Guide to Exotic Fruits
Ah, the everyday fruits at the English-speaking table: apple, orange, banana. Tangerine, peach, strawberry. Maybe a bunch of grapes or the occasional kiwi. As anyone can see, the fruit table at the typical banquet is stuck in a rut. - A Restauranteur's Eye View of Vodka
To get one thing straight off the top, there should be two ingredients in vodka: water and alcohol. Barring any flavoring ingredients, of course. And the two kinds of ingredients you can get the alcohol from are either potatoes or grain. - All About Honey
The consumption of honey by humans is an anomaly; honey is the only food produced by insects which humans eat, and is one of the only two substances produced organically whose sole purpose is for food - the other is mammalian breast milk. As a result, bees are the insect most commonly domesticated by humans the world over. - A Chef's Guide to Vegans
A "vegan" and a "vegetarian" are two different things. That's one thing you have to get straight. While most vegetarians simply refrain from eating anything that had a heartbeat, but still allow eggs and dairy products, vegans go one further and exclude anything related to animals in any way, shape or form. - Commonly Used Spices A Chef's Spice Guide
This guide is a quick look-up table for the commonly-used spices.
Oregano - A peculiar leafy green herb, in that it is one of the few which is more potent dried than fresh. Taste like a cross between mint and lemongrass. - A Unique Chefs Spice Reference
This guide is a quick look-up table for the commonly-used spices.
Fenugreek - This is native to India and southern Europe. The part used is the hard, yellow-brown seeds that come from the plant's pods. - A Chef's Spice Reference
This guide is a quick look-up table for the commonly-used spices.
Allspice - Comes from the unripe berry of the Pimienta dioica tree. It has a flavor that is similar to cinnamon, pepper, cloves, and nutmeg, and so it gets its name from the effect of combining those flavors. - A Pondering About Absinthe for Bartenders
Absinthe is one of those historic fascinations that never quite go away. We were just on the verge of letting absinthe settle into the dustbin of history when two events happened. - All About Restaurant Sanitation
Restaurants have a natural challenge that just comes with the territory: cleanliness and food safety. It seems not a day goes by without another horror story in the news about contaminated food products. - The Ten Minute Sushi Expert
OK, American restaurant entrepreneur: Do you want to jump on the sushi bandwagon, but you find the whole subject a little intimidating? Here's a rough-and-ready guide to everything you need to know about sushi, so that Westerner and Easterner alike will find your sushi service an authentic experience. - The Medieval Restaurant Dining Experience
Whether you're serving at a Medieval Times or other Middle-Ages themed eatery, catering at a Renaissance Faire, or find yourself playing "serving wench" at a King Arthur-themed wedding, understanding the Medieval dining experience will help you carry off this part-meal, part-show with style. - All About Monosodium Glutamate (MSG) in the Food Industry
Pretty controversial for a food additive. The reactions to it are all over the dial. Patrons object to MSG in restaurant food, then go home and make a soup with chicken bullion just loaded with MSG and think nothing of it. - Good Resume Karma for Hospitality Workers
So, you've done your turn in the trenches. You've been a busperson, head waiter, bartender, host, and what-not. After ten to twenty years, many hospitality workers, feeling burned-out at the late shifts and long hours, yearn to break into the ranks of higher management. - Seven Mistakes in Designing and Decorating a Restaurant
A restaurant is able to offer a wide range of appeal to the senses. The quality of your food appealing to your customer's sense of taste, the delightful smells wafting from the kitchen appealing to your customers sense of smell. - Alcoholic Beverage Safety How it Effects Guests in the Food Service Industry
While we all learn by rote the principles of safety in an establishment that serves alcohol, not much is said in this environment about what exactly alcohol does. In dealing with customers, it helps to understand exactly what effect alcohol has on the system, which not even many drinkers of alcoholic beverages are aware of - Food Service: The Mover Of The Culinary Arts
There are a few restaurants nowadays that can really sweep you off your feet from merely displaying their exquisite style in food serving. - Celebrity Chefs of the Food Network
It's hard to imagine how televised cuisine exposition got by in the days before the Food Network. Founded in 1993 and owned by the E.W. Scripps Company, the Food Network is a round-the-clock American cable TV channel devoted to food: mostly cooking it, and eating it. In its first ten years, it has single-handedly given rise to a new class of television personality, known as the 'celebrity chef'. - The Corporate Chef's Guide to Cafeteria Customers
Ah, the life of the corporate chef! Amidst the hustle and bustle of the business world, each of the suit and tie set pays daily visits to your little domain, the corporate cafeteria. In your day to day job cooking for the cubicle minions, you're bound to recognize a few of these types from the customers at your own cafeteria. - Unusual Foods for the Culinary Arts Instructor
Of course, your pupils have already been put through their paces with ordinary fare by now. They've got braising down pat by now. They aced Safe Hood Handling 101. - Ideas for the Banquet Chef
Like a good book, a good banquet is so much more than a meal for a crowd. The planning and execution is a task for the master idea-maker. Pulling it all off requires a cast and crew rivaling the filmmakers of Hollywood in size and skill. - The Bar Manager's Guide to Fictional Bars
Fictional bars can provide one with a sense of the bar's place in culture. Drawing on the public's perception of bars, we can choose to import certain elements of these watering holes of film and myth in either a serious or playful way. - Niche Markets in the Food Service Industry
You could pretty much sum up the restaurant scene in America in one sentence: Hamburgers are dead; and beef itself is losing some appeal. The kind of restaurant that is making a name for itself these days is the one that gets a cult following rather than marketing to a general broad appeal. - Bartending with Style
As opposed to the other food service careers, bartending is one job where personal style counts the most. The best bartenders I've known always have a personality to them, and some even have a little edge of attitude. Always remember that the whole point of your job is recreation. - Don't Be The Belgian Chef a Tale of a Plunge Into the Abyss
At the top of the kitchen career chain lies the Executive Chef position. The executive chef is the general of the kitchen troops, overseeing and deploying the kitchen staff in it's day-to-day operations. Not all chefs aspire to this position, as the executive chef doesn't actually have time to cook. - A Comprehensive List of Food Safety Tips
Whether you have a career in food preparation, entertain privately, or just cook for your family, food handling has some science to it that you should know.
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