Airline food: There was no more pie in the sky. High in the clouds didn’t translate into haute (cuisine).
Amuse bouches were crafted to be picked up with our eyelashes. Mini morsels of oxtail perched on a sliver of sardine, topped with two petunia petals were presented as an itty bitty “gift” from the chef. A tasting menu in deed!
All socially responsible consumers and food companies hailed appetite for Fair Trade.
Bacon became the next sizzling fad. Bacon lipstick, bacon (de)oderant, bacon dental floss, bacon ice cream and other bizarre foolishnesses streaked along the highway of absurdity.
Bees buzzed off. Many feared there would be no more almond joy.
Broccoli was not adored properly. Read on…
As the holidays approach, many will turn to the kitchen for their gift inspiration. They’ll check their favorite recipes, pull out ingredients for preparing and packaging tasty delicacies to give to loved ones and colleagues, even to the friendly mail carrier and newspaper delivery ladies. As they wait for the goodies to emerge from the oven, their minds may begin to wander, to consider what it would be like to quit the day job and have a dream food job as a food entrepreneur.
Getting Started Read on…
Joe Baum was barely 30 years old when he created the first fine dining restaurant located at an airport. It was the Newarker at Newark airport, NJ.
Thanksgiving Day, 1953, was the opening day.
It was a disaster.
Thanksgiving Day dawned, but barely. The airport was shrouded in fog and all the planes were grounded. Passengers, who in olden days dressed in high heels and nice dresses, jackets and ties, were grounded. There was nothing to do. But, Read on…
A job would be nice.
A food job would be even nicer.
Many men and women who have served in the military have already worked in restaurants and have determined that an in-depth education from a cooking school will advance their careers.
What all aspiring food enthusiasts share is a passion for food, (though not necessarily for cooking).
Veterans may have valuable work experience already. But to succeed in today’s rapidly changing foodservice industry, they need the “complete package”—proven knowledge, skills, experience, and the all-important degree credential.
Renny Reynolds, author of The Art of the Party, wrote, “Color can emphasize the theme of a party and help create the mood. What would a Mexican party be without bright colors like hot pink, turquoise, orange, and purple? The same colors would be totally inappropriate for most weddings. We think of weddings as white or pale, pastel-colored events—soft and romantic.”
On a somber note, I’ve noticed that a bunch of people have been dying lately. This presents a great opportunity for caterers.
We should remember that funerals are for the living.
The most honored survivors walk slowly, with bowed heads, and mourn from a lectern. Grieving friends who are held in high esteem are invited to shoulder the casket, from out of doors to the indoors and then back out again.
Others simply sob.
All this heavy-duty emotion is sure to build a hearty appetite. Brunch for the bereaved is a niche market that is assured of growth as the population ages and as the inevitable becomes, well, unavoidable.
Composing a brunch for the bereaved menu must be appropriate to the occasion. Black is the best color to choose. Read on…
I usually hate book signings because, unlike the big shot food folk, no one shows up for mine.
When my first Food Jobs book was published, I was invited to do an autographing at a bookstore. Only two people took a seat. One revealed she was waiting for her friend who was in the ladies’ room. The other told me, (without even a hint of embarrassment — or consideration for my fragile feelings), she had been looking for a place to sit down.
This experience is not unusual for those among us who do not have a television presence.
The book signing for Great Food Jobs 2 at the Culinary Institute of America was totally different. Read on…