Archive for February, 2008
Orlando Culinary Academy
Orlando baby!
Looking for the recipe for career success? Gain the practical and creative skills you need to succeed in the fast-paced culinary field at Orlando Culinary Academy, featuring coursework from our renowned Le Cordon Bleu Culinary Arts Program. Study with experienced, industry-trained chefs and train to become a chef, baker, caterer, and more.
Search all Florida […]
Illegal Seafood?
Why must cooking and eating be so complicated? Sadly, the current environmental crisis affects us, with each bite we take, and creates ethical questions for every professional in the food industry. A reminder of the ongoing problem of high mercury levels in seafood was published in last week’s New York Times.
According to the Times, tests done […]
Deception in the Kitchen!
Most chefs pride themselves on using fresh, high-quality ingredients. In fact, go to any upscale restaurant and you’ll find (as a friend recently joked) that it can take longer to read the descriptions of food than to actually eat it.
Although most of us prefer to know exactly what we’re eating, there is a group of […]
Curry: The Little Powder that Could
What is it about the complex scent and flavor of curry powder that makes it so special? There’s no definitive answer to that question, but without a doubt this spice blend (known as garam masala to the millions of Indians who use it in their cooking each day) packs a punch.
What many amateur chefs don’t […]
Renowned Chef Daniel Vézina
I recently received an email from Hotel boutique about a hot new restaurant in Montreal. Here are the details.
Bringing a well-established reputation for excellence from Quebec to Montreal
Restaurant Laurie Raphaël at Hotel Le Germain Montreal is attracting a sophisticated crowd these days, so naturally Trend G wanted to let you know all about it.
From the […]
