These days, it’s rare that I get to read a book that will keep me up at night because I just can’t put it down, not because I need to finish it to construct an argument around it for a presentation or my dissertation. Jonathan Dixon’s Beaten, Seared, and Sauced: On Becoming a Chef at [...]
Archive for the ‘events’ Category
Beaten, Seared, and Sauced
Posted in Chefs, CIA, events, tagged books, CIA, culinary careers, culinary event, Jonathan Dixon on May 18, 2011 | Leave a Comment »
For Grant Achatz, Focus is on Emotions, Interactions
Posted in Chefs, events, tagged Alinea, books, Grant Achatz, inspiration, memoir on March 8, 2011 | 1 Comment »
“Being creative as a chef is not mimicking what you see in Tokyo or Bangkok,” said Grant Achatz, the chef-owner of Alinea in Chicago, at the Institute of Culinary Education last night. “It’s being inspired by that. It’s reactions to influences, whether those are reading a book, walking down the street, or looking up something [...]
Join me at the International Restaurant & FoodService Show of New York
Posted in events, food media, tagged events, food media on January 13, 2009 | Leave a Comment »
On March 2, I will be offering one of the International Restaurant & Foodservice Show of New York’s featured sessions, on food media. 3:30 – 4:30 PM – Featured Session Working the (Food) Media: Strategies and Resources to Build Your Media Presence Anne E. McBride Anne, Consultant and Director, Center for Food Media, Institute of [...]
