School in the Kitchen
Related Articles
- EXECUTIVE PROFILE. Wiedemann, Liz // San Diego Business Journal;4/9/2007, Vol. 28 Issue 15, p45
The article profiles Joey Nerenberg, executive chef and president of Infusion Culinary Inc. in San Diego, California. According to the author, Nerenberg related that his business philosophy is focused on long-term benefits and maintenance of value for his staff and clients. Meanwhile, Nerenberg...
- Culinary School Teaches Recipe for Better Health. // Good Medicine;Summer2009, Vol. 18 Issue 3, p15
The article presents information on the healthy vegetarian cookery program being offered by the Natural Epicurean Academy of Culinary Arts in Austin, Texas. The culinary school specializes in vegetarian cooking and teaches its students how to prepare and present nutritious plant-based foods and...
- The Georgian Way. // Foodservice & Hospitality;Apr2005, Vol. 38 Issue 2, p10
Reports that Georgian College is cooking up new segments for its hospitality and tourism facility. Graduates from Ontario high school cooking courses to compete for scholarships in the second annual culinary competition at Georgian College's Barrie, Ontario campus on April 27, 2005; Teams of two...
- Training Next Gen Culinary Workers. PLENDA, MELANIE // Business NH Magazine;Apr2014, Vol. 31 Issue 4, p21
The article discusses the trends in the education and training of next generation culinary workers in New Hampshire as of April 1, 2014, focusing on the culinary programs and wages of culinary staff. Topics include Mike Somers, president and chief executive officer (CEO) of New Hampshire Lodging...
- TO REDUCE ACCIDENTS, LOST TIME: Sharpening culinary skills. Stephenson, Susie // FoodService Director;10/15/2002, Vol. 15 Issue 10, p92
Focuses on the Culinary Foundation program established by Sodexho for its unit chefs and employees. Number of Importance of culinary training; List of culinary schools with degree and continuing education programs.
- No shopping, chopping, or mopping. McClellan-Brandt, Sarah // Fort Worth Business Press;7/18/2005, Vol. 18 Issue 29, Special section p10
The article features the Super Suppers cooking school in Fort Worth, Texas. The company was founded by Judie Byrd, founder of the Culinary School of Fort Worth, to provide short courses on time-saving cooking. It also helps working parents to dine with their children. Customers are being served...
- A Belgian Macrobiotic Secret Revealed. Briscoe, David // Macrobiotics Today;Jan/Feb2007, Vol. 47 Issue 1, p22
The article discusses the author's experience of being one of the teachers at the annual three-week program of the International Shiatsu School and Natural Cooking School in Antwerp, Belgium. The program presents learning opportunities in healing classes, macrobiotic cooking and shiatsu...
- A TASTE OF ITALY. Dumas, Joseph // Black Enterprise;Aug2007, Vol. 38 Issue 1, p138
The article relates the author's experience attending a cooking school in the elegant kitchen of Casa di Guiliana in the village of Bure, San Pietro in Cariano. Formerly a barn used for drying tobacco, Casa di Guiliana is now a luxury villa rental. Casa di Guiliana's consulting chef Antonia...
- Just say no to chicken tenders. Hanson, Cynthia // Crain's Chicago Business;5/12/2008, Vol. 31 Issue 19, p24
The article presents information on Elena Marre, who runs Kids' Table, a culinary school for children ages 2 and up, in Chicago, Illinois. Marre wanted to launch her own line of frozen organic baby food. She quite her job as tax attorney with Kirkland & Ellis LLP, in 2005 for this, but ditched...
