Lessons Learned

April 2011
FoodService Director;4/15/2011, Vol. 24 Issue 4, p6
Trade Publication
An interview with attendees about the lessons they learned at the 2011 MenuDirections conference in New Orleans, Louisiana is presented. Ida Shen of the University of California in Berkeley notes the inspirational social interaction with the students at University of Massachusetts. Marianne Jurayj of McNally Smith College of Music in Minnesota commends presentations on Southeast Asian street foods. Jerry Schuchman of Oklahoma State University cites the significance of a session on preparation of chicken satay.


Related Articles

  • CHEF COMPETITION DECIDES NEW MENU.  // FoodService Director;4/15/2007, Vol. 20 Issue 4, p8 

    The article informs that six menu items created by Aramark chefs will be featured in the new menu for The Ballroom at Adventure Aquarium in Camden, New Jersey. The menu items were decided by a competition staged at the Pennsylvania Convention Center, in which 12 chefs from Aramark's Sports &...

  • SIMPLE SUCCESS. Boxall, Ian // Caterer & Hotelkeeper;11/3/2005, Vol. 195 Issue 4398, p44 

    Relates the experience of chef Ian Boxall in cooking for the delegates of the 2005 Chef Conference held in Spain. Factors considered by the chef in cooking the dishes for his fellow chefs; Challenges faced by the chef in preparing the food; Number of desserts served.

  • SCHEDULE-AT-A-GLANCE.  // Restaurant Business;1/15/2004, Vol. 103 Issue 1, p45 

    The article lists schedule of conferences on different themes related to the food industry. On February 01, 2004, Hands-On Workshops will be held at Johnson & Wales University between 1:00 p.m. to 4:00 p.m. On February 2, conference on the theme of "Food Flights," will be held from 11:35 a.m. to...

  • MenuDirections '07 agenda takes shape.  // FoodService Director;10/15/2006, Vol. 19 Issue 10, p3 

    The article offers information on the fifth annual MenuDirections Conference, which will be held from March 25 to 27, 2007, in Phoenix, Arizona at the Sheraton Crescent Hotel.

  • Guide to the MD Dine-Around.  // FoodService Director;2/15/2012, Vol. 25 Issue 2, p6 

    The article offers information on the MenuDirections conference to be held in Charleston, South Carolina on February 26, 2012.

  • TALKING POINTS.  // Caterer & Hotelkeeper;11/19/2010, Vol. 200 Issue 4654, p20 

    Information about a meeting related to menu according to seasons is presented.

  • Planning the perfect menu.  // Conference & Exhibition Fact Finder;Dec2005, Vol. 20 Issue 12, p18 

    The article gives advice on planning the menu for a conference and other big events. The author gives advice on what food is ideal for conference attendees. Menu that ensures that attendees will be alert throughout the day is also discussed. The article also provides tips on how to plan for...

  • BETTER TRAINING IS VITAL.  // Caterer & Hotelkeeper;11/3/2005, Vol. 195 Issue 4398, p42 

    Presents the highlights the 2005 Chef Conference held in Spain. Criticism made by David Nicholls, executive chef and food and beverage director at Mandarin Oriental Hyde Park, against the National Training Vocational System; Menus demonstrated by chef and restaurant owner Chris Galvin; Beers...

  • Tides of Change. Hobsbawn-Smith, Dee // Foodservice & Hospitality;Nov2010, Vol. 43 Issue 9, p6 

    Information on the Canadian Chefs' Congress held at the Providence Farm in Vancouver Island, British Columbia is presented. Topics include the status of Canadian fisheries, the risk of the increasing ocean's acidity, and the creation of low-carbon-footprint menus. Moreover, the conference...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics