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Contemporary Terroir
Interesting People

Mitch Bechard, Glenfiddich's Brand Amabassador West, shares the very best. Thank you, thank you!

Lamberto Frescobaldi has been appointed the new President of Marchesi de' Frescobaldi, Tuscany's legendary 700-year old winemaking group. Bravo!

Food Arts just awarded their July/August 2013 Silver Spoon Award to Seattle Chef Tom Douglas for sterling performance. Bravo, bravo, bravo!

Patrick Norquet, the Product Designer Bringing Style to McDonald's French Division 

Sylvia Woods, 1926-2012. Harlem's Queen of Soul Food Who Taught a Whole Nation to Appreciate Its Complete Culinary Heritage

Marion Cunningham, 1922-2012. Inspired Advocate of American Home Cooking, James Beard Colleague, Author and Esteemed Grand Dame d'Escoffier

 La Mancha Wine Ambassador Gregorio Martin-Zarco shares a true Spanish treasure with the world.

Naeem Khan, Style Setting Designer of Michelle Obama's WHCD Dress

Terron Schaefer, Sak's Senior Vice President of Creative Marketing - Co-Creator of The Snowflake and the Bubble 

Pete Wells, the NEW Restaurant Critic for the venerated New York Times - Enjoy the Feast! Ah Bon Appetit!

Garry Trudeau Who Transferred the Faces and Feelings of the 1968 Harvard - Yale Game into the Insightful Doonesbury Commentary Cartoons

Chef Patron Massimo Riccioli of London's Famed Massimo Restaurant and Oyster Bar - Celebrity Perfect 

Carl Warner, Creator of Food Landscapes, a Culinary Terrain Extraordinary

Howard Schiffer, Founder of Vitamin Angels, Giving Healthly Future to Millions of Children

Françoise Branget, French National Assembly Deputy AND editor of La Cuisine de la République, Cuisinez avec vos députés! (or The Cuisine of the Republic: Cook With Your Deputies!)

Professor Hanshan Dong, Developer of the New Antibacterial Stainless Steel - No More Kitchen Germs!

Frieda Caplan, Founder of Frieda's - Innovative Vendor Who Introduced New & Rare Produce to U.S. Well Done Frieda!

Adam D. Tihany, International Famed Hotel & Restaurant Designer To Be New CIA Art Director - FANTASTIC CHOICE!

George Lang, Founder of New York's Trend-Setting Café des Artistes sadly Passed Away Tuesday, July 5, 2011. Rest in Peace.  A Great Gentleman. 

Chef Pasquale Vari of ITHQ - Canada

Nach Waxman, Owner of the Legendary Kitchen Arts & Letters Culinary Bookstore, NYC

Chef Roberto Santibanez, Noted Master of the True Mexican Cuisine - Both Historic and Modern 

Jeremy Goring, the Fourth Goring to Direct the Legendary Goring Hotel, London

Elena Arzak, Master Chef of Arzak, Basque Restaurant in Spain

Yula Zubritsky, Photographer to the Culinary Greats including Chef Anne-Sophie Pic

Adam Rapoport, New Editor in Chief of Bon Appetit

Christine Muhlke, New Executive Editor of Bon Appetit, which recently relocated to New York City

Darren McGrady, Private Chef to the Beloved Princess Diana 

Master French Chef Paul Locuse, Esteemed Founder of the Bocuse d'Or Culinary Championship

Graydon Carter, Editor Extraordinaire and Host of the Most Elite of Post Oscar Parties, The Vanity Fair Gala

Cheryl Cecchetto, Event Designer for Oscar Governor's Ball 2011

Antonio Galloni, the New California Wine Reviewer at Wine Advocate

Tim Walker, Moet & Chandon's New Photographer Extraordinaire

John R. Hanny, White House Food Writer 

Nancy Verde Barr, Friend and Colleague of Julia Child

David Tanis, Co-Chef of Chez Panisse and Paris

Colman AndrewsAuthor of Ferran

Special Finds

Thanks to the IceBag, your Champagne will now always be chilled. Bravo, Bravo, Bravo!

Canada's Crystal Head Vodka, 2011 Double Gold Winner at San Francisco World Spirits Competition - Though Halloween Perfect It's So Much More Than a Pretty Bottle: Fastastic Taste 

Post It Paper Watchbands - How to Remember Anything in Unforgettable Style

     
Kai Young Coconut Shochu - Stunning New Rice 'Vodka' from Vietnam, the Full Flavor of a Coconut in a Bottle!

Mandarian Hotel Group Now Offers Diners the Newest Cyber Currency - Worldwide E-Gift Cards

Qkies Cookies Makes QR Codes So Sweet

Air France Brings Art Aloft with New Menu Covers

Moet's Ice Imperial Champagne, a New Summer Favorite at Cannes Film Fetival Designed to Serve on Ice! 


P8tch, Customized Cloth URL patches - Perfect for Website ID Link on a Chef's Knife Roll

Dexter's New Knife Shape, the DuoGlide - An Innovative Design that More Than Makes the Cut & Then Some!

Spring Cupcakes, Perfect for Easter and Beyond, Thanks to Jelly Beans

Chocolates as Stunning as Rare Jewels from Promise Me Chocolate: Great for Mardi Gras or Elegant Weddings

Microplane's Fantastic New Hard Cheese Mill Exclusively from Williams-Sonoma

Be Enchanted by Red Italian Rosa Regale Sparkling Wine, Perfect with Chocolate for a Rose Themed Wedding

Moet & Chandon, the Official Champagne of the Oscars

Hu2 Design,  Art Stickers for the Kitchen 

Dry Fly Vodka of Washington State

New Portability with the Collapsible X-Grill by Picnic Basket

Before there was Champagne, there was Saint-Hilaire, the original sparkling wine

Chilean Winers to Remind Us All of True Courage

Monk's Head or Tete de Moine Cheese Slicer by Boska

The Amazing Smoking Gun by Poly Science

Maytag - Great Blue Cheese

Bookshelf

Ukutya Kwasekhaya - Tastes from Nelson Mandela's Kitchen is more than a just a book of recipes. Each dish tells one part of the 20 year journey the Mandela Family's cook traveled on South Africa's path to freedom.

Like Water for Choclate uses Magical Realism to capture the transformative qualities of everyday food and drink into something more. Also consider reading (and enjoying) Joanne Harris' amazing Chocolat.

Seven Fires by Argentine Grill Master Francis Mallmann is a must have book as all things Latin are set to become a major culinary trend.

Food Landscapes by Carl Warner, London's Amazing Commercial Food Photographer (and yes, there is a 2012 Image Calendar for your wall - Happy New Year!)

Trading Up by Michael J. Silverstein and Neil Fiske, a Must Read for All Who Market Luxury

Las Cocinas del Camino de Santiago de Compostela Captures the Essence of this Great Spanish Journey of Discovery

La Cuisine de la République, Cuisinez avec vos députés! (The Cuisine of the Republic: Cook With Your Deputies!) by Françoise Branget

Toast by English Food Writer Nigel Slater

Dinner at Buckingham Palace by Charles Oliver, Royal Household Servant

Tihany Design by Adam D. Tihany and Paul Goldberger - Truly Inspiring!

Hollywood Cocktails by Tobias & Ben Reed

The Art of the Chocolatier by Master Chef Ewald Notter, National Pastry Team Champion

The Stork Club Bar Book by bon vivant and culinary critic Lucius Beebe

Les Gouttes de Dieu, French Edition

Great Places

Entries in Hospitality Industry (46)

Wednesday
Apr182012

InterContinental to Build the Ultimate Eco Hotel in Old Chinese Quarry

Hats off to the InterContinental Hotel System for what must be one of the most stunning land reclamation project to come along in a long time. 

Working together with the British firm Atkins (engineers for the 2012 London Olympics) and Shimao Property officials in China’s Songjiang District within Shanghai, InterContinental has started construction on a 19 story hotel complex to be built in an abandoned and very ugly former stone quarry.

At first glance the site seems totally unsuitable for a luxury hotel but the designers are planning a total revitalization of the area. When it opens in 2015, the 380 guest room resort site will feature a towering waterfall, expansive lake, and an underwater restaurant.

With such amenities and an opening rack rates of $320 per night, what chef wouldn’t want to be on this property’s culinary team

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Friday
Mar302012

New Titanic Miniseries Can Remind Us Who We Are Today

As the hundredth anniversary of the tragic sinking of the famed ocean liner The Titanic approaches, a fleet of a new TV miniseries will soon seek to find port on television sets around the world.

Leading the way will be a new mega million pound four-part TV series written by Julian Fellowes, co-author of the very popular Downton Abbey PBS/BBC TV miniseries, entitled simply Titanic.

This parallel application of writing talent with the legendary grandeur of Titanic's famed elegance (and sad ending) is almost certain to guarantee the continued popularity of all things Edwardian.

Thankfully the series, which will be released in Canada, the United Kingdom and then the United States, will focus in large part on the passengers and crew as characters before taking the viewers into the sad night of April 15th.

The delayed tragedy will enable those watching the series to glimpse the grandeur of the ship as well as the hierarchy that ruled society at that time.

It is important to remember that our Industry carries the legacy of that class system and the great estate houses that spawn it. Like the fabled Downton Abbey, we work witihin a daily structure that echoes the labors of Edwardian cooks, footmen and house maids in the modern positions of chefs, bellmen and housekeepers.

Today those positions are better paid professional positions, protected by labor law and owner-worker agreements. Yes, the world has changed a great deal since 1912 – or has it?

Indifference and injust judgment of others still occurs, lurking like an iceberg, offering equal destruction today unless we can see clearer than the Titanic’s esteemed but careless captain that professionalism requires a genuine respect for others, not merely profit by any means available.

Post Note, April 6, 2012: If you have ever try to visualize how something as big as the Titanic could sink (something roughly the size of a major hotel building), the amazing data-visualization company After the Flood has created a videographic for the BBC that explains it all.

Their work is an amazing demonstration of how the new videographic design, using advanced computer technology (and a lot of in-house talent), will change the face of marketing in the hospitality industry. Imagine telling the marketing story of your hotel or restaurant in five brief but unforgettable minutes! 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Tuesday
Mar272012

How the Science of Avalanches Will Help Save Ice Cream Thanks to Nestle

Well,  it’s Spring and everything is melting, especially this year’s very heavy snows in Europe and the United States. The resulting massive pile-ups of snow are certainly keeping the scientists at Switzerland’s famed Institute for Snow and Avalanche Research very busy. 

Currently they are researching the size of ice crystals and the air bubbles present in snow as it relates to avalanches. The alert scientists at Nestlé’s research center caught wind of the Institutes findings and saw a parallel in ice cream.

Working together and using the world's one and only x-ray tomography machine, the joint team discovered that the ice crystals in ice cream start fusing together if frozen for a prolong period. The result is a complete change in texture and that oh-no gloss that so many chefs hate. In short, the ice cream is now far more “ice” than “cream” and ready for the garbage.

And when this occurs in snow, it makes for a thunderous and very deadly avalanche. So the scientists are now hard at work to see now the deteriorating of both ice cream and snow banks can be controlled.

Until they publish their findings in a scientific journal such as Soft Matter, well, we’ll all just have to just continue to check the expiration date on our ice cream and hope that science carries us forward to a future where the ice cream not only tastes great but never melts. Please hurry - soon it will be summer!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Post Note, March 27, 2012: For those of a scientific bent, here is Nestle's reasearch results published in Soft Matters. Enjoy!

Thursday
Mar222012

Why Recycling at Your Hotel Truly Matters

Why recycle? It's a simple question but one seldom asked. Recycling takes time and effort. Because of the resulting changes in schedules and additional duties, it may seem yet another burden in an already very busy day.

And isn't it the 'politically correct' thing to do? Maybe, but there is a larger reason that every hotel should recycle - life matters. Recycling shows an active and respectful engagement in the lives around us and no successful hotel stands in isolation from that experience. 

From the produce sourced from every region of world on the kitchen's prep tables to the watchful efforts of security seeking to protect the property from the extremes of hate, we are all part of the larger world each and every day.

Recycling enables that involvement to be a creative caring one, often for far less effort than one might think. Take for example the outstanding work of the Clean the World Program.

They will accept your used guest soaps, that many properties often throw away, clean and recycle them into new sanitary bars to those without something as simple as soap throughout the world.

Does it make a difference? Watch this video and decide for yourself. You can make a child laugh and live thousands of miles from your property by merely tossing those used soap bars into a recycling ben instead of the trash.  

We all can make a difference - to show that it is people that are at the heart of our industry. Profit matters yes, of course, because that profit enables motion and extension, but towards what matters. And what matters? Not simply more money but a better world.

If we achieve that then our hearts (and hands) will sparkle brightly clean at the end of each and every day and we can be truly proud of what we do. 

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Tuesday
Mar062012

Liberty Is an Inclusive Feast Mr. Limbaugh!

Currently the American Republican Party is embroiled (pardon the pun) is a cauldron of issues that seem better suited to a Mad Men script set in the 1960s then a critical election of the modern era.

Most recently the Republican spokesperson Rush Limbaugh, who now claims he’s only an entertainer, has decided to defame a law student from Georgetown University (more about 'George' in just a moment) who spoke up for women’s  health issues before the American Congress.

Instead of honoring the courage of Sandra Fluke, Limbaugh decided to slander this individual with such vile sexual language and imagery, it simply isn’t worth repeating here.

Starting with the President down to the average person on the street the response has been shock and outrage to such a vilification and a growing demand for an authentic apology from this nationally popular radio commentator.

Limbaugh in short, who claims to speak for liberty and freedom, does not.

One has only to remember the standards by which George Washington himself lived – it’s no small irony that Ms. Fluke attends a University whose name has come to be identified with America’s first president and who risk his own life and fortune to defend the young nation and its laws.

No book better highlights the high standards of civility, that Limbaugh has chosen to discard, than in the new book Dining with the Washingtons.  Far more than a mere recipe book, this outstanding text edited by Stephen A. McLeod, lays forth for readers the feast of courtesy that George Washington and the first First Lady offered to all.

Those who dined at Washington’s Mount Vernon country estate represented the best and the brightest of their era– no matter their nation, political belief or sex.

French gentlemen dined with rebel soldiers and ladies spoke freely to the country’s leaders on matters of concern to the nation. 

Diversity was accepted and encouraged – both in cuisine and conversation. And though the sad question of slavery was still to be resolved, Washington was proud of the talents of the nation’s first celebrity chef, Hercules.  

Dining with the Washingtons is a must-have visual treasure and historical guide for any true culinary professional or informed reader.

It is a return, in these turbulent times, to a gentler and perhaps wiser age when civility’s value was better understood as a necessity and not a mere social frill.

Just consider for a moment a few of the rules that a young Washington hand wrote in his journal years before becoming famous in a section entitled Rules of Civility & Decent Behavior in Company and Conversation: 

  • Every action done in company ought to be with some sign of respect to those that are present.
  • Use no reproachful language against any one; neither curse nor revile.
  • Let your conversation be without malice or envy.
  • Mock not nor jest at anything of importance.
  • Speak not evil of the absent, for it is unjust.  

Those of us who are lucky enough to be in the hospitality industry understand these principles by heart. Indeed, our very industry is named after the concept of graciousness – a graciousness that turns no one away, a philosophy that welcomes all, just as the first President of America did to his hilltop home. 

In these difficult times, our hotels and restaurants should echo that understanding - that democracy is a feast that welcomes all and excludes none.

The dishes served at that feast of freedom may differ, given the history and heritage of each nation, but that fact should never alter the right of all to join in the feast to which each human is inalienably invited. 

One can only hope that persons such a Rush Llimbaugh pause and consider the bitter fare of their words before they sour and soil their own souls.

There is a better wiser feast to serve, one Washington knew well – one of fellowship, respect and cooperation. The future is before us – let us never dine on or serve to others dishes created from past hates or future fears.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

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