Psychology of Customer Satisfaction in the Food Industry

January 24, 2013 0 Comments
Psychology of Customer Satisfaction in the Food Industry

The Carrot & The Stick By Contributor Mark R. Vogel Economic theory postulates that producers who offer shoddy products, dismal service, price gouge, or engage in otherwise shady exploits will be weeded out by shrinking demand or legal action.  The problem with this supposition is that it fails to consider a plethora of psychological variables […]

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Who’s Who In A Professional Kitchen ?

January 24, 2013 0 Comments
Who’s Who In A Professional Kitchen ?

Escoffier’s Kitchen Brigade System Have you ever ordered dinner in a really nice restaurant, and when it comes you wonder how in the world they got it all to your table, hot and looking perfect, at the same time? And, if you had several courses, how everything was timed perfectly? Better yet, have ever tried […]

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Career Choices With a Culinary Arts Degree

January 24, 2013 3 Comments
Career Choices With a Culinary Arts Degree

What Can You do with a Culinary Arts Degree? These days, a culinary degree is more than just a ticket to a job working as a line cook in a restaurant. Although this is certainly a possibility if that is where your interests lie, a culinary degree from a reputable culinary arts school actually offers […]

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Choosing the Right Culinary Arts School

January 24, 2013 0 Comments
Choosing the Right Culinary Arts School

How Can I Find the Best Culinary School for Me Selecting a culinary school is an important decision that will impact your future career in the hospitality and restaurant industry. As with most educational programs, the school you attend, the degree you attain, and the experience you gain are all important in getting you started […]

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Benefits of a Fresh Start in the Culinary Industry

January 24, 2013 0 Comments
Benefits of a Fresh Start in the Culinary Industry

Have you always felt passionate about food? Do you love to create and to share yourself through your cooking? With so much upheaval happening in the job market these days, many people are taking a second look at their lives and deciding what is truly important to them. Hundreds of thousands of jobs have been […]

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The Secret To Great Saute

January 18, 2013 9 Comments
The Secret To Great Saute

How to Saute Like a Professional Chef Probably the most important technique I can share with you is how to sauté properly. When you learn how to saute, you can prepare hundreds of meals with this technique. What Is Saute? Saute in French means “to jump” and can be a method of cooking or a […]

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Nuvola di Pecora Cheese

January 14, 2013 0 Comments
Nuvola di Pecora Cheese

  Nuvola di Pecora – An Italian Sheep’s Milk Cheese Here comes a semi-soft sheep’s milk cheese from Northern Italy that’s rustic in style with a creamy and meaty flavor. Somewhat hard to find, Nuvola di Pecora or “Sheep’s Cloud” comes from the Emilia-Romagna region of Italy between the Appenine Mountains and the River Po. […]

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Broccoli Almond Soup Recipe

January 10, 2013 7 Comments
Broccoli Almond Soup Recipe

How about a soup that not only tastes great but is also good for you! We all know broccoli is good for you but then when you add all these other healthy ingredients plus some toasted almonds for texture, favor and a little extra protein, you end up with a nutritionally balanced meal that tastes […]

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Cream of Chicken Soup Recipe

January 9, 2013 1 Comment
Cream of Chicken Soup Recipe

  If you like chicken soup, you’re going to enjoy this cream of chicken soup. When I think of cream of chicken soup, I’m reminded of the Campbell’s condensed version my mom served us growing up. Loved it back then. I even used it as a base in college for my mac and cheese dinners […]

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Shrimp Risotto Recipe

January 7, 2013 11 Comments
Shrimp Risotto Recipe

“Simple Shrimp Risotto but Delicious” Here’s A Rich & Delicious Recipe for Shrimp Risotto This recipe comes from a Forbes-August 11, 1997 article called And Don’t Forget the Saffron. Michael Lomonaco, one time executive chef for the World Trade Center restaurant, taught it to the author of the article, Daniel Roth.  Chef Lomonaco explains in […]

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