Advice from our resident F&B expert, Claire R. Gould.
Many people majored in drinking in college; now there’s a legitimate career path for it.
This month we are going to look at garnishing … or should I say the lack thereof? For whatever reason the culinary industry has gotten away from putting a garnish on the entrée plate. In the olden days (as I date myself) we used the tomato rose, the carrot butterfly, the radish rose, yadda yadda […]
In 2048, your F&B choices may go from fish, chicken or meat to chicken or meat.
Tips on creating menus for vegans from F&B expert Claire Gould.