Check Out the Feb. Cover for Dessert Professional Magazine

Take a look at the February cover for Dessert Professional Magazine featuring Chef Dana Herbert, Desserts by Dana. Learn what he reveals about TV cake competitions.

8th Annual Global Food & Wine Experience Recap

What a night to remember.
NEW YORK, NY – We would like to thank all of the participants and sponsors for coming to the 8th Annual Global Food and Wine Experience. What started as a humble gathering of restaurants and wine merchants in a Chelsea market some eight years ago has grown into New York City’s premier multi- cultural food, wine and spirit event. In these times of uncertainty and economic turmoil, the Food and Beverage sector is a key area for industry and consumer revenue for the growing U. S. economy. The real growth area is having chef, restaurants and the wine/ spirits industry working together to increase sales through providing more exposure and education.
As we continue to focus of diversity as a platform, we must remember the food world consists of restaurants, caterers, retails and fine dining establishments with multi- ethnic cuisines. Creating a platform where ethnic food can be highlighted with the wine and spirit sector is a key component in growing a new sector of educated consumers and potential career paths. That night, cuisines from around the world represented America’s melting pot while providing the environment and perfect atmosphere to deepen our appreciation for the world of gastronomy as it plays a more important role to diversity in the foodservice industry.

This event also stressed the importance of culinary/ hospitality students to become fully engaged as participants to understand the value of becoming a mentee of industry professionals in a networking atmosphere. Unlike any other food and wine event, we have incorporated culinary and hospitality students every year, involving them in every aspect of the events. This has not only opened new doors for them, but also exposes these promising young professionals to the many exciting new careers in the wine and spirit.

At this time, let’s reflect on the future of this great industry and its value to each of us. I look forward to reuniting with many of you in the future to discuss your interest in the BCA and hearing your feedback from attending this very unique event.

Thank you all for your support.

Alex Askew

President & CEO, BCA

Hot Hot Heat

Basil Gnocchi (Food Network)

When you don’t have much to do but stay around the A/C and sip on some iced tea, turning on the stove is the last thing on anyone’s mind. So, have you considered any easy dishes not requiring added heat? Ivillage has a list of dishes ranging from sandwiches to salads and cold soups that will keep you entertained while cooling off in this blistering heat. Personally, some of the best ingredients for this weather range from avocados to strawberries and grapes. Heavy meats and foods should be avoided as they would just drag down the energy you are trying to maintain!  So would you try any of these or are there certain recipes you prefer to use in this weather?

No-Cook Recipes

5 Ways to Improve Yourself As A Member Of The Culinary Arts

Personal growth as a member of the culinary arts is highly valued, as continually learning and preparing oneself for a future in this field is as important as having passion and perseverance. Furthermore, there are many ways to continue to develop both personally and professionally, but a constant hunger (no pun intended!) for knowledge is key in any profession. It is absolutely imperative to continue to steadily grow, as the culinary industry is infamous for its constant change of ideas and tastes. Nevertheless, there are several ways in which one can be enriched by the culinary arts, whether for a hopeful apprentice or seasoned chef or cook! Here are some ways:

•Read cookbooks! Often overlooked, these are great ways to expose yourself to trends currently dominating the industry!

•Familiarize yourself with different cultures— visit a different restaurant every so often and expose yourself to new tastes!

•Communicate— talk to your grocer/butcher as often as possible and build a relationship. This can lead you too become comfortable in asking them questions such as what types of meat are best for stew or what cuts are best for creating certain dishes. The focus is to continue to learn and receive the opinions of people in the industry, as they are not only suppliers but knowledgeable customers.

•Go to farmer’s markets! The use of natural and organic products have surpassed being trends and are now staples recommended by top chefs and restauranteurs alike, so familiarize yourself with different options and ask questions such as “What vegetables are in season right now?” or “What is the difference between these types of products versus store bought ones? Textures, flavors, etc..?”.

•Finally, never stop asking questions! What do you have to lose? All you can gain is knowledge of a craft which has fascinated and brought together many people and communities for years. You never know unless you try and your questions may even result in free samples at farmer’s markets or shops!