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

Organic FAQ: Will This Change Your Mind?

In this day and age, when prices for food products and agriculture keep rising, what do we turn to? Choosing ingredients for meals is no longer an easy task, as we are constantly reminded that for a few more dollars we can afford to have better products; but, what is the definition of better? If we are some of the few who are able to afford farmer’s market products, the difference between these and supermarket products is astounding: market products are separated based on season, so naturally arugulas would be more abundant in the Summer months rather than in the Winter. Aesthetically, market products are likely to be misshapen and not perfect by supermarket standards, but this is the beauty of natural products free of chemicals and preservatives.

Once a customer disregards the sometimes ghastly appearance of some products, the important factor is the overwhelming taste that has made people spend twice to three times the amount of a market tomato over that of a supermarket. What is the true difference between organic food and supermarket products? According to the Food and Agriculture Organization of the United Nations, there exist two types: Certified and non-certified organic food products. Certified food products are usually more in demand than they are in supply, but their prices have been declining due to “production costs [and] post-harvest handling…,” which in part is publicized negatively in the mass media. Regardless, certified organic food has many positives for its farmers, such as better health conditions by “avoidance of pesticides” and higher employment rates due to demands for production. Inversely, non-certified organic food products are sold directly to the customer and are thus less exclusive than certified organic. They are often found at a more reasonable price and are available per customer demand.

What are your opinions readers? Are you inclined to buy certified products now or are they still too expensive and not worth the positives?

Food and Agriculture Organization of the United Nations