by Submitted
April 29, 2013
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Products
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Click here or on the image above to learn more about Minor’s bases and sauces.
by Submitted
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Awards, Blog, Events
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ProStart Success
Students from Sauk Rapids-Rice took second place in the management competition at the National ProStart Invitational in Baltimore. From left: Instructor Mary Levinski, Kristin Campbell, Lexi Johnson, Ashley Bronder, Alex Brown and Shelby Studenski.
Minnesota’s ProStart teams make their marks at nationals.
The Hospitality Minnesota Education Foundation is excited to announce that Minnesota’s own Sauk Rapids-Rice team took second place in the management competition at the National ProStart Invitational! The competition took place over the weekend in Baltimore and winners were announced Sunday night. Congratulations to students Lexi Johnson, Kristin Campbell, Ashley Bronder, Alex Brown and Shelby Studenski and their teacher, Mary Levinski.
by Julie Brown-Micko
April 23, 2013
in
Current Issue, Movies for Foodies
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‘Toast’ proves filling
What makes a chef? It starts before any official training in culinary arts and perhaps even before that first job in a restaurant as a dishwasher. It starts back with the family, for good or ill, and those first meals our parents or grandparents cooked for us. The road to cooking begins with food and love—or the lack thereof. Nigel Slater relates his journey, in all its twisted glory, in Toast.
by Submitted
April 15, 2013
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Products
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by Jonathan Locke
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Common Foodsense, Current Issue, Editorial, Food Trends, Menu Development
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Fads, trends and foolishness
Those quick to jump on the “latest thing” need to do some deeper investigation.
I’m tired of talking about trends, but then, I’m tired anyway, so here we go. Do you think, though, that we could come up with a new word for this discussion? “Infatuations” is too long, I suppose, and “meme” is too Twittery. Not “fads,” I suppose. Fashions? Mass hysteria? Media-mediated groupthink? Never mind.
There is a substantial number of people who specialize in the epidemiology of aesthetics, believe it or not. Among them, there is general agreement that a “fad” is a very different thing from a “trend.” The former are widespread and have a short lifespan (hula-hoops, Asian flu); the latter move more slowly and become, eventually, part of everyday life (compact fluorescents, bubonic plague). By this understanding, the Atkins diet was a fad, thank goodness, and we may once more eat bread. The Buffalo-wing diet, however, appears to be with us to stay.
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