LCB Blogs Archive

September 2009

  • Cuisine Spotlight: Asian Fusion

    September 20, 2009 Brian Brooks Los-Angeles 0 Comments

    Fusion cuisine is a style of cooking that uses ingredients and techniques from around the world, especially one that combines Eastern and Western influences. This blending of culinary traditions of two or more nations to create innovative and interesting dishes is a trend that is as old as the history of cooking. When early civilizations connected along trade routes they exchanged more than just trade goods. They exchanged their cultures including their culinary cultures. New dishes and new ingredients were introduced and eventually became part of the local cuisine. Continue...

  • Career Test: Five Ways to Know You Will Make a Great Chef

    September 19, 2009 Brian Brooks Chicago 0 Comments

    Considering a career as a chef requires research and self-evaluation. To help you decide if a career as a chef is right for you, answer these five questions and see how you fare. Continue...

  • Food Service Jobs in Austin

    September 19, 2009 Brian Brooks Austin 0 Comments

    Austin, Texas was once a sleepy capital city, but in recent years it has been thrust into the national spotlight. Continue...

  • Best of Boston: Clam Chowder

    September 18, 2009 Brian Brooks Boston 0 Comments

    For chowder lovers outside of New England the debate has raged for years: red or white, Manhattan or New England. For chowder aficionados in Boston and Northern New England, however, there is no debate. It is New England clam chowder or it’s nothing. Continue...

  • Take the Heat Off: Summertime Soups

    September 18, 2009 Brian Brooks St-Louis 0 Comments

    The 4th of July may be behind us, but the summer is still heating up. Continue...

  • Cooking with Alaskan Crab

    September 17, 2009 Brian Brooks San-Francisco 0 Comments

    Harvested in the remote and dangerous Bering Sea, Alaskan king crab is one of the finest seafood delicacies available in restaurants throughout the world. These giants of the sea floor can grow to have a carapace nearly one foot in width and leg spans of up to six feet. Despite their great size and intimidating looks, the king crab is a tasty treat that San Francisco chefs bring to the table during king crab season. Continue...

  • The Art of Baking

    September 17, 2009 Brian Brooks Pittsburgh 0 Comments

    Harvested in the remote and dangerous Bering Sea, Alaskan king crab is one of the finest seafood delicacies available in restaurants throughout the world. These giants of the sea floor can grow to have a carapace nearly one foot in width and leg spans of up to six feet. Despite their great size and intimidating looks, the king crab is a tasty treat that San Francisco chefs bring to the table during king crab season. Continue...

  • Chef Jobs in Arizona

    September 17, 2009 Brian Brooks Scottsdale 0 Comments

    There are a number of different paths you could take on your way to becoming a chef in Arizona. Arizona chef jobs are generally divided into two categories. The first are the standard positions found in every restaurant in every state – a mix of two to four star eating venues that are the lifeblood of any regional culinary scene. The opportunities originating in this sector of the food business are as wide and varied as they are anywhere else in the country. Continue...

  • Cooking with Organic Ingredients

    September 15, 2009 Brian Brooks Minneapolis-st-paul 0 Comments

    The phrase "organic farming" first appeared in Lord Northbourne's book "Look to the Land," published in 1940. But the truth is organic farming is the oldest form of agriculture. Prior to World War II, farming without the use of petroleum-based chemicals (synthetic fertilizers and pesticides) was the only option for farmers. Experimentation to develop peacetime uses for chemicals used for wartime applications found that many could be used as fertilizers and insecticides. And so began the practice of industrial farming. Continue...

  • Career Spotlight: Restaurant Management

    September 14, 2009 Brian Brooks Austin 0 Comments

    Restaurant managers must be a hybrid of strong culinary skills and general management abilities. They must have mastered the concepts of both front and back of the house operations. Continue...

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