Listing webinars that provide resources and operator support through sharing information.[Read more…]
Organizations offering relief fund for the hospitality industry are growing in numbers, many stepping up to help our industry. Will add to the list as information develops.[Read more…]
It’s all over the news and we can’t avoid it if we tried, everyone is talking about it. The Coronavirus disease, (COVID-19). Painful to watch how this is affecting our economy, uncertain at this point how long or how much impact this will have, and to be honest with you, I’m not sure how much of this I want to take on either.
Centers for Disease Control and Prevention
While doing research, I discovered many aspects of our industry are addressing the issue so rather than me giving you my uneducated opinion and researching this for hours, below is information shared by the different segments within our focus.
American Culinary Federation
Cactus IFT update for Suppliers’ Night Tuesday, March 31st.
Food Safety News
- Coronavirus stops FDA from conducting foreign food safety inspections
- Some food safety event producers in holding patterns as concerns about coronavirus spread
Institute of Food Technologists
National Restaurant Association
Stay informed, wash your hands, reduce the spread of germs, and continue to support local business.
Hosted by Julie Ann Wrigley Global Institute of Sustainability, Tuesday, March 17, 2020, 12:00 – 1:15 p.m. Wrigley Hall, Room 481
Arizona State University, Tempe campus
Edmund Williams, President, Lehr Innovations, LLC will be the featured speaker of the event.
“Edmund Williams is a civil engineer who aims to change the way we produce food through ecosystem engineering. He was an inaugural fellow of the Knowledge Exchange for Resilience Fellowship and inventor of the LEHR Garden.
Functional ecosystems serve to remediate many environmental problems, and regenerative agriculture offers hope for repairing ecosystems, while still feeding humanity. Implementing regenerative agriculture in urban areas offers a new set of challenges and opportunities.
In his talk, Williams will discuss a new way to look at technology and how it might open up opportunities for a local, urban, regenerative food movement.”
A light lunch will be served.
Information from ASU Julie Ann Wrigley Global Institute of Sustainability email invitation.
Here’s the free version, “What’s Hot Culinary Forecast” PDF
Interesting and inspirational. Discussed three of these trends on Tuesday without even trying. Always a guideline for me with culinary trends will be reverting back to this with a local example of the trend in action.
Top 10 overall restaurant trends for 2020
- Eco-friendly packaging
- Plant-based proteins
- Healthy bowls
- Creativity with catering
- Delivery-friendly menu items
- Revamped classic cocktails
- Stress relievers (ingredients that promote relaxation/relieve stress)
- Specialty burger blends (mushroom-beef burgers, etc.)
- Unique beef and pork cuts
For sure doubling back on this information.
A line from When Harry Met Sally, it’s something that plays in my head when someone says I need to write more content for the site. I agree, so here I am.
Part of my writing goals is launching two newsletters. Yes, not one, but two. One for the American Culinary Federation Chef’s Association of Arizona and one for the Arizona Food Service Network.
The ACFAZ newsletter is being refreshed and at the next board meeting, that structure will be confirmed. There’s an email blast that goes out to share information but the feedback from members and meeting attendees is, they would like to see a newsletter.
For the AZFSNetwork newsletter, that’s a little more involved as that’s directly tied with the website which we’re working on the finishing details there as well. Pricing and structure are the main focus, something easier said than done.
I’d show you the template for the AZFSNetwork but I want to work on that some more so I’ll wait for now. They both have similar formats but have different goals and the same applies to the audience. Part of the AZFSNetwork Newsletter will include a link to the ACFAZ Newsletter.
For the ACFAZ, my goal has always been for members of the association to talk about their “why’s” for ACF Certification and getting involved with their local chef’s association. I’ll have more to add to this next week in preparation for the March 9th meeting and then, of course, the follow up from the meeting.
WordCamp Phoenix was February 7-9 and I’m still following up from that conference too. Great networking and information about the WordPress platform, online marketing, and small business tips, I always enjoy WordCamp, I highly recommend this to marketing managers and especially those using the WordPress platform for their website.
Here are a few of the slides from presenters from this year’s event. Still filtering through this information as we make changes. Always something to do or fix in the digital space. As for writing, my confidence level has increased with my subscription to Grammarly Pro. Woohoo, that helps.
Some of the presenter’s slides are below, would like to list them all when I find them.
Kimberly Lipari – Understanding Website Health
Aaron D. Campbell – Why WordPress in a World with Options?
Rich Tabor – Designing & Building Gutenberg Blocks
Bet Hannon – The Business Case for Accessibility
Francesca Marano – The Art of Networking
As for writing, yes, I know what I’ve gotten myself into and that makes me laugh a bit when I think about it. “What the hell was I thinking?
As for writing styles, Anthony Bourdain became the voice in my head for writing, even with all his arrogance and disdain for vegetarians, it was his voice that helped me write and encouraged me to develop a writing style.
Surprisingly, remembering how much Anthony has influenced me, reminds me of how much of a loss his passing means to me. My two favorite episodes of his are from Part Unknown, they are of are Punjab, India and Lyon, France, and I may have to revisit them soon. Shout out to Anthony, you are missed, my friend.
Onwards and upwards, keep moving forward, and that I am.
On Saturday, January 11, 2019 from 1-4 p.m. at The Farm at South Mountain, attendees can taste and see these re-imagined cafeteria trays at a special tasting event and competition. Students and their mentor chefs will serve samples of their school lunches, alongside bites, drinks and desserts from other Blue Watermelon chefs.
This year’s teams are:
- Students from Casteel High School mentored by James Beard Award nominated chef Charleen Badman of FnB.
- Students from Perry High School mentored by Tamara Stanger, executive chef at Cotton & Copper in Tempe.
- Students from Paradise Valley High School mentored by chefs Dina Altieri, Director of Culinary Enterprises, and Doug Robson of Otro Cafe and Gallo Blanco.