Lucky for me, I grew up in a family where food was an expression of love. My Cuban grandmother affectionally referred to us as “Cubish” (Cuban and Jewish), which meant that we had some serious food coming across our dinner table, combining the flavors of Latin and Jewish/Russian/American cuisine, depending on who was cooking.
Chris Tucker worked as a hair stylist for nearly a decade before pivoting to a baking career, drawing on a love instilled in him as a child by his Southern grandmother. A turn as a contestant on ABC’s “The Great American Baking Show” led him to opening Betta With Butta, a Los Angeles-based bakery.
With roots on the Greek island of Ikaria, Diane Kochilas knows first-hand the health benefits of a Greek diet.
2020 wasn’t supposed to be this way. The COVID-19 crisis and the resulting devastation in the industry have waylaid all the plans catering companies may have had for the
2020 wasn’t supposed to be this way. The COVID-19 crisis and the resulting devastation in the industry have waylaid all the plans catering companies may have had for the year. Yet even while they’ve had to make tough, emotional decisions, caterers are responding to the times with characteristic grit and optimism.
When Doug Quattrini, CPCE, assumed his yearlong post as president of the NACE National Board on Jan. 1, it’s safe to say he had no idea what he was in for. A 13-year member of the National Association for Catering & Events (NACE), Quattrini had served as president-elect for the
You may have tasted Chef Lorena Garcia’s tapas at the airports in Atlanta, Dallas-Fort Worth or Miami. Or you might have discovered Garcia’s cuisine on a trip to Las Vegas, where her CHICA restaurant occupies an enviable spot at The Venetian Resort on the Strip.
Bronco Wine Company’s Joey Franzia discusses industry trends —and why he thinks caterers should be able to double their wine sales in 2020.
Julie Mead of The Knot Worldwide explains how WeddingPro connects event pros with clients, and shares insight into top wedding trends. The Knot and WeddingWire—two leading wedding planning resources—joined together to launch WeddingPro, the largest marketplace and community for wedding professionals.
How Executive Chef Paul Hancock is establishing a farm-to-fork culinary oasis at Southern California’s Miramonte Indian Wells Resort & Spa
By Sara Perez Webber
Growing up on a small North Carolina island, Paul Hancock remembers exchanging fresh eggs with neighbors for goat cheese and milk, and standing on a chair next to his grandmother as she made collard greens and cornmeal dumplings.
