By: Melinda Russell As food culture enthusiasts, you probably already know Mexican food is trending upwards; and we’re not talking about stuffed burritos, over-marinated ceviche, or (extra) fatty carnitas tacos served over greasy tortillas a la plancha. Authentic Mexican food is rustic, peasant-like food that’s surprisingly light. We’re experiencing a culinary revolution of elegant Mexican…
By: Karen Diep Chinese New Year is quite literally the Super Bowl of Chinese holidays. It’s the most celebrated holiday on Earth (1.26 billion people and counting) and is celebrated throughout Asia in some form or another. Chinese New Year (CNY) is actually based on the lunar calendar which follows the cycles of the moon…
By: Karen Diep Featured Culinologist: Allison Rittman, Chef Consultant at Culinary Culture Can you give us a little background on what you do at Culinary Culture? What’s a day like for you there? My day to day work is something different every day, which is one reason I love my job! One day we may…
By: Melinda Russell Featured Culinologist: John Draz, Executive Research Chef at Ed Miniat, LLC Education: AOS Culinary Arts – Culinary Institute of America BA Culinary Management – Kendall College What’s a typical day at your job? There is no “typical” in my position, which is one of the things I like best. I may spend the…
