Interview with Aidan Waite, owner of The English Connection

By: Melinda Russell Name: Aidan Waite, CFSP, MCFE Company: The English Connection Job title: Owner / Executive Chef Education: Apprenticeship for Chef in England and France, Associate Degree in Hotel and Catering Management   How did you hear about culinology? I first heard the terminology back in England in the early eighties, there were Companies…

RCA Pacific Southwest + SCIFT Regional Event Summary

By: Philip Saneski This year the annual RCA Pacific Southwest + SCIFTs (So. Cal. IFT) combined meeting was hosted at Village Green Foods, and luckily a (very) rare rainy day in sunny southern California didn’t prevent two hours of fun networking followed by an informative presentation on the evolution of sensory evaluation by Rossella Mazzucchelli,…

What is (Food) Waste?

By: Karen Diep, Culinologist Contributor  Food waste is something most of us don’t think about. It’s a common mistake we all make. It’s difficult to bring ourselves to worry about “trash.” However, when issues like a 9 billion population by 2050 looms over your head, you really have to wonder: how are we going to…

Beets, Cheesecake, & Cauliflower

By: Philip Saneski Chocolate Beet Cake, Mascarpone Cheesecake, White Chocolate-Cauliflower Frosting Since the beginning of 2015, I’ve read several industry reports about what ingredients will be trending upwards within the next year. Fast forward to 2016, “vegetable-focused” cuisine has extended beyond appetizers or one-ingredient side dishes and into fulfilling entrees. Yet, I rarely find the…