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Items filtered by date: December 2011

Guest Speaker: Fair Trade—a Chef’s Perspective

guest_feb12A student club at The Culinary Institute of America serves to enlighten and call to action on global social issues.

By Fareez Dossani

What an exciting time to be a part of the hospitality industry! Chefs are revolutionizing the way the entire world is eating. Never have we, as a society, been so conscious of our food. It’s great that Americans are beginning to question where there food is coming from, but we must become more well-informed and ask if the food we purchase is fairly traded.

The local food movement has made great strides in reducing carbon footprints and teaching civil society to take advantage of the resources available at our fingertips. But we thrive on those commodity products that cannot grow on American soil, such as coffee and chocolate. This is where the notion of fair trade comes into play. Generally speaking, the global population is unaware of the labor-intensive process that takes place in order to produce that sweet cup of morning joe, which fuels our groggy mornings and those midday slumps.

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Guest Speaker: An Appetite for the Farm

guest_jan12Women Chefs & Restaurateurs’ 2011 Educator of the Year acknowledges that any chef can serve virtually anything any time of year. But what have we sacrificed? Today’s culinary student is caught in the middle.

By JoAnne E. Cloughly

Some people say the Farm to Table movement is past tense. On the contrary, it is running full swing. When you think about what Farm to Table means, logic tells us that it means bringing fresh food from the farm to the dining table. It means supporting our local producers—the small family farm, the beekeeper, the rancher, the vineyards and much more. The results are keeping these businesses “in business” and, in exchange, being the recipient of the freshest products possible.

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