What’s the best way to land a job in today’s competitive job market? You might be surprised to find it’s not cruising the classifieds or searching Monster.com for hours. Networking, or creating and maintaining new business relationships, is still one of the best ways to land a job.
By Lisa Parrish, Gold Medal Classroom Editor
Chef David Macfarlane has worked more than 30 years in the culinary field. His childhood dream was to become a chef and he started his quest in high school taking baking and pastry courses. He rose through the food industry ranks to become Corporate Executive Chef for Idahoan Foods. He has worked on two continents, cooked for two United States presidents and been employed at some of the finest hotel establishments in the country. Here he offers his advice to current students looking to a career in the culinary field.
Moonshine goes gourmet, Mason jars replace fancy glassware, and simplicity reigns supreme. These and seven other trends are the hallmarks of the current craft-cocktail culture.
The National Honey Board indicates that interest in honey is growing among consumers, more of whom seek honey in dishes and beverages served at restaurants and home. Indeed, honey has potential to become a classic flavor, akin to vanilla. The largest privately owned company in the field of flavor, based in Switzerland, agrees.
Leyenda opens as the capstone project of The Culinary Institute of America’s “intrapreneurship” academic concentration, which aligns the business part of a restaurant with the ability and love of cooking professionally.