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More Gastronomic Opportunities for Visitors to Southern Mexico In Oaxaca there is certainly a broad enough diversity of restaurants, food markets, cooking styles and levels of sophistication, to keep foodies thoroughly enthralled for weeks.   |
Prepared Foods
October 1, 2006
J. Hugh McEvoy (Chef J) |
The Evolution of Mexican Cuisine Over the past two decades, many factors have combined to change American consumers' perceptions about Mexican food and to direct their tastes toward more authentic variations. |
BusinessWeek
April 3, 2006
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Cooking Up A Vacation Foodie travelers are causing a boom in hands-on culinary programs at hotels, restaurants, and cruise lines. |
Prepared Foods
November 2007
Chef J. (a.k.a. Hugh McEvoy) |
Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient. |
AskMen.com
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6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. |
Salon.com
December 18, 2001
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Michael Romano One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience... |
Job Journal
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The Restaurant Field Serves Up Five-Star Careers TV chef and author Joanne Weir wants those considering culinary careers to know there is more to working in restaurants than washing greens. |
Food Processing
March 2012
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Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
AskMen.com
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Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
AskMen.com
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21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. |
Prepared Foods
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Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
AskMen.com
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Top 10 World Food Cities One man's quest to find the ultimate world food capitals culminates in this list of the top 10 world food cities. |
Chemistry World
June 1, 2015
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Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever. |
Prepared Foods
May 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. |
BusinessWeek
April 18, 2005
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Come Home To Your Own Chef For workaholics and busy families, it's worth it to let a pro do the cooking. |
Food Processing
March 2013
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Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting. |
Real Travel Adventures
March 2008
Starkman & Ing |
Traveling With Children To Oaxaca Mexico Oaxaca has traditionally been known as an adult travel destination, steeped in ruins, colonial churches, museums and a tradition for fine art and handicrafts. But kids can enjoy this region as well; read on for suggestions on how. |
