The International Sommelier Association Announces New Logo, New Website and New Cutting-Edge Destinations for Competitions

Posted on May 15, 2018 by VSheree

The International Sommelier Association (ASI) is currently gearing up for its first continental competition of the year: The Best Sommelier of the Americas contest, which will be held May 21-24 in Montreal and will bring together the best two sommeliers from 11 Pan American countries. This event will serve as an idyllic launchpad for ASI’s new President Andres Rosberg’s long-term vision.

Aimed at integrating markets for a new generation of professionals, Rosberg’s plan for the next two years includes entirely new branding, a new website and a stronger communications policy. Young sommeliers and sommellerie students around the world will be increasingly targeted, and ASI will focus on developing tools for them to become better professionals. These shifts can already be seen and felt via the new logo, a new monthly newsletter called #ASInews as well as online streaming of the finals of all competitions, which was first done at the 2016 Best Sommelier of the World contest in Argentina and has now been adopted as a standard practice in all international contests.

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New Brewing Courses, Online Courses from UC Davis Extension

Posted on April 20, 2018 by VSheree

This summer, take your craft to the next level with new courses in sensory science and consumer research, brewing chemistry and online courses in beer quality. As one of the world’s most respected providers of brewing programs, UC Davis Extension offers comprehensive brewing education courses for novice and experienced brewers and brewing industry professionals. Onsite classes are held in Davis, Calif.

New and Online! Beer Quality: Foam

Learn from “The Pope of Foam,” Charlie Bamforth, how to ensure excellent foam performance on your beers. Examine the underpinning physics and chemistry, how to measure foam, how the raw materials and process impact head retention and how to prevent over-foaming, otherwise known as gushing.

May 21-Aug. 10. | $385

Intensive Brewing Science for Practical Brewing

Receive an intensive introduction to the sciences of brewing, drawing a direct connection between brewing science and brewing practice in this popular short course. Build your understanding of the technological and biochemical aspects of the brewing process, including raw materials, malting, brewing, fermentation and finishing. Receive a tour of a famous craft brewery and participate in beer tasting with a professional sensory scientist. Note: You must be 21 years of age or older to enroll and attend.

June 11-15: Mon.-Fri., 9 a.m.-4 p.m. | $1,400

New! Sensory Science for Craft Brewers

Sensory evaluation skills should be an essential part of your brewing operation and are critical for maintaining consistent quality, developing new brews and more. Learn to easily apply fundamental sensory science to your craft brewing operation. Class exercises include demonstrations of sensory evaluations of brews and the chance to discuss your actual research and production issues with professional sensory scientists. Note: You must be 21 years of age or older to enroll and attend.

June 23: Sat., 9 a.m.-4 p.m.| $450

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UC Davis Extension Announces Summer Courses in Viticulture and Wine Business

Posted on April 18, 2018 by VSheree

UC Davis Extension offers a variety of courses for novice and experienced grape growers, winemakers and wine lovers. The following courses will take place June-Sept. 2018 in Davis, unless otherwise indicated.

Winery Accounting and Finance for Executives

Augment your understanding of winery-specific accounting and finance issues. Designed for winery principals, executives and accounting staff, this course covers winery financial reporting, winery accounting, inventory costing, business valuation and taxation. Learn to read winery financial statements and discover how statements reveal a winery’s financial condition. David Padres, M.S., MBA, a tax partner at PricewaterhouseCoopers, teaches this course.

June 26: Tues., 8:30 a.m.-4:30 p.m.  | $225. Includes course materials and lunch.

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James Beard Foundation Scholarship Program

Posted on April 13, 2018 by VSheree

James Beard is fondly remembered by friends and colleagues as a man who offered unstinting help and encouragement to people embarking on a culinary career. Upholding Beard’s legacy of culinary education and support through our scholarship program is an essential component of the James Beard Foundation’s mission. The JBF National Scholars, The Friends of James Beard Foundation Scholarships and the James Beard Foundation School Scholarships have been established to assist aspiring culinary professionals who plan to further their education at a licensed or accredited culinary school. Professional grants are also available for independent work, study and travel.

This program is administered by Scholarship America®, the nation’s largest designer and manager of scholarship, tuition assistance and other education support programs for corporations, foundations, associations and individuals. Awards are granted without regard to race, color, creed, religion, sexual orientation, age, gender, disability, or national origin.

Online application deadline: May 15, 2018.  For more information and to apply, click here.

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Emaar Hospitality Group Launches Global Hunt for ‘World’s Greatest Hospitality Talent’ for Under 26-year-olds

Posted on March 22, 2018 by VSheree
Downtown Dubai by Emaar Properties (PRNewsfoto/Emaar Hospitality Group)

Downtown Dubai by Emaar Properties (PRNewsfoto/Emaar Hospitality Group)

Emaar Hospitality Group, the hospitality and leisure business of Dubai-based developer Emaar Properties, has announced a global initiative to scout for the ‘World’s Greatest Hospitality Talent.’

Open for all below the age of 26 years from anywhere in the world, the talent scouting competition aims to identify and nurture the most talented individual for a senior position through a three-year all-expenses paid programme.

Olivier Harnisch, CEO of Emaar Hospitality Group, said: “With the guest profile changing and a new generation of travellers and entrepreneurs demanding new hospitality experiences, it is important to have youthful thinking and young leaders, who can lead the industry to the next era. This unique initiative aims to open doors to learn about the industry from the experts and build a rewarding career in a managerial role. At Emaar Hospitality Group, we embrace diversity and encourage talents from any background to apply.”

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Applications Opens for Second Annual Good Food 100 Restaurants™ List

Posted on March 18, 2018 by VSheree

Revolutionary Rating System Measures Impact of Chefs and Restaurants on Economy and Good Food Systems.  Deadline May 1, 2018.

Attention chefs and restaurants! The Good Food Media Network has opened the application period for the second annual Good Food 100 Restaurants™ list, a badge of trust that educates eaters and recognizes chefs and restaurants that are transparent with their purchasing and sustainable business practices.

Founded by food industry veteran Sara Brito, the strategic rating system is moving the restaurant industry forward by underscoring how chefs and restaurants are building a better food system and supporting state, regional, and national good food economies. In its first year, 90 restaurants, representing over 140 locations, in 23 states and all eight regions of the United States applied; contributing an astounding $199 million on the national good food economy.

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Eater Young Guns 2018: Nominate the Rising Stars of the Restaurant Industry

Posted on March 2, 2018 by VSheree
Photo credit: Joshua Brasted

Photo credit: Joshua Brasted

It’s time once again to open up nominations for Young Guns, Eater’s annual search to identify the most promising talent in the restaurant industry. Young Guns aims to honor up-and-comers who are making the dining world a better place, whether they’re behind the bar, working the line, running the front of house, working behind the scenes, or kickstarting a restaurant empire.

Since 2012, Eater’s been celebrating Young Guns, and our alums continue to make their mark on the industry. Across the country, they’ve opened restaurants, received James Beard nods, earned Michelin stars, won Top Chef, and racked up other accolades. With your help, they’ll soon be joined by the next class of trailblazers.

To find these rising stars, we’re opening Young Guns nominations up to the public. Know an amazing young sommelier, a genius butcher in the making, or a burgeoning chef? We want to hear about them. Then we’ll put our heads together with the legends of the industry and other experts who serve on the Young Guns selection committee.

Nominees must be under 30 years of age — or have worked in their field for less than five years — as of April 30, 2018, and must be currently employed in the hospitality industry in the United States. They’re not yet household names, but they show extraordinary promise.They’re working with their heads down and haven’t received the nationwide recognition they deserve.

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New Wine Industry Symposium Focused on Long-Term Winegrowing Strategies in Face of Climate Change

Posted on February 15, 2018 by VSheree

New wine industry symposium titled Bordeaux in America: The Climate Disruption(TM) will be held on June 7th, 2018 at Ramekins Culinary School & Events Center in Sonoma, California. The event is sponsored by Enologix and affiliated partners.

Bordeaux in America: The Climate Disruption is the only executive conference aimed at finding solutions to the impact of climate change on luxury winegrowing. This one-day event will bring 120 people together to hear current leaders in climatology, phenology, earth science, economics and winegrowing to predict future spatial distribution of temperatures, phenology fit of cabernet vines to future Napa Valley climate and bottled wine quality. The keynote speaker will be announced in late February.

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