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.
Newly Formed Oregon-based Non-Profit Certifies Craft Wineries Nationally
This week Craft Wine Association, a not-for-profit organization launched dedicated to supporting small-scale, independent wineries and the craft wine community. “There is a major need in the marketplace to close the gap between consumers and small wineries,” says Craft Wine Association founder Carole Lawson. “Our mission is to connect craft wine producers with craft lovers through partnerships, education and outreach.”
Wine drinkers can now look for the Certified Craft Wine seal at grocery stores and wherever wine is sold. The consumer can be assured through this seal that the wine they are choosing is produced in lots of 5,000 cases or fewer, is made with grapes that come from an identifiable vineyard, and that its production was winemaker led from start to finish. That is to say they will know it is an authentic, handmade craft wine. The Certified Craft Wine designation is offered to winery members so they can proudly show their commitment to the traditions and art of winemaker-made wines.
The show “America’s Test Kitchen” is looking for another experienced chef to join its culinary editorial team. Before you read below, you must be will to relocated to Boston. If interested, please email your resume and short cover letter to Sheree at Cuisine Noir Magazine at email@example.com by Wednesday, February 14.
Description: Test cooks develop simple and complex recipes via extensive cooking, write for print and digital properties and answer reader recipe questions via internet platforms.
Test cooks contribute to non-recipe content on all platforms, work closely with video production team and be expected to rapidly progress in role representing recipes on camera for TV and digital broadcast. Minimum 3 years of fast-paced dining kitchen experience required (no exceptions). Serious applicants only.
Offered by Les Dames d’Escoffier International and Supported by The Julia Child Foundation for Gastronomy and the Culinary Arts
Women working in the food, beverage and hospitality industries are eligible to enter the 2018 Les Dames d’Escoffier International (LDEI) Legacy Awards. The winners will be announced April 21 with the mentorships taking place in the summer and early fall of 2018.
LDEI is offering six awards in a range of experiences, including:
- A week in New York City at the historic James Beard House, former home of the Dean of American Cookery, experiencing the planning and logistics behind these famous dinners and assisting guest chefs.
- A week at America’s oldest continuously operated family-owned winery, Wente Family Estateseast of San Francisco, discovering the secrets of their award-winning hospitality and wine-making at its best.
- A tour through the New England Food System overnighting on a fishing vessel, exploring food hubs, cheesemaking, oyster farming, and more from Boston to Maine, tied together by the seasoned experts of the New England Dames.
- A week of creativity in New Orleans at Coquette, alongside Dame Kristen Essig, cooking, sourcing, planning a new restaurant, and enjoying the Southern Food and Beverage Museum from the inside.
Les Dames d’Escoffier International (LDEI) is awarding nine cash prizes totaling $2,450 for its 2018 M.F.K. Fisher Awards. In addition to the $1000 cash prize, the grand prize winner will receive an expenses-paid trip to LDEI’s Annual Conference at the Renaissance Seattle Downtown Hotel in Seattle, Washington, October 11-12, to attend the awards presentation.
The M.F.K. Fisher Awards for Excellence in Culinary Writing are named for lauded culinary writer Mary Frances Fisher, considered one of America’s greatest food writers and appreciated for quotes such as “First we eat, then we do everything else.” Through these awards, LDEI recognizes and showcases excellence in culinary writing.
Eligible entries may be from three categories: books, print (magazines, newspapers, newsletters), and Internet published articles.
- Entries must have been published in 2017, be nonfiction and may include analytical pieces, autobiographical explorations and forays into culinary history.
- Entries must be no longer than 2,000 words.
- Entries are judged on writing, knowledge of subject matter, topic, relevance and creative approach.
Application Deadline: February 15, 2018
Photo credit: Goya Foods
Goya Foods, America’s largest Hispanic-owned food company, will offer five $20,000 nationwide Culinary Arts and Food Science Scholarships, granted annually, to five students entering their freshman year of college with an undergraduate degree in culinary arts and/or a food science. One of the five scholarships will go to a student enrolled in the Culinary Arts program at County Prep High School in Jersey City, New Jersey.
Goya’s Culinary Arts Scholarship is available on a competitive basis to students entering an accredited two-year or four-year institution. Scholarships are in the amount of $5,000 awarded per academic year starting in Fall 2018 and are renewable for up to three additional years provided the student remains eligible to receive funding, totaling $20,000.
“We’ve always believed that through education and hard work, anyone can achieve a better future for themselves and their family,” says Peter Unanue, Executive Vice President of Goya Foods. “We encourage students across the country who have a passion for food and nutrition to apply for the scholarship to support their continued academic success.”
Applications to participate in the Institute of Food Technologist’s (IFT) inaugural IFTNEXT Food Disruption Challenge competition opened today and will remain open through February 8, 2018. The IFTNEXT Food Disruption Challenge is a competition designed to help investment-ready food companies advance the science of food.
“As a non-profit, professional membership organization dedicated to advancing the science of food, IFT is excited to provide professionals developing innovative food products and services the opportunity to showcase them to support IFT’s vision of ensuring a safe, nutritious, and sustainable food supply for all,” IFT CEO Christie Tarantino-Dean, FASAE, CAE said.
If you haven’t been to Richmond, Va., Benita Johnson just may give you at least two reasons to get on the road or grab a flight to join her next month. As the founder of The Exclusive Blacklist, an annual event that celebrates black winemakers around the country and the producer of the Behind the Business Conference -East in partnership with Cuisine Noir, Johnson is a true ambassador for her beloved city also known as RVA.
Johnson is set to host The Exclusive Blacklist Weekend scheduled for February 8 – 11 that will include a mixologist competition, wine symposium, wine gala, wine-paired brunch, business conference and evening jazz concert. We caught up with her with just weeks until it all happens to learn more about her journey as an entrepreneur and for a little glimpse at what is sure to be a wonderful weekend.
Tell us a little about your professional background before becoming an entrepreneur and business owner.
I was a bored accountant. In my spare time, I would write business plans for folks who had aspirations to be entrepreneurs. The “bug” bit me and I left the security of corporate for the gamble of a lifetime. That was in 2005.
Describe your transition from employee to employer.
Easy! I was raised by an entrepreneur. I already understood that it was feast or famine at times. I already knew that you worked all of the time and work was hard. But corporate had taught me to work smart. I combined education and experience and stopped counting other people’s pennies and started on a quest to be able to count my own. Lots of long nights but I refuse to wake up to an alarm clock. I love it!