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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Craft Wine Association Launches

Posted on February 10, 2018 by VSheree

Newly Formed Oregon-based Non-Profit Certifies Craft Wineries Nationally

Craft Wine AssociationThis 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.

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American’s Test Kitchen Looks for New Team Addition

Posted on February 9, 2018 by VSheree

XVcoObBF_400x400The 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 info@shereepublishing.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.

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