American’s Test Kitchen Looks for New Team Addition

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 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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Call for Entries: Six Experiences to be Awarded to Women in Food, Beverage & Hospitality

LDEI_Legacy_AwardsOffered 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.

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2018 Call for Entries: Annual M.F.K. Fisher Awards for Women Food Writers

Les DamesLes 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.

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Goya Foods Offers $100,000 Culinary Arts & Food Science Scholarships to Students Nationwide

Application Deadline: February 15, 2018

Photo credit: Goya Foods

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.”

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Applications Open to Participate in First IFTNEXT Food Disruption Challenge

IFT_logo (1)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.

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BTB Showcase: Benita Johnson, The Vine Wine Club

Photo - Benita JohnsonIf 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!

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Stepping Lightly: How Restaurants Can Reduce Their Carbon Footprint

Five ways restaurant operators are working to save the planet

If there is anyone who should care about climate change, it should be those in the restaurant industry.

On a fundamental level, the changing weather patterns on this warming earth that have resulted in part from human activity pose a threat to every ingredient on the plate.

Drought. Hurricanes. Blizzards. Floods. Rising sea levels. Wildfires. These events are all part of what many say is a new normal.

What can the restaurant industry do about it?

For years, restaurateurs have been building more sustainable practices into their operations.

They have been investing in LEED-certified buildings and energy-saving equipment and lighting. They have been recycling used oil for biofuel; shifting to compostable and biodegradable packaging; and avoiding the use of polystyrene, plastic straws and plastic bags.

They have been buying local and organic produce; using eco-friendly cleaning products; and creating paperless office systems.

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Instagram or it Didn’t Happen? L.A. Restaurants Show How the App Has Changed Their Industry

Acai Bowl at AmazebowlsFor Helene Henderson, Instagram has become synonymous with the dining experience at Malibu Farm. Henderson owns the farm-to-table restaurant on Malibu’s pier and credits Instagram with transforming the once quiet, seaside shack — which opened in 2014 — into a busy destination.

“A meal that is not photographed probably did not happen,” Henderson said. “Instagrammers can be a boost for restaurant check averages when more dishes are ordered than necessary, just for the perfect photo op.”

The Mason jars featuring the Malibu Farm logo are frequently shared on Instagram. The colorful jars, in conjunction with the restaurant’s scenic backdrop, make the ideal combination for photographers. Though the jars were originally designed for a more practical purpose, Henderson sees their popularity on Instagram as a business-boosting strategy. The restaurant’s account, @malibufarm, has more than 21,000 followers.

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