Home BOH History

History

Tall Hat Tales: The History of the Toque

If there is one professional symbol denoting excellence that’s recognized around the world, that image is the chef’s towering white toque. Yet few know...

Is this Stuffing or Dressing?

By Ana Kinkaid, editor of the culinary magazine CONNECT Stuffing or Dressing? That is the question which often rages every Thanksgiving as chefs plan their printed...

The President’s Plate: The Early Years

By Ana Kinkaid, editor of the culinary magazine CONNECT Part I: The Early Years Though famed for its presidential residents, it is the often overlooked White...

Let’s Talk Turkey

By Ana Kinkaid, editor of the culinary magazine CONNECT Every November, American restaurants order turkeys in order to prepare the nation’s traditional Thanksgiving feast. And while...

The President’s Plate: The Modern Era

By Ana Kinkaid, editor of the culinary magazine CONNECT Part II: The Modern Era By the mid-20th century, America had recovered from the Depression, fought in...

The President’s Glass

By Ana Kinkaid, editor of the culinary magazine CONNECT If political events — past or present — make you want to drink, you are not...

7 classic New Orleans dishes with fascinating histories

By Ana Kinkaid, editor of the culinary magazine CONNECT Another fabulous ACF National Convention and Show is behind us, this time in la Belle New Orleans....

The First Food Truck

By Ana Kinkaid, editor of the culinary magazine CONNECT The culinary world is always changing and there is no better proof of that than food trucks....

Coming to America: How Immigrant Chefs Enrich American Cuisine

By Ana Kinkaid, editor of the culinary magazine CONNECT Since colonial times immigration has been key to the development of American cuisine. New Orleans would not...
Get the latest
 CHEF TRENDS
Delivered straight to your inbox.



 
SUBSCRIBE
close-link