Home BOH

BOH

Cookbooks Through The Ages

October is National Cookbook Month, so in celebration of this holiday tell us your favorite cookbook and why in the comments below throughout the...

Building Your Network of Influence in the Culinary World

By Paul Sorgule, M.S., AAC Success rarely happens by accident.  Success may be defined in various terms, but the common thread is that success is...

Seasons of Wisconsin Cheese: Fall

Cheese courses may be enjoyed by customers year-round, but some cheeses are more seasonal than others. Today, the Wisconsin Milk Marketing Board shares the...

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...

Q & A: Gerald Ford, USA Bocuse d’Or Competitor

The countdown for the USA Bocuse d'Or competition is coming to an end. On December 17, four chefs and their commis will face off...

Pilot Lands New Career as Chef

Cooking is intelligence having fun… Or, in the native language of Chef John Pereira, CEC, “cocinar es una manera inteligente de divertirse.” In his native Colombia, Pereira...

Sweat the Small Stuff

by Chef Paul Sorgule of Harvest America Ventures There was a best-selling book authored in 1996 by Richard Carlson titled Don’t Sweat the Small Stuff. Now I know,...

Don’t fall victim to the Peter Principle

by Chef Paul Sorgule of Harvest America Ventures In most respects the reality of full-employment in the U.S. (everyone who wants to work has a job) is wonderful news....

The History of Food: How Pork Became a Latin Staple

By James Corwell, Certified Master Chef The sun is high early afternoon in Veracruz, Mexico. Heat stirs as a breeze from the gulf carries the...