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Sustainability Under the Sea

By Ana Kinkaid No topic is discussed more frequently at culinary conferences than the subject of sustainability. And while popular TV series, such as Portlandia,...

Halloween: The Boo-tiful Holiday

By Ana Kinkaid, editor of the culinary magazine CONNECT Halloween is the holiday that invites the world to enjoy candy and chocolate. Americans alone will buy...

The Greatest Soup In The World

By Ana Kinkaid How does a soup gain such acclaim that the likes of Craig Claiborne declare it to be the most elegant and delicious...

Forbidden Foods from the “Devil’s Pantry”

By Ana Kinkaid, editor of the culinary magazine CONNECT Foods strange and unusual have always moved in and out of culinary acceptance. Yet some of a...

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...
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