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For those of you who like to be informed, here's a great event from the AIWF's Professional Series
WORKSHOP #5 – Future Trends
What does the future culinary map look like? Will foie gras and veal disappear from menus? How about trans fats? Will coffee and tea sommeliers become the norm in fine dining restaurants? What is the fate of the traditional white tablecloth? Will automation in the kitchen and the front of the house bring about changes in how restaurants are staffed?From menus to merchandising, join our panel of experts as they discuss what drives trends and how new trends are incorporated into the mainstream. Find out why some trends thrive and others never really take off.
Date:Thursday, October 12, 2006
Time:6:30 to 8:30PM
Where:New YorkUniversity
Address:35 West 4th Street, 10th Fl, NYC
Transportation:A, C, E, F & V Trains to West 4th
size="3">Panelists:
Antoinette Bruno, Editor-in-chief, StarChefs.com
Fred Kaufmann, Professor, CityUniversity of New York
Steve Zagor, Professor, Institute of Culinary Education & New YorkUniversity
Jocelyn Zuckerman, Articles editor, Gourmet magazine
Tickets:FREE! AIWF-Student members & students who join at registration time.$15 per person AIWF members & guests
Reservations:Tel: 718-229-6565Visit: www.aiwf.org
Nerrisa Charles, AIWF-New York Chapter Office
Tags:
AIWF, Antoinette Bruno, foodie event, Fred Kaufman, Jocelyn Zuckerman, Stave Zagor
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Posted on 9/29/2006
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