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Miami Dade College will receive a scholarship donation from the Coconut Grove Arts and Historical Association, the producing organization of the Coconut Grove Arts Festival. The donation will provide financial assistance to students pursuing an Associate in Science degree in Culinary Arts Management. It will be presented by the Association’s President, Monty Trainer.Wolfson Campus, September 18, 2014
This was the door to one of the hottest restaurants in the early '80s Pacific Northwest foodie scene.
The name of the restaurant was The Ark. Today it is an abandoned ruin.
This excerpt from the Seattle Times obituary of co-owner and founder Jimella Lucas says it all:
"Long before the era of celebrity chefs and Northwest cuisine and “local-seasonal” cooking, there was Jimella Lucas."
"With partner Nanci Sofia Main, Lucas pioneered culinary magic on the Long Beach peninsula, with dishes like fresh-caught salmon sauced with peaches at their peak, or classic oyster stews and chowders cooked with seafood harvested within view of the dining room".
"Long before chefs felt a James Beard Award was their profession’s highest honor, Beard himself dined at the restaurant at The Shelburne Inn, which Lucas and Main once ran, and at the Ark restaurant, which they owned for 25 years, bringing national attention to the pair’s cooking and connections to their food."
"Never in his 80 years of life, Beard wrote in the introduction to the first Ark cookbook, had he seen a restaurant “that glorified the great gifts from the sea, nor the fine vegetables, or the wild mushrooms, or the small fruits or the game” in the way that Lucas and Main did."
"When Lucas and Main purchased the Ark from a local cranberry farmer — Lucas had actually worked there once, too — their fame grew further, helped by the raves from The New York Times and The Washington Post and Food & Wine magazine. There was something of a celebrity cooking circuit in those days, Main recalled, with chefs like Alice Waters and Jeremiah Tower, and for a time she and Lucas joined it, traveling and cooking for national audiences."
"An announcer would present Jeremiah Tower from San Francisco, and Alice Waters from Berkeley, and then, to the public’s bewilderment, it would be Jimella Lucas and Nanci Main from Nahcotta. “People would be — Nahcotta?! It was heady and it was wonderful,” Main said. Ultimately, they decided it also took too much away from their own restaurant."
“Thank goodness we agreed. We just made a decision that what we were doing was so important, in our own back yard, and who could ever replicate Willapa Bay?”
blogs.seattletimes.com/allyoucaneat/2013/12/03/pioneering...
strobist info : 1 Yongnuo YN-460 ( full power ) with DIY softbox bounce off the ceiling about 1.5 meter from the model, trig wirelessly with CTR-301P.
The IMCOM-Europe and USAREUR and 7th Army's Culinary Arts Team trains Jan. 27 at Spinelli Barracks in Mannheim for the 34th annual U.S. Army Culinary Competition, scheduled to take place at Fort Lee, Va., Feb. 28-March 13. The Soldiers and civilians trained by practicing different skills and techniques on a variety of foods in preparation for the competition. (Photo by Kristen Marquez, Herald Post)
The Central Campus Culinary Arts & Restaurant Management program sold more than $1,000 worth of Valentine's Day cookies. The proceeds from the treats will go back to help the program buy everything from uniforms to class field trips.
The Basque Culinary Center, or the Faculty of Gastronomic Sciences, opened its classrooms in San Sebastián’s Miramón Technology Park in 2011. The new centre, which teaches university degrees in the culinary arts with the focus on generating high standards of knowledge and training qualified professionals, is the second gastronomic university in all Europe. San Sebastián therefore enjoys even greater recognition in the world of good eating. The Basque Culinary Center is also dedicated to research and knowledge transfer among haute-cuisine professionals and the business sectors related directly or indirectly to gastronomy, always with an eye on the international scene.
www.sansebastianturismoa.eus/es/comer/basque-culinary-center
© Basque Culinary Center
Les Roches Jin Jiang International Hotel Management College provides a blend of both the theoretical and practical knowledge needed for Hotel Management. We ensure our students are well-versed in:
> Culinary Arts
> Food & Beverage
> Rooms Division
Students learn by doing. This learning style is called hands-on or craft-based learning, and is critical to gain the knowledge and skills needed to lead hospitality organizations in the future. Students will work in all restaurants and kitchens under supervision and guidance.
Today at the culinary school, we had to plate our baked and stirred custards for a grade. Bon appétit!
(left: cajeta flan with sugar art and a peach coulis, dulce de leche cookie. right: orange bergamont curd inside a meringue shell with a chocolate filagree and chocolate sauce)
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The 32nd annual Atlantic Cape "Under the Sea" Restaurant Gala was held Thursday, March 26, at Bally's Atlantic City Hotel and Casino.
The Basque Culinary Center, or the Faculty of Gastronomic Sciences, opened its classrooms in San Sebastián’s Miramón Technology Park in 2011. The new centre, which teaches university degrees in the culinary arts with the focus on generating high standards of knowledge and training qualified professionals, is the second gastronomic university in all Europe. San Sebastián therefore enjoys even greater recognition in the world of good eating. The Basque Culinary Center is also dedicated to research and knowledge transfer among haute-cuisine professionals and the business sectors related directly or indirectly to gastronomy, always with an eye on the international scene.
www.sansebastianturismoa.eus/es/comer/basque-culinary-center
© Basque Culinary Center
Geoffrey Harris competes in an ACF (American Culinary Federation) Competition at the Orlando Convention Center.