New Seasons Market’s Post

National Culinary Arts Month in July recognizes the professional cooks and chefs who bring innovative, unique cuisine from their kitchens to our tables. There are about 50,000 chefs and head cooks—the occupation that includes executive chefs—employed in full-service restaurants in the United States ( U.S Bureau of Labour Statistics). These chefs and cooks provide healthy meals that help us stay productive in the workplace. In addition, there is so much history, creativity, and culinary traditions surrounding our food. Our recommended book for the week will help discover the origin of Black American cuisines and their influence on culture and society. About the Book Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations Blacks made to the conditions of enslavement and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, enslavement in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements.  His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history.  Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. About the Author  Former Syracuse University and US National Lacrosse team player Dr. Frederick Douglass Opie/AKA Fred Opie, is a Blogger, Podcaster, and Professor of History at Babson College.  He has appeared on the popular American Public Media show “The Splendid Table” and is a regular guest on Philadelphia National Public Radio's “The Chef's Table.” #culinaryartsmonth #professionalchefs #professionalcooks #chefs #books #cooks#companyculture #employeeengagement #leadership #humanresources #employeewellness #workculture #hr #workplacewellbeing #employeeexperience

“ Food is a basic human right and it should never be used a tool for war “ said Gregory Gourdet . Too often , Haiti is viewed as a political playground for its geographical location and historical background. People of Haiti continue to suffer vehemently and lack of basic human rights and dignity . As the poorest country in the western hemisphere, Haitian people have no access to basic needs like food, shelter, and electricity and water . Haiti is the land of best cuisine, nicest people, and hard working individuals that exist and sadly they thrive outside of their borders due to politics and lack of responsible government. Haiti Executive Board continues to advocate to policy makers to improve the country’s economic fundamentals through a comprehensive series initiatives to diversify its Haiti economy so more opportunities are found in their homeland and more people can find their voices and purpose to help each other and support their local communities to do better and grow more prosperous, sustainable, and effective.. #haitieconomy l #haiti l #haitiancuisine l #hatianexecutives l #haitianfood l #caribbean . https://lnkd.in/ejEVyP9C

Check out some examples of what our chefs can do, our services are shockingly affordable too! At Chefs for Seniors - North and Southeast Houston Metro, we delight in improving seniors’ lives through food! #tastytuesday

My last debrief and review in 2023 of another unfortunate and avoidable situation at a fast food restaurant, this time at a Chipotle in North Carolina in December 2023. Key points: 1) Avoid getting into an argument with a customer/client, no matter how right you are. 2) Take a moment to take a breath and stay calm, let the angry client/customer vent and be loud. 3) Respond with a calm tone of voice and careful choice of words. 3) Turn it over to a manager if necessary. 4) Recognize when you have the opportunity to just walk away and do so! You do not have to have the last word, you do not have to "win"! #deescalationtraining #fastfood #chipotle #customerservice

Check out some examples of what our chefs can do, our services are shockingly affordable too! At Chefs for Seniors - North and Southeast Houston Metro, we delight in improving seniors’ lives through food! #tastytuesday

My last debrief and review in 2023 of another unfortunate and avoidable situation at a fast food restaurant, this time at a Chipotle in North Carolina in December 2023. Key points: 1) Avoid getting into an argument with a customer/client, no matter how right you are. 2) Take a moment to take a breath and stay calm, let the angry client/customer vent and be loud. 3) Respond with a calm tone of voice and careful choice of words. 3) Turn it over to a manager if necessary. 4) Recognize when you have the opportunity to just walk away and do so! You do not have to have the last word, you do not have to "win"! #deescalationtraining #fastfood #chipotle #customerservice https://lnkd.in/eKd-9ND9

📚 Check out this fascinating article on The History of Culinary Arts Education in the U.S. It delves into the evolution of culinary education and how it has influenced the American culinary landscape. Click here to read more: @escoffierschool

culinary career need more committed practitioners especially in Rwanda a country with advanced hospitality

Hello, my name is Mohammad Samiullah, and I am an expert academic content writer with three years of experience. I can help you excel in your academic projects with high-quality, tailored content. Here’s how I can assist you: Essay Writing: Research Analysis: Thesis & Proposals: Report Writing: Creating Presentation Skills: Well familaire with all types of references style including Harvard APA MLA Chicago Oscola IEEE Providing quality content with 0% Plagisrism 0% AI On time Delivery Well Researched and Properly Orgnized Let's discuss further

Another part of the Young Cooks programme took place yesterday and saw a group of our secondary age group Young Cooks finalists enjoy a factory tour – to gain experience of the food manufacture process. However, we completely mis-sold this experience, as the “factory” in question was COOK Trading Ltd in Sittingbourne. The first clue was in the signage outside the building “Welcome to The COOK Kitchen”, and when we got inside that is exactly what it is! Our young guests witnessed the pie and pastry section processes, and whilst there are mechanical rollers and cutters to assist in production, the baking, stirring, weighing, assembling and finishing of each and every portion of delicious food – is done by REAL PEOPLE!! Also the COOK brand is not just for the paying public, it resonates throughout the organisation. The branding is in the staff canteen, a high end beautifully decorated space for refreshment and relaxation, complete with pool table and chef preparing COOK lunches for all, through to the workwear and “kitchen” areas – the brand is evident on every sign and in every space – there is no difference behind the scenes. The value they place on their workforce is evident from their COOK quality canteen lunches, their long service award displays, the timeline of the COOK journey decorating the staircase and their pride in their nationwide locations signposted on the wall. But the welcome they gave our group, and particularly our Young Cooks was second to none. Jamie Wallace and George Wood each took a half of our group and shared with us the secrets of the COOK kitchen, patiently answering questions and inspiring our young cooks of the future. Amongst other things they learnt: - How important hygiene is in a food preparation environment – including general health, removal of jewellery, use of hairnets, handwashing and wearing appropriate completely clean workwear. - The processes involved in making pastry and pies – and the tricks of the trade! - What an amazing organisation Cook is – and what quality recipes and ingredients they use. - How delicious their products are – we were treated to a canteen lunch, and a bag of goodies to take home! So THANK YOU COOK for having us. You will never know the true value of yesterday for our young guests, but I guarantee you have inspired and raised the aspirations of them all. And to anyone who has read this far – next time you peruse your local COOK freezer – be assured that the dishes are all indeed freshly cooked for you with quality ingredients - handmade by REAL PEOPLE. So with that in mind – the next time you fancy a takeaway – divert to your local COOK freezer and pick up a treat there – you wont be disappointed!