Hack//Dining NYC

It is my great pleasure to invite you to join us on June 27-29 for Hack//Dining NYC, a hackathon presented by Food+Tech Connect in partnership with Applegate, Google, Chipotle and Studio Industries to hack a better future for dining. Hack//Dining will bring restaurant and foodservice rabble-rousers together with tech and design nerds to prototype open source software and hardware solutions to industry-wide challenges.    Applications to participate are now open, … Continue reading Hack//Dining NYC

Madrid Fusión 2013

The 11th edition of Madrid Fusión, which took place January 21-23, focused less on dazzling with technique and more on expressing sensitivity to one’s physical and cultural environment. It can be safely assumed that immersion circulators, rotary evaporators, and other modern technologies are very much part of the everyday repertoire of the chefs featured, and that for most of them, “creativity continues”—this year’s theme—beyond technology, … Continue reading Madrid Fusión 2013

Beaten, Seared, and Sauced

These days, it’s rare that I get to read a book that will keep me up at night because I just can’t put it down, not because I need to finish it to construct an argument around it for a presentation or my dissertation. Jonathan Dixon’s Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America initially caught my attention because … Continue reading Beaten, Seared, and Sauced

For Grant Achatz, Focus is on Emotions, Interactions

“Being creative as a chef is not mimicking what you see in Tokyo or Bangkok,” said Grant Achatz, the chef-owner of Alinea in Chicago, at the Institute of Culinary Education last night. “It’s being inspired by that. It’s reactions to influences, whether those are reading a book, walking down the street, or looking up something online. Creativity is really unpredictable, and can come from anywhere.” … Continue reading For Grant Achatz, Focus is on Emotions, Interactions

Working with Natural Discoveries in the Kitchen: Ángel León

This afternoon, Blue Hill and the French Culinary Institute hosted a demonstration by chef Ángel León of Aponiente in El Puerto de Santa Maria, Andalucía, Spain, featuring his work with products from the ocean. León is the son of a fisherman and serves creative seafood preparation in his 25-seat fine dining restaurant, inspired by the great knowledge of the sea and its products that he … Continue reading Working with Natural Discoveries in the Kitchen: Ángel León

Join me at the International Restaurant & FoodService Show of New York

On March 2, I will be offering one of the International Restaurant & Foodservice Show of New York’s featured sessions, on food media. 3:30 – 4:30 PM – Featured Session Working the (Food) Media: Strategies and Resources to Build Your Media Presence Anne E. McBride Anne, Consultant and Director, Center for Food Media, Institute of Culinary Education (ICE) http://www.iceculinary.com Websites, blogs, podcasts, social networking: Today, … Continue reading Join me at the International Restaurant & FoodService Show of New York