As part of Roots 2017, women in prominent positions in the culinary world shared their experiences, insights and philosophies in “She Will Rise: The Challenges and Rewards of Being a Female Leader.”
Innovation. It’s a close cousin of creativity and invention but, from an economic perspective, an innovative improvement must also connect with and serve the end user. In the culinary world, it’s crucial to get the foundation – the nuts and bolts – right. If you don’t, nothing else really matters, including innovations with amazing potential.
At Roots 2017: Innovate, the keynote speaker of this year’s culinary conference – the distinguished Dr. Tim Ryan, president of the Culinary Institute of America – gave an incredibly insightful look into the nature of creativity and the spectrum of creativity, along with seven practical tools to help enhance each attendee’s individual sense of creativity.
Picture the scene . . . you’ve just gotten a marvelous job as a private chef on the yacht of a multi-millionaire – or even a billionaire. To make it even more of a dream life, your new boss has just told you that he and his family were going to explore the island, so you have the night off. You kick back, take several deep breaths, smelling the incredible tropical flowers, the scent of the ocean and – oh, wait!
At The Chef’s Garden, we have long been passionate about reducing food waste, a crucial issue since food waste in America already equals forty percent. We have been sharing our vision with chefs across the country – and even the world – and we're feeling encouraged as some key culinary organizations were also beginning to embrace the notion of a 100% waste free solution.