Chapters
Purchasing-F&B Attendance on Demand Business Ethics Culinary Finance and Accounting Hospitality Solutions Group Human Capital Management (HCM) Human Resources ServSafe Information Services Marketing Merchandising Policies Operations Policies Risk Management Safety Sports Operations Travel / Expenses WirelessCulinary chapter
This section contains programs, processes and procedures around the Culinary Leadership Network. The culinary team, culinary organizations, and resources. Food expertise is explored and the requirements to be involved in Culinary Leadership Network and the CLN mission are identified.
Field Of Greens Last updated April 1, 2013
Attributes A Chef Attended Action Station Nutritious Naturally Low in Calories Perceived as “Very Healthy” Well Aligned with the “Locavore” Movement Makes Excellent Use of Indigenous Ingredients From your Local Region Simple to Set Up and Operate Prepares Food Fresh, In Front of Our Guests Allows Customer Choices and...
Mid-Atlantic Cuisine Last updated March 27, 2013
Mid-Atlantic Cuisine The Mid-Atlantic region, with its mild climate, abundance of river valleys with rich soil, and extensive coastline along the eastern seaboard, made a perfect environment for the orchards and farms established by the settlers who immigrated to America from...
The Cuisine of the Deep South Last updated March 27, 2013
The Cuisine of the Deep South The roots of Southern cuisine date back to before the arrival of the English and Spanish in the Americas. As in most other areas of America, the cuisine was heavily influenced by the Native Americans...
Pacific Northwest Cuisine Last updated March 27, 2013
Pacific Northwest Cuisine The states of Washington, Oregon, and Alaska make up the regional cuisine of the Pacific Northwest, sometimes referred to as the Pacific Rim. The moist weather conditions in Oregon and Washington along with the unique conditions in Alaska...
Cuisine of the American Southwest Last updated March 27, 2013
The Cuisine of the American Southwest The American Southwest region includes the arid deserts and mountains of New Mexico and Arizona. When the Spaniards first arrived in the American Southwest in the early 1600’s they found 98 Native American settlements along...
Rocky Mountain Cuisine Last updated March 27, 2013
Rocky Mountain Cuisine The Rocky Mountain states of Wyoming, Colorado, Utah, Nevada, Idaho, and Montana are known for their “meat and potato” cuisine originating from the wholesome, hearty foods of the pioneers, which included stews, roasts, and steaks. Not only was...
Cuisine of the Central Plains Last updated March 21, 2013
The Cuisine of the Central Plains Known as the land of milk and grain, the Central Plains is the breadbasket and main source of food crops for America. Like the other regions of America, the culinary story of the Central Plains...
Cajun and Creole Cuisines Last updated March 21, 2013
Cajun and Creole Cuisines Cajun and Creole Cuisines are widely recognized as two of America’s oldest and richest regional cuisines. Each are full of culture and history dating back almost three hundred years, with roots and traditions of French classical cuisine,...
Floribbean Cuisine Last updated March 21, 2013
Floribbean Cuisine Floribbean Cuisine, also known as Sunshine Cuisine, has emerged as one of America’s most innovative regional cuisines. The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of products indigenous to Florida and...
California and Hawaiian Cuisine Last updated March 21, 2013
California and Hawaiian Cuisine California and Hawaiian cusines are uniquely different from one another, but the regions are similar in climate and share many of the same agricultural products. California and Hawaiian cuisines are presented together in this chapter because, geographically,...