|
NYC pastry chef's desserts are a work of art
 |
Pastry chef Eunji Lee creates unique, intricate pastries for New York City's Lysee bakery, including realistic corn-shaped cakes that take three days to make. In a video, Lee demonstrates how the cakes are made with a base of corn flour sponge cake covered in piped corn mousse and decorated with green-tinted leaves made from white chocolate.
Full Story: Eater (2/27)Making stock and broth from scratch is a nutritious and rewarding way to use leftover meat scraps and bones. "In the restaurant business, the margins are very thin, so we have to strive for zero waste. ... If we're going to bring these items into our kitchens and throw them away after a single use, then we're part of the problem," said Linton Hopkins, a Culinary Institute of America alum and chef at Holeman & Finch Public House in Atlanta.
Full Story: CNN (2/26) A sold-out drinks festival held in Washington, D.C., in January brought together bartenders, vendors and fans of alcohol-free beverages who celebrated the growing number of sophisticated, nonalcoholic options. Mindful Drinking Fest coordinator Maria Bastasch said the festival may expand to other locations to reach more people with an interest in zero-proof drinks.
Full Story: National Public Radio (1/26Hilton Hotels & Resorts is underscoring its commitment to diversity and inclusion by partnering with nonprofit Minus18 on making school formals more accessible to the LGBTQIA+ youth, as well as rolling out gender and sexuality training for team members across its properties in New Zealand and Australia. "[We're] doing everything we can to make ourselves more attractive and more flexible so that if you are in the queer community, you understand that we are not only welcoming, but that we applaud having that diversity in every hotel we operate," said Paul Hutton, Hilton Area Vice President and Head of Australasia.
Full Story: Hotel Management online (2/28)
