Pelajar UPM Menang Dua Emas Pertandingan Makanan Halal by Universiti Putra Malaysia, Bahagian Komunikasi Korporat

“…KUALA LUMPUR, 12 Mei – Pelajar Universiti Putra Malaysia (UPM) berjaya membolot dua pingat emas pada pertandingan ‘Apprentice Chefs’ sempena Pameran Halal Antarabangsa Malaysia (MIHAS) 2009 di MATRADE Exhibition & Convention Centre (MECC) baru-baru ini. …”
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Textured food in care homes and the innovative culinary approach in healthcare by Véronique Mourier

“…On the basis of our approach we now have a community of 9 chefs and 8 dietitians.…”
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Social enterprises : the prioritised logic and its influence on business operations. by Koh, Magdelene Rui Shan., Kwek, Lorena Pui Kie., Kang, Hong Tuck.

“…Breakthrough Café prioritises social development while Eighteen Chefs prioritises profit-making. Various elements of their business operations were observed to differ depending on their prioritised goal. …”
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Taste-shaping-natures: making novel miso with charismatic microbes and new Nordic fermenters in Copenhagen by Evans, J, Lorimer, J

“…Focusing on novel misos made with the kōji fungus (Aspergillus oryzae), we illustrate how chefs sense their microbes through smell and taste, and identify the sources of kōji’s exceptional microbial charisma. …”

Culinary Storytelling About the Local Cuisine of Phitsanulok, Thailand by Panida Jongsuksomsakul

“…This information was in-depth interviews that were conducted with 32 government tourism officials, 9 Chief Executives of the Sub-district Administrative Organization, 2 French nationals who were qualified chefs, and other foreigners resident in the Province. …”
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Interacting with food: tasting with the hands by Spence, C

“…Intriguingly, a number of chefs have recently started to question how their diners interact with the food they serve. …”

Food Safety Knowledge among Professional Food Handlers in Slovenia: The Results of a Nation-Wide Survey by Mojca Jevšnik, Andrej Kirbiš, Stanka Vadnjal, Urška Jamnikar-Ciglenečki, Andrej Ovca, Matic Kavčič

“…An insufficient transfer of food safety knowledge from managers and chefs to assistant chefs and kitchen assistants in establishments where more persons handle food was evident, while a course titled “Hygiene Minimum” of standardised training from the past still significantly contributes to food safety knowledge. …”
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A systems integral approach in exploring creative innovation in culinary research: the example of seaweed in the context of the new nordic cuisine by Cheryl M. Cordeiro, Jaap van Hal

“…In the context of the New Nordic Cuisine, entrepreneurs and chefs are constantly challenged to bring something new to the dining table. …”
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On the use of ambient odours to influence the multisensory experience of dining by Spence, C

“…In recent years, a number of modernist chefs have started to pay more attention to the potential role of food or drink-extrinsic scents in enhancing their guest’s multisensory gastronomic experiences. …”

Producción de flores comestibles en la Florida by Caroline de Favari Tardivo, Geoffrey Meru, Monique Scoggin, Carlos F. Balerdi, Laura Vasquez, Teresa Olczyk

“… Las flores comestibles son una categoría emergente de productos comestibles. Los chefs contemporáneos tienen un interés renovado en flores comestibles y los nuevos libros sobre cocina, junto con artículos populares en los Estados Unidos (EE. …”
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Evaluation of the Handling Practices and Risk Perceptions of Dried Wood Ear Mushrooms in Asian Restaurants in the United States by Han Chen, Elma Kontor-Manu, Haohui Zhu, Gloria Cheng, Yaohua Feng

“…The objectives of this study are to assess the handling practices, risk perceptions, and food recall experiences of dried wood ear mushrooms in restaurant kitchens among Asian restaurant managers and chefs. We conducted a series of telephone interviews with managers and chefs of Asian restaurants in the United States who used dried wood ear mushrooms in making dishes. …”
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ÉDITORIAL : Résultats rapportés par les patients : un appel à l’action by Margaret I. Fitch

“…À mon sens, il s’agit d’un sujet important auquel les infirmières en oncologie doivent porter attention – et c’est un domaine où nous pourrions aussi nous positionner en chefs de file.</p>…”
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L’école congolaise et le management de la qualité by Gerry MWANTOTE MPIA NSUBA

“…Les résultats des analyses statistiques révèlent que hormis, l’implication du personnel et le management par approche système, les enseignants des écoles secondaires de la ville de Kinshasa perçoivent positivement l’application de ces principes par les chefs d’établissements ou les promoteurs.…”
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‘Together We Prepare a Feast, Each Person Stirring Up Memory’ by Ed Stevens, Anna Khlusova, Sarah Fine, Ammar Azzouz, Leonie Ansems de Vries

“…Teaching classes and sharing their cuisine and stories helps the chefs develop their confidence and sense of belonging, and food is central to the enterprise. …”
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Current status of strawberry (Fragaria spp.) cultivation and marketing in Cameroon by Laura Scottie Tchinda Ngouana, Libert Brice Tonfack, Carine Nono Temegne, Atabong Paul Agendia, Emmanuel Youmbi

“…Additionally, we interviewed supermarkets, pastry chefs, and canvassers to gather data on strawberry marketing practices. …”
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Halal issues in pastry and bakery products: the halal gatekeepers of bakery ingredients / Wan Rusni Wan Ismail... [et al.] by Wan Ismail, Wan Rusni, Ramli, Rafidah Aida, Mohd Zain, Zarifah, Abdullah, Hasniza, Zulkifli, Amirul Hakim, Azahar, Hanisah

“…Recommendations to enlighten this matter require actions from all responsible parties including the chefs, suppliers, authority (JAKIM) as well as the end-user. …”
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L'âge du Tombeau de Tin Hinan, Ancêtre des Touareg du Hoggar by Gabriel CAMPS

“…Ce petit village, la seconde agglomération du Hoggar par le nombre de ses habitants, est le principal centre de production de la tribu noble des Kel Rela, suzerains des Touareg Ahaggar, parmi lesquels sont choisis, depuis le XVIII siècle, les Amenôkal, chefs suprêmes de la confédération.…”
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Candidate Species for Florida Aquaculture: Almaco Jack, Seriola rivoliana by Victor Blanco, Cortney Ohs, Nicole Rhody, Ronald Hans

“…Like other commercially farmed Seriola species, almaco jack (also known as longfin yellowtail and kampachi) are fast growers, have a high market value, and are increasingly well-regarded among chefs for their versatility in both cooked and raw preparations. …”
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La gratuité de l’enseignement de base en RD. Congo : une aubaine pour tous ou un monstre à plusieurs têtes ? by Franck TSHIBWABWA KUTWAYA, Anna KUBELA MPOYI

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De quelques points de vue sur la formation de chercheurs amérindiens au Brésil by Dominique Tilkin Gallois

“…Celle-ci a été proposée par quelques chefs de villages comme action prioritaire du plan de sauvegarde du patrimoine immatériel et a commencé en 2005, avec l’appui de l’IPHAN, de l’Unesco et d´autres institutions. …”
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