Great-Taste Magazine March | April 2018 Issue preview is Hot Off the Press!
School is back in session! For this issue, we’re learning all about the dining business – from culinary school to opening a restaurant, Great-Taste has got notes, tips, and tricks from the class of cuisine. Learn from those who’ve been through the “school of hard knocks” – i.e., the process of remodeling, expanding, or starting a restaurant in this competitive, ever-changing industry.
Studies from Orange Coast College’s highly-decorated culinary program dazzle both students and diners alike. Read about pros and cons of culinary school in the midst of the digital age, as well as alternative educational experiences for any successful chef who didn’t take the university route.
From Chef Ugo Allesina’s experience moving from Italy to the U.S. to follow his culinary goals, to TAPS constructing a brewery and barrel room, to Blinking Owl’s first distillery in Orange County since prohibition, this issue is all about learning & re-learning the ins and outs of the dining scene – and, most importantly, how education, learning, and food intersect in every chef’s career.
