New York, with its nickname as “The Big Apple”, has long been known as a hub from arts to politics to everything in between. But while most people think about the allure of New York City, few appreciate what makes this state unique: its diversity in both demographics and culture.
In some ways, the third most populous state is a state of contrasts: with a dairy industry of over 18,000 farms, the robust wine industry in the Lower East End, and the main metropolis of New York City, home to over 8.5 million people and roadways with the notoriety of being the most congested in the nation.
But maybe because of these contrasts, it is also one of the best places for a personal or private chef to work. Here’s why. Continue reading “Four Reasons why New York is a Great Place for Personal and Private Chefs”
Chefs looking to expand their careers seek resources on any number of topics, from cooking techniques to financial and business matters to the latest food trends. Personal and private chefs establish their clientele, work to market themselves, and create unique and personalized menus for their clients.
And while any number of concerns may come up, too few stop to consider one thing that may greatly impact not only their careers, but also their personal lives.
Mental health. Continue reading “Pressure of the Profession: Shedding Light on Mental Health and the Food Industry”
As a young boy, Sean Paxton was fascinated by the elements of cooking: how simple ingredients like flour and sugar and eggs could create desserts. By age ten, he started getting cooking pots and pans for Christmas.
Paxton’s career has been unorthodox to say the least: he opened his own catering business at the age of eighteen, served as a beverage director at Cabana Hotel (California), and even took a break with a stint in the biotech industry. Continue reading “Beer Cuisine The New Frontier on Cooking with Alcohol”