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    Judith Stanford Miller, Cuvée Contributor

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    Master Chef Ferdinand Metz, a Tour De Force in American Cuisine

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    June 6, 2022 – Culinarians seeking certification at any level are following the path forged by Master Chef Ferdinand Metz, President Emeritus of the Culinary Institute of America (CIA) and past President of the American Culinary Federation (ACF), who helped codify American Culinary Federation (ACF) chef certifications more than 45 years ago. As a German immigrant to the U.S....

    From Ice Carving to Caviar, Chef Mercer Mohr is a Sage for Young Chefs

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    April 29, 2022 – Before Chef Mercer Mohr’s mother married, she made certain her fiancé knew she did not cook. But that did not mean she lacked interest in the household’s hub of activity. “My mother was an artist. She designed kitchens. We did get a new kitchen like most people get new cars. Every two years we had...

    Justin Baldwin Blended Career with Passion for Wine and Food

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    April 1, 2022 – At first glance, it may seem incongruous that in 1981, Justin Baldwin, a highly successful investment banker at the time, would purchase 160 acres of undeveloped land along California’s Central Coast to plant a vineyard 10 miles east of San Simeon on the back side of the mountain where William Randolph Hearst built his opulent...

    Chef Gingrich and Chef Weber Grow Culinary Magic in the Pacific Northwest

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    March 18, 2022 – “If you build it and grow it, they will come.” Those inspiring words describe both a magical Iowa cornfield and a small herb farm, located about 30 miles east of Seattle, that began almost 50 years ago. With an extensive wine cellar, a three-acre herb farm, and a limitless supply of conifer trees for their...

    Ferrelli Family: Generations of Passion for Wine and Food

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    Kevin and Angela Taylor of Eseste Winery
    Feb. 18, 2022 – For centuries, vineyards that dot gently rolling hills overlooking some of the world’s most beautiful vistas have gifted generations of families with not only a livelihood but also life itself. Embracing known and unknown risks, toiling towards perfection, and facing adversity head on are deeply-rooted, viticultural traditions. Eléni (Helen) and Big Papa (Daniel) Ferrelli, co-founders...

    Bailli Jill Kummer Leads Pittsburgh with Steely Commitment to Youth

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    Feb. 4, 2022 – In her role as Bailli of Pittsburgh, Jill Kummer draws upon a lifetime of experience in the hospitality industry, the entrepreneurial world, and as a Chaîne des Rôtisseurs member and leader since 1988. “I still think the best job in the Chaîne is being a Bailli. It’s been awesome,” Jill said to Chaîne during an...

    Chef Schurr’s Secret to Success: Consistency Everywhere

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    Jan. 21, 2022 – During an Aug. 21, 2021 telephone interview with Chaîne, Chef Daniel Schurr, Chaîne member and Executive Chef at the Second Empire Restaurant and Tavern in Raleigh, North Carolina, said he had the $!#% scared out of him as a young adult when his father requested a meeting with him. The father-son tête-á-tête immediately changed his life...

    Vintners Finish Year With Notes of Optimism and Gratitude

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    Dec. 17, 2021 – Anticipation is sky-high around the globe and could reach stratospheric levels as New Year’s Eve revelers plan parties to say good riddance, wish a fond farewell or combine the two to cap off the year. Whether the party will be a large raucous gathering with all of the bells, whistles and noisemakers or a more...

    Best of Italy Race

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    May 20, 2021, Les Lacs et des Bois – It is well known that Italy produces and races some of the finest high-performance sports cars on the planet. Just as their Ferraris and Lamborghinis compete for power and agility in a variety of conditions, the members of Le Bailliage des Lacs et des Bois road-tested famous Italian wines made...

    Chef Tony Parker Carves Career with Fortitude and Fun – and Ice

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    Oct. 29, 2021 – Six years ago when Chef Tony Parker joined the faculty at Renton Technical College (RTC) in Renton, Washington as a Chef Instructor in the Culinary Arts Program, he thought he would be trading years of 16-hour days for a more relaxing eight-hour day. But academia proved just as challenging as a bustling kitchen. For the...