FOODIES WEST.COM         
 AUGUST 2014 ISSUE





Life’s a journey. The interesting part is finding the right path. Our featured personalities traveled different roads to get to career bliss. One found it by accident, another had hospitality tendencies as a youngster. One got encouragement at home, another thought he'd find it at school and learned different. You can follow their journeys below.

And then come back mid-month to see the items we've featured for this month's CHEF'S LARDER, a review of Chef John Moeller's book about cheffing at the White House, and what's happening at the Four Season's fine dining venue, Talavera.
 

FOODIES WEST
                        Where Else?
COMING
in September:


Xavier Salomon,
Maîtres Cuisinier de France


   
 






CHEF MEL MECINAS:

He came to the U.S. to go to school and ended up learning Culinary Arts in a Patina Group kitchen. 



     
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CHEF JOHN MARCHETTI:

He discovered his career in Culinary Arts by accident.

     
 
     







CHEF BRIAN WIDMER:

This Johnson & Wales RI grad worked in the Grand Canyon for 10 years and now chefs in the Red Rock Secret Mountain Wilderness near Sedona.

 
 









SOMMELIER PETRA POLAKOVICOVA:

She always had a fascination for hotels (especially their bars).

    

                  
    
            








ARTEMISIA (Artemisia vulgaris):

Absinthe's cousin loves your liver.
 
 



August 2014 Chef's Larder

Blackberries:
From America’s Berryland and beyond


Singing Dog Vanilla Teas
:
Calling all Vanillaphiles
!

Artís Coffee:
The art and craft of coffee

PaperChef:
Genuine vegetable parchment products (sofi favs)


   

   





DINING AT THE WHITE HOUSE:
From the President's Table to Yours

by Chef John Moeller
with Mike Lovell

He fed the most powerful people in the world—and made them happy!
 

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TALAVERA - Scottsdale, AZ

See what "that crazy chef" is doing at this Four Seasons restaurant.



 

   

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