Culinary Student Wins Big!

March 12, 2010

The North Miami Campus Library would like to congratulate culinary student Luis Young for winning the the 8th AnnualS. Pellegrino Almost Famous Chef Competition.  Luis out cooked 10 other top culinary students from the US, Canada, and Italy for his dish, Herb Scented Venison Tenderloin.  To read the Miami New Times interview with Luis, click here.

Dinner and a Movie

February 8, 2010

Thinking about what to do for that special someone to celebrate Valentine’s Day? Date night with a homemade meal will be extra memorable with some help from the Library where there are hundreds of books in the culinary collection. The hardest part of preparing something homemade will be deciding what to make. If an entire dinner is more than you want to commit to, perhaps preparing one of the luscious recipes in Baked from the Heart: Gifts of Love for Special Occasions by Stephanie Greenleigh will provide you with a creative and thoughtful gift idea that will impress and delight.

Along with good food, entertaining with a movie always creates a pleasant addition to a romantic evening. The Library has several popular and recent movie releases on DVD that can be checked out. Titles in the romantic comedy genre include: Julie & Julia, 50 First Dates, The American President, No Reservations, The Break-up, and Waitress. Students may check out one DVD/video at a time for a loan period of one week. There are dozens of other popular movies in your JWU Library collection to choose from.

February 4, 2010

Thomas Keller‘s  Ad Hoc at home is the chef’s take on classic family meals. As the title suggests, his newest book is geared more towards home cooks, providing foundational advice on becoming a better cook and accessible recipes. His previous books (The French Laundry Cookbook, Bouchon, and Under Pressure) are esoteric using complicated methods only master chefs with access to equipment like an immersion circulator could replicate. Ad Hoc is a beautiful book inspired by Mr. Keller’s father and the last meal he cooked for him before he died. Ad Hoc is placed on reserve at the North Miami Campus Library.

Holiday Gift Giving Dilemma: What to Do with Used Electronics

December 14, 2009

A great gift idea often times involves an electronics product. The Florida Department of Environmental Protection encourages the reuse and recycling of electronics in order to protect our environment from toxins contained in most of these items. Recycling centers, located throughout the State, can be found using the map on the FDEP site.

Miami Dade County has several locations  where residents can drop off televisions and computer monitors, personal computers, keyboards, hard drives, printers, VCRs, audio and video equipment, cell phones and hand held radios.

More environmentally friendly information can be found in the Environmental Science and Going Green! LibGuides. These guides provide links to resources about current research on environmental issues, sustainable development, energy use, and the connection between the green/sustainable culture and the Business, Hospitality and Culinary Arts majors offered here at JWU.

May Your Holidays be Happy…and Green!

Farewell Gourmet

October 14, 2009

Gourmet magazine announced earlier this month that the November issue will be its last.  Publisher Conde Nast has decided to pull the plug on the iconic magazine after months of falling ad revenues.

The magazine has been in publication since December of 1940 and has approached the subject of food as culture ever since.  The magazine has featured such writers as Junogourmett Diaz, winner of the 2008 Pulitzer  Prize for The Brief Wondrous  of Oscar Wao, David Foster Wallace and Anthony Bourdain.

The Johnson & Wales North Miami Library retains Gourmet magazine from 1964 to the last issue.

eBook – The American History Cookbook

September 24, 2009

The American History Cookbook by Mark Zanger covers a wide range of American history cookery from the pre-colonial to school lunches.  Many of the recipes were selected from historical cookbooks with the intention to illuminate techniques used by the people of the time, and thus history.  The book is arranged chronologically by time periods (50 Chapters in total) and each chapter opens with a brief historical background then gives a typical recipe of that period.   The recipes include detailed instructions on how to prepare the dish authentically with instructions for substitutes for hard to find ingredients and difficult techniques.

American History Cookbook

The American History Cookbook is available as an eBook through Greenwood Digital Collection database.  To access this resource go to the library homepage, select databases, then scroll down to Greenwood Digital Collection and choose your location (either on or off campus).  Once you are in the database, click on “American History” subject heading to expand your options, then expand “American History (General)” and you’ll see The American History Cookbook.

Emerging Opportunities for “Green” Wine

April 20, 2009

“Going green” is becoming an increasingly hot topic in the wine industry. It appears that it also becoming more profitable for wine retail and this will certainly affect restauranteurs and consumers alike. According to a recent article in Cheers, retail opportunities for wine produced with sustainable practices is on the rise. Sarah Baisley, contributing editor of Cheers and the wine steward at Malibu Pavilions, states that “the public is beginning to believe that “healthier” can also taste good–the term “quality” is starting to be applied to wines produced by green methods.” This article provides evidence that there is increased market growth for these products. Read the article yourself! Follow the steps below to access the journal through the Culinary Arts Collection database:

  1. Go to
  2. Choose Databases
  3. Scroll down to Culinary Arts Collection
  4. Choose On Campus or Off Campus (enter name and barcode)
  5. Type the keywords: green wine into the search box
  6. Click on the article title: Green movement sprouts opportunity for wine & spirits.(Guide to Green Wines).

Read the rest of this entry »

Dining Out For Life – Thursday, Apr 30th, 2009

April 13, 2009

Dining Out For Life is a one-day international fundraiser that benefits HIV/AIDS organizations in participating cities.  The funds raised locally from this event will go to Care Resource, a local non-profit organization dedicated to help those living in South Florida infected and affected by HIV/AIDS.

Information on Care Resource can be found at:

The DOFL spokesperson for South Florida is Top Chef’s Howie Kleinberg.

For more information, and for a list of local participating restaurants for the Apr 30th event, please visit:

Taste 2009: Q&A

March 5, 2009

Last week’s Miami New Times (Feb 26 – Mar 4) included an insert (Taste 2009) that featured interviews with six local chefs:

Jonathan Eismann – chef/owner of Pacific Time
Cindy Hutson – Ortanique on the Mile
Clay Conley – Azul
Michael Schwartz – Michael’s Genuine Food & Drink
Allen Susser – Chef Allen’s
Kris Wessel – Red Light

If you missed the opportunity to grab your own copy of Taste 2009, you can download it using the link below (please note that the document is 32mb — 28pgs, so it may take a while to load for you):

Food Protection Trends

February 8, 2009

Recent headlines warning of salmonella poisoning and the recall of various peanut products have once again raised our consciousness concerning foodborne illnesses and food safety. Food Protection Trends is published by the International Association for Food Protection. The scope of this journal states that it is targeted toward persons working in industry or regulatory agencies, individuals teaching in the field of food science, or anyone interested in food safety and food protection. Your JWU North Miami campus Library has electronic and print formats available from 2003 to the present.

The January, 2009 issue contains an article describing a study of several cooking shows on the Food Network. “A Content Analysis of Food Safety Measures on Television’s Food Network” by Erica Goss Irlbeck, Cindy Akers, and Mindy M. Brashears, critiques the programs by rating how well the shows conveyed common consumer food safety measures. The article points out that the Food Network is a very popular cable network (it is distributed to over 85 million households) and that over the past five years, many people have learned cooking preparation techniques by watching the programming on this network. The article also states that food safety experts believe that instances of foodborne illnesses that are contracted in the home are far more common than what is reported in the media.

Although all the shows reviewed by the researchers provided food safety information from time to time, such as washing fresh produce and proper hand washing, the conclusion is that the amount of food safety information available on the Food Network could be improved. Recognizing that time constraints prevent TV cooking show hosts from showing all food safety steps, the researchers suggested that graphics or “pop-ups” be used and food safety discussions and instructions, such as always using a meat thermometer when preparing meat, be included. Adding a section to the Food Network’s web site to educate consumers on food safety is also recommended.

If programming executives from the Food Network are aware of this research, they may be looking for different ways to present culinary arts and food safety techniques. The researchers suggest that a follow-up study be conducted in a year or two to see if any improvements in food safety practices were made on the shows they studied.

So many talk shows include a food preparation segment in the programming. What shortcuts have you noticed that could result in transmitting a foodborne illness?


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