- 5 years ago
Beyond “Le Guide Culinaire” Cookbooks for Training Professional Chefs
Cookbooks are didactic in nature, but how do they function in training the chefs of the future? This panel invites a culinary student,textbook author, culinary educator, editor, and sales representative to discuss the state of the culinary textbook world. Topics include new projects and approaches, technology applications in culinary education, market pressures and challenges. The panel will consider the priorities of this disparate group of stakeholders and attempt to outline the ideal culinary text.
Chair: Jonathan Deutsch, Professor and Program Director, Department of Hospitality, Culinary Arts and Food Science, Drexel University
Mary Cassells, Acquisitions Editor, John Wiley and Sons
James Feustel, Assistant Professor, Culinary Arts, Kingsborough Community College
Dania Rajendra, Freelance Writer and Culinary Student