Nomdic Chef

This Saturday morning, I awoke early with anticipation, trying not to sleeping in even one minute, for today I was heading to the 19th Annual Rare and Unusual Plant SaleMy friend Sandra Lindblom  introduced me to the plan sale last year, and since my visit last May, I have been patiently waiting for the sale this year.

I started thinking about today’s blog content several years ago, when I ate a salad with the worst tasting tomato in history. Since my mind has battled between only eating local seasonable fruits and vegetable, and eating whatever I find that somewhat looks good in the supermarket.  This entry is the first of a few that I will be posting in the near future as follow ups.

From that first pinkish, mealy, unflavorful tomato,  I have given much thought to the concept that in today’s kitchens (both home and industrial) almost every type of fruit and vegetable are available for purchase and consumption no matter the taste, granted they somewhat still look like their in-season counterpart, but they just aren’t the same in taste and nutrients.

This year the 7th-Annual Cafe Leadership Conference is being held on Thursday June 23 through Saturday June 25, 2011at the Johnson & Wales University’s Providence Campus.

The Center for the Advancement of Foodservice Education or (CAFÉ) was founded in 2002 to serve as a link between the foodservice industry and the culinary/baking/pastry classroom.  Today CAFÉ offers a wide range of resources to foodservice educators on its website, its on-line magazine, and it annual conference and workshop schedule of professional development offerings around the U.S.