The Bookshelf: Dorothy Cann Hamilton

by jbfauthor on October 29, 2009

At yesterday's Beard on Books, our friend Dorothy Cann Hamilton sat down for a discussion of her new book, Love What You Do: Building a Career in the Culinary Industry. The founder of the French Culinary Institute (which turned 25 this year) and a self-described "educator," Hamilton has boundless advice and wisdom about breaking into the culinary industry, and she's managed to distill that guidance into easy-to-read and encouraging manual. After a Peace Corps stint in Thailand that left her well-fed but unemployable in the United States, Hamilton went to work as a receptionist for her father's technical school. She didn't expect to care for the job, but soon discovered that she had a natural drive for teaching and education. "I loved it. The students there were the most dynamic, vibrant

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Jobs We Love: Allison Fishman

by jbfauthor on October 29, 2009

"With freelance work, it's a hodgepodge," says Allison Fishman. We couldn't think of a better word for her career, which includes voiceovers, writing, television, culinary instruction, and... cooking hands provider? Click here to see how she keeps all the balls in the air.

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JBF News: Wining and Dining in the Saveur Test Kitchen

by jbfauthor on October 28, 2009

Adored by readers for its adventurous journalism, authentic recipes, and stunning photography, Saveur reigns as one of the world's most popular food titles. As part of our online auction, we've got a priceless, too-good-to-be-true package that hands you the key to the heart of the magazine: the test kitchen! The winning bidder and five friends will join the Saveur editors for a private cooking lesson and wine tasting in the space, followed by an intimate lunch. Last, but not least, you'll get a year-long subscription. To view even more exciting gourmet packages, click here

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Ask a Chef: Maria Hines

by jbfauthor on October 28, 2009

Now in its fourth year of operation, Seattle's Tilth continues to get high marks for its sustainable practices and delicious food. Executive chef and owner Maria Hines obviously has a clear vision of what great cooking can be, and that's why we knew she would give us fantastic recommendations for dining in the Emerald City.

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