Posts filed under Professionalism

The Film GRINGO TRAILS Pleads for Respectful Travel

Tourism is one of the most powerful forces globalizing our plant. Travel to distant places has expanded and thankfully broadened our horizons. Tahiti is no longer just a photo in an aging copy of the National Geographic. Now the adventurous traveler can fly and stay almost anywhere in total comfort.

Yet all is not as marvelous as it seems. Consider the Gringo Trails

Crisscrossing South America, Africa and Asia, the Gringo Trails offers hardy traveler rural indigenous adventures. But at the same time, thoughtless travelers have an equal opportunity to alter the once pristine environment and disrespect the local culture.

A new film, Gringo Trails, presents the strong belief by leading members of the Travel Industry, from Lonely Planet to the National Geographic Society, that travel to another cultural or environment MUST be respectful of that culture and environment. Otherwise, just Stay Home!

This not to say that cultural tourism should be stopped. Rather it is a plead from regional tourist boards, rural villages, travel writers and even members of the Bhutan Royal Family to learn to travel respectfully, without injury to place or people.

This insightful film asks all who see it to consider the once beautiful beaches now covered with cans and broken bottles, the peaceful village where blaring music now shatters the calm.

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In short, who has the right to define a community: those who live there or those who only visit there and then depart? 

There are a growing number of organizations now beginning to address this very question. One such organization is the World Food Travel Association. Founded and directed by the world veteran traveler Erik Wolf, this organization offers both training and certification focused on a wiser and more consider form of travel than the older what’s-in-it-for-me-alone form of tourism.

Food, as Erik Wolf points out, is a common human experience. So is travel and the longing to see other places and meet new people. Let’s be sure we do both with respect and honor.

Your Culinary World Copyright Ana Kinkaid/Peter Schlagel  2014

Celebrating Julia Child's Birthday with the Cake that Made Her Cry

If anyone doubts the lasting fame of Julia Child, just consider that each August cooks and chefs around the world still celebrate her birthday even though she has passed the hundred year mark and is no longer with us. 

To many she is the individual who made the high art of French cooking approachable. To others she's the woman who made cooking fun or creative (or both). To still others she's that remarkable person who made being tall or different acceptable, even wonderful.

To members of the Hospitality Industry she is treasured because she combined joie de vivre with an unstoppable sense of professionalism. Just consider the story of the cake that made her cry....

Late in her career she filmed a segment of "Baking with Julia" for television with pastry Chef Nancy Silverton. The task at hand was to prepare a fruited Creme Fraiche Custard Brioche Tart in fixed amount of time so as not to exceed allotted TV  time slot. 

Everything was going well until the two chefs came to the final portion of the show which involved tasting the finished dessert. Because time was tight, Chef Silverton ladled the very hot syrup-based fruit topping onto the finished cake, never dreaming that Julia taste it while so hot.

But Julia did - smearing fruit topping and all!

Julia never even flinching a single face muscle. But she could not stop the tears of pain that started to roll down her face. With the grace and poise that endeared her to millions, she simply remarked, without spoiling the filming of the episode, that this was a cake so delightful it had brought her to tears.

Like a maitre d' who never panics at the sound of a breaking plate, Julia handled the situation with the poise of a professional. That is something we in the Industry can all admire and aspire to: don't panic, just get the job done with the least amount of fuss possible - and smile.

So, Happy Birthday Julia! Thank you for this great cake (and the lesson)!

Your Culinary World Copyright Ana Kinkaid/Peter Schlagel  2014