It was a blend Of the French, Spanish, Italian, Native American, African, and Portuguese settlers. The regions reputation for melding wonderful flavors and seasonings of diverse cultures has been a boon to the development many great chefs. Young men and women who aspire to create wonderful dishes from fresh and unusual ingredients find Louisiana is an ideal place to hone their skills. Many who are born here, and many who come to the state to study the art of cooking, end up spending their lives here. Some go on to become successful restaurateurs as well as chefs.
Favorites are crawfish, catfish, crabs, and oysters. This is another example of the Cajun people living with what they had. Seafood was available, as there were a lot of fisherman, and that’s what they had to eat. Cajun spices always consist of three things. Bell pepper, onions and celery are the favorite vegetables to add flavor for the Cajun food.
I am a culinary arts student so it only seems natural that I would find some way to include food. I found both food and architecture to be quite enlightening and poverty to be quite depressing. I will discuss some innovative ways in which we might, as a global world, try to address this problem. 2.0 The Ways 2.1 Way One - Food I selected food because I am a culinary arts major. I quickly realized what I suspected was in fact true.
Ruby Tuesday’s Alyssa Ortiz Dr. Gorczyca Bus 100 10/22/13 Week 3 Assignment 1 This week my assignment I had choose Ruby Tuesdays because it has a lot of facts that are easier to find, as well as having different strengths as well as weaknesses. Some of the strengths that Ruby Tuesdays have is they have great promotions, another good strength they have is great customer service which to me is a plus in the franchise like this, lastly the other good strength they have is there food categories as well as choices on their menu. As all the good things there is bad things as well Ruby Tuesdays has weaknesses as well as strengths. One of Ruby Tuesdays weaknesses are they need more of a variety of promotions. Another weakness would be that they failed to be as competitive then other restaurants especially technology wise.
Panera Bread Case Study I. Executive Summary Panera Bread is one of the largest fast food restaurants offering value added service with high quality offerings. Its strategy is to provide a premium specialty bakery and café experience to urban workers and suburban dwellers. Besides this, unique menu with high focused on fresh artisan bread products, and the outstanding Panera’s bakery-cafe operations, signature bakery-cafe design, and the great bakery-cafe locations are major factors of Panera’s success. In addition, Franchising is a key component of Panera’s success.
I was amazed by his braveness in taste but I thought our traditional food still had more challenges for him with one of the most popular kinds of sauce. I would consider betting on his surrender if he came to this sauce. We called it “mam tom,” which can be
Because the Food and Drug Administration regulates the claims made about foodstuffs, these companies are forced to be creative and come up with witty advertising techniques. In this advertisement for Oscar Mayer bacon, the advertisers use a specific color scheme, skillfully selected words, and a cleverly orchestrated setting to convince the consumer that Oscar Mayer bacon is delectable and superior. Yellow and red are the two most prominent colors in the advertisement. These colors are commonly associated with hunger and a desire for food in the Western world. A prime example of this color usage is the colors of McDonald’s fast food restaurants.
Based in the southern United States, both of these restaurants are extremely well known, and the similarities they have are part of the reason. Yes, Applebee’s and Chili’s have their differences, but let’s look at how similar they are. Chili’s and Applebee’s are both household names in America, and the reason is branding. They spend millions of dollars to make sure patrons know their products.
Although The Front Porch Café and Cuevas Bistro are local favorites, the Front Porch Café turns out to be on top because of its wide variety of entrees, professionally trained staff, and soothing environment. In their menu, service, and atmosphere, both restaurants could not be more different but can be enjoyed all the same. As both of these amazing restaurants continue to serve new and regular customers, there can be nothing less than the great satisfaction of indulging in “out-of-this-world” seafood
The Evolution of Processed Foods I found the core reading for this assignment to not only just educational, but also eye-opening to say the least. The reading for this assignment was Fast Food Nation: Why the Fries Taste Good by Eric Schlosser. It gives detailed accounts of how the French fry has evolved from hard to prepare side dish at fast food restaurants to convenient and easy to make staple of the fast food industry. The article also gives great detail about how most of today’s foods are processed and treated with chemicals to not only make them look more desirable to eat, but also to taste and smell a certain way. The beginning of the report details the life of J.R. Simplot, a young man who dropped out of school at age 15 because of