"All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travellers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the `romance of the rails'. Food on the Move focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present... Written by eight different authors who have travelled on those legendary lines, the book include recipes, from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs."--Dust jacket flap.

"From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G'day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path"--Container.

"In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics"--Publishers website.

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.

This program looks at the 'behind the scene' procedures for catering of an event. Demonstrations are given on the presentation of food and garnishes and the plating up of a three course meal. Also demonstrated is the range of knives used by all chefs.

In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.

In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today's competitive marketplace. A one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. The book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health.