Culinary Currents

Mar. 2006		Executive Chef Sports and Entertainment Gustavo Cisneros, Minute Maid Park- “I work at a Ball Park everyday. How could I not love my job?” By Peter Langlois
Feb. 2006		Menu Research: Are You Hunting for Great Recipes? By Peter Langlois
Feb. 2006		Aramark’s Senior Executive Chef Mark Cornish: A Man for All Seasons! By Peter Langlois
Jan. 2006		Winter Produce Update: Would You Believe You Can Feature Summer Items on Your Menu Right Now? By Tim Clark
Jan. 2006		Miguel Rodriguez: Quality and Consistency Carry the Day By Peter Langlois
Jan. 2006		Weekly Restaurant Connections Special Report, Jan. 2, 2006 Staffing Brainteaser: Aligning Emerging Trends By Peter Langlois
Dec. 2005		Kraig Thome, Executive Chef, The University Club: Members First! By Peter Langlois
Nov. 2005		Chef Manuel Catamaxa: Chocolatier Celebrates Essence of New Orleans By Peter Langlois
Oct. 2005		Executive Chef Bart Black Tees Off at Redstone By Peter Langlois
Sep. 2005		Jon Burrows: Johnson & Wales Grad Thanks Instructors, Tells ‘Grizzly’ Story! By Peter Langlois
Aug. 2005		Chef Marion Gillchrist: Austin’s Intimate La Traviata by Peter Langlois
Jul. 2005		Pastry Chef Katherine Clapner: Do You Want to Know a Secret? by Peter Langlois
Jun. 2005		Rough Creek Lodge: Let Them Eat Fish! by Peter Langlois
May 2005		Steve Miller Rocks The Art Institute of Houston-Culinary by Peter Langlois
May 2005		Peter’s Culinary Currents: East Meets West at Dallas’ Four Seasons by Peter Langlois
Apr. 2005		Gleneagles Country Club Executive Chef Bill Wilt: It’s All About Passion! by Peter Langlois
Apr. 2005		Hyatt’s Houston Executive Chef Jean Moysan: A French Classic by Peter Langlois
Mar. 2005		Chef Francis Rocks the Race Track by Peter Langlois

Mar. 2005		Is Your Menu and Restaurant a Victim of Veto Vote? by Peter Langlois

Mar. 2005		Does Everybody Have the Willpower To Go On A National Diet? by Peter Langlois

Jan. 2005		Anyone for Polo? by Peter Langlois

Nov. 2004		Are You On Top of Your Menu? Here’s Sound Menu Advice from The Culinary Institute of America by Peter Langlois

Oct. 2004		Holiday Favorites and Redeeming Qualities by Rafe Montello

Oct. 2004		Setting the Stage with Savory Tartlets by The Culinary Institute of America

Oct. 2004		The Modern Buffet: Enhancing Food Presentation by The Culinary Institute of America

Oct. 2004		La Sauce Est Tous Filet de Sole Marguery by David P. Larousse, Culinary Arts at The Art Institute of Houston

Oct. 2004		Produce Currents by Tim Clark

Aug. 2003		Foodservice Trends and Currents by Peter Langlois


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