I went on to become a pretty good cook, sailing through sauces and pastas (and, I must add, placing third in my culinary class). But I never entirely recovered from the idea that fancy soups - restaurant-worthy soups - were somehow beyond my reach, best left to real chefs and, in the case of consomm├ęs, best left to Frank Ruta at Palena.

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10/17/2019
Webinar: 5 Top Southern Flavors Influencing Mainstream Food and Beverage

Southern food and beverage was born from a melting pot of ethnicities, cultures...

10/03/2019
Key Events Showcase the Latest Innovations in Chocolate

The chocolate industry has multiple key events that will feature the latest...