Events on StarChefs

The American Institute of Wine and Food Professional Series on

Thursday, October 12, 2006
6:30PM - 8:30PM

New York University
35 West 4th Street, 10th Fl, NYC


A, C, E, F & V Trains to West 4th

FREE for AIWF Student members & students who join at registration time. $15 per person for AIWF members & guests


Tel: 718-229-6565
Nerrisa Charles, AIWF-New York Chapter Office

- Antoinette Bruno, Editor-in-Chief,

- Fred Kaufmann, Professor, City University of New York

- Steve Zagor, Professor, Institute of Culinary Education & New York University

- Jocelyn Zuckerman, Articles editor, Gourmet magazine

If you are interested in participating please Click here or Contact us at 212-966-7575.


Reservations may be canceled without penalty up to 5 business days in advance.

The American Institute of Wine and Food Professional Series

Thursday, October 12, 2006

Let the American Institute of Wine & Food New York (AIWF-NY) help you solve the mysteries and challenges of the culinary industry and job market. The AIWF-NY is offering you a wonderful opportunity to attend a series of career oriented workshops and panels, hosted by some of the city's most notable industry insiders. At each workshop, industry professionals will lead a dynamic and informative discussion on hot and timely topics. Discussions will touch on finding a job, career alternatives, culinary education and more. Whether you are just entering the industry or a seasoned professional, the workshops will offer something for everyone. Each workshop is led by a panel of 3-5 hospitality professionals who discuss and answer questions about industry and career related topics. Aside from the informative workshops, this is an opportunity to meet industry leaders in a friendly and intimate environment. Don’t miss out on this opportunity to advance your knowledge and your career!

Future Trends Panel with Editor-in-Chief Antoinette Bruno

What does the future culinary map look like? What's going on in the city's most innovative kitchens? Will foie gras and veal disappear from menus? How about trans fats? Will coffee and tea sommeliers become the norm in fine dining restaurants? What is the fate of the traditional white tablecloth? Will automation in the kitchen and the front of the house bring about changes in how restaurants are staffed? From menus to merchandising, plating to purveyors, join our panel of experts as they discuss what drives trends and how new trends are incorporated into the mainstream. Discuss why some trends thrive and others never really take off. Learn what's hot in 2006, and what to expect in 2007.


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   Published: October 2006