• 18Oct

    The Culinary Institute of America (CIA) Admissions reception in Washington, DC.

    In My Inbox.

    -JAY
    ————

    Dear Washington-area Food Blogger:

    It’s no secret that with 13 million people working in foodservice, the industry is one of the largest private-sector employers in the United States, and—according to the National Restaurant Association—is expected to add another 1.8 million jobs over the next decade. Anyone considering a career as a chef, baker, or other foodservice industry leader should attend The Culinary Institute of America (CIA) Admissions reception in Washington, DC.

    The Admissions reception will be held at the JW Marriott Hotel, 1331 Pennsylvania Ave. NW, on Monday, October 25 at 6:30 p.m. Aspiring culinarians will have the opportunity to meet CIA representatives and learn about the college’s range of degree programs, educational benefits, and scholarship opportunities. The evening will be hosted by CIA alumnus John Huppman ’78, executive chef at the JW Marriott Hotel.

    Despite the economy, foodservice continues to be a major growth industry, and interest in culinary careers is rising among both career changers and “traditional” college students. Food Jobs, a 2009 World Cookbook Award-winning book by CIA instructor Irena Chalmers, describes 150 career options in various segments of the foodservice industry. Graduates hold prestigious positions in a variety of careers. In addition to being top chefs, pastry chefs, and bakers, CIA alumni are leaders in catering, research and development, education, food styling, food journalism, and many other food-related fields.

    To learn more about the reception or to find out about available entry dates, please contact The Culinary Institute of America at 1-800-CULINARY (285-4627) or visit www.ciachef.edu.

    Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, and certificate programs in culinary arts and wine and beverage studies. As the world’s premier culinary college, the CIA has a network of more than 40,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), and an international location in Singapore. In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry. For more information, visit www.ciachef.edu

    # # #
    The Culinary Institute of America

    Jeff Levine
    Communications Manager
    The Culinary Institute of America
    Phone: 845-451-1372
    Web Site: www.ciachef.edu

    Social Networks:

    Twitter: www.twitter.com/CIACulinary

    [ad]

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  • 17Oct

    Grand Opening: THE SPICE & TEA EXCHANGE OPENS FIRST STORE IN GEORGETOWN, DC

    In my Inbox.

    -JAY

    ———–
    THE SPICE & TEA EXCHANGE OPENS FIRST STORE IN GEORGETOWN, DC

    New concept store encourages customers to “Come in and Smell the Spices!”

    Georgetown, DC – October 9, 2010 – The Spice & Tea Exchange Franchising, LLC is proud to announce the opening of our latest store in Georgetown, Washington DC, located at 1069 Wisconsin Ave., NW (just below M St. next to Rugby). The Spice & Tea Exchange of Georgetown is owned and operated by Keith Campbell-Rosen of Germantown, MD. The Grand Opening is scheduled for October 23, 2010. There will be a cooking demonstration by acclaimed chef, Tom Crenshaw, from Paolo’s Ristorante at 2:30 on October 23rd and the opportunity to sample the teas will go on throughout the day.

    Located in the heart of this vibrant neighborhood, Georgetown with all of its history, culture and charm, The Spice & Tea Exchange features over 150 exotic spices and herbs from around the globe, more than two dozen of the world’s mineral and sea salts, an assortment of fragrant and unique loose teas, naturally flavored sugars and a variety of accessories. Complementing these selections is the highlight of the store – 60+ custom spice blends, including rubs for beef, pork, chicken and seafood, as well as pasta seasonings, curries, salt-free choices and much more. All of these delicious and intoxicating blends are hand-mixed on the premises with our own in-house recipes to ensure freshness and flavor.

    Amy Freeman, one of the founders of The Spice & Tea Exchange says, “We are very pleased that Keith has decided to open up The Spice & Tea Exchange store. His passion for cooking, entrepreneurial spirit and customer friendly personality distinctly qualifies him to undertake this venture. We are proud to join Keith in bringing our unique concept to the wonderful community of Georgetown.

    According to Keith, “Customers are thrilled when invited to open the jars and experience the culinary fragrances for themselves. It’s great to watch the excitement….and the aromatherapy is FREE!”

    With an intriguing and nostalgic interior design that harkens back to earlier days, this new store joins 16 others located in Florida, North Carolina, South Carolina, Wisconsin, Texas, Oregon, Louisiana and now, Washington DC. The Spice & Tea Exchange shops display their spices, herbs, blends, sugars and teas in hand-blown apothecary jars, which allow the customers to open and embark on a truly unique sensory journey.

    If you would like more information about the Georgetown store, call Keith at (240) 672-3462 or e-mail to georgetown@spiceandtea.com. For ordering on-line or to find store locations, go to www.spiceandtea.com.

    Keith Campbell-Rosen

    The Spice & Tea Exchange of Georgetown

    http://spiceandtea.com

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  • 16Oct

    Artisan Confections Open House

    In my Inbox from Artisan Confections in Clarendon. They have good stuff. 🙂

    -JAY

    ——————–
    Autumn Open House

    Those of you who’ve been with us for a few years know that this is the time of year that we like to mix things up. Chocolatiers, you see, are a fickle breed. We’re ready to make a major change. How major? 11 out of 15 flavors major. We’re keeping a few of our favorites around, but adding a bunch of new and fun flavors to the lineup. Two of our most requested flavors ever will become regulars (sorry trendsetters, still no bacon) but that also means that we’ll have to say goodbye to some of our very popular current flavors.

    If you’ve been playing along at home, you know what that means: sale! So, join us for our Autumn Open House on Saturday, October 23rd from 11 to 3. We’ll be sampling all of our new products, and offering deep discounts on outgoing bonbons. Need more incentive? Check out next week’s reminder email for a sweet coupon good only at our Open House.

    [ad]

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