littlelotte (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
littlelotte) wrote2007-07-14 05:54 pm
littlelotte) wrote2007-07-14 05:54 pm
Entry tags:
wheeeeeee!
I am now a certified FSP (Food Safety Professional ha) through the National Registry of Food Certified Professionals. I got a 93 on the exam, too :-D The stupid 15 hour study program could have been condensed into about 2-5, though :-P
Also, I'm finally taking advantage of my restaurant manager status to get free subscriptions to industry magazines :-D In my search I found a USA Today article from yesterday...
Dining Out as Art?
Who moved my cheese? And my soup?;
'Dark dining' deprives one sense to feed the others
Jerry Shriver
If candlelit dinners no longer spark your senses, then consider upping the ante by attending one of the "dark dining" events that are catching on at U.S. restaurants.
Eating a multi-course meal while blindfolded or in a blacked-out room has become one of the most popular offshoots of the European-based experimental cuisine movement, in which basic elements of cooking and dining are deconstructed and tweaked to create new sensory experiences. And with the arrival of the lights-out concept here, entrepreneurs have given it a distinctive spin by adding American comfort food and performing artists to the mix.
"The idea is to offer a unique dining experience that touches people and opens their understanding of a universe that we often neglect," says Benjamin Uphues, head of Opaque-Dining in the Dark (darkdining.com), which stages dinners for 50 customers on Fridays and Saturdays at California's Hyatt West Hollywood hotel.
Wild.
Also, I'm finally taking advantage of my restaurant manager status to get free subscriptions to industry magazines :-D In my search I found a USA Today article from yesterday...
Dining Out as Art?
Who moved my cheese? And my soup?;
'Dark dining' deprives one sense to feed the others
Jerry Shriver
If candlelit dinners no longer spark your senses, then consider upping the ante by attending one of the "dark dining" events that are catching on at U.S. restaurants.
Eating a multi-course meal while blindfolded or in a blacked-out room has become one of the most popular offshoots of the European-based experimental cuisine movement, in which basic elements of cooking and dining are deconstructed and tweaked to create new sensory experiences. And with the arrival of the lights-out concept here, entrepreneurs have given it a distinctive spin by adding American comfort food and performing artists to the mix.
"The idea is to offer a unique dining experience that touches people and opens their understanding of a universe that we often neglect," says Benjamin Uphues, head of Opaque-Dining in the Dark (darkdining.com), which stages dinners for 50 customers on Fridays and Saturdays at California's Hyatt West Hollywood hotel.
Wild.
no subject
no subject
no subject
****big hugs****