Great Taste Magazine 2009 Sept/Oct Issue features Chef Don Schoenburg and some simple tips you can do to de-stress and maintain a flourishing business.

Health and well-being are of high importance to most people but for those of us in the hospitality industry it can be hard to find the time to give our health the attention that it needs. In this issue of Great Taste, we give you a few tips of some simple things you can do to de-stress and maintain a flourishing business. Robin Jones, Spa Director at The Spa at the Grand Del Mar, gives us an overview of the perils and pitfalls of working in the hospitality industry and some tips on how to prevent and relieve pain using reflexology and good body mechanics.

We also feature some ways to relieve the physical stress from standing in the kitchen all day and how you can eat the stress away with certain types of food rich in certain nutrients. Healthy eating is an integral part of good health but most people aren’t willing to deprive themselves of their favorite drinks and food. Deprivation isn’t the only way to go; we compare popular cocktails to show you how you can still go out for drinks after work without totally blowing your diet. A great, juicy burger is another thing most people wouldn’t want to deprive themselves of but is not always the healthiest. There is a healthy alternative to beef: large game. Meats like venison, bison and elk are a healthier alternative to beef with less calories and cholesterol but just as much delicious juicy flavor.

Our featured Chef this month is Chef Don Schoenburg of Leatherby’s Cafe Rouge. He gives us a look at his background in the hospitality industry and even keeps the health trend going with a great (and healthy!) recipe for Lemongrass Grouper with Caribbean Vegetable Stew. Plus we have a couple other healthy recipes, tips and tricks inside the pages of this issue of Great Taste Magazine.

Great Taste Magazine 2009 Sept/Oct Issue covers the restaurants and the professionals with resources, recipes, beautiful photos and many tasty tidbits. Great Taste Magazine, the premiere connection to all the key decision makers in our local Southern California restaurant industry. Each month our 15 year-old full-color trade publication reaches thousands of the area’s top restaurant owners, general managers, executive chefs and buyers. Take a tour through the magazine. Each issue features a restaurant and local chef, and is packed with the timeliest information, critical operational tips and other industry news important to our readers.

Update! Even in these tough economic times, it’s clear our readers still have Great Taste! We’re happy to announce that our circulation has increased and we’d like to thank each and every one of our readers for helping make Great Taste Magazine the go-to source for Orange County restaurant information.

Great Taste Subscribers: 6,000 – E-subscribers: nearing 15,000 – Industry Newsletter: over 10,000

If you’d like to join in on the fun, let us know Click here to send us an email (please enter which you’d like to subscribe to in the subject line).

Chef de Cuisine
Don Schoenburg
Leatherby’s Cafe Rouge
Hilton Americas-Houston
– Present
1600 Lamar
Houston, TX 77010
Teri Willliams
Editor in Chief
Teri Williams

Teri Williams has her finger on the pulse of the local hospitality industry like no one else. Fifteen years as editor and publisher of Orange County’s only hospitality trade magazine combined with her consultancy for the non-profit sector and her public relations expertise give Williams a far-reaching, varied and unique perspective of the industry. Besides her esteemed Great Taste publication, she has extensive experience in the travel industry (retail agent and wholesale), event planning and volunteerism. Williams has contacts around the globe in the restaurant, hotel, media and travel trades. She has also been applauded for her enthusiastic charity work and has chaired numerous chef, food and wine events on behalf of local non-profit organizations, for which she has helped garner more than $1 million in donations through the years. Known for her unflagging enthusiasm, entrepreneurial spirit, can do attitude and joie de vivre, Williams is a constant presence and authority on the OC culinary and hospitality scene.

Great Taste would not exist without our enthusiastic and generous contributors, which is why we want to turn the spotlight on them! We’ve got chefs and students, teachers and experts – so read on to meet the wonderful people that write for your pleasure. They all have Great Taste!

Print Friendly, PDF & Email