Great-Taste Magazine 2018 January | February Issue is Hot Off the Press!
We’re starting off the year with end-of-the-meal treats! There are differences between culinary chefs and pastry chefs, and there are specializations within the pastry chef field. Some pastry chefs excel baking bread and breakfast pastry like Tarit Tanjasiri, featured in our Chef de Cuisine section this issue, while others are master cake designers or dessert makers. Each specialized field requires an exceptional level of creativity and attention to detail. We’ve delved into some of those divisions here at Great Taste in our 2018 January | February Issue.
We’ve got layers of flavor, spoonfuls of delights and flaming hot desserts for you to discover. Explore decadent desserts like tiramisu from Chef Jamon at Aveo at the Monarch Beach Resort that’s paired with an exclusive sip of Mount Gay 1703 Master Select. Chef Jessica from Puesto Mexican Artisan Kitchen introduces us to a dairy-free, Nopales and Lime Gelato that we just had to share with you, and Chef Alex from Roe tells us about his transition from Sous Chef to Pastry Chef.
Products to look out for this issue include the Bergamot Sour Orange, Fiscalini San Joaquin
Gold Cheese, Noble Rot Wine, and many spring-inspired desserts. Discover how serving Mignardise can be a great creative outlet for chefs that leave their customers satisfied, but not stuffed. Be sure to check out Chef Tarit’s detailed recipe for the perfect butter croissant. We wish a Happy 30-year Anniversary to Bistango of Irvine and reverently remember the legacy of Fifi Chao.
Here’s what we learned from operators. Horchata is popping up in many desserts and dessert cocktails. Having an exciting social media-worthy featured dessert is a great way to attract new customers and maintain regulars. Everyone loves the up-sell, just not the hard-sell. Training the front-of-the-house team is imperative. Servers love upselling incentives. Last, but not least, dessert cocktail creations and sales are on the rise.
Check back for more articles, recipes and inclusions. If the mailman doesn’t bring your Great Taste Magazine soon, let us know.
Great Taste Magazine 2017 November | December 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 17-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: 8,000 – E-subscribers: nearing 15,000 – Industry Newsletter: over 10,000
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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.