Great-Taste Magazine 2018 March | April Issue is Hot Off the Press!

School is back in session! For this issue, we’re learning all about the dining business – from culinary school to opening a restaurant, Great Taste has got notes, tips, and tricks from the class of cuisine.

Orange Coast College’s highly-decorated culinary program dazzles both students and diners alike, and we explore the intensive course about those who plan on starting a career in the food industry through a university experience. Similarly, we discuss disadvantages and hardships of the academic route to culinary success and consider how higher-education programs might find a new batch of students.

Learn from those who’ve been through “the school of hard knocks” – i.e., the process of remodeling, expanding, or even starting a restaurant in a competitive, ever-changing industry. We talk to experienced pros who’ve had to do the same: from the Blinking Owl in Santa Ana, the first distillery in Orange County since the Prohibition Era, to Jared Cook’s partnership with RB Squared, Inc. in opening three different restaurant locations, to TAPS constructing a brewery and barrel room, to Victor Nguyen and Viet Pham reshaping the Recess Room’s business approach to match their own personal style.

Products to look out for include our issue’s produce pick, pea tendrils. Furthermore, Valbreso Sheep’s Milk Feta makes for a unique and lovely cheese pick for the month.

Chef Ugo Allesina
Chef Ugo Allesina                    Prego Mediterranean – Tustin

Chef Ugo Allesina discusses his earliest experiences in Italy, how they shaped his journey into becoming Executive Chef of Prego Mediterranean, and how he gives back to the community by teaching underprivileged children skills for life in the kitchen.

Alyson Dutch tackles the pros and cons of culinary school in midst of the digital age, and Sonya Kelsen addresses alternative educational experiences for any successful chef apart from going to university. Discover all there is to learn about food in this month’s issue.

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 2018 January | February 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

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).

Teri Williams
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!

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