FORT LAUDERDALE, FLA. (PRWEB) – The informational program “Journey,” hosted by actor Dennis Quaid, will soon be developing an episode exploring food safety measures featuring input from leading industry experts. The show secured content for the program from related organizations in food safety.
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Every year, millions of people in the U.S. become sick from foodborne illnesses, which can cause serious health issues and, in some circumstances, death. Food contaminated by bacteria, viruses, and other various germs makes those who consume the food ill. Improper cleaning, separating, and storing food can often lead to food poisoning.
Many become sick from not washing their produce thoroughly or consuming food that’s come in contact with other unwashed and uncooked foods. Foodborne illnesses are preventable and are often underreported problems. Keeping hands and surfaces clean and storing and cooking foods to the proper temperatures can go a long way in preventing food poisoning.
Journey is a short documentary series that uses its platform to bring awareness about numerous impactful topics to inform viewers of all ages. The show has covered topics in business, advances in technology, and the medical field, amongst many others. The upcoming Journey program will explore additional content about food safety practices and will be introduced by Dennis Quaid.
The educational program “Journey” with host Dennis Quaid is distributed across television stations to bring enlightening content to viewing audiences nationwide. The show is anchored by a diversely talented crew who bring decades of cumulative experience. The Journey development team has received multiple awards for its efforts.
The show hosted interesting masterclasses with experts from the F&B industry. An exceptional program of culinary events: demonstrations, live cooking classes with renowned chefs such as Mr.Manjit Gill, President, IFCA hosted a cooking demo of forgotten Indian recipes whereas Chef Manisha Bhasin hosted a cooking demo for sustainable cooking. The maiden Vinexpo India show in Delhi had participation from 15 wine and spirit companies. The exhibitors included the only dedicated State Wine Board in the country, the Karnataka Wine Board.
“Plant-based foods have a place in everyone’s diet, whether people adhere to it as a lifestyle or just one night a week,” said Dan Marek, Director of Culinary & Development at Rouxbe. “The updated Plant-Based Pro course includes core lessons derived from our deep foundation and expertise in putting plants front and center, along with the latest plant-based innovations and the necessary techniques that make cooking easier. It’s an incredible, all-encompassing course that students can utilize if they are looking to secure a culinary job, advance in one they already have, or simply want to become more well-informed as they cook for themselves at home.”
“Whether the pandemic forced them into their kitchens or they’ve enjoyed cooking for decades, many home cooks want to take their skills to the next level, or are even considering a career in the culinary space, ” said Ken Rubin, Chief Culinary Officer at Rouxbe. “Both of these courses are great introductions to an elevated level of cooking as they provide fundamental skills and knowledge that make creating menus and meals both less stressful and more delicious.”
The 2-day-long hybrid live/virtual event will honor women-owned farms, businesses, and entrepreneurs in the food and craft beverage industries. The May 8th live farmers market will host dozens of vendors with products ranging from cakes and cookies to fresh veggies to honey and hot sauce to teas, hard ciders and spirits – all locally sourced and produced and for sale to the public. There will also be a craft beverage tent for on-site beverage purchases.
With four native Oregon truffles and the successful cultivation of prized European truffles in the Willamette Valley, the region is North America’s contribution to the short list of world-class truffle and wine regions. This singular culinary bounty in Oregon wine country, coupled with the winter timing of the truffle season, presented a perfect opportunity for collaboration between the festival and the Valley’s regional marketing organization.
Our cocktail toast will be made with a refreshing and seasonal Triple Berry Infused Lemonade. I’ll show you how to infuse your own vodka with any flavor you fancy. So much better than the artificially flavored stuff!
Each retreat will consist of hands-on cooking classes in which guests will use locally sourced ingredients to craft dishes alongside the visiting chef. Guests will then have the opportunity to sit down with the guest chef and enjoy their meal in the intimate Library. Custom wine pairings from the resort’s sommelier will complete the experience.