Bring the Chef

Dearest Friends, please assist me in nominating my friend and client Andre Hueston Mack (http://moutonnoirwines.com

) for a James Beard Award. The goal is to move Andre from proposed nominee status (oh the politics of the awards) to official nominee in the area of  Outstanding Wine & Spirits Professional.  Essentially, we're voting to have him made an official nominee. So feel free to kindly forward this message to your contacts. The deadline is Dec 31, 2012. 

  I appreciate you and  your support. HAPPY NEW YEAR, YA'LL!!! ~ Robin

  The steps are as follows:

  Register here http://awards.jamesbeard.org/default.aspx

Go To:

http://jamesbeard.starchefs.com/awards/vote/index_2.php

3. Log in to vote

Click On:

Outstanding Wine & Spirits Professional

Fill Out Ballot:

First Name:  Andre Hueston

Last Name: Mack

Restaurant: Mouton Noir Wines

City: Brooklyn

State: New York

Click On:

submit

We are excited to launch our new Twitter chat series called “Behind the Business,” hosted by Robin Caldwell.  Inspired by the section in our print magazine, now readers have an opportunity to interact with the chefs, winemakers, culinary professionals and experts who we feature online and in print.   Check out the schedule below and join us in the chat room at http://tweetchat.com/room/cuisinenoirmag.

March 2012

Tuesday, March 6 at 8:30 pm EST/7:30 pm Central/5:30 pm PST

Chef Erika Davis, Culinary Wonders USA & Contestant on Top Chef  "Just Desserts"

(Wine) Wednesday, March 14 at 9:00 pm EST/8:00 pm Central/6 pm PST

Maria C. Hunt, Certified Wine Professional

Tuesday, March 20 at 8:30 pm EST/7:30 pm Central/5:30 pm PST

Helen Roberts, Head Chef for Kikkoman USA

Tuesday, March 27 at 8:30 pm EST/7:30 pm Central/5:30 pm PST

If  you are making a decision on entering the culinary industry or know of someone who is, Cuisine Noir Magazine and Chef Kevin Mitchell will present a Twitter chat that discusses the following:

1.       Committing to School: discussing the schools, accreditation and expenses/tuition

2.       Choosing Certification: What is required, What are the levels as it pertains to the ACF, what does certification mean

3.       Growth and Outlook: the types of industry related positions, The differences in salaries, and how many are employed by the industry

Chef Kevin Mitchell is a chef instructor at the Culinary Institute of Charleston at Trident Technical College, where he trains the country's future chefs and empowers them to have successful culinary careers. He holds two degrees from the school, an Associate degree in Occupational Studies and a Bachelor of Professional Studies in Culinary Arts Management. 

"My main responsibility is to my students and for me to get them out into the industry and make them better chefs than me."  

CHAT INFO

DATE: Wednesday, February 29, 2012

Time: 6 pm EST/5 pm Central/3 pm PST

If  you are making a decision on entering the culinary industry or know of someone who is, Cuisine Noir Magazine and Chef Kevin Mitchell will present a Twitter chat that discusses the following:

1.       Committing to School: discussing the schools, accreditation and expenses/tuition

2.       Choosing Certification: What is required, What are the levels as it pertains to the ACF, what does certification mean

3.       Growth and Outlook: the types of industry related positions, The differences in salaries, and how many are employed by the industry

Chef Kevin Mitchell is a chef instructor at the Culinary Institute of Charleston at Trident Technical College, where he trains the country's future chefs and empowers them to have successful culinary careers. He holds two degrees from the school, an Associate degree in Occupational Studies and a Bachelor of Professional Studies in Culinary Arts Management. 

"My main responsibility is to my students and for me to get them out into the industry and make them better chefs than me."  

CHAT INFO

Time: 6 pm EST/5 pm Central/3 pm PST

Hang out with Bring the Chef and our guest, V. Sheree Williams, publisher of Cuisine Noir Magazine at the very first BtC Bistro Chat. Btc Bistro Chat is a tweet show or Twitter talk show. We endeavor to simply have fun with our guests as we get the skinny on their projects. During each chat we will feature a giveaway, music from our guest's playlist as well as links to their projects or products. 

What? The Bring the Chef Bistro Chat

Who? Robin Caldwell (moi), hostess & V. Sheree Williams, guest

When? Saturday, February 25, 2012, 6 pm EST/5 pm Central/3 pm PST

Where? Twitter | Tweet Chat Login http://tweetchat.com/room/btcbistrochat

Bring your late lunch, early dinner or a glass of wine or water. And bring your friends.

The hashtag is #btcbistrochat

Bring the Chef Culinary Blog Tours & Web Events is need of more bloggers. We have quite few now but can always use more. 

What types of bloggers? Well, we're not limited. The beauty of culinary blog tours & Web events is that everyone eats or so we hope. Food bloggers are always welcome but if you have a travel, family, mommy, beauty, lifestyle, fashion, libation, wine, book, home decor, cultural criticism, film, music... (you get the picture), then you would be great for our tours and events. 

How does it work? A tour sponsor (chef, personality, TV production company, product marketer, book publisher...) tells us what they are promoting and how. We contact our bloggers to see if they want to participate as tour "stops," which means you feature the person or the product on your blog on a confirmed date OR you agree to host a Facebook or Twitter chat to introduce the person or product to your audience. 

What are the benefits? Exposure for you in all of our promotions of the tour or event, which means traffic and one more search engine hit that posits you as an influencer. Other benefits include but are not limited to: product giveaways, great content, great company (incredible bloggers and brands), affiliation with a quality company (us) and fun. 

What are the requirements? Our requirements are simple. A Bring the Chef blog must:

be a year or older

have content that is current and relevant

be work and young adult safe (we will not accept blogs that contain gratuitous sex/violence/obscenities/nudity and above all, hate language)

present a polished image and showcase for the content 

We vet your Twitter and Facebook fan pages for objectionable content and activity. While we love huge social media followings, we value quality above all else. 

Our bloggers are not required to participate in all tours and you will NEVER be asked to sell a thing. If you're submitting a book or product review, then your absolute honesty will be welcomed HOWEVER we will not accept rude or mean reviews.

Our goal is to provide a polished, credible experience for our sponsors and our bloggers.

That said, we reserve the right to reject your blog and your participation to preserve the dignity of all of the brands involved. We believe you would do the same thing. 

Whew! Interested? Sign up HERE and we thank you! And you will hear from us soon. 

Today, we complete the first series of Cuisine Noir Magazine's blog tour and web events featuring renowned chef, Edna Lewis. Truthfully, the series will end today but the discussion about Chef Lewis' contributions to American culinary history will continue. Her birthday is in April and Cuisine Noir plans to fete Chef Lewis with even more. Frankly, I cannot wait. 

The first event was a Facebook chat led by legendary culinarian Chef Joe Randall. Chef Joe and Chef Therese Nelson (publisher of Black Culinary History) discussed how Chef Edna Lewis influenced scores of black chefs with her vast and informed knowledge of southern food preparation. Her niece, Nina Mbengue, joined the conversation to discuss a more personal side of aunt as well as share information about the family. 

Our second event (a Twitter chat) hosted by Cuisine Noir featured guest, Chef Kevin Mitchell, the first African American chef at the Culinary Institute of Charleston. Chef Mitchell talked about Chef Edna's influence and how Chef Joe Randall has done a fine job of evangelizing the necessity of keeping Chef Edna's work and value furthered throughout the generations. Chef Mitchell also discussed the future of black culinarians, dispensing sound professional advice to students and emerging talent. 

Chef Kevin Mitchell is one of those hidden treasures a bit obscured by the blaring images of reality TV food personalities and chefs. In culinary circles he is highly regarded for his knowledge of culinary history and even more so black culinary history. His student thesis from the Culinary Institute of America (CIA) is considered one of the most passionate and comprehensive historical overviews of blacks in the culinary arts. But he is also known for his cooking and work as a chef. 

He is featured at BlackEnterprise.com in their How I Did It section though they refer to him as a "former chef," nothing is further from the truth. His illustrious career continues but he is emerging as a leading voice in the movement to diversify the culinary industry. Here are few of the finer points about Chef Mitchell:

Ran test kitchen for all the recipes published in the "Gullah Cuisine" cookbook (Evening Post Books, 2010) with chef and author Charlotte Jenkins of Gullah Cuisine restaurant in Mount Pleasant.

Officially found the student Bridging Culinary Awareness chapter at the Culinary Institute of Charleston.

Chef coordinator for Gullah Luncheon, BB&T Charleston Wine + Food Festival.

Co-founder of  Black Culinarian Alliance

He is the first African-American instructor at Trident Technical College's cooking and hospitality school

Bring the Chef is proud to facilitate a Twitter Chat this evening with Chef Kevin Mitchell on behalf of its sponsor Cuisine Noir Magazine. Chef Mitchell will be available to discuss black culinary history in honor of Edna Lewis and talk to aspiring culinarians about the realities of the profession. Here are the details:

Wednesday, February 15, 4 PM PST/6 PM CST/7 PM EST

Twitter chat featuring Chef Kevin Mitchell discussing the future of blacks in the culinary professions. Chef Mitchell will lead a conversation with other culinarians and food bloggers that begins with an overview of the history of blacks as chefs and influential contributors to the American food narrative.

Chat Application: TweetChat

Hashtag: #cuisinenoirmag

Chef Mitchell on Twitter: @cheffy611

Cuisine Noir on Twitter: @cuisinenoirmag

Bring the Chef on Twitter: @bringthechef

Favorite Cookbooks: Bryant Terry

March 8, 2009

GIMME A PIGFOOT by Bessie Smith 1933

"Gimme a pigfoot and a bottle of beer..." 

Monday, February 13, 4 PM PST/6 PM CST/7 PM EST

Facebook Chat featuring the legendaryChef Joe Randall. Chef Joe Randall will be discussing the life and legacy of Chef Edna Lewis, the grande dame of southern cuisine. He will discuss the historical relevance of Chef Edna’s contribution to culinarians around the world and he will discuss The Edna Lewis Foundation.

5:30 - 6 PM EST Chef Joe Randall

  6 - 6:30 PM EST Nina Wiliams-Mbengue, niece of Edna Lewis

  6:30 - 7 Chef and historian Therese Nelson

  7 - 7:30 PM EST Food justice activist, scholar and Chef Bryant Terry

Chat Location: Cuisine Noir’s Facebook Group

Brought to you by

Cuisine Noir Magazine - A Cultural Culinary Movement  Visit www.cuisinenoirmag.com

The first series of Web events and blog tour stops have been scheduled for Cuisine Noir Magazine. "A Celebration of Love & Edna Lewis" begins on Monday, February 13, one day before Valentine's Day and on the sixth anniversary of the death of the renowned culinarian, Chef Edna Lewis.

Cuisine Noir's blog tour will go into the month of March, but this first series is a timely Black History Month occurrence that is both entertaining and educational. The bloggers and featured guests are phenomenal. Here is a tentative list of events and participating blogs.

WEB EVENTS

Monday, February 13, 4 PM PST/6 PM CST/7 PM EST

Facebook Chat featuring the legendaryChef Joe Randall. Chef Joe Randall will be discussing the life and legacy of Chef Edna Lewis, the grande dame of southern cuisine. He will discuss the historical relevance of Chef Edna's contribution to culinarians around the world and he will discuss The Edna Lewis Foundation.

5:30 - 6 PM EST Chef Joe Randall

  6 - 6:30 PM EST Nina Wiliams-Mbengue, niece of Edna Lewis

  6:30 - 7 TBA

  7 - 7:30 PM EST Food justice activist, vegan, scholar and Chef Bryant Terry

Chat Location: Cuisine Noir's Facebook Group

Wednesday, February 15, 4 PM PST/6 PM CST/7 PM EST

Twitter chat featuring Chef Kevin Mitchell discussing the future of blacks in the culinary professions. Chef Mitchell will lead a conversation with other culinarians and food bloggers that begins with an overview of the history of blacks as chefs and influential contributors to the American food narrative.

Chat Application: TweetChat

Hashtag: #cuisinenoirmag

Chef Mitchell on Twitter: @cheffy611

Cuisine Noir on Twitter: @cuisinenoirmag

Bring the Chef on Twitter: @bringthechef

http://tweetchat.com/room/cuisinenoirmag

BLOG TOUR STOPS

Miss Lola Says

Creative Wisdom (Artist Nequa Gay, host)

The Culinary Scoop (Official blog, Cuisine Noir Magazine) 

The Bon Vivant's Cookbook

Shades of Romance Literary Magazine Thursday, February 16, All Day