 |
|
|
 |
This is a collection of links to various online resources. If you notice a broken link please let us know.
The school I graduated from:
This is the most comprehensive produce site I've found. One can search by month (availability) and nutrition facts are included! Excellent for advance menu planning.:
This is a very cool site in a historical timeline format for various foods and beverages with links to oodles of information:
A site for kids (but great for adults) all about fruits and vegetables:
Mr. Boston Move Over! Mixology and More at:
A good recipe site with a bunch of recipes (duh!):
This site features some cool menu planning features:
Nice Site for Fresh Recipes and Chefs:
Facts About Sugar:
Beefy Politics et al:
A Wonderful Site! All about Produce (sadly doesn't have a picture of every single item listed but has excellent information):
A Very Nice Resource for Many Things of the Sea:
FDA Seafood Site:
The National Pork Producers Council:
Find Information Galore at:
Restaurants & Institutions Trade Rag:
From the United Kingdom - Flour Power:
From Washington State - Spuds Galore!:
|
If there are sites you think should be added please:
Online Guide to Daily Food Choices:
This site was started years ago at Berkeley:
"World's Highest Quality Chef Jackets" ®:
Lists cooking schools and culinary arts programs throughout the U.S. as well as food service industry news and resources.
Self described as "Your portal to the hospitality world":
Good ethnic cuisine information at:
This site offers all kinds of legal info for the hospitality industry:
The Food Reference Website is both a reference and a casual browsing site. You will find long articles on food history and usage and short food facts and trivia items.
:
This is The Wisconsin Beef Council website:
A Useful Offering from Culinary Cafe:
This site seems to be a vehicle for "Americanized" cuisine, but still has its merits:
For Food Safety and Sanitation Links:
A Very Large Site - Chef2Chef:
The Fish and Seafood Trade Association:
Find out About Cajun Culture Here:
The American Lamb Council:
Meat Identification from The University of Nebraska - dry but quite informative:
Pasta Lovers and Pasta Info:
Spices and Herbs and Blends, Oh My!:
Do you know your Raclette from Morbier?:
|
SERVICES | BACKGROUND | PRODUCTS | SANITATION | CLASSES | CONTACT | LINKS | HOME
Hosting:
