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Mise en place.

For man, autumn is a time of harvest, of gathering together. For nature,
it's a time of sowing, of scattering abroad.
--Edwin Way Teale

Autumn is also back-to-school time, when students traditionally gather together to sow the seeds of future endeavors. At this point in time, newcomers to the industry can benefit from resources that have become extensive, including school programs, internships and culinary travel. One outstanding example is Auburn University's Epicurean Tour, which is offered to the best students in the Hotel Restaurant Management Program. During the weeklong trip to Napa, students gain invaluable first-hand experience of the finest resorts, dining and vineyards in the area. It's knowledge they'll use to refine and heighten the experience for others throughout the country and the world.




In that spirit, this issue is dedicated to the quest for knowledge. In the food industry, where there is no summer vacation-every day offers opportunities to learn more. Among the best chefs are those who constantly seek new ingredients, new techniques and new sources of inspiration.
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Publication:Art Culinaire
Date:Sep 22, 2007
Previous Article:Think before you drink.
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