In the Company of Cooks

Welcome to my new blog. As you can see from my web-site I am deeply immersed in the world of food and culinary history. I hope this format will lend itself to a unique sharing of ideas and content.

Many years ago when I created a news letter entitled "In The Company Of Cooks" I realized that almost everyone out there has some interest no matter how small in the world of food. You don’t have to be a Foodie or gourmet cook to be vested in the world of enjoyable eating, all it takes is pride in the creation of one thing that you think represents the best of that category. In this way we truly are “A Company Of Cooks” In fact I would like to call this new Blog “Epicurean Consulting In The Company Of Cooks”

 

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This entry was posted on Tuesday, January 27th, 2009 at 3:48 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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  • Lou Greenstein

    Lou’s forty-two year career in the food service industry. Lou has served as Director Of Auxiliary Services at Southern New Hampshire University, Area Director for a national catering company, and has managed hotels, country clubs and restaurants. He has even sailed around the world on a 100-foot schooner as a cook steward.

    Greenstein is a television chef and appeared as a regular on Boston’s "Good Day Show" and was the chef historian on Nashville Networks "Cookin USA". He has authored The Mystic Seaport bakery "Recipe Sampler" and "A la Carte" A Tour Of Dining History which is a pictorial study of his aggregation of historic menu’s.

    Lou lectures for garden clubs libraries and historical societies with a program entitled "Fun with food and history".

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