Many Chefs and Food Professionals have to travel far away from friends and family to advance their careers, and especially the heroes feeding our troops around the world spend many holidays away from loved ones. I have published an article "Holidays Away From Home" from a new EOL Contributor "Carol Penn-Romine" with great tips and suggestions for those who are not lucky enough to be home for the holidays.
Holidays Away From Home
by Carol Penn-Romine
Have you ever spent a major holiday away from your family and friends because of job, school or some other circumstance?
You don’t have to be one of those types who get all weepy over the phone company ads on television to appreciate the deep need all humans have to make a connection with others, especially at holiday time. Being separated from friends and relations and the familiarity of tradition during the holidays can be a misery, even for the most optimistic among us.
A Very Brief History of the Four Types of Barbeque Found In the USA
Sunday, 04 November 2007
A Very Brief History of the Four Types of Barbeque Found In the USA
By Lake E. High, Jr. President, South Carolina Barbeque Association
There are generally considered to be four types of barbeque in the country and they, by and large, are broken down by the type of sauce use in basting and also as a finish sauce, used when the barbeque is being served. Those four, in order of historical emergence, are Vinegar and Pepper, Mustard, Light Tomato and Heavy Tomato. And while there is always disagreement on the varieties of preparation, such as whether one should use a dry rub or a wet rub and various other culinary arguments, all of the many sauces used in America generally will fall into one of those four basic groups.
North and South Carolina share three of the four types of barbeque sauce that Americans normally use. But only South Carolina is the home of all four.
Presenting a dinner at the James Beard House is one of the jewels most Chefs would love to have in their resume. Chef Robert Rizzuto CEC, CCE of the New York Institutes of Technology (NYIT) de Seversky Conference Center in Old Westbury New Yorkhosted two events there in 2002. The first one was an Easter Brunch and the most recent, December 28th 2002 a "Palm Springs Christmas". To get an overview of the process involved in putting on one of these events I spent two days prior to the dinner in the kitchen at the de Seversky, taking pictures and talking to the staff. I am pretty comfortable in this kitchen; I worked there under Chef Rizzuto (Bobby or Robert, as he prefers to be called by the staff) for over a year. It was like a home coming. In the small world category I have also had most of the staff as students my self. The Center is housed in the neo-classical Georgian Gold Coast Mansion commissioned by Alfred I. Du Pont in 1916. An active Culinary Arts program under the auspices of the NYIT Culinary Arts Program at the Islip Campus is on the site, with classrooms and practical kitchens. School functions for NYIT and a from scratch Gourmet lunch buffet during the school year keep them busy. (It's open to the public but don't tell anyone, it one of the best kept secrets on Long Island. For specific information, please call 516-686-7675) The Center is noted for its very high end weddings and catered special events on the weekends. No advertising is permitted to promote catering at the Center by the local town, but the word of mouth keeps the weekends booked. The annual Gold Coast Wine Classic, Vatel Club picnics, Chaine des Rotisseurs dinners and monthly Epicurean Club Dinners are some of the other numerous culinary events that keep Chef Rizzuto and his fine staff from getting bored.
Featured Stories 
Presenting a dinner at the James Beard House is one of the jewels most Chefs would love to have in their resume. Chef Robert Rizzuto CEC, CCE of the New York Institutes of Technology (NYIT) de Seversky Conference Center in Old Westbury New Yorkhosted two events there in 2002. The first one was an Easter Brunch and the most recent, December 28th 2002 a "Palm Springs Christmas". 
The Center is housed in the neo-classical Georgian Gold Coast Mansion commissioned by Alfred I. Du Pont in 1916. An active Culinary Arts program under the auspices of the NYIT Culinary Arts Program at the Islip Campus is on the site, with classrooms and practical kitchens. School functions for NYIT and a from scratch Gourmet lunch buffet during the school year keep them busy. (It's open to the public but don't tell anyone, it one of the best kept secrets on Long Island. For specific information, please call 516-686-7675) The Center is noted for its very high end weddings and catered special events on the weekends. No advertising is permitted to promote catering at the Center by the local town, but the word of mouth keeps the weekends booked. The annual Gold Coast Wine Classic, Vatel Club picnics, Chaine des Rotisseurs dinners and monthly Epicurean Club Dinners are some of the other numerous culinary events that keep Chef Rizzuto and his fine staff from getting bored.