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ACKNOWLEDGMENTS
Iwould like to acknowledge and express my appreciation to all those who assisted in the
development of this work. Specifically, I want to recognize Cindy Rhoads, developmental
editor at John Wiley & Sons, Inc., for her efforts and guidance throughout this process.
Also, I want to express sincere appreciation to the reviewers, Jeffery Stewart of Niagara
College, Ontario, and John Eliassen and Ray Colvin of Western Culinary Institute, whose
input substantially improved the final version of this book. I wish to give a special thanks to
research assistants Rhonda Hammond and Rachelle Kelly, who assisted me in development
of the material and exercises in this text. Finally, I wish to thank the following list of con-
tributors who made this book possible.
Enrico Bazonni, director of U.S. programs for the Italian Culinary Institute for Foreign
Professionals (ICIF)
Frederic and Judith Bluysen, owners of the store and catering company Thanksgiving and the
restaurant Bayou La Seine
Tony DiDio and Lauber Imports
Ruben Elmer and the staff at Canoe Restaurant & Bar, Toronto
John Eliassen, winemaker and professor at Western Culinary Institute
John Folse, CEC, AAC, executive chef / CEO of Chef John Folse and Company
Rhonda Hammond, School of Hospitality and Tourism, Purdue University
Rachelle Kelly, School of Hospitality and Tourism Management, University of Guelph
Kevin Maniaci of the restaurant On the Twenty
Leonard Pennachetti of Cave Spring Cellars and the restaurant On the Twenty
Andrea Pollock of Peller Estates and Julie Flecknell of Andes Wines
Karen Stassi of Chef John Folse and Company
Theresa Suraci and Bruce McAdams of Oliver Bonacini restaurants
Jeffery Stewart, professor and coordinator of the tourism programs in the School of Hospitality and
Tourism at Niagara College
Ele ́ onore Vial, Philippe Rispal, Yvelise Dentzer, Paul James Kirrage, and Etienne Boissy of the
Institut Paul Bocuse, Lyon, France.
Michaela York, director of communications for Chef John Folse and Company
Faculty, staff, and students of the Chef John Folse Culinary Institute at Nicholls State University
Faculty, staff, and students of the School of Hospitality and Tourism Management at the University
of Guelph
Finally (and most importantly), I would like to acknowledge and thank my wife, Teresa
Harrington, for her assistance and support during this process.