User:Tanner-Christopher

[edit] Christopher Allen Tanner, CEC

Food Portal

Wine Portal

Tanner-Christopher (talk • contribs • count • logs • email)

WikiProject Food and Drink Newsletter June 2008

[edit] A Little About Me

Myself cooking for a crowd

I am a classically trained chef with emphasis on French haute cuisine, regional Italian cuisine and Asian cuisines, including Thai cuisine, Japanese cuisine, Chinese cuisine, Korean cuisine and others. I also dabble in Indian cuisine, Mexican cuisine as well as Moroccan cuisine. I have been playing around with some Molecular Gastronomy items as well as it is something new and fun.

I am currently writing my thesis for my Master's degree in gastronomy from Boston University. I am extremely interested in food and culture and their interaction. Most of my interests delve into the cultural history portion of the realm. Why have I gotten into this realm of food? I love to eat, I love to talk about eating and I love to find out why people eat certain things, particularly based on their cultural preferences.

My hospitality industry research interests include sustainability in the industry, foodservice safety, and consistency in the workplace. Much of my humanities based research and writing outside of Wikipedia is concerned with cuisine history and sociology.

You can find me on MySpace here
I also edit a personal food blog Gastronomical Inspirations

[edit] Occupation

Current

• Culinary Instructor - Schenectady County Community College - Lead instructor for Garde Manger, I also teach Classical Cuisine (restaurant class)
• Grad Student - Boston University - Masters of Liberal Arts in Gastronomy - classes completed, writing thesis now.

[edit] Other places I have worked

• Winnisook Club
• Merlin Hospitality in Saratoga Springs, New York (Consultant/Chef)
• Tenaya Lodge
• The Flying Fish Cafe at Disney's BoardWalk Resort
• Conservatory Grill (Closed) in Clifton Park, NY
• Mama Melrose's Restaurant at Disney-MGM Studios

[edit] Education

[edit] College

2008 Tentative Graduation - MLA in Gastronomy Boston University
2006 - BBA in Hospitality Management SUNY Delhi
1999 - AOS in Culinary Arts

[edit] High school

1994 - La Salle Institute

[edit] Continuing education

UC Davis - Introduction to Wine Production

Wine Spectator Classes -

• California Cabernet
• Understanding Professional Wine Sales and Service
  

Culinary Institute of America Continuing Education -

• Fundamentals of Flavor Dynamics
• Small Tastes, Big Flavors: Appetizers and Hors D'oeuvres
• The Techniques of Healthy Cooking Program
• A Taste of Italy Program

[edit] Professional Affiliations

• Member: American Culinary Federation Central New York Chapter

Certified as a Certified Executive Chef (CEC)

• Member: International Association of Culinary Professionals

• Member: SlowFood USA

• Member: Society of Wine Educators

• Member: American Institute for Wine and Food

• Member: James Beard Foundation

[edit] Wikipedia Contributions

• I work extensively to keep the WikiProject Food and Drink running well. I revamped the organization of it earlier in the year and have worked to do so on the sibling projects as well. I update the Food Portal monthly as part of the project and periodically update the news on there during the month. I also put out the monthly newsletter for the project and welcome any additions and suggestions. I'd like to add some "editorial" type info, for reader enjoyment.
• Most of my article work currently is listed below, but I concentrate at the moment on different cuisine articles one at a time to get them to GA status and then hopefully someday beyond. I welcome anyone's assistance in these attempts, especially in copy-editing. I also try to keep up with vandals, but keep my attention to the articles on my list which are for the most part relegated to food and drink articles which are a few thousand and enough for me to watch.
• I created the articles for:
  

Brotherhood Winery

Thomas F. Glick (Professor of History and Gastronomy at Boston University)

Cuisine of the Thirteen American Colonies

History of commercial tobacco in the Unites States

L. Timothy Ryan (President of The Culinary Institute of America)

• I have been working on:
  

Cuisine of the United States <--- My current project

Food

French cuisine - brought to GA status

Italian cuisine - brought to GA status

Japanese cuisine

Jewish cuisine

Le Guide Culinaire

American Culinary Federation -Need more details and pictures

Le Répertoire de la Cuisine

World Association of Chefs Societies

Chef

• My "to do" list

[edit] Wikipedia Pet Peeves

• Non-sourced articles
• Articles with notes but no works cited
• Articles with works cited but no notes
• Strong supporter of Chicago format works cited pages
• Excessive new articles created as stubs, take more than 30 seconds to write more about a subject than one sentence. If the subject is that notable, shouldn't someone have more to say about it than one line? The more information we present to people on here, the more valid Wikipedia will become.