Maralyn and I are thrilled to participate in Sirha and Bocuse d’Or in January of 2011, in Lyon France. This is where and when the world trends take center stage.
Over 1000 journalists from over 130 countries will attend. The 2000 exhibitors, featuring the latest trends from hotel and catering professionals, have named the USA as guest of honor.
While attending this 5 day non-stop marathon of contests, demonstrations and events, we will have many learning opportunities. Although there are are over 10,000 chefs from over 130 countries, we were able to speak to many renowned chefs, including Paul Bocuse, personally in 2009. Since we published a book about chefs from around the world, this is a special thrill for us.
Keeping up to date, and ahead of the curve with the latest innovations in food, wine and coffee, as well as eco-design, is quite a challenge.
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
