| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | |
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1 | 1 | RC # | Count | Type | MLA | Currency | Reliabilty | Authority | Purpose | |||||||||||||||||
2 | 8/28/2015 | 1 | 1 | ARTL (Article) | Purves, Brendan. "Food Plating: The Art of Food Presentation." The Art Institutes Blog. The Art Institutes, n.d. Web. 27 Aug. 2015. | The blog entry contains no timestamp, however website and article are modernly updated. (Cooking resources are not dependent on age.) | Information is published on a Culinary Arts institution's website. | Author is an editor for The Art Institutes Web Blog. | The content is provided for beginner/amatuer cooks looking to build foundation in food presentation. | |||||||||||||||||
3 | 8/28/2015 | 1 | 2 | ARTL (Article) | Chapelle, Emily. "Seven Ways to Present Food Like a Chef." Start Cooking. Start Cooking, n.d. Web. 27 Aug. 2015. | The blog entry contains no timestamp, however website and article are modernly updated. (Cooking resources are not dependent on age.) | Information is published in the cooking help website, Start Cooking. | Author is an editor for the Start Cooking website. | The content is provided for beginner/amatuer cooks looking to basics and ways to spice up food presentation. | |||||||||||||||||
4 | 8/28/2015 | 1 | 3 | ARTL (Article) | "How To Cook Basics." The Culinary Cook. The Culinary Cook, 18 Apr. 2012. Web. 27 Aug. 2015. | The article was uploaded approxiamately 3 years ago, April 18th, 2012. (Cooking resources are not dependent on age.) | The site in which the article is published in states it is run by industry professionals. | Article states no specific author, but the site is industry-ran. | The content provided is for beginner chefs to have methods for kitchen organization as well as flavor foundations. | |||||||||||||||||
5 | 9/4/2015 | 2 (LIBRARY) | N/A | |||||||||||||||||||||||
6 | 9/4/2015 | 2 (LIBRARY) | N/A | |||||||||||||||||||||||
7 | 9/4/2015 | 2 (LIBRARY) | N/A | |||||||||||||||||||||||
8 | 9/11/2015 | 3 | 4 | ARTL (Article) | Kenji Lopez-Alt, J. "Knife Skills: The 4 Knife Cuts Every Cook Should Know." Knife Skills: The 4 Knife Cuts Every Cook Should Know. Serious Eats, May 2014. Web. 03 Sept. 2015. | Article was uploaded in May of 2014. (Resources in cooking are less reliant on age) | The site contain pieces written by former or active chefs as well as writers. | Author is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. A restaurant-trained chef and former Editor at Cook's Illustrated magazine. | The content provided teaches beginner chefs how to cut and chop. | |||||||||||||||||
9 | 9/11/2015 | 3 | 5 | ARTL (Article) | Deresiewicz, William. "A Matter of Taste?" The New York Times. The New York Times, 27 Oct. 2012. Web. 03 Sept. 2015. | Article was uploaded in October 2012, making the resource only less than 3 years old. (Cooking resources are not dependent on age.) | Article is uploaded by The New York Times one of the most world-renowned media institutions. | The New York Times states that the author, William Deresiewics is "An essayist and critic and the author of “A Jane Austen Education: How Six Novels Taught Me About Love, Friendship, and the Things That Really Matter.” | The content provided informs on the synergy of food and art. | |||||||||||||||||
10 | 9/11/2015 | 3 | 6a | BK (BOOK) | Bittman, Mark. How to Cook Everything. Simple Recipes Anyone Can Cook. New York, NY: Wiley, 2003. Print. | Book was published in 2003, making the source 12 years old. (Cooking resources are not dependent on age.) | Book is from Bittman's famous critically-acclaimed How to Cook Everything series | Mark Bittman is a bestselling and award-winning food journalist, author, and columnist for The New York Times. | Specific source includes many tips and guidelines for essential processes when cooking. | |||||||||||||||||
11 | 9/18/2015 | 4 | 7 | ARTL (Article) | Knutson, Ariel. "The Top 10 Things I Learned in Culinary School." The Kitchn. Apartment Therapy, n.d. Web. 17 Sept. 2015. | Website does not provide an upload date, however via the comments, the source is approximately a year old. (Cooking resources are not dependent on age.) | Content was uploaded and hosted by The Kitchn, a popular, modern cooking site. | Author is the Engagement Editor for The Kitchn, social media management, and a graduate of the International Culinary Center in New York. | Content provided contains an inside look at what you learn in a Culinary program. | |||||||||||||||||
12 | 9/18/2015 | 4 | 8 | ARTL (Article) | McKeever, Amy. "Culinary School: The Pros and Cons of Culinary Education." Eater. Vox Media, 11 July 2013. Web. 17 Sept. 2015. | Article was uploaded in September 2012, making the resource only 3 years old. (Cooking resources are not dependent on age.) | Content was uploaded and hosted by Eater, a popular, modern cooking site. | Author is the Senior Writer for Eater. | Content provided contain information about the pros and cons of a Culinary Arts education. | |||||||||||||||||
13 | 9/18/2015 | 4 | 9a | BK (BOOK) | Bittman, Mark. How to Cook Everything. Simple Recipes Anyone Can Cook. New York, NY: Wiley, 2003. Print. | Book was published in 2003, making the source 12 years old. (Cooking resources are not dependent on age.) | Book is from Bittman's famous critically-acclaimed How to Cook Everything series | Mark Bittman is a bestselling and award-winning food journalist, author, and columnist for The New York Times. | Specific source includes many tips and guidelines for essential processes when cooking. | |||||||||||||||||
14 | 10/2/2015 | 5 | 10 | ARTL (Article) | Bryant, Charles W. "Types of Chefs." HowStuffWorks. HowStuffWorks, n.d. Web. 01 Oct. 2015. | (Cooking resources are not dependent on age.) | Site hosts popular informational content on general science and how-tos. | Information on author is not present. | Explains the different types of work in the field and methods into the field. | |||||||||||||||||
15 | 10/2/2015 | 5 | 11 | ARTL (Article) | Jones, G. Stephen. "So You Want To Be A Chef." The Reluctant Gourmet. The Reluctant Gourmet, 03 Oct. 2012. Web. 01 Oct. 2015. | Article was uploaded in October 2012, making the resource only 3 years old. (Cooking resources are not dependent on age.) | An active cooking blog providing general information and recipes. | Site states that the author is a food writer, a chef, and acquired his PHD | Goes through the process from education to career. | |||||||||||||||||
16 | 10/2/2015 | 5 | 12 | ARTL (Article) | Burton, Jacob. "Six Questions About Being A Professional Chef | Stella Culinary." Six Questions About Being A Professional Chef | Stella Culinary. StellaCulinary, n.d. Web. 01 Oct. 2015. | (Cooking resources are not dependent on age.) | An active cooking blog providing general information and recipes. | Author talks about being a professional chef in a well-known restaurant. | Shows insight into the work of a professional chef. | |||||||||||||||||
17 | 10/9/2015 | 6 | 13 | ARTL (Article) | "Sous Chef Job Description: What Is a Sous Chef? - Culinary Arts." Culinary Arts. Culinary Arts, n.d. Web. 08 Oct. 2015. | (Cooking resources are not dependent on age.) | An active cooking site providing general information. | Information on author is not present. | Shows insight into the work of a professional chef. | |||||||||||||||||
18 | 10/9/2015 | 6 | 14 | ARTL (Article) | Mosbaugh, Erin. "What It's Really Like to Work in a Restaurant." First We Feast. First We Feast, 14 Jan. 2014. Web. 07 Oct. 2015. | (Cooking resources are not dependent on age.) | An active cooking blog providing general information and recipes. | Author is a food blogger on the site. | Shows real life work of a chef. | |||||||||||||||||
19 | 10/9/2015 | 6 | 15 | ARTL (Article) | "25 Dinner Party Do's and Don'ts for a Host or Hostess - Bon Appetit." Bon Appetit. Conde Nast, 10 Oct. 2011. Web. 08 Oct. 2015. | (Cooking resources are not dependent on age.) | An active cooking blog providing general information and recipes. | Resource provides no author. | Resource gives information on hosting a dinner party. | |||||||||||||||||
20 | 10/16/2015 | 7 | 16b | ARTL (Article) | "Tips & Techniques." King Arthur Flour. King Arthur Flour Company, n.d. Web. 15 Oct. 2015. | (Cooking resources are not dependent on age.) | Company site that contains a blog and recipes section. | Resource provides no author. | Resource gives helpful tips and techinques to use when baking. | |||||||||||||||||
21 | 10/16/2015 | 7 | 17c | INT (Interview) | Forte, Edward. "Culinary Arts Interview #1." Personal interview. 16 Sept. 2015. | Source used was a personal interview conducted a month ago. | Source contains an in-person interview. | Interviewee is a part time chef. | Provides insight into a personal experience with cooking and a culinary arts education. | |||||||||||||||||
22 | 10/16/2015 | 7 | 18 | ARTL (Article) | Jones, G. Stephen. "10 Pasta Cooking Tips." The Reluctant Gourmet. The Reluctant Gourmet, 17 July 2012. Web. 15 Oct. 2015. | (Cooking resources are not dependent on age.) | An active cooking blog providing general information and recipes. | No information is provided on the author. | Provides essential techniques when cooking pasta. | |||||||||||||||||
23 | 10/21/2015 | 8 | 19a | BK (Book) | Bittman, Mark. How to Cook Everything. Simple Recipes Anyone Can Cook. New York, NY: Wiley, 2003. Print. | Book was published in 2003, making the source 12 years old. (Cooking resources are not dependent on age.) | Book is from Bittman's famous critically-acclaimed How to Cook Everything series | Mark Bittman is a bestselling and award-winning food journalist, author, and columnist for The New York Times. | Specific source includes many tips and guidelines for essential processes when cooking. | |||||||||||||||||
24 | 10/21/2015 | 8 | 20b | ARTL (Article) | "Tips & Techniques." King Arthur Flour. King Arthur Flour Company, n.d. Web. 15 Oct. 2015." | (Cooking resources are not dependent on age.) | Company site that contains a blog and recipes section. | Resource provides no author. | Resource gives helpful tips and techinques to use when baking. | |||||||||||||||||
25 | 10/21/2015 | 8 | 21d | ARTL (Article) | Ring, Jocelyn. "12 Ways to Create an Awesome Atmosphere for Your Restaurant." Restaurant Branding Roadmap. Restaurant Branding Roadmap, 13 Nov. 2013. Web. 20 Oct. 2015. | Resource was published almost two years ago in 2013. (Cooking resources are not dependent on age.) | Site is dedicated toward providing helpful information on running a restaurant. | Author is a business strategist, entrepreneur, visual facilitator at The Ring Effect and partner of Brain Tattoo Publishing. | Resource provides essential elements when creating an atmosphere for a restarant or dining space. | |||||||||||||||||
26 | 10/30/2015 | 9 | 22c | INT (Interview) | Forte, Edward. "Culinary Arts Interview #1." Personal interview. 16 Sept. 2015. | Source used was a personal interview conducted a month ago. | Source contains an in-person interview. | Interviewee is a part time chef. | Provides insight into a personal experience with cooking and a culinary arts education. | |||||||||||||||||
27 | 10/30/2015 | 9 | 23 | ARTL (Article) | Mealey, Lorri. "10 Responsibilities of a Restaurant Manager." About.com Money. About, n.d. Web. 29 Oct. 2015. | (Cooking resources are not dependent on age.) | Site is dedicated toward providing helpful information on running a restaurant business. | No information is provided on the author. | Provides helpful information on restaurant management. | |||||||||||||||||
28 | 10/30/2015 | 9 | 24e | ARTL (Article) | Frater, Jamie. "Top 10 Rules for Fine Dining - Listverse." Listverse. Listverse, 13 Aug. 2007. Web. 29 Oct. 2015. | (Cooking resources are not dependent on age.) | Site is a general lifestyle site but has sections deicated toward cooking. | No information is provided on the author. | Provides information on creating a fine dining experience. | |||||||||||||||||
29 | 12/4/2015 | 10 | 25f | ARTL (Article) | Foust, Kat. "How to Be a Fine Dining Server." Made Man. Defy Media, 05 May 2010. Web. 03 Dec. 2015. | (Cooking resources are not dependent on age.) | Site is a men's lifestyle site, with a dedicated page toward food and cooking. | No information is provided on the author. | Provides essential practices when serving in a fine dining environment. | |||||||||||||||||
30 | 12/4/2015 | 10 | 26g | ARTL (Article) | "Casual Dining vs. Fine Dining." WebstaurantStore. WebstaurantStore, 30 Sept. 2015. Web. 03 Dec. 2015. | Source is only two months old. (Cooking resources are not dependent on age.) | Site is a vendor of many restaurant goods and equipment. Which also provides information on restaurant management. | No information is provided on the author. | Provides a insightful comparison of casual dining and fine dining. | |||||||||||||||||
31 | 12/4/2015 | 10 | 27h | INT (Interview) | Forte, Edward. "Culinary Arts Interview #2." Personal interview. 26 Oct. 2015. | Source used was a personal interview conducted a month ago. | Source contains an in-person interview. | Interviewee is a part time chef. | Provides insight into a personal experience with cooking and a culinary arts education. | |||||||||||||||||
32 | 12/11/2015 | 11 | 28f | ARTL (Article) | " Foust, Kat. ""How to Be a Fine Dining Server."" Made Man. Defy Media, 05 May 2010. Web. 03 Dec. 2015." | (Cooking resources are not dependent on age.) | Site is a men's lifestyle site, with a dedicated page toward food and cooking. | No information is provided on the author. | Provides essential practices when serving in a fine dining environment. | |||||||||||||||||
33 | 12/11/2015 | 11 | 29g | ARTL (Article) | "Casual Dining vs. Fine Dining." WebstaurantStore. WebstaurantStore, 30 Sept. 2015. Web. 03 Dec. 2015." | Source is only two months old. (Cooking resources are not dependent on age.) | Site is a vendor of many restaurant goods and equipment. Which also provides information on restaurant management. | No information is provided on the author. | Provides a insightful comparison of casual dining and fine dining. | |||||||||||||||||
34 | 12/11/2015 | 11 | 30h | INT (Interview) | "Forte, Edward. ""Culinary Arts Interview #2."" Personal interview. 26 Oct. 2015." | Source used was a personal interview conducted a month ago. | Source contains an in-person interview. | Interviewee is a part time chef. | Provides insight into a personal experience with cooking and a culinary arts education. | |||||||||||||||||
35 | 1/8/2016 | 12 | 31d | ARTL (Article) | Ring, Jocelyn. "12 Ways to Create an Awesome Atmosphere for Your Restaurant." Restaurant Branding Roadmap. Restaurant Branding Roadmap, 13 Nov. 2013. Web. 20 Oct. 2015. | Resource was published almost two years ago in 2013. (Cooking resources are not dependent on age.) | Site is dedicated toward providing helpful information on running a restaurant. | Author is a business strategist, entrepreneur, visual facilitator at The Ring Effect and partner of Brain Tattoo Publishing. | Resource provides essential elements when creating an atmosphere for a restarant or dining space. | |||||||||||||||||
36 | 1/8/2016 | 12 | 32e | ARTL (Article) | Frater, Jamie. "Top 10 Rules for Fine Dining - Listverse." Listverse. Listverse, 13 Aug. 2007. Web. 29 Oct. 2015. | (Cooking resources are not dependent on age.) | Site is a general lifestyle site but has sections deicated toward cooking. | No information is provided on the author. | Provides information on creating a fine dining experience. | |||||||||||||||||
37 | 1/8/2016 | 12 | 33i | ARTL (Article) | "Becoming an Entrepreneur." Gaebler. Gaebler Ventures, n.d. Web. 07 Jan. 2016. | (Cooking resources are not dependent on age.) | Site is an entrepreneurial information site. | No information is provided on the author. | Provides information on business elements when running a restaurant. | |||||||||||||||||
38 | 1/15/2016 | 13 | 34h | ARTL (Article) | "Forte, Edward. ""Culinary Arts Interview #2."" Personal interview. 26 Oct. 2015." | Source used was a personal interview conducted 2 months ago. | Source contains an in-person interview. | Interviewee is a part time chef. | Provides insight into a personal experience with cooking and a culinary arts education. | |||||||||||||||||
39 | 1/15/2016 | 13 | 35 | ARTL (Article) | "What Makes a Fine Dining Experience?" Fine Dining Lovers. Sanpellegrino S.p.A., 13 Apr. 2011. Web. 14 Jan. 2016. | Source was published almost 5 years ago. (Cooking resources are not dependent on age.) | Site is fine dining oriented, catering to enthusiasts and casual visitors alike. | No information is provided on the author. | Provides first-hand experiences from patrons of a fine dining restaurant. | |||||||||||||||||
40 | 1/15/2016 | 13 | 36j | ARTL (Article) | Perasso, Eva. "Menu Engineering, the Art and Science of a Perfect Menu." Fine Dining Lovers. Sanpellegrino S.p.A., 02 Sept. 2015. Web. 14 Jan. 2016. | Source was published 4 months ago. (Cooking resources are not dependent on age.) | Site is fine dining oriented, catering to enthusiasts and casual visitors alike. | No information is provided on the author. | Provides insight into how restaurants formulate their menus. | |||||||||||||||||
41 | 1/22/2016 | 14 | 37k | VID (Video) | Front of House: Dining Etiquette. Perf. Mark Kushner. YouTube. Community College of Philadelphia, 11 Apr. 2013. Web. 21 Jan. 2016. | Source was published almost 3 years ago. (Cooking resources are not dependent on age.) | Created by the Culinary Arts and Hotel Management Department at the Community College of Philadelphia. | Speaker is an associate professor at the Community College of Philadelphia. | Provides a full detailed look at all table setups and manners in a fine dining setting. | |||||||||||||||||
42 | 1/22/2016 | 14 | 38l | ARTL (Article) | Rahm, Jason. "How to Develop a Restaurant Menu." Food Service Warehouse. Food Service Warehouse, 15 July 2015. Web. 21 Jan. 2016. | Source was published 6 months ago. (Cooking resources are not dependent on age.) | Site is a resource for industry beginners and professionals. | No information is provided on the author. | Provides information on types of menus and the meanings behind different sections. | |||||||||||||||||
43 | 1/22/2016 | 14 | 39m | ARTL (Article) | Pavesic, Dave. "The Psychology of Menu Design." Restaurant Resource Group. Restaurant Resource Group, n.d. Web. 21 Jan. 2016. | (Cooking resources are not dependent on age.) | Site is a resource on restaurant management. | Dr. David Pavesic is a former restaurateur who now teaches courses at the Cecil B. Day School of Hospitality at Georgia State University. | Provides information on how to develop and organize a menu effectively. | |||||||||||||||||
44 | 1/29/2016 | 15 | 40k | VID (Video) | Front of House: Dining Etiquette. Perf. Mark Kushner. YouTube. Community College of Philadelphia, 11 Apr. 2013. Web. 21 Jan. 2016. | Source was published almost 3 years ago. (Cooking resources are not dependent on age.) | Created by the Culinary Arts and Hotel Management Department at the Community College of Philadelphia. | Speaker is an associate professor at the Community College of Philadelphia. | Provides a full detailed look at all table setups and manners in a fine dining setting. | |||||||||||||||||
45 | 1/29/2016 | 15 | 41l | ARTL (Article) | Rahm, Jason. "How to Develop a Restaurant Menu." Food Service Warehouse. Food Service Warehouse, 15 July 2015. Web. 21 Jan. 2016. | Source was published 6 months ago. (Cooking resources are not dependent on age.) | Site is a resource for industry beginners and professionals. | No information is provided on the author. | Provides information on types of menus and the meanings behind different sections. | |||||||||||||||||
46 | 1/29/2016 | 15 | 42m | ARTL (Article) | Pavesic, Dave. "The Psychology of Menu Design." Restaurant Resource Group. Restaurant Resource Group, n.d. Web. 21 Jan. 2016. | (Cooking resources are not dependent on age.) | Site is a resource on restaurant management. | Dr. David Pavesic is a former restaurateur who now teaches courses at the Cecil B. Day School of Hospitality at Georgia State University. | Provides information on how to develop and organize a menu effectively. | |||||||||||||||||
47 | 2/5/2016 | 16 | 43k | VID (Video) | Front of House: Dining Etiquette. Perf. Mark Kushner. YouTube. Community College of Philadelphia, 11 Apr. 2013. Web. 21 Jan. 2016. | Source was published almost 3 years ago. (Cooking resources are not dependent on age.) | Created by the Culinary Arts and Hotel Management Department at the Community College of Philadelphia. | Speaker is an associate professor at the Community College of Philadelphia. | Provides a full detailed look at all table setups and manners in a fine dining setting. | |||||||||||||||||
48 | 2/5/2016 | 16 | 44j | ARTL (Article) | Perasso, Eva. "Menu Engineering, the Art and Science of a Perfect Menu." Fine Dining Lovers. Sanpellegrino S.p.A., 02 Sept. 2015. Web. 14 Jan. 2016. | Source was published 4 months ago. (Cooking resources are not dependent on age.) | Site is fine dining oriented, catering to enthusiasts and casual visitors alike. | No information is provided on the author. | Provides insight into how restaurants formulate their menus. | |||||||||||||||||
49 | 2/5/2016 | 16 | 45n | ARTL (Article) | The Ultimate Table Setting Guide. Etiquette Schilar. Yellowstone Publishing, n.d. Web. 04 Feb. 2016. | (Cooking resources are not dependent on age.) | Site is centered around fine dining etiquette. | No information is provided on the author. | Provides a full detailed look at all table setups and manners in a fine dining setting. | |||||||||||||||||
50 | 2/11/2016 | 17 | 46 | VID (Video) | Front of House: Dining Etiquette. Perf. Mark Kushner. YouTube. Community College of Philadelphia, 11 Apr. 2013. Web. 21 Jan. 2016. | Source was published almost 3 years ago. (Cooking resources are not dependent on age.) | Created by the Culinary Arts and Hotel Management Department at the Community College of Philadelphia. | Speaker is an associate professor at the Community College of Philadelphia. | Provides a full detailed look at all table setups and manners in a fine dining setting. | |||||||||||||||||
51 | 2/11/2016 | 17 | 47 | ARTL (Article) | "Fine Dining Etiquette for Servers." WebstaurantStore. WebstaurantStore, 21 Dec. 2015. Web. 10 Feb. 2016. | Source was last updated less than 2 months ago. | Site is a vendor of many restaurant goods and equipment. Which also provides information on restaurant management. | No information is provided on the author. | Provides essential practices when serving in a fine dining environment. | |||||||||||||||||
52 | 2/11/2016 | 17 | 48n | ARTL (Article) | The Ultimate Table Setting Guide. Etiquette Schilar. Yellowstone Publishing, n.d. Web. 04 Feb. 2016. | (Cooking resources are not dependent on age.) | Site is centered around fine dining etiquette. | No information is provided on the author. | Provides a full detailed look at all table setups and manners in a fine dining setting. | |||||||||||||||||
53 | 2/19/2016 | 18 | 49 | VID (Video) | Formal Dining Service. YouTube. Prime Recruitment, 21 May 2016. Web. 18 Feb. 2016. | (Cooking resources are not dependent on age.) | Publisher is a recruitment outlet for the restaurant business. | No information is provided on the author. | Essentially a training video for possible recuits to work for a formal dining restaurant. | |||||||||||||||||
54 | 2/19/2016 | 18 | 50 | ARTL (Article) | The History of Fine Dining. Alchemy Market and Cafe. Alchemy Market and Cafe, n.d. Web. 18 Feb. 2016. | (Cooking resources are not dependent on age.) | Site is a resource created by the restaurant's owner. | Author is the owner and head chef at Alchemy Cafe. | Elaborates on an important figure in fine dining history. | |||||||||||||||||
55 | 2/19/2016 | 18 | 51k | VID (Video) | Front of House: Dining Etiquette. Perf. Mark Kushner. YouTube. Community College of Philadelphia, 11 Apr. 2013. Web. 21 Jan. 2016. | Source was published almost 3 years ago. (Cooking resources are not dependent on age.) | Created by the Culinary Arts and Hotel Management Department at the Community College of Philadelphia. | Speaker is an associate professor at the Community College of Philadelphia. | Provides a full detailed look at all table setups and manners in a fine dining setting. | |||||||||||||||||
56 | 2/26/2016 | 19 | 52 | VID (Video) | An Interview with Clare Smyth. Perf. Clare Smyth. Fine Dining TV. YouTube, 21 Nov. 2013. Web. 25 Feb. 2016. | Source published 2 years ago. (Cooking resources are not dependent on age.) | Interview with a chef working in Gordon Ramsay's restaurant. | A chef working in Gordon Ramsay's restaurant. | Talks about the restaurant and menu, goes into preparing their signature dish. | |||||||||||||||||
57 | 2/26/2016 | 19 | 53 | ARTL (Article) | The History of Fine Dining. Alchemy Market and Cafe. Alchemy Market and Cafe, n.d. Web. 18 Feb. 2016. | (Cooking resources are not dependent on age.) | Site is a resource created by the restaurant's owner. | Author is the owner and head chef at Alchemy Cafe. | Elaborates on an important figure in fine dining history. | |||||||||||||||||
58 | 2/26/2016 | 19 | 54 | VID (Video) | Fast Food VS Fine Dining. HealthyJunkFood. YouTube, 22 Mar. 2015. Web. 25 Feb. 2016. | Source published almost a year ago. (Cooking resources are not dependent on age.) | Site is a popular casual eatery and fine dining blog. | Editors with the popular blog. | Goes into the experience of the two dining experiences. | |||||||||||||||||
59 | 3/4/2016 | 20 | 55 | VID (Video) | An Interview with Clare Smyth. Perf. Clare Smyth. Fine Dining TV. YouTube, 21 Nov. 2013. Web. 25 Feb. 2016. | Source published 2 years ago. (Cooking resources are not dependent on age.) | Interview with a chef working in Gordon Ramsay's restaurant. | A chef working in Gordon Ramsay's restaurant. | Talks about the restaurant and menu, goes into preparing their signature dish. | |||||||||||||||||
60 | 3/4/2016 | 20 | 56 | VID (Video) | Fast Food VS Fine Dining. HealthyJunkFood. YouTube, 22 Mar. 2015. Web. 25 Feb. 2016. | Source published almost a year ago. (Cooking resources are not dependent on age.) | Site is a popular casual eatery and fine dining blog. | Editors with the popular blog. | Goes into the experience of the two dining experiences. | |||||||||||||||||
61 | 3/4/2016 | 20 | 57 | VID (Video) | An Interview with Chef Marco Pierre White. Perf. Marco Pierre White. AOL on Food. YouTube, 13 Sept. 2012. Web. 03 Mar. 2016. | Source published 3 years ago. (Cooking resources are not dependent on age.) | AOL's web division on delivering food related content. Interview is of a famous star chef. | One of the big restaurateur names who created many famous restaurants. | Talks about his role as a chef and his journey in the business of fine dining. | |||||||||||||||||
62 | 21 | 58 | ARTL (Article) | DeJesus, Erin. "Why Fine Dining Chefs Are Getting Into the Chain Game." Eater. Vox Media, 06 Oct. 2014. Web. 30 Mar. 2016. | Source published almost 2 years ago. (Cooking resources are not dependent on age.) | Site is a popular casual eatery and fine dining magazine. | Editor with the popular site. No other information is provided. | Discusses the trend of fine dining chefs establishing fast casual restaurants. | ||||||||||||||||||
63 | 21 | 59 | VID (Video) | Ramsay, Gordon. "6 Kitchen Tips from Gordon Ramsay." Fine Dining Lovers. Sanpellegrino S.p.A., 08 July 2014. Web. 30 Mar. 2016. | Source published almost 2 years ago. (Cooking resources are not dependent on age.) | Site is fine dining oriented, catering to enthusiasts and casual visitors alike. | Contributor is world-renowned chef Gordon Ramsay. | Provides common tips from an industry professional. | ||||||||||||||||||
64 | 21 | 60 | ARTL (Article) | Willan, Anne. "In Every Great Kitchen, A Great Expediter." SunSentinel. SunSentinel, 18 May 2000. Web. 30 Mar. 2016. | Source published almost 16 years ago. (Cooking resources are not dependent on age.) | Site is a Florida-based news outlet. | Author is a former LA Times editor. | Explains the important role of an "expediter" in a fine dining restaurant. | ||||||||||||||||||
65 | 4/15/2016 | 22 | 61o | ARTL (Article) | DeJesus, Erin. "Why Fine Dining Chefs Are Getting Into the Chain Game." Eater. Vox Media, 06 Oct. 2014. Web. 30 Mar. 2016. | Source published almost 2 years ago. (Cooking resources are not dependent on age.) | Site is a popular casual eatery and fine dining magazine. | Editor with the popular site. No other information is provided. | Discusses the trend of fine dining chefs establishing fast casual restaurants. | |||||||||||||||||
66 | 4/15/2016 | 22 | 62 | ARTL (Article) | King, Ryan. "The Sustainability of the Chef." Fine Dining Lovers. Sanpellegrino S.p.A., 13 Apr. 2016. Web. 15 Apr. 2016. | Source published 2 days ago. (Cooking resources are not dependent on age.) | Site is fine dining oriented, catering to enthusiasts and casual visitors alike. | Editor with the popular site. No other information is provided. | Talks about the economical status of working a chef. | |||||||||||||||||
67 | 4/15/2016 | 22 | 63 | ARTL (Article) | Bell, Emily. "Rules of the Trade: Professionals Weigh in on Front of the House Etiquette." StarChefs. StarChefs, Feb. 2010. Web. 15 Apr. 2016. | Source published 6 years ago. (Cooking resources are not dependent on age.) | Site was founded by chefs and focuses on providing informatiion from famous chefs. | Editor with the popular site. No other information is provided. | Explains principles behind the kitchen and front of the house. | |||||||||||||||||
68 | 4/22/2016 | 23 | 64p | BK (Book) | Martinage, Bernard M. Associate Handbook: Fine Dining Standards. N.p.: CreateSpace Independent Platform, 2007. Print. | Source published 9 years ago. (Cooking resources are not dependent on age.) | Source is sponsored by the Federation of Dining Room Professionals (FDRP). | An industry veteran of 36 years and author of The Professional Service Guide, Bernard Martinage is the Founder and President of the Federation of Dining Room Professionals (FDRP)®. | Provides standardized and regulated information of the practice of fine dining. | |||||||||||||||||
69 | 4/22/2016 | 23 | 65p | BK (Book) | Martinage, Bernard M. Associate Handbook: Fine Dining Standards. N.p.: CreateSpace Independent Platform, 2007. Print. | Source published 9 years ago. (Cooking resources are not dependent on age.) | Source is sponsored by the Federation of Dining Room Professionals (FDRP). | An industry veteran of 36 years and author of The Professional Service Guide, Bernard Martinage is the Founder and President of the Federation of Dining Room Professionals (FDRP)®. | Provides standardized and regulated information of the practice of fine dining. | |||||||||||||||||
70 | 4/22/2016 | 23 | 66 | ARTL (Article) | Bell, Emily. "Updating Restaurant Etiquette for a Modern Age, Part I." Updating Restaurant Etiquette for a Modern Age, Part I | StarChefs.com. StarChefs, Feb. 2010. Web. 21 Apr. 2016. | Source published 6 years ago. (Cooking resources are not dependent on age.) | Site was founded by chefs and focuses on providing informatiion from famous chefs. | Editor with the popular site. No other information is provided. | Discusses fine dining etiquette for the modern age. | |||||||||||||||||
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