User:Tanner-Christopher: Difference between revisions - Wikipedia


Article Images

Line 23:

==[[Image:Gtk-dialog-info.svg|20px|About]] Christopher AllenChef Tanner, CEC, CHE==

{{Portal box|Food |Drink |Beer |Wine }}

{{retirement|[[User:Tanner-Christopher|Tanner-Christopher]]}}

==A Little Bit About Me==

[[Image:Chef Christopher Tanner.jpg|thumb|250px| Myself cooking for a crowd]]

I am a classically trained [[chef]] with emphasis on [[French cuisine|French]] [[haute cuisine]], regional [[Italian cuisine]] and [[Asian cuisine]]s, including [[Cuisine of Thailand|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.<br />

<br />

[[File:ChefTannerwnyt.jpg|thumb|left|250px|]] 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.<br/>

<br />

My [[Hospitality industry|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.

<br />

<br />

[http://www.myspace.com/tannerchristopher You can find me on MySpace here]<br />

[http://www.cheftanner.com/ I also edit a personal food blog Gastronomical Inspirations found at www.cheftanner.com]

{{-}}

==Occupation==

[[Image:Absinthe.jpg|thumb|150px|A favorite painting of mine by [[Edgar Degas]]... the myths of [[Absinthe]] sure make the heart grow fonder]]

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.

===Other places I have worked===

*[[Winnisook Club]]

*Merlin Hospitality in [[Saratoga Springs]], New York (Consultant/Chef)

*[[Delaware North Companies|Tenaya Lodge]]

*[[Disney's BoardWalk Resort|The Flying Fish Cafe]] at [[Disney's BoardWalk Resort]]

*Conservatory Grill (Closed) in Clifton Park, NY

*[[Disney-MGM Studios|Mama Melrose's Restaurant]] at [[Disney-MGM Studios]]

{{-}}

==Professional Affiliations==

*Member: [[American Culinary Federation]] Central New York Chapter

::Certified as a Certified Executive Chef (CEC)

::Certified as a culinary judge for ACF competitions

*Certified Hospitality Educator (CHE) with the [[American Hotel and Lodging Association]]

*Member: [[International Association of Culinary Professionals]]

*Member: [[Slow Food|SlowFood USA]]

*Member: [[Society of Wine Educators]]

*Member: [[American Institute for Wine and Food]]

*Member: [[James Beard Foundation]]

==Wikipedia Contributions==

* I work extensively to keep the [[Wikipedia:WikiProject Food and drink|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 [[Portal:Food|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: <br />

::[[Brotherhood Winery]]<br />

::[[Thomas F. Glick]] (Professor of History and Gastronomy at Boston University)<br/>

::[[Cuisine of the Thirteen American Colonies]]<br/>

::[[History of commercial tobacco in the Unites States]]<br />

::[[L. Timothy Ryan]] (President of The Culinary Institute of America)<br />

*Stuff I keep trying to work on:<br />

::[[Cuisine of the United States]]

::[[Food]]

::[[French cuisine]] - brought to GA status

::[[Italian cuisine]] - brought to GA status

::[[Japanese cuisine]]

::[[Jewish cuisine]]

::[[Le Guide Culinaire]]

::[[American Culinary Federation]]

::[[Le Répertoire de la Cuisine]]

::[[World Association of Chefs Societies]]

::[[Chef]]

::[[Charcuterie]]

*[[User:Tanner-Christopher/ToDo|My "to do" list]]

==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.

|}

| valign=top style="border: 1px solid #668CFF; background-color:#EBF0FF;" |

{{/right panel}}

}