Hotel lobbies are one of my guilty pleasures. They rank right up there with airport bars and for similar reasons -- people coming and going to and from places all around the world, interesting conversations to be had, a feeling of connectivity.
That's my son up there. The one with the chef's hat, contemplating his bite of duck breast.
It hit me when I was in Italy.
We're not here to convince you to drink kombucha--but we do want to let you know what it is and tell you about why we love it. (Yep, your friends here at TMC drink it on the reg - well, 50% of us do.)
Before we talk about why, we've got to start with what Wagyu beef is and how it's different from other types of beef.
Why do we toast? Where did the tradition come from? And what can we learn from it's origins?
One in nine jobs in the United States is supported by the travel and tourism industry. Translation? How operations provide hospitality is critical to why they will succeed. So how do we define hospitality?
What are people eating in 2018? Deep flavors from deep food traditions.