About
"Just a gal, her experience and take on all things culinary, with some life experiences and parenting thrown in."
History
Renaissance Culinaire came about in December of 2004. I had just started my journey back to culinary school for the second time, working toward a Professional Baking and Pastry Management AAS Degree.
What started out as a place to jot down my thoughts quickly escalated into a full on food blog. The site has gone through many metamorphosis's, from template to writing style, but has always kept it's main focus on culinary themes. 2005 was the golden year for Renaissance Culinaire, that was the year that fueled the blog into the culinary blog you see today.
What started out as a place to jot down my thoughts quickly escalated into a full on food blog. The site has gone through many metamorphosis's, from template to writing style, but has always kept it's main focus on culinary themes. 2005 was the golden year for Renaissance Culinaire, that was the year that fueled the blog into the culinary blog you see today.
On this site you will find:
- Baking theory notes - from baking chemistry to the functions of various ingredients;
- Commercial baking small production formulas for 40 QT, and 20 Qt mixers;
- Recipes for home users with both non-vegetarian / non-vegan recipes AND vegan friendly recipes. (Though not a vegan, I like to experiment with different forms of cuisine and cooking methods).
- Product Reviews - from an honest knowledgeable perspective.
- Food photography - hints, tips and tutorials.
- Food Poetry.
- General photography.
- General Poetry.
- Off Topic - sparsely written posts related to blogging or parenting.
What's In A Name?
Amber: "For those of you who frequent the pages of this blog, you tread lightly - yet every now and again you leave clues of your presence, in the forms of comments. Comments I appreciate greatly. And for those of you subscribed to my feed, well I am over joyed.
I have made an executive decision, one that I have debated. It reflects both my personal and culinary feelings. I need not call myself a novice, because I do have experience, education and the skills needed to create note worthy products. I had titled this blog "Excerpts From A Culinary Novice" because I was reintroducing myself to the culinary world, although in the general sense, I never left, just removed myself from the studies - setting my passion to a dormant slumber.
But as the months followed, that same passion awakened again. So as of today the new title for this blog is : Renaissance Culinaire in French. Translated to English it means Culinary Rebirth. I felt this was a note worthy title. Novice is translated as "new" or "beginner". I am neither of those."
About The Author
I have made an executive decision, one that I have debated. It reflects both my personal and culinary feelings. I need not call myself a novice, because I do have experience, education and the skills needed to create note worthy products. I had titled this blog "Excerpts From A Culinary Novice" because I was reintroducing myself to the culinary world, although in the general sense, I never left, just removed myself from the studies - setting my passion to a dormant slumber.
But as the months followed, that same passion awakened again. So as of today the new title for this blog is : Renaissance Culinaire in French. Translated to English it means Culinary Rebirth. I felt this was a note worthy title. Novice is translated as "new" or "beginner". I am neither of those."
About The Author
Amber * - I am Amber, Owner and Editor of Renaissance Culinaire. 32 yr old Food Professional. I have been blogging since 2004, on food, parenting and geek related topics. I am a seasoned product reviewer. I love music and all things geek.
Follow RC blog on networked blogs, kindle, twitter @RenCulinaire or fan on Facebook.
*All Rights Reserved*
All photographs or content appearing on this site are the exclusive property of Amber, or respective authors, as noted - and are protected under International Copyright laws.
Images or photographs may not be reproduced, copied, stored or manipulated in any way without the written permission of Amber, Lee or the respective authors .
Use of any image or content in any way is a violation of Copyright Law and will be enforced to its full extent.
Images or photographs may not be reproduced, copied, stored or manipulated in any way without the written permission of Amber, Lee or the respective authors .
Use of any image or content in any way is a violation of Copyright Law and will be enforced to its full extent.
No images are within Public Domain. Unless otherwise noted.
Review History
*Amber: " I have been reviewing products for various firms for 7 years. I love to submit my honest feedback to help create better products.
I have been beta and alpha testing tech gear also for 7 years. I love it. I have reviewed anything from software to photo printers to iphone apps. I love tech & geeky gear.
Apart of allot of firms who do various product testing and review. The names are too numerous to list, and I have been sworn to secrecy (due to contract) , from them. I have found product review very rewarding and the perks are great too.
Apart of allot of firms who do various product testing and review. The names are too numerous to list, and I have been sworn to secrecy (due to contract) , from them. I have found product review very rewarding and the perks are great too.
I welcome pitches for products, book, or event review - especially if it is culinary related or geared toward children aged 9-13 yrs old. If you have a book, cookbook or tool that would benefit from having a knowledgeable mom and food blogger , who gets decent blog traffic, honestly review it."
For further information, please view our full Disclosure Policy Page.
Disclosure Policy
Renaissance Culinaire is a personal blog edited by Amber and does not accept any form of cash advertising, sponsorship, or paid topic insertions within posts.
However, We will and do accept and keep free products, services, travel, event tickets, and other forms of compensation from companies and organizations, in exchange for our honest reviews. The compensation received will never influence the content, topics or posts made in this blog.
This blog is PR friendly and FTC compliant.
To learn more please visit Renaissance Culinaire's Disclosure Policy page.
All advertising, is in the form of banners or text links, by a third party. These advertisements will be clearly marked.
This blog is PR friendly and FTC compliant.
To learn more please visit Renaissance Culinaire's Disclosure Policy page.
All advertising, is in the form of banners or text links, by a third party. These advertisements will be clearly marked.
