Waiter, there is a Chef in the Salad!
The gastronomical week has been active indeed, to the point of utterly complicating the already difficult task I have of choosing a...
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Sue R.
- Nov 21
- 7 min
Thanksgiving Project Planning
Making a great meal such as a Thanksgiving dinner is not simple task. The question is, did project managers learn from the cook?
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Chris Silva
- Nov 16
- 7 min
Growth-hacking Beaujolais
Chris tells us about the history, pleasures and practices related to the Beaujolais Nouveau.
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Philippe Cartau
- Nov 9
- 5 min
Marshmallow Revolution
Most North Americans have experienced at least once in their life roasting a marshmallow over a summer camp fire, turning the soggy bulge...
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Philippe Cartau
- Oct 31
- 4 min
Chocolate & Taste buds to save the World
Ethiquable, the visionary employee owned company, proves that quality for the taste buds is conducive to sustainability. It is said that...
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Sara Marcolla
- Oct 28
- 5 min
Let’s kill the “chef’s table”and all it represents
Tasting menus and wine pairing contribute more to the chef's ego than to gastronomy. The gastronome must reclaim his central role!
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Philippe Cartau
- Oct 24
- 5 min
Render to Caesar...
Gastronomy! It's too serious a matter to be left to the cooks. This is why Biztronomy's Gastrodor or Golden Gastronomer project, rewards...
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Sara Marcolla
- Oct 20
- 7 min
Eat! But with your eyes only
Even if you should eat with your brain first. Why gastronomy is a whole system of thought, and why we should add philosophy, semiotic...
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Philippe Cartau
- Oct 17
- 3 min
Table Accounting
The French table conversation should always be light, never too serious, slightly frivolous, rarely erudite, or a least not more than a...
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Philippe Cartau
- Sep 28
- 4 min
Gastronomy gets a Taste of A.I. with Conversational Agent
Gastronomy is about conversation as much as it is about cuisine, though dwindling. How about using A.I. to bring it back to the fore.
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Philippe Cartau
- Sep 26
- 4 min
Looking to manage innovation? Ask the Amphitryon!
Français French Gastronomy gained success from codification, whether it be Antonin Carême (1783-1833) codifying the 4 mother sauces or...
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Sara Marcolla
- Sep 21
- 5 min
Can three Michelin stars be compatible with rushing guests to accommodate a second turn?
Half of three stars
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Philippe Cartau
- Sep 19
- 9 min
Is France losing it?
Rick Fantasia's book dipped in a bitter-sweet review There is nothing that sells more than the imminent demise of some prominent figure...
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Philippe Cartau
- Sep 12
- 6 min
Growth Hacking Tires
When explaining what Biztronomy is - the missing link between business and gastronomy - some have looked at me in amusement and others in...
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Sue R.
- Sep 7
- 7 min
The Car in the Kitchen
What came first, efficiency in the kitchen or in the car factory?
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Philippe Cartau
- Aug 25
- 4 min
The Sleazeburger
The next clash of civilization : those who think we can stick to a plain cheeseburger and those who think we can transform it and bring...
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Amphitryon
- Aug 4
- 3 min
American Hedonist
August 4th, 2023 This is a tribute to my American hedonists who, through many joyful encounters helped give birth to Biztronomy. I've...
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Philippe Cartau
- Jul 24
- 4 min
The Perfect Egg or ChatGPT against the French Rooster
The battle between purity and naturalness
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Philippe Cartau
- Jul 8
- 2 min
Gastronomy, as old as democracy!
Bistro, bistronomy, gastronomy, what does it all mean?
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