The cruise industry is constantly evolving and expanding, making headlines by introducing breakthrough innovations from top-of-the-line food and beverage to leading technology and environmentally friendly practices. The operations at the very foundation of a cruise line, like Celebrity Cruises, are composed of an abundant number of 'moving parts'. As a recent transplant from NYC's restaurant scene - one of the most highly respected, cutting-edge culinary arenas in the world - cruising is unlike anything I have previously seen. Sourcing produce in the cruise industry takes on a whole new meaning. READ MORE

Years ago, when I was a teenager studying economics in London, I occasionally traveled around Europe with my friends. It was there that I first encountered boutique hotels. To me, the boutique hotel has always been about personality and discovery, things that really matter when you and your friends travel on about $30 a day. It would be years before the concept took root in the States. But in Europe and Asia, it's been routine. While Europe has changed over the last 20 years, and amenities have standardized there as everywhere else to satisfy visitors from all over our ever smaller planet, hoteliers in the States still seem afraid of being funky, afraid to make changes in their approach to the increasingly sophisticated global traveler. READ MORE

People are often surprised when I tell them that I live in Las Vegas, even more so when I tell them that one of my restaurants is local, seasonally focused, and farm-to-table inspired. When my husband Kim and I first came up with the idea for our restaurant, Honey Salt, we wanted to serve the food that we serve in our home. The entire idea was to build a restaurant that felt like you were coming over for dinner, and then serve items inspired by our life together, our friends, and our travels. A big part of our life has always been seeking out great food and great ingredients, and we wanted to make sure that philosophy translated into the restaurant. READ MORE

Every year the National Restaurant Association queries the professional chefs in its membership to determine which food, beverages and culinary themes will be the hot trends in the current year. The survey is sent to the association's 1,276 member chefs, who are given a list of 211 items and asked to rank each one as “hot trend,” “yesterday's news” or “perennial favorite.” Not surprisingly, many of the top trends for 2015 stem from the super trend known as “farm to table.” In fact, of the top ten trends identified by this year's study, three include the term “local” while another two reflect a demand for “sustainable” products and practices. READ MORE

Iconic restaurateur and chef, Alice Waters, couldn't have foreseen that she would be a driving force in the way we source our food when she first opened Chez Panisse in 1971. Her decision to source foods locally and work directly with the farmers and purveyors caused a major shift in the way we approach the plate - both from a nutritional perspective and a sustainable one. What was once a regional trend, held in high esteem by food critics and gastronomes alike, has since permeated every aspect of our lives - from the abundance of farmers markets to the restaurateurs and chefs who continue to design their menus with notes and annotations of local farms and artisan purveyors. READ MORE