Toasting, tis the season.

It has been a little while since I last posted, to which I apologize, but I have been working diligently to get the book done and available.  But enough of that. . .Let’s talk Christmas!

This month I will try to post some interesting topics that involve “the most wonderful time of the year.”  So, to start things off. . .Let’s do some toasting!

There are many different thoughts and opinions as to when and where “toasting” actually began.  That’s all well and good, but for us, let’s just focus on how to do it.

There are books written on the subject you can purchase, and there are very in depth online guides to giving the proper toast but, as you know, we like the basic, to-the-point, how-to guides.  And since I don’t want to take credit for something that I did not do, I will simply direct you to the simplest and probably the best guide I found out there.  It comes to you from our friends at, one of the better online guides for just about everything.

Check it out:

Hopefully this will be the saving guide for many of you when making your holiday toasts!

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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