Culinary school isn’t inexpensive. Not only does it require an incredible amount of dedication to achieve a culinary degree, the cost of obtaining one sometimes is daunting for those eager to work in the restaurant, hotel and hospitality field. Seeking to raise funds to help offset that cost, Wins ......Read more
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Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 25-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Edible Louisville & The Bluegrass, Whisky Magazine, and The Bourbon Review. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.