Editorial Board   Guest Author

Ms. Tolbert

Jocelyn Tolbert

Editorial Content Manager, Editor in Chief, American Culinary Federation

Jocelyn Tolbert began her professional writing career in fourth grade when she won a fiction contest and her work was published in her hometown of Denton, NC. In high school she made extra cash by editing and proofreading her friends' English papers.

At the University of North Florida, Ms. Tolbert held the position of Features Editor at student publication The Spinnaker and took on an internship at Jacksonville Magazine. After graduation with her B.A. in English and a minor in Communications, she began working full-time at the magazine, and she spent the next four years immersing herself in every aspect of journalism, print publications, social media marketing, digital content management and more.

In 2018, Ms. Tolbert moved to the American Culinary Federation as the association's first Media Coordinator. Within 6-months, Ms. Tolbert was promoted to the Editor-in-Chief of the National Culinary Review, a legacy print and digital magazine. Over the next year, Ms. Tolbert remade the NCR, both graphically and editorially while simultaneously launching partner media channels, including the ACF's fastest growing platform, the We Are Chefs website. In late 2018, Ms. Tolbert was promoted again, this time to Editorial Content Manager where she develops and executes strategic marketing content in support of the ACF's 15-thousand chef members. Ms. Tolbert's team distributes content via 8 social media channels, email, print and digital publications and the ACF website all of which reach over 140-thousand followers and subscribers daily. She is the youngest Editor-in-Chief in the history of the 90-year old ACF.

Her writing has won numerous awards and taken her around the world, from the olive fields of California to the Bocuse d'Or in France. She is the 351st fastest Minesweeper player in the United States.


Please visit http://www.acfchefs.net for more information.

Ms. Tolbert can be contacted at +1 904-484-0213 or jtolbert@acfchefs.net

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.