Over the course of 2007, I have been pleased to deliver you the news that matters to your industry. Part I of this ProChef SmartBrief special year-end report rounds up the most important trends, stories and events of the past year. Part II, which will hit your inbox on Thursday, will provide a glimpse into what's in store for 2008.

This year was one filled with culinary trends. Celebrity chefs took the world by storm, flavor experimentation and beverage exploration were all the rage, culinary tourism became increasingly popular, personal chefs were more widely used, and nutrition continued to be a major issue throughout the food scene. Kitchen equipment became more high-tech, chefs gave food more exotic touches and molecular gastronomy became more popular. And, of course, culinary TV shows took viewers into the kitchens of professional and rising chefs, inspiring a love for food in the kitchens of people of all ages.

Throughout 2007, The Culinary Institute of America encouraged professionals to benefit from health and wellness, profit from professional wine education, prepare for trans fats bans and even find the path toward career success with The CIA's and ACF's ProChef Certification program, just to name a few of the many offerings. It was an exciting year, indeed.

And now, here's what was most important to YOU in 2007.