Have you noticed that many chefs today are as mentally sharp as the knives they wield? Consider executive chef Randy Evans. Long before he took over the top toque position at Brennan's of Houston, he studied biology...
I've mentioned this quote before, but it bears repeating. It comes from the great New York City restaurateur Joe Baum. "The restaurant industry is a soft pillow on which to rest one's head." ...
WHAT'S CHILLIN: Vitasoy Soy Milk Organic Orange Juice Dom Perignon Rose 1995 vintage Fresh Spanish Mackerel Fillet School Yard Sugar Bush Maple Syrup Cabrales Blue Cheese Cabot Yellow Cheddar Chorizo Sausage...
Last month I had a great meal with friends at MK restaurant in Chicago. Usually, when I'm dining with compadres we'll just order a bunch of stuff and pass it all around. This time, however, I was breaking bread with a...
Donatella Arpaia put herself on the culinary map several years ago when she opened her first New York City restaurant, Bellini. But when she later teamed up with legendary chef David Burke to create their eponymous...
Is it possible that you restaurant folk have achieved rock-star status? You're getting there. When I began covering this industry 20 years ago the public liked you, but few thought of you or your industry as sexy...
Homaro Cantu Remember those geeky kids in high school who got shoved into lockers by the jocks? Today, many of those jocks are working in the plumbing department at Home Depot, and the geeks are ruling the world...
Cornell University's Center for Hospitality Research recently presented a report that suggests black customers do not tip as well as white customers. This is a contentious issue that has been quietly accepted as fact...