California cuisine, however marketable, is so rarely prepared with true integrity that one wonders if it is anywhere near as exemplary as it is sometimes said to be. In the kitchen of Elka Gilmore, chef, Camelions, California cuisine -- with all...
Melissa Lord is a teacher, a very good one, a brilliant link in the training chain of foodservice. If there are standards to be set for the future of foodservice, Lord, with her passion for teaching and training, her solid knowledge of food and...
James Nicas is one of the gems of our business. He has the polish and professionalism, wit and intellect, required for success in hospitality. Nica's food and beverage knowledge has led him to assist in developing hospitality programs in several...
Bryan Miller has restored the luster and admirability of the Time's restaurant critic's column. After Craig Claiborne left the most powerful position in gastronomy, the column languished, first with a series of reporters on the staff who had no...