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...
Alfred Portale is brilliant, skilled, and seriously hard-working -- a chef with exceptional taste (a quality much too rare among the skilled chefs of the time). When he came to the Gotham, a restaurant with no particular identity and a demoralized...
As director of administrative services, Wright is responsible for ensuring the successful placement of graduates from Johnson & Wales College's Foodservice and Hospitality programs. He as been responsible for developing an on-campus recruiting...
John Schwimmer's track record at Bobby McGee's has been exceptional, particularly since March 1984 when he became executive vice president and chief operating officer. He has brought Bobby McGee's to unprecedented levels of sales and profits while...