The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
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Despite the discussion over the many business-related implications included in the recent health care reform bill, one large component of the bill will hit the restaurant industry right in the middle of the menu. Included in the bill are regulations for restaurants to implement dish nutritional details alongside their menu listings. According to the new […]
Today’s Food Newsbits: North Korea Gets First Fast Food; Yum Brands Calls For Stronger Menu Labeling
The London Telegraph reported this weekend that North Korea recently opened its first fast food establishment, following the opening of its first Italian restaurant in March. The Samtaeseong diner, which opened in Pyongyang in June, offers ‘minced beef with bread’ instead of hamburger, conforming to the country’s long standing ban on Western influences. Other menu offerings include […]
Posted by Jennifer Heigl Hot on the heels of new legislation in Multnomah County (where Portland resides), the Oregon House of Representatives recently approved a new menu-labeling bill that would affect food service operations statewide. The proposed bill, similar to ones already passed in King County, Wash., New York City, N.Y., and Philadelphia, Penn., would […]