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.
…is like a fork without a knife. …a chef without a sous. …a mirepoix without carrots. It’s been a regular conversation lately, at least amongst the Portland food crowd, about how surprising it is to find that a new restaurant is without a website. In this day and age, it’s not only baffling, it’s inevitably […]
If indications are correct, 2011 could turn out to be a banner year for the restaurant industry. According to industry analysts, sales are expected to increase in this new year, an apparent four-year high. Research firm Technomic recently released a report predicting that total U.S. food service sales will shadow 2010 with an increase of […]
One of the most fascinating experiences I have in writing this site is the opportunity to learn how others within the food industry run their operations. From large, well-known kitchens, like those of Le Bernardin or Dahlia Lounge, to smaller kitchens like Momofuku Ko or Portland’s Scratch, I’m always interested how the wheels of each […]
In case you missed it, New York Times writer Bruce Buschel posted a fantastic list last week of the 100 things restaurant staffers should never do when assisting restaurant guests. The list is a must-read for everyone in the restaurant industry, from servers to managers to even BOH folks, with most of the bullet points […]
Poor Barack! Not only does he have the wishes of an entire nation on his sturdy shoulders, from gay rights to education, there seems to be quite a bit of hope that he can kickstart the local restaurant industry as well! According to a recent CNN post, restaurateurs around the nation’s capitol are hoping the […]
Posted by R.K. Gella Open Table, the online reservation system utilized around the world, from New York City to Hong Kong, has announced plans to go public. Last week the San Francisco based company filed papers to enter the ring of NASDAQ. Considering the tumultuous state of the economy and the fact that the number […]