Growing up, one of my few restaurant jobs was hosting at the local Olive Garden. It was brief. Not as brief as the first time I’d tried restaurant work—I spent one evening training as a host at Outback when I was 16 and quickly returned to retail.
My friends are always saying, “It looks like you’re eating at so many good restaurants.” I’d say it comes with the job, but I was like this before. I’ll say more accurately, it comes with the obsession.
School conjures different memories for all of us. Time spent in the kitchen for chefs, the classroom for academics, maybe internships or externships for B-Schoolers, and late nights at the college paper for me.
Blogging, tapping maple trees, fermentation: These are skills yesterday’s culinary grads likely didn’t pick up in school, but today’s are. A shiny new culinary education goes beyond techy and trendy, and at the Culinary Institute of America it goes beyond the traditional associate’s degree into bachelor’s degree territory, too.
No tasting? No problem. Virtual learning is here for the culinary industry, even without smell-o-vision (or whatever the taste equivalent would be.) In the restaurant industry especially, busy professionals don’t have time for classes on campus during the afternoon.
Most Americans know and love the Italian chef Massimo Bottura from his episode of the Netflix original series Chef’s Table. Boturra’s genuine love and passion for the power of food to change the world shines through in the episode and in person.
What’s the first thing you do or think about when you wake up in the morning? I always check my phone.I’m your typical phone-addicted, Instagram-obsessed millennial. I live and die by what’s at the top of my feed.
The first quarter of 2018 marked the fifth consecutive quarter of continued momentum for Tampa-based Bloomin’ Brands, said CEO Liz Smith during an April 26 earnings call. The parent company of Outback, Carabba’s Italian Grill, Fleming’s Prime Steakhouse and Wine, and Bonefish Grill said the tactics of its growth strategy are paying off.
In 2012, Ben & Jack’s on East 44th Street in New York City closed for what it thought would be two years. The building the restaurant inhabited was being converted to a hotel. But what was supposed to be a short closure ended up lasting five years.
Even as a kid, Jason Smith loved going to restaurants. After a long car ride with his dad from Wilmington, North Carolina, to Raleigh, they’d stop to get something to eat. It was the excitement about the experience that first piqued Smith’s interest in the business.
Talking with Kismet owners Sara Kramer and Sarah Hymanson during my first week at FSR was, well, kismet. I had just moved from Los Angeles, where one of the most dynamic food scenes in the country is constantly sending us new menus and chefs to watch.