Have chefs always been the resident creatives in restaurants? Since social media happened, they’ve had to make room for another breed of culinary creatives—the digital kind. In this year’s list of Rising Stars, we’re calling them Art + Craft and in today’s business world, you really can’t live without them.
Everyone knows by now that plant-based is a trend. At FSR it feels like we’ve examined it from all angles, including how and why. And it’s not just us who think so—after all, we’ve been asking the experts all along.
I have been recently ecstatic about the release of FSR’s February 2019 issue that’s chock full of features on the restaurant industry’s leading ladies. But when a friend asked me recently for the best industry events to attend for women in the biz, I was stumped.
The past year has been a powerful one for women and minorities in the restaurant business, and it all started with two small words: Me, too. The phrase was coined by a black woman, Tarana Burke—a survivor of sexual assault—in 2006 as a way to help women and girls of color who also survived sexual violence.
One look at my last name and you’ll see I have full rights to address the issue at hand—the Twitter account called Italians Mad at Food. And let me tell you, I identify. Mannaggia! (This is my aunt’s favorite Italian expression of curses.
Many mythological creatures tell us that two heads, or more, are better than one. Janus of Roman mythology could look both forward and backward with two faces. In the business world, and an eye toward the future and a reverence for lessons of the past create a balance for healthy success.
The Michelin Guide began, as you’ll read in our feature, at the turn of the 20th century. It’s true that at that time most restaurant kitchens were led by men, but in this day and age, a growing number are led by women.
On January 1 I embarked on my fourth Whole 30—thirty days in which I will consume no grains, beans, processed foods, added sugar, or alcohol. But it was different this time. I had back-up. My boyfriend was joining me in solidarity, and two best friends as well.
Lately, I’ve heard repeatedly from folks in all walks of restaurant industry life that balance when it comes to work and play simply does not exist. But in this day in age, and in the wellness-infused culture we’re living in, I have to wonder if this is really true.
In the restaurant industry, it seems, the devil does not, in fact, wear Prada. Caviar, perhaps, or locally grown, specially harvested heirloom tomatoes in that bisque, but also the spoon your guest is using to slurp said bisque.
I was chatting with chef Chris Cosentino recently and he said, “Failure is not an option.” We were talking about how, as a young executive chef, it felt perhaps easier to fail, as opposed to how he feels in his position now as a chef and owner, not to mention husband and father.
In the December issue I introduced our 2019 Buyer’s Guide with a letter titled Tried, True, and Trendy. All the conversations that went on behind the scenes of that 57-item, 25-page guide demonstrated two things of importance to me.
The holiday season has always wooed me. Glitz, glamour, gifts, giddiness—December has it all. Just check out the scene at a Miracle pop-up bar, decked out to the nines with the most holiday spirit you’ve ever seen.
When I considered moving from sunny Southern California to the Triangle region of North Carolina this time last year, I did the first thing I do before I travel anywhere: I checked out the restaurant scene … on Instagram.
What makes a hotel dining experience next-level? I was curious what I’d find while researching this topic for this issue of FSR. While brainstorming, I was reminded of some favorite childhood stories of mine.