The lines between restaurant categories used to be distinct; customers could choose among quick-service, casual-dining, and fine-dining restaurants with clear expectations for what each experience might hold.
The James Beard Foundation announced the recipients of its 2017 Lifetime Achievement and Humanitarian of the Year awards. Both honorees will accept their medallions at the James Beard Awards on May 1 at the Lyric Opera of Chicago.
When Claire Menck began her latest job two years ago, she felt as if someone had lifted a heavy weight from her shoulders. Suddenly, she was in the kitchen again, developing, mixing, tweaking, tasting—using her creative muscles and doing what she loves to do.
Following the successful completion of the Advanced Cooking: Japanese Cuisine course on December 13, nine students at The Culinary Institute of America became the first American recipients of the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries.
At 30 years old, Albert Allaham could already trade in his apron for a comfy seat in some corporate office. The head of Reserve Cut, a New York City steakhouse with projected sales of $10 million in 2016, Allaham has watched his restaurant’s profile skyrocket since opening in Manhattan’s Financial District three years ago.
As the trend to reduce meat consumption gains traction with more consumers, chefs are focusing on plant-based dishes and menus that cater to vegetarian preferences. In some rare cases, the chefs have taken it a step further, eliminating all animal products, including dairy as well as the obvious proteins, to offer service as a vegan-friendly restaurant.
Mentorship is an essential part of any successful career, but especially for young chefs. This is why Chef Jérôme Bocuse, son of the famed Paul Bocuse, the founder of the Bocuse d’Or global culinary competition, has served as executive vice president of the board of directors at ment’or and is now the president of the Bocuse d’Or.
Escoffier School of Culinary Arts, a leading provider of world-class culinary education, announced the newest additions to its Disciples d’Escoffier; a prestigious global society focused on the promotion and preservation of excellence in cuisine, culinary education, wine culture, spirits and hospitality.
This year marks an exciting year for Chef Ben Grupe of St. Louis restaurants Elaia and Olio, who as Team Captain, lead the American Culinary Federation (ACF) Culinary National Team USA to rank fourth in the world overall and take home three gold medals in the 24th Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition, known as the “Culinary Olympics.
At Branch Line, guests can peer into the open kitchen and watch whole chickens turn on a spit, the flames kicking up. It’s a simple, time-tested approach, but one that feels as classic and refined as the historic setting itself.
Part of what excites Nora Pouillon about the future is the uncertainty. She has helmed her eponymous Washington, D.C., restaurant for so long that one employee, who swam across the Rio Grande when he was 17, is now approaching middle age.
When Monetta White and her husband, Chef David Lawrence, opened their modern Southern restaurant 1300 on Fillmore in San Francisco in 2007, their initial plan quickly expanded to something greater. The couple embraced the idea of giving back to the youth of the community, an ethos that extends to their latest venture, Black Bark BBQ, a restaurant located a few doors down in the same Western Addition neighborhood.