Everyone loves pasta, but for chefs and managers, it’s easy to fall into a rut. After all, why shake things up when your pasta dishes are already popular?From a customer’s perspective there is ample reason to make the investment in terms of time and money.
At a point in history when black entrepreneurs are bullishly opening mainstream restaurants that have little to no traditions in soul food or Southern fare, black professionals remain bit players in the mid-to-upscale foodservice world.
In April nearly 500 restaurateurs from 44 states gathered in Washington, D.C., for the National Restaurant Association’s (NRA) 25th Annual Public Affairs Conference. For many, the three-day adventure, complete with visits to Capitol Hill and interactions with Congressional members, was a sobering reminder of just how much the government has thrust itself into restaurants’ 21st century affairs and just how sniping certain regulatory issues could prove for an industry already at odds with a sluggish economy.
To say Ris Lacoste trusts her gut is probably an understatement. In a career spanning continents, coasts, and all sorts of culinary tastes, Lacoste has lived by the simple rule of instinct.It’s certainly served her well.
Spike Mendelsohn is a reality TV star. For those who watch Top Chef, he needs little introduction. After eight seasons, the Bravo hit series just wrapped an all-star version of its famous competition show where cheftestants are pitted against each other to earn industry respect, cash prizes, and, perhaps most importantly, national exposure.
The American Culinary Federation (ACF) honored more than 30 chefs, students and chapters at its 2011 ACF Northeast Regional Conference at the Renaissance Columbus Downtown Hotel, Columbus, Ohio, March 20-23.
Attendees at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show will be able to see celebrity chefs up close and personal.The chefs will be performing cooking demos in the World Culinary Showcase, providing attendees an interactive setting to soak up their passion, innovation and inspiration.
Attendees of the 2011 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago (May 21-24) will have a chance to see celebrity culinary masters up close and personal at the show's World Culinary Showcase.
The acclaim for chef Ludo Lefebvre is vast: Classically trained in his homeland of France, Lefebvre studied under some of that country’s best chefs before moving to Los Angeles in 1996. After his move to the U.