The Kendall College Trust was kind of born from the college itself. When Kendall was bought by Laureate Education, the trust was created as a charitable arm. Early on we awarded scholarships to culinary hospitality students in smaller amounts—$1,000 or $2,000.
Personal growth is essential for all people, and it encompasses many things that change the way a person thinks, acts, and feels. A combination of experience, education, and effort are required to change the way one exists in relation to the world.
Cheap beer, seamy clubs, and of course baseball: A dozen years ago these were the draws to Boston’s Kenmore Square, in the shadow of Fenway Park. So, when restaurateur Garrett Harker—the one-time general manager of No.
Recognized in 2015 by FSR as one of the Top 10 Fastest-Growing Full-Service Chains, Firebirds Wood Fired Grill continues to expand across the country. Founded in 2000 in Charlotte, North Carolina, by restaurateur Dennis Thompson, the 42-unit upscale-polished concept focuses the menu on its namesake wood-fired grill, churning out steaks, chicken, burgers, ribs, seafood, and even vegetable-forward dishes with that signature smoky flavor and slow-cooked appeal.
Like many Americans, I couldn’t break down a health care bill if I tried.In response, I handed over the topic to our more-than-capable readers, professionals throughout the restaurant industry who have direct day-in and day-out experience with this lava-hot issue.
Paul Mangiamele won’t call it a comeback. What’s happening these days at Bennigan’s is better described as a renaissance, he says. Actually, just take the prefix “re” and tack on the word of your choice.
I’ve spent 12-and-a-half years in career services, watching students at the CIA grow. Many of our graduates have gone on to launch highly successful careers and become some of the biggest stars in the industry.
Last year, the Institute of Culinary Education (ICE) moved to its new Brookfield Place facilities. After 41 years of operation, we relocated to our downtown location in order to design every detail of our school.
Selling a long-standing restaurant is no easy task. Take Merle Borenstein, who opened Armadillo’s Bar & Grill, a Southwestern eatery, in the then edgy Rondout area of Kingston, New York, in 1988, about 90 miles north of New York City.
Hospitality takes a holistic turn within a historic building nestled in the oldest riverfront neighborhood in Minneapolis, thanks to the expansion of a fine-dining destination into a daylong café and European-style boutique hotel.
PlumpJack Group, a San Francisco-based hospitality company, opened Pendulum, the first newly built restaurant to Colorado’s Vail Village in eight years, in December. In addition, the group also re-opened a Vail favorite, White Bison, which features an updated menu, a new cocktail program, and an interior renovation.
Seattle’s dining scene, a quirky one propelled by petite-sized restaurants big on celebrating Pacific Northwest ingredients, has grown considerably since Tom Douglas opened Dahlia Lounge with wife Jackie Cross in 1989.
When one thinks of culinary innovation, it is often exciting new dishes and creative restaurant concepts that come to mind. But I believe that culinary innovation is about far more than that; it is also about having the bravery and creativity to approach daily operational challenges in new ways.
When I go out to eat, I ask the waiter if the restaurant has a creative chef. Of course, no one ever says no, so I make a simple request: Make me a dessert using only nuts, fruit, and dark chocolate, and present it in a creative way.