Executive Insights

Exploring Culinary Innovation with The Culinary Institute of America

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.

These 3 Pleasures Make Desserts Healthy and Enjoyable

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.

The Man Behind NYC's $10M Kosher Steakhouse

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.

Chef Vivian Howard's Small-Town Story Makes a Big Difference

A self-described storyteller whose first book, Deep Run Roots, debuted last month, Vivian Howard has made a tremendous impact on her hometown and on the restaurant industry. One of her most compelling attributes is the candor with which she discusses her work, her rise to culinary acclaim, and her impassioned perceptions of the industry’s most sacred cows.

Texas Chef Marcus Paslay is a Food Purist

There aren’t many chefs I’d send into my grandmother’s kitchen, but Marcus Paslay is one she would have loved. That’s because they’d see eye to eye on what it means to be cooking from scratch.

How Larkin's Restaurants Started a Culinary Empire

Mark and Larkin Hammond were apart 252 days during their first year of marriage. Mark was ingrained in the corporate machine with Pepsi-Co’s restaurant division (now Yum Brands), and a frequent flier with a flourishing collection of hotel room keys.

Training the Next Generation of Chef Competitors

As any good coach will tell you, training the next generation of competitors is as important as leading the teams in play. That’s one reason why Chef Chris Hastings devotes some of his time to serve on the ment’or Culinary Council and judge Young Chef competitions.

Grants Fulfill the Dreams of Young Chefs

In the May issue, Young Yun, executive director of the ment’or BKB Foundation, discussed the foundation’s mission and its grant program, which provides educational opportunities and resources to enable young chefs in the U.

Danny Meyer Talks to Students at The Culinary Institute of America

Danny Meyer and his New York City-based Union Square Hospitality Group (USHG) are widely recognized as leaders in the American restaurant industry. Meyer and many CIA alumni with USHG will be at The Culinary Institute of America in Hyde Park on Monday for a full day of discussions and demonstrations for students at the world’s premier culinary college.

Learning Disabilities Shouldn’t Restrict Students from Cooking Careers

When it comes to students with learning disabilities, how do we break through the barriers of traditional education? Think of it as a plan for the future. Many of the students who attend The Culinary Institute of America disclose certain conditions, such as attention deficit/hyperactivity disorder, or ADHD, and it’s up to us to make sure they still receive the proper educational tools to thrive in this industry.

Starting the Conversation about Food Waste

When the National Restaurant Association released its annual What’s Hot culinary forecast, it was no surprise to see locally sourced meats and seafood topping the list. For full-service operators, the farm-to-fork ethos isn’t so much a movement anymore; it’s a core reality of business practice—a way to keep pace and survive in the evolving ingredients-driven market.