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.
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.
Raise a glass to 40 professionals, under the age of 40, who are helping to define new expectations for dining experiences across all spectra of restaurant environments, from Michelin-starred white-tablecloth settings to eclectic independent concepts to dynamic multi-unit brands.
Like the city in which she was raised and educated, Chef Michelle Bernstein is a chameleon. Born to an Argentine-Jewish mother, whom she often credits with being her biggest inspiration, and a father whose background is both Jewish and Italian, Bernstein has come to personify Miami itself: Just when you think you’ve gotten to know her, she reinvents herself.
When teaching a modern banquet and catering course to freshmen at The Culinary Institute of America, it’s imperative to convey the importance of the guest’s overall satisfaction. It’s critical that students learn to home in on consumer food-industry trends and to focus on the details that can make or break a customer’s perception: ingredient selection and presentation.
The Sustainable Business Leadership Council met earlier this month to review opportunities and options, challenges and changes for the food and foodservice industry, and to plan the 2016 Menus of Change leadership summit that will be held at The Culinary Institute of America’s Hyde Park campus from June 14–16.
Eighteen years ago, Donnie Madia confronted a daunting professional dilemma.As a founding partner in One Off Hospitality, a Chicago-based enterprise now responsible for some of the Windy City’s foremost dining treasures, including Avec, The Publican, and The Violet Hour, Madia and his colleagues battled—albeit cordially—over the name of the group’s inaugural restaurant in the city’s West Loop neighborhood.
It’s a thought that draws a swift and effortless laugh from Ty Neal, the co-founder and owner of Matchbox Food Group.On the verge of the largest, most ambitious and, yes, daunting, expansion in the Washington, D.
When Cara Stadler, chef/owner of Tao Yuan in Brunswick, Maine, and BaoBao Dumpling House in nearby Portland, was 16, she sat down and wrote a 10-year plan for herself. She had just graduated from high school in Berkeley, California, where she’d been living with her aunt, after a junior year spent abroad in China and craving more diversity than her small hometown in Massachusetts could offer.
Bored. Maybe even depressed. That’s the last thing you expect one of the most esteemed and successful restaurateurs in America to say on the day before opening a new concept. But that is precisely how Stephen Starr described his feelings the day before opening the Continental in Miami last month.
Let’s start with how to open a restaurant. In order to generate strong word of mouth, one method is to have a soft opening, also known as a “friends and family” opening, where people are invited for free dinners or discount dinners.
The Idaho Potato Commission recognized secondary and postsecondary educators with the 2015 Idaho Potato Commission Innovation Awards at the 11th-annual Leadership Conference of the Center for the Advancement of Foodservice Education in Niagara Falls, New York, in June.