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.
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.
For many chefs, the opening of a first restaurant marks a sort of culinary rite of passage. For the first time, they have the ability to assert total control and speak with their own culinary voice, not that of someone else.
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.
When Jonathon Sawyer won the James Beard Best Chef: Great Lakes award in 2015, the roar could be heard from Lake Erie to each end of America’s often-maligned Rust Belt. Fittingly, Sawyer prevailed in a group dominated by chefs with Chicago ties.
Robert Irvine and Jon Taffer are two of the most recognizable faces in television. Yet, despite a relationship that Taffer heartily refers to as a “love fest” between the two, the forthright hosts of Food Network’s Restaurant: Impossible and Spike’s Bar Rescue, respectively, have never joined forces.
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.
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.