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Executive Insights

40 Food and Beverage Professionals on the Rise

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.

Michy Displays Her Might

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.

Banqueting and Catering Continues to Grow and Evolve

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.

Key Issues Revealed for Menus of Change Summit at the CIA

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.

The Name Game

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.

The Sum of All Parts

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.

A Chef’s Decisive Odyssey

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.

Vegetables Take Center Stage at Pop-Up Restaurant

I run the kitchen in a pop-up restaurant called Pangea at The Culinary Institute of America, which has been open to the public since January. It is a new dining concept in that it is “plant-forward.

Restaurant Rock Starr

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.

A Guide to Marketing Your Restaurant

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.

Idaho Potato Commission Honors Innovations in Teaching

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.

Applied Food Studies Takes a Broad Perspective

The Culinary Institute of America’s Applied Food Studies (AFS) major debuted in January. This new program provides a broad and interdisciplinary perspective on the complex and interrelated issues in the food world today.

Equality in the Kitchen

Valerie James has spent 25 years serving everything from soups and pizza to classic New England lobster at her restaurant in Holden, Massachusetts. Val’s Restaurant has become a community landmark, and James’ story recently inspired a documentary, Celebrity Female Chefs Transforming the Food Industry.