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Matchbox Food Group

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.

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Kevin Morris / Tao Yuan

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.

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.

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.

MENUS OF CHANGE: A Bowl in One

At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options. But as compelling as these appeals were, most begged the simple question of how.

Menus Of Change General Sessions Available Via Webcast

For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change leadership summit, which is co-presented by The Culinary Institute of America (CIA) and Harvard T.

CIA Hosts Inaugural Sommelier Summit

The Culinary Institute of America hosted the inaugural CIA Sommelier Summit with more than 130 sommeliers converging on the college's Greystone campus in St. Helena, California, in late April.

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Karl Brewick

The Man with the Plan

A few weeks ago, Tim McEnery was at a supermarket in the suburbs of Chicago, perusing the cereal aisle, shopping basket dangled nonchalantly over the crook of his elbow. He glanced from name to name on the shelves—did he want his favorite, Frosted Flakes, or a more robust wheat bite?—while tugging on his polo, which had a logo of a delicate white feather in the corner, along with a few inscrutable words that dissolved into a wrinkle.

RAMMYs Finalists Discuss DC Dining

On May 6, Restaurant Association Metropolitan Washington (RAMW) brought together local industry leaders for a conversation about the state of the region’s restaurant and foodservice community.

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Christopher Barr

Fox Leads the Hunt

Sam Fox is a happy guy.Laughing frequently as he discusses Fox Restaurant Concepts—the restaurant empire he built in Arizona and is rapidly expanding from coast to coast—Fox speaks with passion and enthusiasm about the dining concepts he’s created and the company he says has annual sales “in the range of $200 million a year.

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Nader Khouri

Game Changer

It’s a crisp 57-degree Sunday morning in Santa Clara, California. The late-autumn sun sits shrouded behind clouds. On the corner of Tasman Drive and LaFayette Street is Levi’s Stadium, the 70,000-seat home to the San Francisco 49ers that opened in fall 2014.