The Big Idea 2013: Resident Chef for A Day
As a team we decided we wanted a way to pull our residents into dining, to show them what really happens in the kitchen. We wanted them to become part of the process more and to see exactly what goes into putting out each meal. So we started a resident ch
Sam Austin: Simple Success
In 2000, Sam Austin had had his fill of commercial restaurants. The chef, who had no formal culinary education, yet had risen through the ranks to be the head chef at a number of fine-dining restaurants, country clubs and hotels, found himself in Kansas C
Of all the information I came away with during last weekend’s Pork Summit 2013, held at The Culinary Institute of America’s Greystone campus in St. Helena, Calif., the most interesting had nothing to do with cooking techniques, flavors or even ways of using the whole animal (more on that in another blog).