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

At this year's National Restaurant Show in Chicago I had the good fortune to meet James Beard and "Top Chef" winner Stephanie Izard at her new venture, Little Goat.

No longer are chefs in non-commercial foodservice an anomaly, labeled as freaks or burnouts from the restaurant business. Now, they are a sought-after commodity. They have a value far beyond simply the celebrity status many chefs enjoy today. They are hel

As many operators well know, professionally trained chefs are having an increasingly positive effect on the quality of foodservice in the non-commercial segments.

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).

For a pork lover like me, this weekend is going to be a little slice of heavenly white meat—and then some. I’m off to the Napa Valley and The Culinary Institute of America’s Greystone campus for Pork Summit 2013, an annual event sponsored by the National Pork Board.

The June issue of FoodService Director will focus on the increasing role of chefs in non-commercial foodservice. As I began to organize my notes and plan my calls for the feature, I started reflecting on just how far these segments—particularly schools and hospitals—have come in a culinary sense.

For patients in a hospital, food is often the only thing they can control. And for those hospital employees and visitors, the café is often a welcomed spot of respite from the hectic hustle and bustle of the hospitals floors. That's why many ho

Well, the dust has settled on what just might be our best MenuDirections conference ever. Despite—or, perhaps, aided by—the less-than-optimum weather in Tampa, our more than 200 attendees said they had a great time learning and networking.

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