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chefs

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Sam Austin: Simple Success

 By Paul King on Jul. 29, 2013

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

Operations

Kiss the Cook

 By Becky Schilling on Jun. 05, 2013

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.

Workforce

Executive Chefs: Cooking Up Change

By Paul King on Jun. 02, 2013

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

Operations

Chefs who make a difference

By Paul King on May 02, 2013

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

Operations

Chops by any other name—finally

By Paul King on Apr. 28, 2013

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).

Operations

Preparing for pork

By Paul King on Apr. 25, 2013

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.

Operations

The ubiquitous chef?

By Paul King on Apr. 18, 2013

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.

Operations

Professional Chefs Ramp up Quality of Hospital Meals

By Emily Rogan on Mar. 14, 2013

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

Operations

It's A Wrap: MenuDirections 2013 Put to Bed

By Paul King on Mar. 11, 2013

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.

MenuDirections 2013: A Seat at the Judge’s Table

By Patricia Cobe on Mar. 07, 2013

It was my great luck to be in Tampa, Florida, from March 3-5 to attend MenuDirections 2013. This much anticipated conference for non-commercial operators includes a stellar lineup of speakers, workshops, chef demos and more. But I was luckier still to be asked to be one of five judges for the first-ever Culinary Competition.

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