Restaurants & Institutions Blogs
Do Student Chefs Really Know What They’re Getting Into?
In addition to my job as executive chef at the hotel, I’m also an adjunct professor at a local community college teaching culinary school in a really great program. This semester, I have the privilege of teaching the “Intro to Culinary” class to all the brand-new students. Over the past few years, the faces I see are not the fresh young students I expected, but rather a more-e ... More
About this blog
Chefs across foodservice-industry segments share how they're directly applying lessons learned from the Culinary Institute of America's new Culinary Enrichment and Innovation Program (CEIP) in their kitchens. The CEIP is designed to prepare the commercial and noncommercial foodservice industry's best and brightest for future leadership in the field. Over the course of 18 months, participants attend four intense, three-day sessions that incorporate lectures from certified master chefs, roundtable discussions, homework assignments, field trips and in-kitchen work. Tuition for the program is sponsored by Hormel Foods. For more information, visit www.ceipinfo.com.
An Unlikely Green Restaurant? No Such Thing!
Egg Plantation is a hometown hotspot in Santa Clarita, Calif. This local breakfast favorite has been around since the 1970s and epitomizes the term “family owned.” Husband-and-wife owners Simon and Shannon Mee opened the restaurant over 30 years ago with a mission in mind: to serve the best omelets on the planet. They reached that goal long ago, so it was time for a new one. In 2009, ... More
About this blog
Michael Oshman helps foodservice operators understand and navigate the road to more environmentally friendly and sustainable operations.
Undercover Restaurant Boss: Is ‘Scrooge’ Really Redeemed?
Sunday night was the first of two restaurant related “Undercover Boss” reality shows on CBS. Coby Brooks shaved off his mustache and beard, put on some nerdy glasses, joined a professional film crew and took off for Dallas to see what goes on in his Hooters restaurants. It strikes me that there is a bit of Scrooge from the Christmas Carol in the creation of this concept. Boss is out ... More
About this blog
Restaurant-management professor Chris Muller offers his takes on key issues and the latest news concerning the foodservice industry.
Restaurants, Bring Down the Decibels!
Someone else has noticed what has become a personal peeve of mine: restaurants that are way too loud. The Feb. 3 Wall Street Journal had an interesting article on the topic called “Pass the Salt … and the Megaphone.” In my viewpoint, there has been a slow-but-noticeable trend to noisier restaurants (even after accounting for my increasing age). Maybe you have had the same expe ... More
About this blog
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| Dennis Lombardi |
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— Five Critical Areas
— What Fast Casual & QSR Can Learn From Each Other
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Why Bayless is So Big Time
I’m not really the type to get starstruck. In junior-high school, when all my girlfriends papered their bedrooms with pinups of their favorite New Kids on the Block and flocked, screeching, to their concerts, I demurred. A few years back, when I rode in an elevator in which the only other occupant was Dave Matthews, I didn’t faint to the floor or even ask for an autograph-I just made ... More
About this blog
Welcome to Open Kitchen, where R&I’s editorial team dishes out tidbits from the world of restaurants and foodservice, including menu trends, chef news, recipe ideas, business strategies and more.
