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Post-modern Pork & Beans – Pleasing & Profitable
When I was a kid “pork and beans” was of a can of saucy cooked legumes with a big lump of fat in it. How times have changed! Two of the top R&D chefs in the Midwest demonstrated how … Continue reading
Talent Advice from Restaurant CEO’s
Mission-focused recruiting practices, proper position placement, retention strategies, and cultivating internal innovation are just some of the talent issues on the minds of the leaders who spoke at the Multi-Unit Food Service Operators Conference (MUFSO) in Dallas this week. Statistics … Continue reading
Experts Optimistic on Luxury and Upscale Hotels, Concerned About Midscale and Economy
At the Hotel Industry Leadership Panel this week, top lodging executives discussed and debated the metrics and trends of the US hospitality economy. Hosted by Joseph McInerney, president and ceo of the American Hotel & Lodging Association (AH&LA), industry leaders … Continue reading
Chicago Shines at StarChefs Rising Stars 2011
Online culinary mag StarChefs.com feted its pick of Chicago’s rising star chefs at a tasteful gala on Monday night. The event took place at the beautiful Fairmont Hotel Chicago and hosted by executive chef Brad Parsons and Beverly Kim Clark, chef de cuisine at Aria. Chef Clark’s … Continue reading
American Culinary Federation National Convention
President’s Ball, July 16, 2008 MGM Grand, Las Vegas