Restaurants work to increase servers' seafood knowledge

Restaurants work to increase servers' seafood knowledge

Training programs cover topics from species and sustainability to safety and preparation

To help consumers navigate the rapidly changing sea of information about seafood and, hopefully, order more of it at restaurants, a growing number of chefs and operators are working to increase servers’ fish smarts.

“Things have changed so much … Menus change more often, information about where fish come from is changing,” said Floyd Cardoz, executive chef at North End Grill in Tribeca, New York. “It’s very important for consumers to un

Register to view the full article

Register to view this article

Already a member? .

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.