CHARLOTTE N.C. —“Collaboration” was the oft-repeated mantra of nearly 50 industry professionals gathered to discuss food safety trends and best practices at the recent Food Safety Symposium held here. Sponsored by Ecolab Inc...
Robbie Richter, the pit master at the six-month-old Hill Country barbecue restaurant in Manhattan, over the past several years had been competing several times a year in national and regional barbecuing contests, often besting...
Simson Kalathara, an Indian restaurateur based in the United States, keeps himself and his restaurant empire fine-tuned with annual visits to his birthplace near Cochin, in the southern Indian state of Kerala. His road to success in the restaurant...
“I’ve just contracted a group of fishermen to get barracuda for me out of the waters of Tobago,” says Barton Seaver, the chef of Hook in Washington, D.C. Seaver calls the reef fish, best known as a vicious predator, “the perfect...
Like a parent who loves each of his children equally, chef Gray Kunz won’t tell what he likes best on the menu at Grayz, his new venue on West 54th Street in New York City.But he is vocal about his enthusiasm for the concept, which offers fine...
Chef Jake Addeo packed shad roe, when it was in season, in salt, sugar, peperoncino, orange zest and other dried herbs. He dried it overnight then washed it, pressed it and hung it at 52 degrees Fahrenheit for at least two weeks.For the...
Thomas Macrina says finding seasoned, qualified cooks is his biggest challenge as executive chef at the Desmond Great Valley Hotel and Conference Center in Malvern, Pa. The shortage of trained employees is a problem many chefs and operators face...