All Entries in the "Chefs" Category

Harvard Business Review – Life’s Work: Mario Batali (hbr.org)

The CEO in Orange Crocs – Mario Batali talks about leadership, the importance of teamwork,  and what makes an entrepreneurial partnership work.
To read the entire article click on this link <http://bit.ly/9AE3JR>

Casting Call for Top Chef Canada!!!

Do you have what it takes to be a Top Chef?  Click on link to find out more… http://bit.ly/aOICDF.  Download Application (deadline is June 14, 2010)… http://bit.ly/d5JZk

First-ever Canadian Chef Survey reveals top menu trends for 2010 [CNW]

TORONTO, March 4 /CNW/ – Local, sustainable and organic food choices top the list of what’s hot in Canada’s restaurant kitchens. The trends are revealed in a new survey of professional chefs conducted for the Canadian Restaurant and Foodservices Association (CRFA).
Click here for the top picks for 2010

Updating Restaurant Etiquette for a Modern Age [starchefs.com]

This is a great piece explaining how important Back of House ‘Best Practices’ are to the culture of the entire operation.
Click to read the entire article.

McDonald’s Has a Chef? [Time]

This is a very interesting excerpt from an article in Time about Daniel Coudreaut, a CIA trained Chef with Four Seasons experience, whose McDonald’s Director of Culinary Innovation & Menu Management.
“In 2004, Coudreaut arrived at McDonald’s headquarters, a sprawling, bosky campus in Oak Brook, Ill., outside Chicago. His kitchen, which is on the third floor [...]

Eleven Madison Park Chef Tapped to Represent USA at Bocuse d’Or [NBCNY]

“Eleven Madison Park’s James Kent has been selected to represent the United States at Bocuse d’Or, the bi-yearly chef competition that takes places next February in Lyon, France.”
Click here to read the rest of this article

Michael Smith on his Iron Chef appearance vs Bobby Flay

“We went down to New York City to open up a big ol’ can of Maple whoop ass and poured it all over Bobby Flay’s head.”

“Rob Feenie’s Great Big Comeback At The 2009 Gold Medal Plates”

October 25, 2009 by Andrew Morrison
“Comeback” might be a bit of a loaded word, but it fits to an arguable degree. After Rob Feenie left his eponymous Feenie’s restaurant and flagship Lumiere two years ago and landed as the Food Concept Architect for the Cactus Club chain, it could have easily been assumed that he [...]

DB, Wolfgang Puck, Mario Batali, Guy Savoy, Santi Santamaria and Tetsuya Wakuda to open in Singapore

“Singapore will become the culinary epicenter of Asia,” said Thomas Arasi, president and chief executive of Marina Bay Sands. “The quality of these six chefs will make Marina Bay Sands a dining experience that is beyond comparison.” (NRN)
Click here to read more: www.nrn.com/article.aspx?menu_id=1368&id=374812

David Chang on ‘No Reservations’