EATER

JULY 6, 2022

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. His dream had been to work in fine dining, and he was determined to stay at Blue Hill long enough for it to count.

Compost 132

Compost Front of House 2014 Back of House 132

EATER

AUGUST 17, 2023

By the late aughts, the egg had been been given a bespoke agrarian rebranding: In 2008, Frank Bruni lamented the redundancy of a “hen egg” on the menu at Momofuku Ko; the following year, Eleven Madison Park was serving a poached “farm egg with Parmesan foam,” topped also with brown butter hollandaise and asparagus.

Consumer Goods 93

Consumer Goods Compost 2008 Magazine 93

Modern Restaurant Management

SEPTEMBER 14, 2021

When TSFR sold the Burger King busi­ness in 2015, Laura transitioned to the Director of Learning & Development for Del Taco and MOD Pizza. SpotOn is quickly becoming a part of everyday life for consumers across the country whenever they shop, dine, or visit a stadium or a college campus.”

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

EATER

APRIL 11, 2023

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms.

Compost 101

Compost 2000 2012 Fine Dining 101