Culinary Cues
APRIL 1, 2024
Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.
EATER
JANUARY 8, 2024
In Victorian England, those events were frequently governed by a strict code of etiquette , which regulated exactly when each course should be served and how the napkins should be folded. If you are the “lady of the house,” you’ve got a lot of work to do when it comes to a dinner party. Rey, published in 1921.
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Culinary Cues
AUGUST 21, 2023
People traveled cross country to experience these chef extravaganzas. Culinary School Bonanza – Becoming a Chef is Cool: Not too long ago – cooks learned their trade and aspired to become a chef through in-house apprenticeship and the school of hard knocks. PART TWO: The Era of the Chef: Ah, now things really changed.
Culinary Cues
APRIL 6, 2020
Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. It is this understanding that will bring the industry back.
Culinary Cues
JANUARY 20, 2024
Of course, water should be served and unless a guest chooses the more expensive options for bottled or sparkling water it should flow freely throughout the meal. [] AN ENTRÉE IS NAKED WITHOUT VEGETABLES Yes, restaurants have, to at least a baseline degree, a responsibility to provide a balanced meal. Not necessary!
Social Hospitality
MAY 6, 2020
Long Island City-based JetBlue and United Airlines are offering free round-trip flights for medical volunteers traveling to New York City to join the frontline in the battle against COVID-19. Four Seasons New York: Housing Healthcare Pros. Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news.
Culinary Cues
AUGUST 9, 2021
Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.”
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