Every year food poisoning and waste plagues the food service industry, infecting millions, killing thousands, and costing operators billions of dollars. Keeping food out of the “danger zone” in which bacteria grows most rapidly—between 40 °F and 140 °F—is one key to keeping these epidemics at bay.
This means it’s easy to injure yourself in the kitchen. Physical therapist Karena Wu specializes in treating Chefs. From Wylie Dufresne to (WD-50 & Top Chef, Iron Chef) to Seamus Mullen (Tertulia & Chopped judge) Karena has treated Chefs for conditions like arthritis and general wear and tear from the life of a Chef.
Foodservice professionals have a lot to think about when trying to deliver a quality dining experience, but according to research, restrooms need to be a major consideration. A Clorox® Professional Products Company survey of U.S. adults found that 39 percent of Americans have immediately left a restaurant or other business because the restroom smelled liked urine.
Restaurant companies are targeting non-traditional units such as college campuses (i.e. the newly renovated Turner Place at Virginia Tech) and the concept is taking off like wildfire.
In last month’s column I wrote “We are moving more toward risk-based assessments of food operations across the USA.” What does this mean for you the manager/operator of a food service establishment? How does a regulatory inspector determine your food operation’s risk? As the Person-in-Charge (PIC) you have to think and use the critical eye of a regulatory inspector (see last month’s article) and determine what your food safety risks are.
New York City has been having a love affair with the cupcake ever since Sex in the City's Carrie Bradshaw stopped into Magnolia Bakery to devour the yummy treat. The rest is red velvet cupcake history! New cupcakerys have been popping up all over the city—but who really makes the best cupcake in New York City? Sugartooth Tours is letting guests be the judge with its new "Cupcake Crawl Across Manhattan" tour.
International Association of Culinary Professionals names ICC's Dorothy Cann Hamilton Entrepreneur/Business Person of the Year. Founder and CEO Hamilton to Launch "Drinks with Dorothy," a New Educational Conference Series
Whether its a class at one of the nation;s leading culinary schools or a case study at the pretigious harvard Business School, there's a common thread when outlining success in the restaurant and hospitality field. That element is simply the attention that goes into creating a special customer experience. The payoff for "doing it right" becomes maximizing the table check for thag evening with additional coffee, dessert and after dinner drinks and then of course the return visitis that come with that.
If there’s one-thing food service professionals know well, it’s that ingredients are everything in the final outcome of a culinary creation. Careers and reputations hinge on quality, flavors and consistency. That is what makes Colman’s a premiere ingredient in commercial kitchens across the U.S. and rank among the top products on the roster at the revered The Chefs’ Warehouse, where the chefs shop.
The 2013 Whole Foods Market New Taste of the Upper West Side is back celebrating its sixth year with top-name chefs, A-list hosts, renowned honorees and more participating restaurants. Created by the Columbus Avenue Business Improvement District (BID), proceeds from the weekend will continue to benefit the Columbus Avenue BID’s Streetscape Project as well as support the Wellness in its Schools program at the O’Shea School complex and P.S. 87.
First let me clarify my background. I was in Food & Beverage operations as the PIC (person-in-charge) for nearly thirty years and made the change to focus entirely on food safety for the last six years. Understanding what happens on a daily basis on both sides of an inspection/audit gives me a unique perspective to convey my experience and knowledge.
How did you get into the industry?
By chance, I literally started working as a receptionist in 1977 at the Larchmont Yacht Club and worked there through college right through my time at Arizona State. I progressed and ended up being the Maitre d' and Captain. To tell you the truth I grew up in very modest means and I though that if I worked at a club I would learn how people of wealth and successful means were made and that it would rub off on me and with that would come the key to wealth.
A brilliant food writer or talented chef may be able to whip up a perfect soufflé or write a recipe header that will move readers to tears – but can he or she do that in front of a camera while answering questions from a host and hitting all the right message points all in less than three minutes?
Three elite New York hospitals flexed their nutrition and culinary might in the 5th Annual HFAA “BIG APPLE HEALTHCARE CULINARY CHALLENGE” held at the ICE (Institute of Culinary Education, New York) on March 14, 2013.
By shipping an entire micro brewery to New York, the Paulaner Brewery is adding another chapter to its successful export history. From late spring 2013, beer enthusiasts will be able to enjoy freshly brewed Paulaner and typical Bavarian lifestyle in the centre of the American metropolis – approximately 6,500 km as the crow flies from Paulaner’s headquarters in Munich. Heart of the Bräuhaus, which covers more than 4,000 square metres, is its very own micro brewery, which is currently being shipped from Bavaria to New York City.
Tony May, owner of SD26, was honored at the annual Careers through Culinary Arts Program (C-CAP) benefit on Monday, March 4, 2013 at PIER SIXTY at Chelsea Piers to support the national not-for-profit’s mission of providing scholarships, education, and career opportunities in the culinary arts to underserved youth. The event was the most successful in C-CAP’s history raising over $900,000.
Johnson was always cooking for his group of friends and his family. He began working in New York City kitchens in 1989 as a line cook at Bouley. He took that love to the next level when he attended the New York Restaurant School where he graduated in 1989 with honors. Johnson then went on to work at various restaurants in New York including Picholine Restaurant, The Terrace, and Osteria Laguna.
I got a phone call from my wife's cousin, who said that the Brooklyn Flea market was looking for someone to do barbecue. So I set up shop and we were an overnight success. Every weekend was like a food festival. We've been busy to the walls since we've opened. We've been in The New York Times and the Post has written about us with just about every other publication as well. As we planned this unit, the big difference has been expanding to a seven day a week operation and being able to handle a substantial lunch business.