Home Search
James Beard - search results
If you're not happy with the results, please do another search
Iconic Chef Daniel Boulud & Team Celebrate 30th Anniversary of Restaurant DANIEL
Chef Daniel Boulud celebrated the 30th anniversary of his eponymous, two Michelin-starred restaurant, DANIEL, late last month. This milestone marks three decades of innovative fine dining and inspired French cuisine paired with a quintessential New York City...
Palo Alto Exempts Celebrity Chef Jose Andres Restaurant From Gas Stove Ban
Chef José Andrés will get to cook with natural gas at his new restaurant in Palo Alto, CA despite a city ban. After a legal tussle Andrés is poised to open his Eastern Mediterranean restaurant Zaytinya at the upscale Stanford Shopping Center with the gas appliances necessary...
The Inspiring Path of Chef Brandon Chrostowski – From Struggles to Culinary Success &...
Founder, President and CEO, EDWINS
Yankees and Legends Hospitality’s Fuku Pact Highlights ‘23 Yankee Stadium Menu
The New York Yankees opened their new season last month with a vast array of new dining options at Yankee Stadium. Brand new partners serving up their most popular items include New York traditions Fuku, Mac Truck and cheesy garlic bread by celebrity chef...
25 Top Women in Foodservice and Hospitality: 2023 Edition
Welcome Back! How Women in Foodservice Are Forging the New Normal: The importance of women in the restaurant industry cannot be overstated. After spending the last three years doing the heavy lifting from advocating for industry funding with Congress to...
An Exclusive Interview with Todd English, Las Vegas Food & Wine’s Chef of the...
Chairman & Master Chef, English Hospitality Group
CT Restaurant Association To Host Annual Awards Gala on Dec 5 at Foxwoods Resort...
The Connecticut Restaurant Association (CRA) recently announced the award winners and finalists for the 2022 CRAzies Awards Gala presented by Sysco, LLC. Each year, the CRAzies recognizes the exceptional ability and talent of Connecticut’s restaurant community at this prestigious awards gala...
Chef Nischan Feted By Table To Table At Annual Gala
Table to Table, New Jersey’s first and most successful food rescue organization honored legendary chef Michel Nischan at last month’s annual Gala. Each year, Table to Table honors a prominent chef based on their culinary excellence as well as support of its mission.
Q&A with Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore
Did you know that there are 16 dedicated cookbook stores across the United States and New York’s Kitchen Arts & Letters is the oldest of them? Founded by Nach Waxman (he passed away suddenly in August of 2021), it’s been a staple on the Upper East Side for nearly 40 years, housing over 12,000 titles.
NJ’s Table To Table Set To Honor Nischan At Sold Out Annual Gala
Table to Table, New Jersey’s first and most successful food rescue organization will be honoring legendary chef Michel Nischan at this week’s annual Chefs Gala. Each year, Table to Table honors a prominent chef based on their culinary excellence as well as support of our mission...
Dana Thompson Q&A
Co-Owner/COO, The Sioux Chef; and Executive Director, NATIFS
Q&A with Diana DeLucia, Publisher, Golf Kitchen
Diana DeLucia is the Publisher of Golf Kitchen and has traveled around the globe photographing and interviewing the chefs and teams behind the culinary excellence at Private Golf and Country Clubs. As a woman in a publisher’s position, she prides herself in being collaborative in...
Ellen Yin Q&A
Restaurateur & Co-Founder and Owner, High Street Hospitality Group
Ashok Bajaj Q&A
Founder, The Knightsbridge Restaurant Group
Pork Rinds In Fine Cuisine: Going Whole Hog After the Experience
Pork rinds have been around for centuries – once reserved for specific generations and cultures as a snack. But today, we find that simple foods, like pork rinds, which are often simply pork skins and salt, become seriously complex when you introduce them as an ingredient...
Chefs Share Sustainability Tips for Earth Day
As we celebrate Earth Day (April 22), several of the nation's premier chefs have shared sustainability tips straight from their acclaimed restaurants and their home kitchens. The insider sustainability tips and resources come from...
Sous Vide Is the Key to Combat Supply Chain Issues & Secure Seasonal Products
In the professional culinary world, seasonal cooking has been a common practice for millennia, as chefs aspire to take advantage of the best produce available. In a global market, seasonal cooking is complicated by disruptions in the supply chain, inconsistent pricing, and difficulty...
Houston’s Kinder Foundation Donates $1.3MM to Lucille’s 1913
One of Houston’s premier charitable foundations has provided a local nonprofit with a game-changing donation that will allow it to feed more Houstonians in need. The Kinder Foundation has contributed $1.315 million to Lucille’s 1913, a 501(c)3 started by chef Chris Williams...
NYC Hospitality Alliance Host Diversity Event with Tao Group and Garden of Dreams
With a goal of spotlighting perspectives on resilience, serving the community, and strengthening inclusion, the New York City Hospitality Alliance was thrilled to team with the Tao Group and MSG’s Garden of Dreams last month on a very special event. The 60-minute in-person event...
Female Culinary Leaders Give Advice to Next Gen for International Women’s Month
In honor of International Women’s Month March 2022 (and International Women’s Day March 8th), Wagstaff Media & Marketing rounded up advice from successful female chefs and leaders for those who aspire to work in the culinary sector. These words of wisdom make for great...
Ed Brown Q&A
CEO, Restaurant Associates
Rick Bayless Q&A
Celebrity Chef and President, Frontera Hospitality
LDNY’s The Next Big Bite Annual Forecast Sees 2022 As The Year High Tech...
The kitchen as command central, our home’s center for nourishment to entertainment, is here to stay. That’s just some of the big news to emerge from The Next Big Bite; the annual forecast presented by Les Dames d’Escoffier New York (LDNY), the nonprofit educational, scholarship and...
CIA Student Hailing From Mexico Wins Forever Oceans Kahala Klash
Forever Oceans Kahala Klash invited students from all campuses of the Culinary Institute of America to prepare their interpretation of sustainably delicious seafood. Hailing from Mexico, Maximillano Righimal’s use of Forever Oceans Kahala for his Tri-Cultural Ceviche inched out India’s Mehak Rawl...
Forever Oceans Welcomes Top Chef and Publisher as Celebrity Judges Of CIA Kahala Klash™
Andrew Zimmern, one of the world’s most notable chefs, and top publisher Cathy Nash Holley, will serve as two of five celebrity judges in the Forever Oceans, Culinary Institute of America (CIA) Kahala Klash™ on November 7th. The cooking competition will pit CIA students from across America...
Denver’s Restaurateurs Prep For a Post Pandemic Boom
As over a year of take-out and delivery dominance looks to subside and patrons flood back to their beloved restaurants in Denver, the recent history of COVID devastation is almost drowned out by post-pandemic optimism. Total Food Service wanted to find out how the restaurant community is faring...
Stella Artois Teams With NYC Seaport Eateries To Drive Reopening
New York is dead. New York is never coming back. Everyone left the city for good, – said no real New Yorker ever! With millions of locals getting back in the New York groove by reuniting with their loved ones at their favorite eateries, Stella Artois is bringing together the city’s top restaurants...
Minneapolis Restaurants Look Ahead After A Devastating 2020
After a year that caused many of Minneapolis’s restaurants to shutter their doors, first because of COVID-19, then due to the social unrest unleashed by the tragic murder of George Floyd, one thing is clear, “the city’s landscape is going to look quite different”...
Atlanta Restaurants Set for Post Pandemic Rebirth
Atlanta, GA finds itself in the crosshairs of the nation’s simmering political environment which led to MLB-Major League Baseball pulling its annual all-star game. With that in the background, Total Food Service wanted to get a read on how the Georgia capital’s restaurants and foodservice community is faring.
Maximizing How Your American Rescue Plan Act Dollars Are Spent
No industry has endured more hardship than hospitality over this past year and no sector of the economy has more riding on robust renewal than foodservice does. Before our industry can assure never again going through anything even approaching the devastation of...
One Off Hospitality Announces ‘Culinary Greats’ Collaboration Series With Nationally Acclaimed Chefs
Award-winning One Off Hospitality Group launched a nationwide meal kit delivery program during the pandemic called One Off At Home, delivering their beloved and iconic Chicago dishes to doorsteps across the country. Now, Executive Chef/Partner Paul Kahan is launching a Culinary Greats Series...
Les Dames d’Escoffier NY Set to Host Webinar On March 15th
Les Dames d'Escoffier New York's mission is to advance and support aspiring professional women in the food, beverage and hospitality industries. The group will continue its celebration of Women's History Month on March 15th with a special seminar event.
Intelligent Predictive Analytics
Despite more sources of available information, sophisticated technologies and analytics, too many businesses are often caught flat-footed and by surprise, taking on too much unnecessary risk most often due to a lack of coordinated communication...
Quinn Expands Hudson Malone Brand with Westport Debut
The new Hudson Malone restaurant located in Westport, CT offers a cosmopolitan ambiance, with an extensive menu full of familiar American fare with a unique twist. It’s the perfect place for brunch, lunch, dinner, or even an indulgent cocktail or two.
Saving Restaurants Won’t Happen In Virtual Reality
Although the prevailing optimistic sentiment might be that a vaccine will accelerate a return to normalcy and that by early spring 2021, Americans, so tired of over a year of coronavirus-induced cabin fever, will come rushing back to restaurants and other...
From Analysis Paralysis to Smart, Decisive Action
Uncertainty might very well be the most accurate word to describe the dawning of winter 2020-21, but in business it’s just a different way of saying the always dreaded analysis paralysis. Uncertain business circumstances inevitably have one of 2 outcomes...
Applying Buy Low, Sell High Fundamentals
Even semi-active investors follow buy low, sell high strategies as proven if occasionally elusive fundamentals. But the driving forces behind natural buy low-sell high need not be limited to picking stocks, investing in real estate or other pure wealth creating activities.
Trusting Your Data to Lead with Wisdom
On the rare occasions trusting your gut creates sustained business success, it’s always a function of exceptional expertise in a given discipline. Nathan Shedroff’s Data-Information-Knowledge-Wisdom (DIKM) Hierarchy coupled with clear-headed objectivity...
Generating More Revenue, Lowering Expenses
Recognizing investments in those right layered systems directly correlate to increased revenues, restaurants all over the country are following Barano’s lead. Yet these same leading restaurants are now also realizing an equally greater benefit: reduced operating expenses.
Gabriel Stulman Q&A
Restaurateur and Founder/CEO, Happy Cooking Hospitality