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Abundance of Caution is Not Good Enough
Just as “thoughts and prayers” has become the standard for tragedies it's hard to find words for, “abundance of caution” has vaulted into everyday usage to the point it either has no meaning or is akin to the proverbial ostrich burrowing its head deep into the sand...
Heed the Wisdom of Yogi Berra: “It IS Getting Late Early”
This column has been fully dedicated to the critical planning and budgeting process through the past month, emphasizing new integrated models built from uncertainty instead of predictability. With a rather predictable certainty, the Centers for Disease Control...
Warranty Coverage For The Stones That Gathered Moss
When a former client from an entirely different industry insisted I call back at my first available moment, I feared the worst. Triple headed monsters of public health, economic and social justice crises have a way of courting dread for even semi-urgent matters...
Tanya Holland Q&A
Executive Chef and Owner, Brown Sugar Kitchen
Reading the Signs, Leaping to Smart Action
Now in its 9th wave, the Engagious Back To Normal Barometer brings encouraging news for the restaurant industry as dining out recorded a new peak for surveyed consumers; the survey showed more people are anxious to dine out. It is even more telling that...
Staying Ahead of the Coming Waves of the Transformed World
Hospitality entrepreneurs are too dynamic, the industry is too vital, and there is far too much at stake for us to resign ourselves to being victims. In truth, there is every reason to expect overall business conditions will worsen as Summer 2020 fades to Fall...
The Fundamental of Delivering Extraordinary Customer Experiences In Crisis
2020's steady disaster drumbeat is enough to dull all of our senses. Given it all, there is no better time to reinforce the most important fundamental of all: the most memorable, permanent loyalty-building experiences are shaped during a crisis.
Heighten Your Business Link Between Fundamentals and Sustainability
Planning for a remainder of this year thru spring 2021 (at least!) where May thru July 2020 represents the apex of your receipts and profits (such as they are) is everyone’s smartest way to manage a business. This approach will allow you a margin for error...
Open For Good: Helping Restaurants Survive, Rebuild, and Thrive
No matter where we are, we will find Chinese, Mexican, Thai, Italian, French, and every other nationality's restaurant within walking distance from one another and a good old steak and brew sports bar. These independently owned restaurants best represent America...
NYC’s Samuelsson Brings Red Rooster Concept to Miami
Celebrity chef Marcus Samuelsson could not have been happier or busier last month. He opened The Creamery at Red Rooster Overtown, just in time to celebrate Juneteenth. The Creamery is a smaller side post of his soon-to-open Red Rooster restaurant...
Ventanas Chef David Burke Named Culinary Director of Son Cubano in West New York
West New York, NJ restaurant Son Cubano has used the reopening of New Jersey restaurants to bring a major upgrade to its fare. Acclaimed chef David Burke has been named culinary director of the modern Cuban restaurant.
March 2020 – Total Food Service Digital Issue
Total Food Service's March 2020 Digital Issue features an exclusive Q&A Interview with Hoyt Jones, President, Jersey Mike's Subs, as well as industry news, interviews, and trends from the Metro NYC foodservice community...
Chef Allison Fasano: Q&A
Allison Fasano at the age of 28 already has a foodie following that rivals many seasoned celebrity chefs. She’s already appeared on “Beat Bobby Flay” and that Food Network appearance was the catalyst launching her in the spotlight...
Legendary UCONN Coach Auriemma Debuts New Cafe Aura Italian Eatery
“Our family has always loved the historic Cavey’s building and we worked hard to keep much of its character as we planned the layout and design for the new Cafe Aura,” Auriemma said.
Garrett Oliver Q&A
Brewmaster, The Brooklyn Brewery
Top Women in Metro New York Foodservice & Hospitality 2020
Total Food Service is honored to present the 2020 Top Women in Metro New York Foodservice & Hospitality, presented by Corrado Financial Group and Synolo.
Alfred Portale Q&A
Chef and Restaurateur
Vedas Indian Cuisine Prepared By A Michelin Chef in CT
Recognizing the gain in popularity of Indian cuisine and the upwards trend of take-out and delivery, the talented duo opened Vedas in Norwalk in 2015 and recently opened their second location in Westport...
The Institute Of Culinary Education Announces New Elite Series With Prominent Chefs
The Elite Chef Series will bring chefs like Nicolas Sale, Paul Liebrandt and Frederik Berselius to the school’s New York City campus...
Ridgewells Names Kashif Browne New Executive Chef
Ridgewells Catering, an upscale catering company that serves both the Washington, DC are and the professional golf community across the nation, announced last month that Kashif Browne will be the company’s new executive chef.
Levy Teams With US Open 2019 to Bring All Star Metro NY Chefs To...
Chicago based Levy once again took center court this month with the annual US Open 2019 Tennis event. The two weeks in Queens not only brings the top names in tennis but a collection of many of Metro New York’s leading chefs...
Jean-Georges Vongerichten Set To Make Philly Restaurant Debut
NYC based chef Jean-Georges Vongerichten is set to open his first Philadelphia restaurant this month in the new Four Seasons hotel, on the top floors of the 60-story Comcast Technology Center...
ICE Commencements Showcase Chef’s Role As Model for Success
The Institute of Culinary Education hosted Chef Wolfgang Puck as the keynote speaker at the school’s inaugural Los Angeles campus ceremony and Chef Dan Barber at the New York campus ceremony...
Shaping The Future Of Food at the 65th Annual Specialty Food Association’s Summer Fancy...
The Specialty Food Association (SFA) welcomed over 30,000 attendees and 2,500 exhibitors from around the world to the 65th annual Summer Fancy Food Show on June 23-25 at the Javits Center in Manhattan.
Legendary NYC Food Writer and Chef Molly O’Neill Dead at 66
Molly O’Neill, an accomplished chef in a period of male-dominated kitchens and an award-winning food journalist and cookbook author who championed immigrant home cooks died last month in her apartment in Manhattan. She was 66.
Rouxbe Teams Up With Chef Barton Seaver To Teach Competence in Serving Sustainable Seafood
Rouxbe, one of the world's leading online culinary schools, has teamed up with Barton Seaver, award-winning chef, author, and sustainable seafood expert to launch a new course, Seafood Literacy...
National Restaurant Show Makes History With 100th Anniversary Event
The 100th National Restaurant Association Restaurant, Hotel-Motel Show® was held at Chicago’s McCormick Place from May 18-21. For the fifth year-in-a-row, the Show welcomed 42,557 restaurant operators, retail foodservice professionals...
NYC’s Richard Frazer Combines Passion for Food and Law Into Vibrant Practice
Queens, New York native Richard Frazer is one of those rare individuals in life that gets to make a living while working in and around his passion: food and law. Over the years, Frazer has counseled more than 100 food businesses...
American Cancer Society Hosts 14th Annual Taste of Hope
The American Cancer Society hosts the 14th Annual Taste of Hope on Thursday, May 23rd, 2019 at the Metropolitan Pavilion in New York.
Rachel Flatley, Pastry Chef, Honest Man Restaurant Group
Total Food Service had the opportunity to talk to Rachel Flatley, Pastry Chef at Honest Man Restaurant Group, about her inspirations, trainings, and ambitions.
Neuman’s Kitchen Teams With Chef Floyd Cardoz To Elevate Indian Food Catering
Indian food catering now has a celebrity face as acclaimed Chef Floyd Cardoz and award-winning Neuman’s Kitchen have entered into an exclusive catering partnership to offer a new take on Indian cuisine with the 37-year-old catering house.
Pasta Making in NYC Taken To Next Level
The restaurant Scarpetta takes the concept of a pasta making class in NYC and enveloped it within a three-course gourmet meal and wine experience, all inside the modern interiors of their NoMad district location in New York City.
24 Months: The Epic Biennial Culinary Events
It takes about two years to become a star. Perhaps that’s why the most meaningful events in our industry are biennial.
NOCHI Announces Team Of Chef-Educators
New Orleans Culinary & Hospitality Institute (NOCHI) is pleased to announce the recent staff appointments of Shawn Hanlin as Culinary Education Director, Allison Vines-Rushing as Culinary Arts Instructor, and Zak Miller as Baking & Pastry Arts Instructor.
2019 Top Trends For Restaurants + Hospitality From af&co
The San Francisco-based boutique restaurant and hospitality consulting firm af&co led by Andrew Freeman have taken the pulse on the industry and released their predictions on the hottest trends that will shape the restaurant and hospitality industry in 2019.
IRFSNY 2019 Center Stage To Feature Prestigious Line Up Of Chefs And Presenters
Center Stage at the 2019 International Restaurant & Foodservice Show of New York and Healthy Food Expo will showcase the most influential names in the restaurant industry.
Top Women in Metro New York Foodservice & Hospitality 2019
Total Food Service is honored to present the 2019 Top Women in Metro New York Foodservice & Hospitality, presented by Women's Foodservice Forum.
Acclaimed Chef Brian Lewis Opens Unique Japanese Eatery OKO
Chef Brian Lewis, who brought seasonal American cooking to Westport, CT with his acclaimed restaurant The Cottage, recently opened his latest venture, OKO (Short for “Okonomiyaki”).
Gabrielle Hamilton Q&A
Chef & Owner, Prune, New York, NY
T.J. Martell Foundation Honors Gala To Honor Myriad’s Drew Nieporent
The 43rd Annual New York Honors Gala, hosted by The T.J. Martell Foundation, will join entertainment and philanthropic stars to honor Jeffrey Harleston, Universal Music Group’s General Counsel and Executive Vice President, Business & Legal Affairs, and Drew Nieporent, Founder of Myriad Restaurant Group.