New Expectations for a New Generation Millennials have set a new precedent for better foods, engaging the whole culinary industry, and creating a competitive atmosphere for the best innovations. This wave has proven monumental success, with grocery stores now stocking nutritionally beneficial snacks and beverages, even having organic aisles/shelves, and fast food companies introducing ‘healthy…
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Chef Noah Sandoval has earned the label of best new chef from Chicago, and it is well deserved. Since Oriole opened with Sandoval at the helm, he has earned two Michelin Stars and the respect of Chicago locals. Born in Virginia, Sandoval and his military family moved quite a bit, and in his teen years,…
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Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant in Washington State that he gained the exposure he needed to make the decision to pursue full-time culinary training. Since those…
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Chef Jean-Georges Vongerichten has established himself as one of American’s most famous Chefs and Restaurateurs. Beginning his love of food in his early years in France, Vongerichten trained and worked in France, and Asia. It was during his time working in Asia that he embraced and developed a passion for Eastern flavor. To this day,…
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As the child of Korean immigrants in Virginia, Chef David Chang did not always dream of a career in the culinary arts. Deciding between professional golfing, religious studies, finance and culinary, Chang did not begin his culinary training until 2000 at the French Culinary Institute. Chang moved to Japan after his training and worked in…
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An Ode to Autumn Growing up in rural Western Pennsylvania in the 60’s and 70’s, our neighbor, Ernie, grew a summer garden that put everyone else’s to shame. Ernie raised corn, tomatoes, lettuce, and string beans. My favorite was the zucchini – the size of bowling balls. This August, there was an abundance of flawless…
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Chef Pierre Gagnaire has this mission statement for his work; “the desire to run a restaurant which is facing tomorrow but respectful of yesterday”. Born, raised, and classically trained in France, Gagnaire won his first 3 Michelin Stars at St. Etienne in Paris. Though classically trained, Gagnaire started what is called the fusion cuisine movement,…
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Chef Geoffrey Zakarian is widely known and respected in the culinary world as both an acclaimed chef and restaurateur. In his younger years, Zakarian received a degree in Economics, but it was during a trip to France that he decided to become a chef. He received his first Executive Chef role at 44 in 1990,…
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Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant that he gained the exposure he needed to make the decision to pursue full time culinary training. Since those early years,…
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Convenience stores are more convenient than ever, and as a result they are booming with business. In fact, they are taking sales away from quick service restaurants, especially as they offer more options that make each visit worthwhile. Stores are now adding kiosks for quick ordering and a greater choice of pre-made, ready-to-go snacks and…
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