For those of us in the culinary field – whether owner, operator or chef – remaining current and competitive in our field must never come at the sacrifice of value or quality. Consider French and Italian cooking methods as a surefire way to ensure attention to detail and method. While some may consider these cuisines…
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Regarding Chef Jean-Georges Vongerichten, the New York Times writes “No chef working in America is quite his equal. Many, like him, have created multiple restaurants. A very few, like him, are considered among the best. Even fewer are both. Mr. Vongerichten is able to do more, and he is able to do it better, his…
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Healthy, better-for-you and functional foods have been trending for quite some time now and are expected to continue into the foreseeable future. As consumers grow more health-conscious and become increasingly more interested in flexitarian diets, they are eating less meat and consuming more fruits and vegetables than ever before. Additionally, consumers have concerns about sustainability,…
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It is quite apparent that the ‘Plant-Based Movement’ is not going away anytime soon and is not only going to be a longtime food trend, but a driving factor in the expansion of diverse dietary choices. Although, veganism and vegetarianism make up the smaller minority of diets, it has greatly impacted the way we view…
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Restrictions are Lifted As stay at home orders are lessening and our country is opening back up from the coronavirus, consumers are excited and cautious about getting back to visiting their favorite restaurants, retail stores, and friends. Dining out is rated as one of the top three occasions to look forward to, along with being…
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Finding Profit In Beverages Today, the beverage menu is expanding as coffee, botanical, and dessert-based drinks continue to grow and evolve. Perhaps one of our favorite parts of this beverage trend is the profitability that it brings. As consumers are seeking non-alcoholic mixed drinks to accompany their meals, and the ability to replace liquors with…
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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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In 1974, Sirio Maccioni opened the first Le Cirque restaurant in New York City, combining colorful circus décor with delicious French cuisine. Le Cirque launched careers of illustrious chefs such as Daniel Boulud, David Bouley, Alex Stratta and Geoffrey Zakarian. With its additional location at the Bellagio in Las Vegas, reservations are hard to come…
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No other restaurant in New York captures the glamourous aura of France like La Grenouille. In business since the early 1960’s, La Grenouille is famous for its delicious French cuisine and its fresh flowers delivered daily. Founded in 1962 by the Masson family, the restaurant has hosted numerous celebrities. Upstairs above La Grenouile, Antoine de…
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