"At a recent Newport Restaurant Group meeting, I challenged each of our chefs to find opportunities to create unique experiences for our guests by making use of the tools, data and information available on creating a memorable dining experience. By doing so, we increase our market share and financial success for the entire company."
"Recently, I was asked where all the good jobs are. My first inclination was to rattle off all the fabulous (and funny) food jobs that I find interesting—everything from chef on the Queen Mary 2 to food historian, food geographer, heirloom seed collector and event planner to the wow-can-I-really-get-paid-for-that? (luxury yacht chef, Arctic chef, trend tracker, garbage anthropologist, chewing gum taster, fortune cookie message writer) and an ever-expanding list of possibilities. Here, though, are my thoughts about four broad categories of food job growth."