François Haeringer, founder and owner of L'Auberge Chez François in Great Falls, Va., died June 3 from complications due to a hip fracture. He was 91 years old.Haeringer (pictured) was born Jan. 6, 1919, in the Alsatian town of Obernai, France, and started cooking at age 16. He opened the original Chez François in Washington, D.C., in 1954. When the Claridge Hotel, which housed Chez François, was sold in 1975, the 57-year-old Haeringer decided to open an auberge, or family inn, much like those prevalent in his native Alsace. He opened L'Auberge Chez François in 1976, and made his oldest son Jacques chef de cuisine. The Haeringer family will continue running L'Auberge Chez François, according to a statement.
François Haeringer is survived by his wife Marie-Antoinette; their sons Jacques, Robert and Paul; and four grandchildren. Funeral services will be held Thursday, June 10, at 11:00 a.m. at St. Catherine's Church in Great Falls. For more information about his life, visit www.laubergechezfrancois.com.
(l to r) Hillshire Farm chef Delilah Winder; Clara Kirk, CEO of Clara's House; and Billy Hayes, CEO of Fresh Start D.L.B.Clara's House aims to improve the quality of life for families and community residents through programs designed to meet basic needs for employment, housing, healthcare and education. For more information, visit www.clarashouse-weuo.org.
Restaurants interested in participating can contact Jimmy Galle at (209) 969-3893 or gulfishing@gmail.com.
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Two culinary alumnus have joined together to create Alumni Helping Alumni, an online public marketplace to help fellow New England area culinary alumni take advantage of the skills and offerings that other culinary alumni can offer them.The idea originated as a way to help fellow culinary alumni who are no longer in the kitchens themselves and have started their own businesses associated with cooking. Alumni Helping Alumni is aimed at growing both those alumni member businesses and assisting other culinary alumnus in helping them by offering either a discount or offering a break on products or services.
The group welcomes all culinary alumnus from the Culinary Institute of America, Johnson & Wales University and the New England Culinary Institute that would like to participate. The cost associated is pledging to give a percentage discount or other incentive off of services or products to fellow alumni who would like to do business with them.
For more information about Alumni Helping Alumni, visit www.culinaryalumni.com.
The outlook for the restaurant industry was positive again in April, as the National Restaurant Association's (NRA) comprehensive index of restaurant activity stood above 100 for the second consecutive month. The NRA's Restaurant Performance Index (RPI)--a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry--was 100.4 in April, nearly unchanged from its March level of 100.5. RPI levels above 100 indicate expansion of key industry indicators."Although the sales and traffic indicators softened somewhat from their March performance, restaurant operators remain optimistic that business conditions will improve in the months ahead," said Hudson Riehle, senior vice president of the NRA's research and knowledge group, in a statement. "In addition, restaurant operators reported a positive outlook for staffing gains, as well as continued plans for capital expenditures in the coming months."
Despite the positive outlook regarding business conditions, restaurant operators reported softer sales results in April after reporting net positive same-store sales in March for the first time in 22 months. Similarly, operators reported a net decline in customer traffic levels in April, after posting positive traffic results in March.
For full analysis and data, visit www.restaurant.org/trendmapper.
Nathan Greene shakes his award-winning cocktail during the IWSB Star of the Bar competitionGreene's cocktail recipe and photo will be included in an upcoming edition of American Airlines' American Way magazine. His cocktail also will be featured on Rockit's menu until the end of June.