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"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."
--Casey Riley, director of culinary operations,
Newport Harbor Corp., Newport, R.I.,
"Industry Voices" column, June 2009, Chef Magazine
Newport Harbor Corp., Newport, R.I.,
"Industry Voices" column, June 2009, Chef Magazine
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"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."
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Share your thoughts on this topic in the comments section.
Earlier this year, the California Restaurant Association (CRA) announced a partnership with FoodCalc. As a CRA preferred-vendor product, FoodCalc's MenuCalc provides CRA members with a 10 percent discount.
Environmental Defense Fund (EDF) and Restaurant Associates (RA) unveiled their Green Dining Best Practices--a comprehensive set of science-based recommendations for environmentally friendly foodservice. The practices have been tested by two RA clients, Random House and Hearst Corp., early results will save over $85,000 each year at the two sites, cut 275 tons of carbon pollution and reduce landfill waste by 60 tons annually, among other environmental benefits.
In a National Restaurant Association survey of trends for 2009, environmentally friendly equipment and sustainable practices topped chefs’ lists of hot trends and top cost-savers. The Green Dining Best Practices, available free of charge at www.edf.org/greendining, focus on aspects of the foodservice and restaurant industry with the biggest environmental impacts, including food purchasing (addressing specific products like meat, produce and seafood), facility operation (improvements in the use of energy, waste, and water), packaging, transportation of food, and the use of toxic cleaning chemicals. The best practices provide clear, objective, science-based advice for dining managers and chefs to make smart choices in their kitchens to improve environmental performance across the board. See video below for more information, or visit the EDF Web site.
Join us at the Western Foodservice & Hospitality Expo Aug. 30 to Sept. 1 at the San Diego Convention Center. As always at the Western Foodservice & Hospitality Expo, you’ll discover the absolute best in foodservice and business solutions--solutions you can apply to your business immediately.• Educational sessions highlighting the latest information, including: sustainable seafood and responding to allergy trends
• ACF Culinary Competitions and Hot Spot Chef demonstrations
• The most extensive hospitality networking anywhere
REGISTER TODAY!
The team of chefs from the ISC Seattle prepared five dishes in 60 minutes against seven other teams from Washington installations and units composed of Air Force, Army and Navy chefs. The secret ingredient was kumquat.
Team Coast Guard (from l to r) Petty Officer 2nd Class Ricky Uyeno, Petty Officer 1st Class Galen Varon, Senior Chief Petty Officer Lorn Gordy, Petty Officer 3rd Class Candace Gracik with son Romeo and Petty Officer 1st Class Doug van KampenService members competed in five other events as part of the culinary competition: a chili cook-off, best barbecue ribs, hors d'oeuvres, cake decorating and a sugar art display. The team from Naval Base Kitsap was selected as the overall winner of the six-category competition.
Share Our Strength's Great American Dine Out is offering a series of summer webinars to provide strategies and ideas for restaurant operators who want to participate in the dine out for charity, which takes place from Sept. 20 to 26.The Great American Dine Out is a week-long, nationwide event in which participating restaurants donate a portion of proceeds to help end childhood hunger in America. It is a flexible program, meaning operators can decide how they want to implement and promote it.
The first webinar takes place from 11:30 a.m. to noon EST on July 1. Operators considering joining the cause or seeking ideas and strategies can register for the webinars at www2.gotomeeting.com/register/831234170.