Take eight people who love to cook, mix with one master chef, and season with the chef's take-aways. What do you get? The inner secret of preparing an unforgettable four-course dinner.READ»
Homaro Cantu's odd brand of humor, technology, shock value, and flavor has turned the fine-dining experience on its head. Now this 29-year-old reformed pyromaniac is trying to redefine the nature of food--and, oh yeah, end world hunger.READ»
Levy Restaurants knows how to feed a crowd--with discipline, a helping of creativity, and, as needed, a dash of resilience. Plus the occasional lasagna.READ»
Greg Duerfeldt, Founder of Moon River Diner , talks to us about the
rewards, challenges and opportunities of being a successful American
restaurateur in China.READ»
How do you launch a software business staffed by Web-wary employees and targeted at a tech-averse audience? Start with passion, add funding, season with experience, and serve.READ»
Conde Nast announced today that it will shutter Gourmet, the much-beloved magazine that's been serving a mix of high-end recipes and high-brow culinary essays since 1940. (Cookie and Modern Bride are also getting axed, but let's just ...READ»
There's no way of knowing how Kurt Warner and Ben Roethlisberger will handle the pressure-cooker on Sunday. But one fellow guaranteed to heat things up at the Super Bowl is Ron Krivosik. Meet the man in charge of feeding 80,000 people--fans, players, media, the skybox elite, even Bruce Springsteen and the E-Streeters.READ»
Chef Michael Schlow and his colleagues at Radius, a hot restaurant in Boston's Financial District, have an unusual recipe for success: generous portions of learning and a heaping scoop of teamwork.READ»
Chef Michael Schlow and his colleagues at Radius, a hot restaurant in Boston's Financial District, have an unusual recipe for success: generous portions of learning and a heaping scoop of teamwork.READ»
From discovering the secrets of great chefs, to finding just the right kitchentools, to buying the most exotic cheeses and spices -- you'll find generous helpings ofinformation and advice on the Web. Now, if you'll pass the salt...READ»
How does Whirlpool cook up great ideas to get back on the fast track? By turning people loose on the challenge of innovation, and then turning up the heat on their best ideas.READ»
How do you say Willy Wonka in French? Celebrate Valentine's Day with confectioner Jacques Torres, who's applying mass production techniques to the delicate task of making fine chocolates--with delicious results.READ»
Back in February, I saw Levy Restaurants in action at the Super Bowl. The Chicago-based company fed about 70,000 people, from the fans to the reporters to the Rolling Stones (sushi for Mick and the boys). While talking with Levy's ...READ»
Trends and innovation company PSFK held its annual conference on trends, innovation and creative ideas yesterday at the Art Director's Club in Manhattan.
Eric Ripert, Executive Chef at four star restaurant, Le Bernardin, known ...READ»
Grocery chains across the nation have started to mimic Whole Foods choice of products -- all natural, organic, and specialty food items. Because these items are specialty items, they carry a specialty price tag. Is the American ...READ»
Raise a glass to the New Year -- and to the drinks that bring it in with style. Master chefs and masterly wine experts create new concoctions and select old favorites.READ»
How Cargill Meat Solutions is winning over grocers, consumers, and its employees -- and driving growth -- with its first entry into the branded beef business.READ»
