On the eve of an annual Central Park picnic to celebrate Mississippi culture, a group of chefs will host a dinner called the “Big Gay Mississippi Welcome Table” to protest a Mississippi religious freedom law that critics say allows for discrimination against gay people.
Red Rooster chef Marcus Samuelsson and food festival guru Herb Karlitz are launching a major Harlem food festival. Details are still being worked out, but they’ll organize a series of events in Harlem for 2015. The fest could also incorporate music and art elements, and was being buzzed about at the recent James Beard Awards.
Who knows more about making prize-winning pizza than the people who sell it? And who knows more about the kind of oven it takes to get that pizza out there?
Jonathan Wright has been appointed Executive Chef of Rainbow Room, set to open this October. Lauded for his ability to command a kitchen and execute a wide range of cuisines, Chef Wright brings more than 20 years of international culinary experience to the iconic New York venue.
RoNetco Supermarkets, a family owned and operated company with seven full service ShopRite stores in northwest New Jersey, seeks an EXECUTIVE CHEF to join a vibrant and growing operation of food service professionals who cater to customers with quality, fresh food selections.
If you’re a restaurant owner, it’s something you never want to see. A fly in your fruit salad. A cockroach scuttling under the stove. Mouse droppings on a shelf.
Let’s face it. We’re used to getting our coffee in a black place with a lot of wood and glass and easy chairs, from people in green aprons and a lady with flowing long hair inside a green circle somewhere up high.
One hundred and sixty philanthropic New Yorkers indulged in an exquisite, truffle-themed, late-winter menu at three Michelin-starred restaurant DANIEL this evening – raising $828,000 to support Citymeals-on-Wheels in its mission to provide a continuous lifeline of nutritious food and human company to 18,000 of the city’s homebound elderl
Reducing energy costs is always important for foodservice operations. But what good is a lower bill if your dishes still aren’t clean?