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Inside a Chef-Designer Collab

Modern Restaurant Management

When creating an elevated dining space, it’s critical for there to be a meeting of the minds between the chef and designer that culminates in a setting that is reflective of the chef’s vision and taste. The partnership resulted in a 116-seat signature restaurant directly inspired by the chef’s menu.

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Chefs Dish on ‘The Bear’

Modern Restaurant Management

"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. Chef Patel. Chef Jair Solis – The Restaurant at the Norton.

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Collaboration makes it happen at FSD’s Chefs Immersion at University of Michigan

Food Management

FSD’s Chefs Immersion tour earlier this fall brought together a small group of college and university chefs, healthcare chefs and foodservice sponsors from across the country for an intense few days of collaboration, not competition.

Chef 213
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University of Vermont chef brings vegan kale gnocchi to Sodexo’s 2024 Cook for Change competition

Food Management

Ryan Hickey, a Sodexo executive chef at the University of Vermont, is the U.S. finalist for Sodexo’s Cook for Change competition. Here’s a look at what inspired his winning dish and how he considers sustainability in the kitchen.

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Chefs Dish on Black Comedy

Modern Restaurant Management

"The Menu" hits the screens next month and chefs are already dishing about the black comedy focused on fine-dining. Chef Jason Herandez – Corporate Director of Food & Beverage at Encore Resort at Reunion (Orlando, FL). "After As a chef you want to experience first hand the guests’ point of view.

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More than a chef coat: How Morrison Healthcare is making sustainable changes and challenging the perception of healthcare dining

Food Management

Healthcare foodservice provider Morrison Healthcare has worked with ChefWorks to launch a sustainable chef coat made from upcycled plastic bottles.

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JBF Survey: Chefs Optimistic Despite Challenges

Modern Restaurant Management

Chefs are expressing optimism and anticipate a return to “normal,” according to the 2022 James Beard Foundation Fall Industry Survey. Rising food costs are the number one issue of concern for chefs heading into 2023, according to the survey, with 44 percent of respondents ranking it as their top worry.

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