There certainly are alot of statistics in that report and it's very interesting, but for me at least, Chef's do not decide what we like. And how can they? We all have our own tastes. Granted, chefs can create amazing dishes that we enjoy and if they're described in a way to catch our attention on a menu, we could very well try them. But that doesn't mean that they are deciding what we like.
At best, I think great chefs can influence our taste and possibly expand our culinary horizons by creating new items or combining ingredients in surprising ways. And if we like the sytle of a chef, we can definitely patronize his or her restaurant more frequently. But those decisions are ours.
It's kind of like the scene in Titanic when Jack is sitting at the table in first class and the server is passing out caviar. He says to jack: "And how do you take your caviar, Sir."
And Jack says. "None for me, thanks. I never cared for it, anyway." And then Rose smiles with respect for Jack's choice.
I think that perhaps there was a time when we all used to eat food that we were "supposed" to like. But that time is long gone. Especially with Generation Y out there questioning everything. I know for myself, at least, back when I was a kid I chose peanut butter and jelly or a bowl of cereal over some of that crazy stuff my mother used to put on the table--which, as I've grown older, I've developed a taste for--some of it, not all. I'll never eat the stuff heavy in big chunky tomatoes or with mushrooms.
One of the very cool things is that palates do change with time. But I think deciding what foods to enjoy will always be a personal choice, and not dictated by anyone. Not award-winning chefs, not friends or family, and not even Mom.
On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.
Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.
Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.
For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.
Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.