January 2008 Blog Posts (196)

The Culinary Media Network

Hi FohBoh folks! I'm Chef Mark Tafoya, and I'm the Executive Producer of the Culinary Media Network. You may have seen a few of our videos here on FohBoh. Well, we have a plethora of food related audio and video content on our website at www.culinarymedianetwork.com, the world's first all food podcast network.



We also publish The Gilded Fork… Continue

Added by Chef Mark Tafoya on January 20, 2008 at 11:08am — 2 Comments

Crosswind Catering

My two friends invited myself and Adam Z into a catering business. They bought the Kitchen Trailer and are working this very hard. I am very blessed to be invited. It gets me back into the Corporate world of being in a kitchen. I cannot wait to yell at someone to wash my dishes.

A lot more about this later.

Added by Adam R. Cox on January 20, 2008 at 8:53am — 2 Comments

Local Store Marketing Forum

All, I just wanted to announce that I created a Discussion Group on FohBoh for the purpose of discussing Local Store Marketing. I've had success with LSM in a number of different concepts in a number of different-sized markets. When I was AGM of Ryan's of Akron I developed a comprehensive LSM program that built sales from $40,000-$60,000 a week over six months, despite our direct competitor Golden Corral opening a location right next door, less than 100…

Continue

Added by Matt Urdan on January 20, 2008 at 7:05am — 1 Comment

Bill Seeks to Prohibit Sales of Smokes in N.Y. Supermarkets With Pharmacies

ALBANY, N.Y. — New York State Assembly member Sam Hoyt, D-Buffalo, has introduced a bill that would prohibit the sale of tobacco products in any stand-alone pharmacy or establishment that contains a pharmacy. The bill was proposed just one week after Rochester, N.Y.-based Wegmans announced its plans to eliminate the sale of cigarettes and other tobacco in its stores. “In light of the overwhelming evidence of the harmful nature of cigarette smoking on one’s health and the astronomical public…

Continue

Added by The Tortilla Guy on January 18, 2008 at 4:47pm — 5 Comments

Winter Restaurant Week dates and restaurants in New York City

Three-Course Prix-Fixe Dining.

Lunch $24.07 | Dinner $35.00

Beverages, gratuities and taxes are not included.

Visit the web address below for all the yummy details! I'll see you there.

http://www.nycvisit.com/restaurantweek/

Check it out foodies…

Continue

Added by The Tortilla Guy on January 18, 2008 at 4:43pm — No Comments

Would You Eat Cloned Meat?

And is it important for you to know in advance if the food your buying was produced by cloning?



Well the good news is, you don't have to decide just yet, in Canada anyway, but you might just have to in United States sooner than you think. The Globe and Mail reported Wednesday…

Continue

Added by Randy Stefan on January 18, 2008 at 10:51am — 9 Comments

Why can't our children cook?

Is it me, or are we creating a generation of children who don't know how to cook?



When I was 10 part of the curriculum featured an hour's lesson called Home Economics.



It was taught in a fully equipped teaching kitchen, every pupil had their own sink, prep area and oven. Every week we learned how to cook, from the basics of a white sauce to preparing a 3 course meal. We learned about food hygiene, nutrition and traditional cooking methods.



Home Economics was not an… Continue

Added by Mark McKellier on January 18, 2008 at 4:03am — 11 Comments

Food for thought - A national food policy for Scotland

By Mike Small, From The Guardian, UK



Scotland's food crisis requires urgent attention, which is why the government's new plans for a national policy are welcome



We're - oh so slowly - waking up to the reality that our actions have consequences. The American sub-prime mortgage crisis has clarified

(the blindingly obvious) that an economy based on…
Continue

Added by Mark McKellier on January 18, 2008 at 2:59am — No Comments

Five questions with Mike Lassiter from Franchising Concepts

From Houston Chronicle



Demand rising for healthy food



Mike Lassiter knows franchising and he knows Houston. So it only makes sense that his latest endeavor is trying to carve a niche in his hometown.



Lassiter left Houston in 1985 to work for Fox Photo in Atlanta, where he took his staff to eat at Schlotzky's just about every week.…
Continue

Added by Mark McKellier on January 18, 2008 at 2:28am — 1 Comment

What happens in Vegas...Stays in Vegas....NOT!

Hello fellow FohBoh's...

Angela here, coming at you live from Las Vegas. Watch for great things to come from Sin City. We've got it all here. I just relocated to Vegas to promote FohBoh. If any of you wonderful people are headed this way let me know and we'll hook up and have a smashing time. I have to warn you though. I love to take pictures of the evening events. Food, fun and friendship. It doesn't get any better than that. Who on FohBoh has been to this exciting city that never…

Continue

Added by Angela DiMauro on January 17, 2008 at 7:23pm — 3 Comments


Non-Operator
Great wines under $25 (retail)

Like most people, I love a bargain. I fell in love with wine first when I tasted a 1979 Chateau Margaux and a '79 Chateau Lafite one after the other at a retirement party I was helping cater when I was 19. Up until then, I couldn't stand the stuff. I guess I just didn't know what it was all about until I tasted what wine was "supposed" to be like.

Whether that impression was all in my head, who knows? I don't really care because those first glasses of liquid gold made me the wine…

Continue

Added by Brandon O'Dell on January 17, 2008 at 1:11pm — 6 Comments

Director's Journal: Cake Decorating: Fun With Fondant

(this is a companion piece to the video: Cake Decorating: Fun With Fondant)



I’m one of those people who like to make things from scratch—when I can, which usually translates into when I have the time. But when it comes to birthdays I make a scratch cake whether time allows or not. I just make the time, even if I have to stay up extra late. For me it is a way of celebrating in a special way someone’s birthday. If you want to get sticky about it, it’s a way of showing your… Continue

Added by Cooking Up A Story on January 17, 2008 at 10:41am — No Comments

FohBoh Rocks!

I just have to tell all fohboh members how amazing it feels to to be able to ask a question of strangers and get excellent advice. It comes without judgement, without cost and is actually based on real world experience, and is so typical of this amazing industry...we help each other.

I have new friends, fans and advisors now that are from a dozen different countries.

Thanks so much fohboh for making this a restaurant "people" network.

SG

Added by Surfer Girl on January 16, 2008 at 8:25pm — 1 Comment

French wines: do they have a future in the US?

After 9/11, the animosity between both countries were flagrant. I remember watching the news with - as we know now for the wrong reason - angry people pouring French wines on the ground while wearing French perfums, Channel clothes, Cartier jewels, etc...

The import of French wines have suffered for years since. Now with the Euro being so strong and prices that have not decreased from the French wine regions, it looks difficult to afford and find the Chateaux and estates that you will…

Continue

Added by Herve Pennequin on January 16, 2008 at 7:54pm — 15 Comments

Wine the Grand Illusion (The Power of Suggestion)

Does price affect the “quality” of wine? Yes, indeed it do.



At least according to a recent study conducted by Antonio Rangel, Associate Professor of Economics at the California Institute of Technology (as reported by Fairfax Digital yesterday on

www.theage.com.au). Rangel asked

twenty-one volunteers to…

Continue

Added by Randy Caparoso on January 16, 2008 at 7:23pm — 2 Comments

What Goes on When You're Not at Work?

What Goes On When You’re Not at Work?

Workforce Performance…

Continue

Added by Satisfaction Services on January 16, 2008 at 12:49pm — 1 Comment


Non-Operator
Ethics of Meat - Concerned with the way animals are raised

NYT LINK





Chefs’ New Goal: Looking Dinner in the Eye







ETHICS OF MEAT Chefs like Jamie Oliver and Tamara Murphy are more concerned with the way animals are raised.…







Continue

Added by Dan Ziegler on January 16, 2008 at 6:20am — 6 Comments

Cloned Animals Are Safe for U.S. Food, Agency Says

From Bloomberg



Cloned cows, pigs, goats and their offspring are safe to enter the U.S. food supply, regulators

said over protests from lawmakers, consumer groups and worried

eaters.





The Food and Drug Administration backed the use of cloning in livestock after a seven-year review found no special risks

associated with the technology. The… Continue

Added by Mark McKellier on January 15, 2008 at 2:02pm — 3 Comments


Non-Operator
Stick to the news, Mr. Markel.

Alex Markels a writer for US News & World Report made the following observations regarding the success of Chipotle Mexican Grill, a high volume fast casual concept.



A Tested Recipe: Five Ingredients

Five lessons for start-ups from Chipotle Mexican Grill

By Alex Markels

Posted January 9, 2008



It's the food, stupid. Its hip surroundings and green ethic notwithstanding, Chipotle succeeds because its food tastes better than the competition's.…

Continue

Added by Brandon O'Dell on January 15, 2008 at 11:39am — 2 Comments


Non-Operator
Meat is GOOD!



A few new friends of ours have launched a magazine that would be of interest to members of fohboh. Take a look at a recent NYT article from Dec 2007. If your interested in advertising in their next issue contact Kate@meatpaper.com and tell her Dan from KlickKitchen.com sent you!…

Continue

Added by Dan Ziegler on January 15, 2008 at 11:36am — No Comments

Blog Topics by Tags

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

 -More

All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

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.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service