All Blog Posts (5,681)

ReMARKable Palate Video #39: Pizza Throwing

ReMARKable Palate Video #39: Pizza Throwing



Chef Mark learns a little about the basics of throwing dough from Youth Champion Sam Niemeier. It's a good thing we're not using real dough!



ReMARKable Palate is a… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:50pm — No Comments

ReMARKable Palate #140: Talking Tea

ReMARKable Palate #140: Talking Tea



Today I speak with Karl Kessab, tea sommelier of London's posh Lanesborough Hotel, which has just won the Tea Guild's award for best Afternoon Tea in London for the 2nd time. Karl teaches us about how to best prepare various… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:49pm — No Comments

ReMARKable Palate Video #38: Asiago Cheese with Lou DiPalo

ReMARKable Palate Video #38: Asiago Cheese with Lou DiPalo



Chef Mark visits Caseficio Pennar in Asiago, Italy and learns about the different forms and ages of Asiago cheese with Lou Di Palo of Di Palo's Fine Foods of Little Italy.…



Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:47pm — No Comments

ReMARKable Palate #139: Action Against Hunger

ReMARKable Palate #139: Action Against Hunger





Today we learn about a very special organization, Action Against Hunger, which intervenes in countries where hunger means more than just a missed meal. They are on the front lines in 43 countries where hunger… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:46pm — No Comments

Culinary Roundtable #20 (Video): Chef Thomas Keller Keynote, Part 2

Culinary Roundtable #20 (Video): Chef Thomas Keller Keynote, Part 2





Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:45pm — No Comments

ReMARKable Palate Video #37: Making Asiago Pressato

ReMARKable Palate Video #37: Making Asiago Pressato



Chef Mark is joined by Lou DiPalo from Di Palo's in New York's Little Italy, as they explore the making of Asiago DOP cheese in the Altopiano region of Northern Italy. We see the making of Asiago Pressato, also… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:43pm — No Comments

Culinary Roundtable #19 (Video): Chef Thomas Keller Keynote, Part 1

Culinary Roundtable #19 (Video): Chef Thomas Keller Keynote, Part 1





Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:42pm — No Comments

ReMARKable Palate #137: Sicilian Wine

ReMARKable Palate #137: Sicilian Wine



This week, it's a show from the road, as Jennifer and I have been on a week long tour of culinary discovery in Sicily. This largest Mediterranean island has a rich and varied history, and that history includes wines. Today I… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:40pm — No Comments

ReMARKable Palate #136: Moroccan Olive Oil

ReMARKable Palate #136: Moroccan Olive Oil





I speak with Majid Slimani and Driss Chaouni from Alili Morocco, a new company bringing the fine products of Morocco to the United States. They won the Runner… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:37pm — No Comments

Feels Like a Monday

Despite the long day, I'm bolstered with energy. I've been up since 6am in order to get to my horrible writing class at 8:30am. I guess they want you to be able to write a decent menu when you graduate.



I start one of my part-time jobs at noon, which gives me time to relax, have lunch, and make phone calls. Work seems to fly now that I have renewed focus.



Stu called me around 9:00 pm to see if I wanted to play tennis. He's crazy and spontaneous. He worked on his serves… Continue

Added by O on May 27, 2008 at 8:57pm — 1 Comment

Hell Kitchen 5/28

Should have fired three. I think he is keeping Matt and Jen for entertainment purposes.

How about the sweat soaked pasta Matt cooked~



Since they are not skilled where are the thermometers that would have eliminated Lourosses undercooked meat..



I can't wait till next week and see Rock. Now that was a good season. I am glad to see he has been successful. None of these people are ready to be a 250k executive chef.



Come on Matt I can smell your ending. Sooner… Continue

Added by Sam on May 27, 2008 at 8:34pm — 1 Comment

It's Burger Time

This weekend was Memorial Day Weekend, also known as the start of the summer grilling season, which, in my opinion, is a great season. Nothing beats a great burger and an ice cold drink on a bright, sunny day. Not to mention the fact that May is National Hamburger Month.



In the spirit of the beginning of this season burgers have started to make a bit of a come back. Not that they have ever really gone away, but sometimes burgers get overshadowed during colder months by comfort foods… Continue

Added by Restaurant Supply Guru on May 27, 2008 at 1:57pm — 1 Comment

Recycle Your Corks with ReCork America

From Treehugger



Don't pitch your corks after you polish off your wine!



There's a lot to like about cork as an eco-friendly material: it's harvested (primarly from the Cork Oak tree, or Quercus suber) in a way that doesn't harm the tree, making it almost unendingly sustainable (harvested in moderation, of course); it's almost totally waterproof, making it suitable for both indoor… Continue

Added by Mark McKellier on May 27, 2008 at 6:05am — 2 Comments

POS & WEB - Better Together!

If you have viewed our videos you may have seen the Aldelo POS video and the Customer 2 You video, both of which can help to grow business by streamlining many of the functions that you do on a daily basis and add to your customer base. For a limited time over the summer, we want to get as many customer ON-LINE as possible. You need the sales! People will be sticking closer to home this summer with gas prices high and looking for your restaurant on-line.



If you are a New Restaurant,… Continue

Added by ACT-POS on May 27, 2008 at 5:01am — No Comments

Genesis

I've always had an interest in food; eating, creating, dreaming, craving. Last month, I attended an open house at North Shore Community College, and I won the raffle for a free course. The decision was made.



My first actual cooking course won't be until fall when I take Introduction to Basic Culinary Techniques. Right now, I'm studying Principles of Food, Beverage, and Labor Cost Control. As boring as it sounds, it's not. Business people are more culinary savvy, but few… Continue

Added by O on May 26, 2008 at 8:10pm — 1 Comment

I made my guests day on the slowest day ever and I flipping smell like polish ; )

Happy Memorial Day Everyone!!

At least at my particular restaurant, Memorial Day is sloooooowwwww. If I wasn't working, you can bet I would have a apron on, margaritas in a blender, and more than likely a hangover tomorrow. HAHA. However, like most of you all FOHBOH peeps, holidays for us restaurant peeps can either mean SUPERKICKASS everyone working sales, or " Hey, let's clean everything today." Number two was my task with my associates today. I think the smell of polish is forever… Continue

Added by Cindi Digiantonio on May 26, 2008 at 6:41pm — 7 Comments

From the Blogosphere: How to Eat Out Cheaply

All,



there's a lot of great stuff in the blogosphere these days...I came across this link on How to Eat Out Cheaply and recession-proof your dining habits. I thought I'd share it because the rising costs of gas and transportation costs is really affecting the restaurant industry hard. As consumers grow more and more cost and value conscious, the tips that ordinary customers are sharing about their dining habits should be invaluable to all of… Continue

Added by Matt Urdan on May 26, 2008 at 7:42am — 1 Comment


Non-Operator
Nibbles of Tidbits Anyone?

Have you seen this yet?

http://www.ineedtext.com/FoodBlog/

Added by Shelly Borrell on May 25, 2008 at 1:42am — 1 Comment

Sharing My Experience NRA 2008 Chicago

It looks like everyone who attended the NRA Show in Chicago this year had a good time and I am no exception. Usually, I only spend two or three days there, but this year a friend needed some help with a pre NRA private food show for chefs and buyers, so I ended up spending an entire 6 days in this lovely city. (My liver is still complaining).



Instead of the usual $1400-$1600 hotel bill, I decided to rent an apartment for the week.

It was my first experience with Craigslist and I… Continue

Added by Steve Paterson on May 24, 2008 at 5:28pm — 9 Comments

Director's Journal: Commercial Composting: Why One Restaurant Recycles

[video story for this post]



I started composting much of my food scraps last year. I knew I wanted to start a vegetable garden this Spring (and I have!), and I feel the 2 go hand in hand. I always struggled with the first steps of composting. How do you do it? Yes, I have a container, but what’s the ratio between food and grass cuttings? What about the smell? What about… Continue

Added by Cooking Up A Story on May 23, 2008 at 6:31pm — 2 Comments

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Social Wine Club for Craft Wineries

Smartbrief

Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More

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

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.

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.

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