Appliances and foodservice equipment continue to evolve, becoming safer, more efficient and even better-looking
By Sara Perez Webber
What are the latest and greatest kitchen technologies? How are appliances evolving to make working kitchens safer and more efficient? What products are on the market to help foodservice operators do their jobs better? Knowing the answers to those questions can make all the Continue reading »
How large facilities and institutions—such as stadiums, universities and convention centers—are growing their catering business with creative cuisine and community outreach.
By Sara Perez Webber
As weddings go, this one’s sure to score a touchdown. In May, a Miami Dolphins-loving couple will tie the knot on the football field at the newly renovated Hard Rock Stadium in Miami Gardens, Fla., home of the Dolphins and Miami Hurricanes. Their reception in one of the stadium’s private clubs will feature Dolphins-themed pastries and decorations, as they celebrate their favorite team while they celebrate their union.
It’s one example of how large facilities and institutions—including stadiums, universities and convention centers—are casting a wider catering net. They’re booking events during off-periods, catering off-site, and establishing reputations in their communities for innovative, creative cuisine and interesting venues.
At the Hard Rock Stadium—where Centerplate is the food, service and hospitality provider— Continue reading »
With an expanding restaurant portfolio and new line of kitchen products, Geoffrey Zakarian continues to expand his culinary reach
By Deanne Moskowitz
You may not guess it from his laid-back manner and meticulous grooming, but Geoffrey Zakarian is moving at an incredible clip. The celebrity chef, television personality, cookbook author, philanthropist and (most important, he insists) “Daddy” has been riding a rocket to culinary stardom since he fell in love with the hospitality world and decided to become a chef, and he shows no signs of slowing down.
After graduating from the Culinary Institute of America in 1983, Zakarian began his career at Le Cirque in New York, where he rose from pastry sous chef, to chef, to chef de cuisine in only five years. He went on to preside over some of the most acclaimed kitchens in America, before opening his first restaurant in 2001, Town, which was awarded three stars by The New York Times.
Ever since, Zakarian has been lighting up the hospitality landscape with a string of luminary restaurants, notable for their sophistication and timeless style. Among them are The Lambs Club and The National in New York; Continue reading »