When I was a kid “pork and beans” was of a can of saucy cooked legumes with a big lump of fat in it.
How times have changed!
Two of the top R&D chefs in the Midwest demonstrated how deliciously different “pork and beans” can be at a recent Research Chefs Association meeting in Chicago. John Draz, Executive Research Chef of Ed Miniat, Inc. and Eric White, Research Chef of Archer Daniels Midland created an…
Added by Joe D'Alessandro on October 28, 2011 at 11:03am — No Comments
The Great Recession shook up lodging and food service companies of all sizes, and every one flattened their executive and management ranks while slashing G&A. So how did some companies persevere, even grow, during the last three years? Why are some striding, even strutting, while others are barely crawling?
One month ago today at…Continue
Added by Joe D'Alessandro on October 27, 2011 at 10:45am — No Comments
Culinary and hospitality schools afford me the privilege of lecturing to future leaders on the finer points of interviewing skills, résumé writing, business correspondence and job hunting. I spend a good portion of the résumé-writing time discussing the importance of using “impact” language to describe career experience.
But you really can’t use impact terms if you’re not an impact…Continue
Added by Joe D'Alessandro on October 14, 2011 at 9:30am — No Comments