I love January. Not only is it my birthday month, but there’s this sense of calm that washes across the industry this time of year. You’ve all been hustling for the past two months trying to do more with less, and now you’re finally able to stop, catch your breath, get some sleep, see your […]
The more club chefs I meet, the more I find a common thread among you: you care deeply for your members, and you inspire one another to be better. Remember when Thomas Keller’s Per Se got that scathing review in The New York Times and lost two of its four stars? Everyone everywhere was shocked, […]
People like to think writing is romantic. The writer sits at his or her desk, sipping coffee, gracefully clicking away on the keyboard as the next award-winning piece comes smoothly together. The truth is—for me, at least—writing is primarily the result of asking a lot of questions, doing a lot of research, scribbling on a […]
Spring is a new beginning—one filled with possibility and opportunity, both culinary and otherwise. It’s a time to jumpstart your menus, be inspired by seasonal ingredients, reengage your staff and strategize for the year ahead.