EATER
NOVEMBER 10, 2021
In early 2008, the award-winning cocktail bar was just a cool restaurant-industry haunt that deBary’s friend helped open. I was a server at a French cafe in the town where I grew up in Connecticut. I started training and it felt very natural and I took it from there. In a very oblique way, it prepared me nicely for bartending.
EATER
NOVEMBER 29, 2021
The doting septuagenarian welcomed me and my partner after a long train ride from Madrid and a short ferry ride across the Strait of Gibraltar, plying us with sugary mint tea and stories until our weary eyes forced us off to bed. I learned to love them in a creaky, overflowing Tangier riad, the home of my Airbnb host.
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7 Shifts
MAY 15, 2023
But if you rewind to 2009, 2008 when I started cooking, it was heavily glorified and still is in a lot of places, and was seen as the only really meaningful metric to measure your career by, in gastronomy and this obsession with the chef-celebrity, and the chef is God, an artist, and genius. It [can be] abusive, it's toxic, it's exploitative.
7 Shifts
NOVEMBER 3, 2022
I have been serving plant based charcuterie since 2008.Broccoli At her first job as a server, she tried to show a new hire how to make a side salad. Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. Remember me?I Broccoli Hot Dogs!Beet Beet Pastrami!Carrot
Modern Restaurant Management
DECEMBER 28, 2020
Prior to serving guests in all FOODWORKS locations, chefs and staff of each featured restaurant must participate in food safety, sanitation and hospitality training programs designed in consultation with some of the nation’s leading health and safety experts. In 2021 we expect to see significant growth in connected TV ads.
EATER
AUGUST 22, 2022
It was served with accompaniments, one of which was an asparagus relish; at another table, the server was explaining how he’d seen the chef arranging the asparagus on her bread like dragon scales while testing out the recipe. By training, Regan is more writer than chef, and her structure (such as it is) isn’t a neutral choice.
Modern Restaurant Management
DECEMBER 31, 2019
Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. In 2008, while most pizza brands thrived during the economic downturn, Hungry Howie’s sales were flat. An example of this could include rethinking how the kitchen is trained and staffed.
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