Pulling back the curtain on the mess and the magic of opening a restaurant. Edited by: Leona Burlew I first met Kevin Tien when I interviewed him in November of 2018 about his plans…
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Blog posts
Leah Penniman of Soul Fire Farm: Farming Change and Reclaiming Rightful Agency Within Our Food System
To hear Leah Penniman, Co-Executive Director and Program Manager of Soul Fire Farm in Grafton, NY, describe the act of farming is to discover an elegance in simplicity and a renewed respect for Mother Earth.…
Top Ten Pieces of Advice on Restaurant Management by Female Chefs and Restaurateurs
Ten female chefs and restaurant owners weigh in on going in with your eyes wide open and doing it right. 1. Think long and hard before going into a turn-key situation. “Unless it’s the…
The True Costs of Opening a Restaurant
So, you’re thinking about opening a restaurant. Whether it’s been a childhood dream or a more recent inclination, there comes a time when a decision must be made: to invest or not to invest…
A Centuries-Old Tradition Keeps Modern Restaurants Running
There is no official record of the first “family meal”. We only know that it has been a tradition for hundreds of years, as long as restaurants have been an established institution—and probably even…
This Restaurant is Taking Sustainability to a Whole New Level. And It’s Not Even Open Yet.
It’s a bleak future that is first described in Saveur’s 2017 article entitled “What Dinner Might Look Like in a Future of Global Warming and Rising Sea Levels.” A future where “…tuna are extinct,…
How to Open a Restaurant
I spend my days writing about chefs and restaurants. You’ll often find me contorting myself to fit within tiny corners of kitchens, watching with bated breath as service swings from calm to chaos and…
Food Waste is a Problem We Can Actually Solve. Here’s How.
Food Network Star’s Chef Palak Patel approaches life with a simple but powerful truth— You don’t know until you try. This motto pushed her from working at startups in media research to moonlighting as…
“Oh F*ck”: A Hospitality Mantra
I was mortified. After spending a considerable amount of time assuring a friend that Vermilion makes gluten-free pastas, we arrived at the restaurant to find out I was wrong. I reddened at my error.…
In the Kitchen at One of America’s Best Steakhouses
Morning sunlight bathes Bourbon Steak DC‘s cavernous dining room, which seems eerily empty despite the elegant tables and decor. Walking through the restaurant, there’s an premonition of quiet suspense, like a queen awaiting stately…
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