FRIED COFFEE

Restaurateurs seem to be a cautious and somewhat stodgy lot when it comes to NEW things. They learned long ago that customers are,  for the most part, unwilling to speculate with their hard-earned dollars on menu items they aren’t familiar with. Accordingly, many have been slow to explore and espouse the opportunities available in the [...]

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Henry Shukman recently crafted a heady piece of  penmanship for The New York Times which took me, and now you, on a journey back to the pub of yore,  (  “that smoky, yeasty den of jollity” ),   and a look at what they’ve become since. I’m usually one to skim an article and move on.  [...]

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Seasonal food service operators face some difficult problems with staffing during their abbreviated calendar. I got a call yesterday from a restaurateur who was experiencing problems with erratic behavior by the Chef they had hired for the summer season. I’ve also spoken with the owners of seasonal ranches and resorts,  all facing similar problems in [...]

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Two Worlds Same Guy (I’m not at all long winded so this piece, heartfelt as it may be, is gonna be concise.   I’m not real good at this kind of writing, but here is a little something…..   [ We disagree with the  "not real good" comment. Ed] ) In the past thirty years, I’ve [...]

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Seasonal resorts and food service operations face culinary staffing issues that can be tough to address due to the short employment span. Personnel retention,   year to year continuity,   and competence deficiencies are three of the biggest issues. TemporaryChef.com offers a solution. 1)  Reliable full season commitment. 2)  Mature career Chefs experienced in purchasing [...]

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Art Culinaire began showcasing the visual art of talented Chefs more than 20 years ago.  There have been other magazines,  some websites,  numerous newspapers and journals, prior to, and after that. In the opening days of 2009  Deep Plate quietly quietly launched what is, in my mind’s eye, the best media presentation of the styles [...]

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Susan Holaday,  Editor & Publisher of Foodservice East,  the B2B Publication of the $ 80 Billion Northeast Foodservice Industry, interviewed TemporaryChef.com founder Paul W. Green CDC and published the following article in the Spring, 2009 issue. Chef Paul Green meets a marketplace need with a website that places “temporary chefs” TUFTONBORO, NH – A lifelong [...]

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It’s the cold nights and warming days that get the sap running in Maple Syrup season.  That’d be now.  We’ll be working on resolving the great worries of the world down the road at Marks sugar house while the sap reduces. I thought to make a bit of syrup on my own and set off [...]

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Archaeological evidence shows nomadic people in what we now call Ireland over 8,000 years ago, with agricultural development beginning in the Ceide fields of Mayo County around 3,000 later. A History of Irish Cuisine at Ravensgard .org relates the following: If any attempt is made to record the history of Irish Cuisine and diet it [...]

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I’m in awe over the irreverent Anthony.  He’s got the best job and the most interesting take on the culinary world there is.  IMHO.  You can get a good taste of the man on his blog and Michael Ruhlman provides a very personal look at him in his formative youth. My favorite on air Chef, [...]

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