Northwell Health has transformed its foodservice program over the last seven years. Northwell Health hired Michelin Star Chef Bruno Tison — the legendary Executive Chef of the Plaza Hotel when he was 30, among other accolades and accomplishments – to be its Assistant Vice President of Food Services and Corporate Executive Chef at the end of 2017. The health system was the first in the country to hire a Michelin Star chef. In the seven years since he began reinvigorating hospital food, lots of changes have occurred. For one, Chef Tison is far from the only Michelin Star chef at Northwell now ..read more

Chef Vanessa Marquis, CEC, AAC, is from the Salad Bowl of America, Salinas Valley, California. She attended the Professional Culinary Institute in Campbell, CA. Chef Vanessa Marquis is currently the Corporate Executive Chef/Director of Culinary Innovation at FSC Franchise Co. (The Brass Tap, Beef ‘O’ Brady’s, and Newk’s Eatery). After starting her career at CoredValle, a private country club in Central California, her experience grew in the galleys to include working on Royal Caribbean Cruise Lines, teaching, private classes, consulting, catering for up to 2,500 guests, and collaborating with ..read more

By Eddie Daniels, Publisher of Hospitality News I cannot say this about many of the people profiled in HOSPITALITY NEWS, but Chef John Doherty was a customer of mine when he was the Executive Chef at the world-famous Waldorf Astoria. From what I remember, he had an office elevated about seven feet above the main kitchen with a large window giving him the opportunity to sit at his desk but also see what was going on in his kitchen. Chef Doherty truly had his finger on the pulse of everything that was going on and had the respect of his very cohesive team. Fast forward many years, Chef Doherty a ..read more

Chefs looking for a burgeoning opportunity can find it in hospitals. When you say the words “hospital food” to most people, it conjures up thoughts of cafeteria food that barely serves its purpose of ensuring someone is fed – gray mashed potatoes, meat that looks and feels like a brick, et cetera. Given that, it would be easy to understand why high profile, well-trained chefs would steer away from working in a hospital. But Chef Brian Sauer, Executive Chef at South Shore University Hospital in Bay Shore, says that will no longer be the case as hospital cuisine is already in the process of evol ..read more

A comprehensive guide to ensuring hygiene excellence and choosing the ideal cleaning partner for your restaurant. Picking a good restaurant cleaning company involves thorough research and consideration of several factors to ensure that the establishment maintains high levels of hygiene and cleanliness. Here’s a step-by-step guide to help you choose the right cleaning service: Define Your Needs – List the specific cleaning tasks you need, such as kitchen cleaning, dining area sanitization, restroom maintenance, and floor care. – Determine the frequency of cleaning required (daily, weekly, month ..read more

Chef Ruggier is a manager with vision and a true passion for the industry who instills in others a passion for excellent cuisine. His success is based on a combination of natural talent, drive, and experience gained in some of the finest privately owned establishments and corporate chains in the industry. He was inducted into the Academie Culinaire de France in October 2014. The post About Chef Rubin Ruggier appeared first on Hospitality News ..read more

Are trade shows safe to attend? Remember that personal decisions about attending events should be made based on a combination of public health recommendations, local conditions, and your individual risk factors. As of my last knowledge update in September 2021, the status of the COVID-19 pandemic varied from one location to another, and the safety of attending trade shows depended on the local conditions, vaccination rates, and public health guidelines. It’s important to note that the situation can change rapidly due to the evolving nature of the pandemic. Whether it’s safe to attend a trade s ..read more

Chef Rene Marquis, CEC, CCE, CCA, AAC, has embarked on an ambitious journey as the first military chef at the helm of the American Culinary Federation (ACF). His multifaceted vision focuses on revitalizing the organization by bringing back membership, sponsorship, and excitement. First and foremost, Chef Marquis aims to reinvigorate ACF’s membership base. He recognizes the importance of inclusivity, reaching out to culinary professionals across the nation, irrespective of their backgrounds. Under his leadership, ACF will engage in targeted outreach campaigns, offering compelling reasons for ch ..read more

Delving into the culinary world as a personal chef is a journey filled with unique flavors, creativity, and a dynamic connection with food and people. This intriguing profession is a blend of artistry, precision, and personalization, where talented chefs venture beyond the traditional restaurant setting to create unforgettable dining experiences for individuals, families, and private events. Join us as we step into the shoes of these culinary artisans and discover what it’s truly like to be a personal chef. Being a personal chef can be a rewarding and fulfilling career for individuals who have ..read more

Obtaining a liquor license for your restaurant is a significant step in enhancing the dining experience and potentially increasing revenue. However, navigating the process of acquiring a liquor license can be a complex and often lengthy endeavor, as it involves various legal requirements and regulations. In this guide, we will explore the best ways to secure a liquor license for your restaurant, providing you with valuable insights and practical steps to help you successfully obtain the necessary permits and permissions. Whether you’re a seasoned restaurateur looking to expand your offerings o ..read more