Don't make the Black Angus steak, unless you plan to rock the Black Angus steak. It's not an ordinary steak, and the Class Act Restaurant would never treat it like one. Only the freshest quality ingredients are allowed in the kitchen of the Corridor's newest and tastiest restaurant.
Last year, Benchmark Hospitality International established the Bob Zappatelli Culinary Arts Scholarship in partnership with The James Beard Foundation, based in New York City. The annual scholarship celebrates the life of the company’s first vice president food & beverage, the late Bob Zappatelli, and serves as a memorial to his unforgettable magnetism and enthusiasm for the advancement of the culinary arts. Benchmark Hospitality is pleased to announce that Taylor Amara of Chatham, Massachusetts, is the first recipient of the Bob Zappatelli Culinary Arts Scholarship.
From the opening words of his online biography, even a casual observer might detect the subtle wit and la dolce vita approach to life inherent in Paolo Monti. The veteran chef/educator/promoter/entrepreneur has endeared himself to thousands of visitors frequenting his "Cucina Italiana" cooking school in Lucca, Italy. For nearly a decade, Chef Paolo has also exported his authentic, understated style to students, faculty and friends of Kirkwood Community College in Iowa. By turns host and guest, Monti has infused his learned and lived culinary wisdom to hundreds from the Hawkeye State.
Contrary to the fears of many restaurateurs, the comments on electronic restaurant review sites tend to be fair and reasonable, according to a hospitality study published in the November 2010 issue of the Cornell Hospitality Quarterly (CQ). The featured article, "Electronic Meal Experience: A Content Analysis of Online Restaurant Comments," by Ioannis S. Pantelidis, can be viewed online.
A ROOM WITH A (CULINARY) VIEW: New Kirkwood teaching hotel features an innovative space for learning, demonstrations and wide potential connections. Tucked into the back of a pioneering educational facility is a classroom that can stop a tour group in its tracks, a place designed to be at once functional, flexible and impressive. By the late summer of 2010, the room will be tested for all those attributes and more.
– Grand Hyatt New York is changing the face of hotel room service and dining with the launch of Market, its new instant-gratification food and beverage venue slated to open on Monday, April 5. Situated in the New York City luxury hotel’s lobby, Market will bring the best of New York’s tastes and treats to the Grand Central neighborhood including Roasting Plant, Tisserie, Chickalicious and Macaroon Café NYC.
Restaurant entrepreneur Sheila Laderberg will be the featured speaker in the Conversations with Entrepreneurs series to be presented next Tuesday, February 23, by the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship at Cornell University. Laderberg will present from 4:15 to 5:30 p.m. in 198 Statler Hall. She will dine with selected students after the event and meet with students, staff, and faculty the following day.
Shopping mall operators must take into account consumers' food-service preferences as malls are redeveloped in the current economic landscape. A new study from the Cornell Center for Hospitality Research connects customer demographics to consumers' preferences for the arrangement and types of food outlets at shopping malls.
The American Hotel & Lodging Educational Institute (EI) has revised its Certified Food & Beverage Executive (CFBE) professional certification program to better reflect current food and beverage trends and standards. EI added new content areas and competencies to all six CFBE knowledge domains based on input from more than 60 industry subject matter experts and the EI Certification Commission. The domain areas covered in the program are: managing food operations, managing beverage operations, marketing and sales management, financial management, leadership, and human resources management.
To promote community supported agriculture and the best practices of the slow food movement, the Central New York chapter of the Cornell Hotel Society and alumni from the Culinary Institute of America will gather for "Reap the Harvest: Celebrating the Slow Food Movement." The event, which will be held September 26 and 27 at the Beaver Hollow Conference Center in Java Center, New York, is hosted by Kathy Snyder Egan Hotel '83, CIA '85, executive vice president of sales at Beaver Hollow Conference Center and CSA owner and operator.
Michael Harney ’77 will share the highs, lows, rewards, and risks of being a tea entrepreneur during the Conversations with Entrepreneurs series presented by the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship at the Cornell University School of Hotel Administration. Harney’s presentation will be Tuesday, September 15, from 4:15-5:30 p.m. in 198 Statler Hall. He will dine with selected students after the event and meet with students, staff, and faculty the following day.