THE COOKING SHOW YOU THOUGHT YOU'D NEVER
It's too bad TV shows like Top Chef and Hell's Kitchen can't last
forever. They've been the full-service restaurant segment's best friend,
keeping potential customers excited about creative food and producing a
nonstop parade of aspiring culinary talent who thinks kitchen work is a
cool career choice. But both these shows are five years
old–ancient by TV standards. We hope the next round of restaurant
shows–the promising Top Chef Masters and the currently-in-limbo
Chopping Block–keep the ball rolling. We need all the help we can
get to keep restaurant dining top of mind for consumers in this flaccid
THE OUT-OF-TOWNERS: WILL THE BIG EASY OUTBID
THE BIG APPLE?
No sooner did Restaurant Hospitality's story on the bidding war for
control of legendary New York City restaurant Tavern on the Green hit
the streets (see the April 2009 RH, p. 24-25) than the battle for this
lucrative prize really began to heat up. So far, the potential bidder
stirring up the most buzz is a non-New Yorker: Ti Adelaide Martin, who
runs the Brennan family's legendary Commander's Palace restaurant in New
Orleans. Not only is she an outsider in this competition, much to the
chagrin of the New York City restaurant titans who thought one of their
own would ultimately prevail; Martin also has the qualifications and
backing to win.
Restaurant Hospitality's Concepts of Tomorrow Conference
September 13–15, 2009 – San Francisco, CA
You made it this far, now what? We've got the experts to help you plan
your next moves.
Check out the agenda and list of speakers at
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New England Rachel
Midwest & Ohio Sam Wilson
West Lisa Snider
Southeast Doug Mael
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