Now that the Food Network is moving hot and heavy into the restaurant business, courtesy of its new alliance with giant hospitality and food service provider Delaware North Companies, how will restaurant operators react? The basic cable powerhouse once created viewer interest in food and restaurants just like yours. Now it wants its audience to eat in operations that carry its proprietary brand. We smell trouble ahead.

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Top Chef Season Four competitor Spike Mendelsohn definitely got into the gourmet burger business when the getting was good. His new book, The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges and More (Wiley $24.95) tells you a little bit about how he did it and, better, a lot more about how you can get a piece of the action in this still-growing segment.

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The initial Culinary Enrichment and Innovation Program sponsored by Hormel Foods and taught at the Culinary Institute of America in Hyde Park was so successful they’ll be starting another one this fall. It’s free to working chefs, so it’s time to get going on your application.

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