What once may have been considered a professional step down, developing menus for chain-restaurant organizations has become an intriguing career move for many chefs with upscale backgrounds. The chef and author of Kitchen Confidential talks candidly about the pleasures of his life in foodservice and his sudden fame. Miracle on 34th Street Restaurant Associates adds miraculous foodservice variety to Macy's on New York's 34th Street. Duck Make no quacks about it. Appreciation for this fare-feathered creature is taking off in the United States, the increase in consumption outpacing that of any other fowl.
Duck is versatile, attracting diners on many levels.
And more chefs are happy to oblige by giving wing to this trend. Coming To Your Neighborhood Upstarts and big chains continue to demonstrate that, yes, there is something new under the sun. With their seemingly endless supply of creativity and keen understanding of what customers want, restaurateurs are able to carve out niches for proven and unproven concepts. Like the rest of the U.S. business world, foodservice has gone dot-com crazy. With scores of sites springing up, literally overnight, sorting through them can be confusing.