The Underground Culinary Tour

Author: Damian Mogavero
Publisher:
ISBN: 9781101903308
Release Date: 2017
Genre: Business & Economics

Explores how the restaurant business is transitioning away from intuitive methods toward data-driven practices, citing the examples of successful celebrity-run restaurants and culinary trendsetters to explain how modern eateries are pioneering effective new approaches.

The Underground Culinary Tour

Author: Damian Mogavero
Publisher: Crown Business
ISBN: 9781101903315
Release Date: 2017-01-24
Genre: Business & Economics

The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.

At the Chef s Table

Author: Vanina Leschziner
Publisher: Stanford University Press
ISBN: 9780804795494
Release Date: 2015-06-03
Genre: Social Science

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.

The Cultivation of Taste

Author: Christel Lane
Publisher: OUP Oxford
ISBN: 9780191631474
Release Date: 2014-02-13
Genre: Business & Economics

After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.

The Event That Changed Everything

Author: Paul Sorgule
Publisher: iUniverse
ISBN: 9781491755099
Release Date: 2015-01-12
Genre: Fiction

It is fall of 2015, and Jake is a line cook—or at least he was, until he and his entire team were let go from their jobs following a suspected E.coli outbreak traced to their restaurant. Jake—who has always been a stickler for food safety—suspects that the outbreak is actually part of a larger problem that the news has been referring to as The Event, a series of changes encompassing dramatic shifts in weather and decline in the integrity of the nation’s food supply. The deaths were in fact caused by a new deadly strain of bacteria, and its reach is expanding, affecting people all over the United States. As the Event sweeps the country, killing first thousand and then tens of thousands, Jake recalls his culinary career—particularly his life with fellow chef, Carla—and struggles desperately to determine how he can make a difference. A novel based on the reality of our food supply’s truly fragile nature, The Event That Changed Everything explores environmental issues, farming, and restaurant life through the eyes of two chefs doing their best to meet the challenges of a changing world.

Appetite for Innovation

Author: M. Pilar Opazo
Publisher: Columbia University Press
ISBN: 9780231541633
Release Date: 2016-07-05
Genre: Social Science

The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world—if they could secure a reservation during its six months of operation—to experience the wonder that chef Ferran Adrià and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.

Successful Project Management

Author: Jack Gido
Publisher: Cengage Learning
ISBN: 9781337517355
Release Date: 2017-02-21
Genre: Business & Economics

Master the skills and knowledge needed to work successfully in today's project management environment with Gido/Clements/Baker's SUCCESSFUL PROJECT MANAGEMENT, 7E. This best-selling book details how to organize and manage project teams -- from planning and scheduling to cost management. Each chapter aligns with PMBOK (Project Management Body of Knowledge) to ensure familiarity with today's best practices. Coverage of the latest business challenges addresses project constraints, stakeholder issues, the project charter, and how projects relate to the organization's strategic plan. Reader practice effective communication and examine how professionals apply project management in the workplace with new and revised cases and real-world vignettes. End-of-chapter practice and Internet exercises review the concepts most critical to project management success. Future and current professionals find the insights and specifics needed to manage projects most effectively in business today. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Heart of Hospitality

Author: Micah Solomon and Foreword by Herve Humler
Publisher: SelectBooks, Inc.
ISBN: 9781590793794
Release Date: 2016-09-05
Genre:


Just Food

Author: James E. McWilliams
Publisher: Little, Brown
ISBN: 9780316052634
Release Date: 2009-08-26
Genre: Social Science

We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.

The Airbnb Story

Author: Leigh Gallagher
Publisher: Houghton Mifflin Harcourt
ISBN: 9780544953871
Release Date: 2017-02-14
Genre: Business & Economics

“An engrossing story of audacious entrepreneurism and big-industry disruption, [this] is a tale for our times.” — Charles Duhigg, author of Smarter Faster Better An investigative look into a beloved, disruptive, notorious start-up This is the remarkable behind-the-scenes story of the creation and growth of Airbnb, the online lodging platform that is now the largest provider of accommodations in the world. At first just the wacky idea of cofounders Brian Chesky, Joe Gebbia, and Nathan Blecharczyk, Airbnb has become indispensable to millions of hosts and travelers around the world. Fortune editor Leigh Gallagher presents the first nuanced, in-depth look at the Airbnb phenomenon — the successes and controversies alike — and takes us behind the scenes as the company’s young CEO steers into increasingly uncharted waters. “A fast-paced, fun dive into one of the seminal firms of our time; through the tale of Airbnb, Leigh Gallagher shows us how the sharing economy can be a force for emotional connection — as well as for social and business disruption.” — Rana Foroohar, Financial Times columnist and CNN global economic analyst

Concept Code

Author: Gaby Crucq-Toffolo
Publisher: Bis Publishers
ISBN: 9063694326
Release Date: 2016-09-22
Genre:

A practical guide to translating your idea into a fully matured concept.

Plant Strong

Author: Rip Esselstyn
Publisher: Grand Central Life & Style
ISBN: 9781455544554
Release Date: 2013-05-14
Genre: Health & Fitness

The # 1 New York Times bestseller--now in trade paperback for the first time! In this #1 New York Times bestseller (originally published as My Beef with Meat), Rip Esselstyn arms readers with the 36 most powerful facts that prove, once and for all, that a plant-based diet can save your life. Do you want to: Prevent cancer, heart attacks, stroke, and Type 2 Diabetes? Eat plants! Have stronger bones than milk could ever give you? Eat plants! Avoid dangerous carcinogens and contaminants? Eat plants! Lose weight and look great? Eat plants! On top of these arguments are 150 other reasons why plants rule--as in 150 delicious, mouth-watering Engine 2 recipes, including 10 that are exclusive to this new edition. Prepare to eat well, be healthy, and live plant-strong!

Your Best Body Now

Author: Tosca Reno
Publisher: Harlequin
ISBN: 1426869029
Release Date: 2010-10-01
Genre: Health & Fitness

New York Times bestselling author Tosca Reno knows exactly how you feel. She went from being a flabby, 200+ pound woman to a slim and sexy fitness expert—all past the age of 40! Now, for the first time ever, she reveals her secrets to looking better every year. Using the simple, Eat-Clean principles that have helped millions lose weight and featuring all-new advice from Tosca and her team of top experts, discover how you, too, can: Boost your metabolism to burn fat fast Turn back the clock and age-proof your body Look and feel younger than you have in years Create your best body—now!

A Microwave A Mug A Meal

Author: Amy Sherman
Publisher: Gibbs Smith
ISBN: 9781423638230
Release Date: 2015-06-23
Genre: Cooking

Cook tasty nutritious meals, appetizers and desserts—one serving at a time. Forget all those fancy cooking accessories. You can make a tasty, nutritious meal with just a mug and a microwave oven! Cook a Chicken Enchilada Pie in 5 minutes and Double Chocolate Cake for dessert in just over 2 minutes! Comforting main dishes, appetizers, side dishes, and desserts can all be made quickly and easily—a palate-pleasing meal for one—inside a mug in the microwave oven. Delectable vegetarian, vegan, and gluten-free options are plentiful in this cookbook; try a Zucchini Frittata, Shrimp & Mango Salad, or Eggplant-Tahini Dip. You’ll also learn handy tips for roasting garlic, toasting nuts, making vegetable chips, and more—all in your microwave! Amy Sherman is the publisher of the award-winning food blog Cooking with Amy, author of Williams Sonoma’s New Flavors for Appetizers. She has written for both online and print publications, including Epicurious, Fodor’s, Recipe.com, Gastronomica and 7x7. She lives in San Francisco.

The Money Book for Freelancers Part timers and the Self employed

Author: Joseph D'Agnese
Publisher: Crown Business
ISBN: 9780307453662
Release Date: 2010
Genre: Business & Economics

Shares strategies for accumulating real-world wealth while staying independently employed, distilling lessons from a variety of sources effectively used by the authors during the recent financial crisis.