Chef Instructor Ivan is now part of the Hospitality, Tourism and Recreation program at Temecula Valley High School. The teaching classroom is a $5.2 million state-of-the-art kitchen facility. All of the proceeds from the $10 admission price for “Battle of the Burgers” goes directly to the purchase of the needed food handler cards for the culinary students.
Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.
Where is fine-dining headed? Where is the labor pool of tomorrow coming from? Is the restaurant business over-seated?
This is Part 3 of his spirited conversation continued from the previous two weeks.
Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.
It’s a challenging time for the restaurant business at all levels from fast casual to fine-dining. The next tax laws will impact hospitality, too.
The Corkage Fee charged in restaurants is always a subject of spirited conversation. What is really reasonable that’s equitable to both the guest and restaurant? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Hospitality comes into play, too. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list regardless of the corkage fee? What’s proper etiquette?
One of our worldly resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the weighty subject.
Presented by Long Beach Chef AC Boral, RICE & SHINE (an eight- course, family-style brunch experience) prides itself in being a completely unique brunch. Guests even leave with an edible care package. Sit at Chef AC’s long table for a great time blending food, family, culture, and, of course, mimosas. It’s Filipino family favorites with a contemporary twist.
Filipino hospitality means that guests eat well, always leaving the table busog (full) and with even MORE food to take home. Everyone is treated like family and becomes family.
“RICE & SHINE takes traditional Filipino dishes and blends them with American brunch. We want to share the culture and history of Filipino cuisine with those who are unfamiliar while offering something fresh for those who grew up eating it. “If ya don’t know, now ya know.”
At its core, Filipino cuisine is food for the soul. The spirit behind RICE & SHINE is to pay tribute to Filipino food tradition.
The next RICE & SHINE is set for Sunday, September 10th at 11:30 a.m. in a secret location in Downtown Long Beach.
Al discovered his passion for food while living in New York City, where he attended law school by day, tended bar and made pizza at the infamous punk club CBGB by night, and explored the Big Apple’s dynamic dining scene during every spare moment in between.
Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country.
C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator. Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. C-CAP works with over 16,000 students nationwide.
In 2015-2016 academic year, C-CAP Los Angeles served 3,200 students in 22 schools statewide. In 2015, C-CAP awarded over $625,000 in scholarships to students from many school districts across the state.
It’s the New Year so Executive Producer AndyHarris and Chef AndrewGruel would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. It’s been a big year.
Also an update on the long-delayed California Dungeness Crab season. The latest is that there are certain fisheries in Southern California where Dungeness Crab can now be harvested. The authorities advise to enjoy the body meat only and avoid the entrails. Until this is all resolved with certainty Chef Andrew is substituting other fresh crab varieties in his restaurants just to be absolutely safe.