Selected Archives
Selected stories 2011-2021
Rosenthal Sambonet USA has announced that starting from August 1st, 2015, they will be the exclusive distributor ofCorona porcelain for the US market.
Corona has been manufacturing dinnerware in Colombia since 1881 and its factory ranks among the largest in the world. Corona dinnerware products are manufactured in the newest and most modern plant in the Americas using cutting edge technology and materials.
The shot glasses are produced in a tempered Polycarbonate material, which allows them to be used in the fridge or freezer and actual keep the desserts or condiments colder for longer period of time.” Strahl polycarbonate beverageware is known by many as the world’s best alternative to glass, combining elegance and strength with versatility. For more information on Strahl beverageware or their range of Shot Glasses, go here…..
Strahl Launches New Shot Glass Collection - Versatility, Clarity, & Practicality
“Our intention is to give an ‘inside look’ at many of the talents that have supported us to achieve such strong success in an industry that has remained essentially static for many years,” says Lecante. “The rapid rise of the RAK Porcelain brand within the hospitality tabletop industry is unprecedented. Our goal now is that our new PERSPECTIVES magazine will better help industry decision makers of what is possible within the hospitality tabletop industry.”
In its debut issue, PERSPECTIVES profiles chefs such as France’s Marc Meurin, who has earned two Michelin stars at Louvre-Lens Museum restaurant, designers such as Catalonia-based dinnerware designer Gemma Bernal (www.GemmaBernal.com) , and top restaurants like the Les Haras Brewery in Strasburg. On-trend culinary topics such as the mixing of global cultures and the growing use edible flowers also receive special attention in PERSPECTIVES’ inaugural edition. Contact your local RAK Porcelain representative to get your copy on PERSPECTIVES.
Yesterday, July 20th, at approximately 5:30 p.m. Eastern time (U.S), a fire began in the mid-section of Hall China’s East Liverpool (Ohio) plant in one of the three ware dryers used for reducing moisture content. The afternoon maintenance man who was on duty at the time, Brian Cronin, immediately notified the East Liverpool Fire Department as he circled the interior of the company’s plant, first ensuring that all employees were accounted for and evacuated, prior to leaving the building himself. The fire department quickly put out the blaze, but the affected dryer was destroyed. When asked why he decided to stay, Brian said, “There were a lot of new people here, and I didn't know if they knew how to get out. I just felt like it was my job to make sure that everyone got out okay.” While no other employees were injured in the fire, Cronin was treated for minor smoke inhalation and was later released from East Liverpool City Hospital. No structural damage occurred from the fire, and all employees returned to work this morning, helping to clean water any damage from the firefighting efforts, and to repack boxes that may have gotten wet. Jim Waddle, production supervisor for Hall China said, “While we did lose one dryer in the fire, because our dryers are computerized, the remaining dryers can be easily reprogrammed to fill the production void caused by the lost dryer.” Liz McIlvain, president of HLC Inc., parent company to Hall China, said, “We are extremely thankful to the East Liverpool Fire Department for their incredibly fast response, as well as to all the employees who are back at the factory this morning helping clean up and make sure that we continue to maintain our production schedule and ship orders. However, we offer a special thanks to afternoon maintenance-man Brian Cronin for the selfless way that he not only reported the fire, but ensured that employees got out safely.” To mark its centennial anniversary, the International Hotel, Motel + Restaurant Show® (IHMRS) is unveiling a spectacular new brand and mission to better capture the dynamic innovation of the hospitality industry. HX: The Hotel Experience — Rooms to Restaurants (HX), debuts November 8-10, 2015 at the Jacob K. Javits Convention Center, New York City and represents a bold new strategic direction. This multimillion-dollar investment aimed at revitalizing the largest hospitality trade event in North America, is founded on the belief that true hospitality is anticipating a guest’s needs to create a memorable and unique experience. To achieve that, HX will focus on innovation, inspiration and information. “Making this enormous change at our 100-year juncture is exciting,” said Anthony G. Mangano, President Syramada Hotel Corporation (Syracuse, NY) and Chairman of the Board for HX 2015, “These are not tweaks or modest improvements. HX 2015 is an entirely new show.” The deep dive transformation from IHMRS to HX called on industry experts, research-based data, and prior-year show assessments to identify what the show could and should bring to the industry. Says Mangano, “It all came down to delivering true hospitality, that is, anticipating a guest’s needs before they even know they need it. We all agreed we wanted a show that performed at this level.” HX is now poised to deliver this brand of true hospitality for the hospitality industry, rooms to restaurants. Every component of the hospitality experience for hotels, motels, and restaurants will be represented in five new show divisions: Food & Beverage, Guest Services, Technology, Kitchen Design, and Rooms Division. The HX show floor features engaging new product theaters – HX: ONSTAGE RESTAURANT and HX: ONSTAGE HOTEL. Industry experts appearing live in HX: STUDIO will cover everything from cooking trends and marketing strategies, to social media and handheld devices. Informatively-rich lounge areas provide guest comfort while HX: TECH showcases the hottest products, solutions, and ideas. In the spirit of true hospitality, HX also has a concierge service to put the right exhibitors in touch with the right buyers. “We’ve created more reasons for attendees to be on the show floor longer by reimagining, renovating, and rebranding the entire experience,” says Mangano. To exhibit at HX: The Hotel Experience — Rooms to Restaurants, contact:
Phil Robinson at [email protected] or (212) 754-7920. Additional information for attendees and exhibitors is available online at www.thehotelexperience.us
In an example of the hard work, focused committment, and tremendous dedication present with much of today's chef community, top chef Gavin Kaysen returned to where it all began. More than ten years after receiving his Associates degree in Culinary Arts, the celebrated chef-owner and alumnus Kaysen (’01) delivered the 34th commencement speech to undergraduates of New England Culinary Institute, reminding the Class of 2015 that with patience and direction, they can achieve their goals. But that they should make a list. “It all begins with an idea and a desire. I created a list of five things that I kept in my wallet and carried everywhere, motivating me to take each step,” Kaysen told the recent graduates, many of whom returned to Vermont from around the country to participate in the ceremony. After receiving his own degree in 2001, Kaysen travelled extensively, building upon each successive experience and was named one of the top 10 ‘Best New Chefs’ by Food & Wine magazine in 2007 before becoming executive chef at Café Boulud in New York City. Kaysen worked with Daniel Boulud for 8 years before taking on an item from his list head on: opening his own restaurant. “Opening my own restaurant was on my list for a very long time. I was ready to start my dream,” a dream that manifested itself in Spoon and Stable of Minneapolis where Kaysen grew up. The restaurant was named a 2015 James Beard Award Finalist for Best New Restaurant and one of Food & Wine magazine’s Restaurants of the Year. Kaysen also coached the US team at the Bocuse d’Or international culinary competition in Lyon, France where the team placed a historic 2nd, the first media and podium placement for the US For all his accolades and continued success, Executive Chef and COO Jean Louis Gerin presented Kaysen with an honorary Bachelors degree in Culinary Arts. “Gavin is an incredibly motivated chef who continues to grow and flourish, but perhaps more importantly, works with the people around him to help them flourish as well” said Gerin. |
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