Over the next few columns I'm writing here, I want to do my best to dispel some of the woo-woo that's grown up around certain aspects of the restaurant world. I want to talk about food, money, the internet, and puncture some of the myths and legends of the restaurant business. Because as much as I love the fantasy, at the end of the day reality is where we all have to live.
NEW YORK CITY
In a speech Thursday marking his first 100 days in office, Mayor Bill de Blasio touted his accomplishments, took credit for some of his predecessor’s, and hinted at some of the projects his administration would tackle in the months and years to come.
NY Post 4/10
City food inspectors might don the nerdwear under a City Council proposal to wire up Health Department employees with video to record site visits.
Staten Island Advance 4/10
A bill requiring carbon monoxide detection systems in new buildings or those getting a major smoke detection system overhaul is expected to pass in the City Council Thursday.
A city council bill expected to be introduced on Thursday would require health inspectors to wear cameras, providing restaurateurs with video footage that could be used as evidence in disputes.
The Museum of Food and Drink, the years-in-the-works dream of food and cocktail wizard Dave Arnold and Heritage Foods' Patrick Martins, will move one step closer to reality on May 7 when the organizers throw their newest monster fundraising meal.
The occasion: the restaurant's 11th anniversary and a party featuring 30 chefs from around the world, many of whom flew in specifically for the party.
There aren't many restaurants where this level of care and attention still exists, and even fewer if you eliminate fussy French places where the service can feel like a parody of itself.
At last night's Edible Schoolyard NYC's Spring Benefit, that's exactly the question we posed to the numerous chefs in attendance.
NY Times 4/7
The New York City Council has a bill to limit the use of plastic bags. It would charge people a dime for them at retail and grocery stores. The money would go directly to retailers, who would use it to stock paper and reusable bags.
This weekend, over 150 guests met up with world-class chefs at the International Culinary Center for the sixth annual New York Culinary Experience.