he Fast 5 — Driving Food Safety for Every Leader in the Operation
The Fast 5 — Driving Food Safety for Every Leader in the Operation In a planning meeting for the 2008 Beijing Games, the Senior Director of the Beijing Health Department told me that the most important element in preventing foodborne outbreaks is the people who work in the kitchens. The question is: how do you […]
Why Many ROP HACCP Systems Would Struggle Under Audit
Why Many ROP HACCP Systems Would Struggle Under Audit A perspective from the kitchen floor I’ve spent a lot of years working in kitchens that use Reduced Oxygen Packaging (ROP)- cook-chill, sous vide, raw protein packaging, all of it. I’ve also been through just about every kind of audit you can imagine- internal, regulatory, international, […]
The Beginning of My Chef’s Journey Toward Regenerative Culinary Systems
One Banquet, 125 Cattle: A Chef’s Turning Point In the fall of 1989, I was in my first year as an Executive Chef at the newly renovated Hynes Convention Center in Boston, Massachusetts. With a background that included family restaurants, world-class resorts, and fine dining kitchens, I was still learning what it meant to operate […]
Sustainability Grounded in Foodservice Experience
From Vision to Viability: Sustainability Grounded in Foodservice Experience There are many documents and articles about sustainability with food today. This one is grounded in operational experience in some of the highest profile, highest volume operations in the world and is intended to provide some thoughts on five specific areas that may help in launching […]