February 1, 2001

FOOD & BEVERAGE

Chocolate Scoops
Chocolate's reign over the world of desserts is stronger than ever. Like wine, chocolate is starting to be appreciated for its distinct and varied characteristics, from depth and range to acidity and sharpness. Though not all pastry chefs are fans of the confection, even those who are indifferent admit that chocolate is arguable the most diverse and complex ingredient in their field.

SPECIAL REPORT

The Good Fight
Foodservice jobs have been saddled with a bad reputation, built when management always could find replacement workers. Times have changed and jobs are hard to fill. Workers see signs that foodservice is responding by improving jobs and benefits.

BUSINESS

Charlie's Angle
Charlie Trotter's restaurant is one of Chicago's most respected. But entering the world of carryout foods with the opening of Trotter's To Go required that he understand the business in a new light. "This is a completely different animal [from the restaurant]," he says of the retail learning curve that lies ahead.

Work Study
The virtue of study is endemic to Princeton University, reflected even in its dining-services department. A bit of field research and much hands-on learning preceded the opening of the food court in its new Frist Campus Center.

INTERFACE

Mimi Sheraton
Ther former doyen of restaurant critics talks about good food, good service and her hunt for the origins of the humble bialy.

OPERATIONS

Back-of-the-House Basics
The thermometer is one instrument food handlers cannot do without when it comes to food safety.

'Mad-Cow' Frenzy Exposes Frailty of Diner Confidence
Oak Brook, Ill., is more than 4,100 miles from Paris, but the hysteria over food safety gripping France and much of the rest of Europe was felt sharply at McDonald's Corp.'s headquarters outside Chicago.

EDITORIAL

Viewpoint
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