October 1, 2001

FOOD & BEVERAGE

Telltale Techniques
Menu diversity extends beyond choices of inredients to featured preparation styles. "I want a range of methods on the menu," says Rick Laakonen, chef-owner of ILO in New York City, because diners "shop the menu by cooking techniques." He and other chefs are utilizing an array of cooking methods—braising, sautéing, poaching, grilling and more—to add depth of flavor and interest to their menu lineup.

SPECIAL REPORT

Class Action
Culinary school applications are up and so is the demand for trained chefs who possess leadership as well as kitchen skills. Restaurants and Institutions examines the state of culinary education and how future professionals are being readied to lead.

BUSINESS

Making Connections
Looking to differentiate themselves and serve as city gateways, airports are luring independent restaurants and regional chains to augment national foodservice brands. Airport locations present unique challenges, but many smaller operators have found success.

OPERATIONS

Pan Handlers
When it comes to selecting pans, chefs grab those that best suit the job.

Should Institutions' Inspections Be Public?
Hospital and school reports will be released, just as restaurant grades are.

EDITORIAL

Viewpoint