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Prince Castle 167-2 Replacement Kleen-Skeen (4-pack)
$10.50


Metro C515-PFC-U C5 1 Series Proofing Cabinet, 1/2 H, Universal Slides, Clear Poly Door
$1,372.75


Metro 5MPBX MetroMax Q Stem Caster w/ Brake, 5 D, 300 lb Cap
$26.88


Comark C9040K Temperature Simulator For Accuracy Of KM28 and C28
$136.50


Manitowoc Ice ID-0602A-261 Ice Maker, Full Cube, 650-lb/24-Hr, Air Cooled, 208-230/1 V
$2,750.00


Metro 1WS18C Super Erecta Chrome Shelf Support For 18-in Shelf
$16.94


Bon Chef 5008S PLUM 15-oz Oval Deep Baker, Aluminum/Plum
$91.82


Bon Chef 5008S SMGR 15-oz Oval Deep Baker, Aluminum/Smoke Gray
$91.82


Bon Chef 5008S TANG 15-oz Oval Deep Baker, Aluminum/Tangerine
$91.82


Bon Chef 5008S TEAL 15-oz Oval Deep Baker, Aluminum/Teal
$91.82



Restaurant Insider Magazine Current Issue


  Michel Nischan may be best known as Paul Newman’s partner in Westport’s The Dressing Room, but you’ll likely hear his name mentioned in the future more as a healthful food advocate than as a chef

Cover Story: Michel Nischan

Also: La Fonda Del Sol
And: The Perfect Fish for a Changing World
 

Most chefs are all too familiar with the unremitting conflict between their desire for the best and most wholesome ingredients, and their restaurant’s bottom line. They will eagerly do battle with the scrappiest of general managers or the cheapest of accountants, and are often fortunate to escape from these encounters valiantly clutching the remnants of imported truffles or the properly farmed meats and veggies that they crave. The increase in the incidences of these noble conflicts can cause irreconcilable strains on the precarious culinary partnership between the financial and creative forces, and are often a sign of trouble, especially in recessionary times such as these. Michel Nischan first recognized a sign such as this, not while he was at work, but ironically during the creation of an enormous backyard garden on his 1-acre lot in Connecticut. The garden was designed to honor his mother, who had become very ill at the time. In establishing the garden he hoped to instill in his children some of the same memories he was blessed with growing up in rural Missouri. The idea was to have it built and flourishing while she was still alive, a goal that unfortunately fell short. But its creation seemed to put the finishing touches on an intuitive feeling that had been building ever since he began to experience some of his own cost versus ingredient problems at Heartbeat in New York, where he was the executive chef. Influenced by repeated outside offers due to his flourishing reputation as a proponent of organic and healthful food, he could no longer ignore the waves of internal pressure to institute significant changes in his life.

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