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Metro BC162724BK BC Series Utility Cart, 2-Shelves 18 in x 28 in, Swivel Casters, Black
$105.36


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


Rubbermaid FG105900 BLA Self-Dumping Hopper, 1 cu yd Capacity (1000 lbs), Tilts, Forklift Capable, Black
$1,247.25


Metro C515-CFC-L C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Lip Load Slides
$1,488.78


Metro C515-PFC-L C5 1/2-Height Heated Proofing Cabinet, Clear Door, Lip Load Slides
$1,413.98


Metro 9990P4 Super Erecta Label Holder, 43 in x 1-1/4 in, Gray, Snap-On, No Labels
$5.95


Metro AW33C Super Erecta Wall Mounts, 18 in Shelf Width
$74.80


Rubbermaid FGFGL1824GSULGR Galleria Sand Top Urn, 18 in Diameter x 24 in H, Fiberglass, Light Gray
$378.15


Doyon LSA620 Bench Model Reversible Dough Sheeter w/ 22-lb Dough Capacity
$8,000.00


Carlisle 364724800 Dust Mop Frame w/ No Handle, 48-in Oblong
$5.58



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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