Restaurant Insider Store Restaurant Insider Store



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


Metro C569LSFSU C5 6 Series Heated Holding Cabinet, Full H, Universal Slides, Solid Door
$3,533.28


Metro C569-SFS-LPFS C5 Full Height Pass Thru Heated Holding Cabinet, Stainless, Solid Doors, Lip Load
$3,844.80


Rubbermaid FG500388CLR Tuffmade Polyliner Bags, 11 Gal, 10-7/8 W x 12-7/8 L x 27 H, Case of 500, Clear
$83.60


Rubbermaid FG459300 RED Red Single Full Extension Drawer, Fits 4520-88 & 4546
$62.41


BUNN-O-Matic 27350.0001 Vacuum Pitcher, 1.9 Liter, Glass Liner
$69.90


BUNN-O-Matic 34400.0002 Ambient Liquid Coffee Dispenser, Scholle 1910LX Connect 25:1-45:1
$1,779.84


World Cuisine A49830AH Mandolin Crank
$13.41


Alto Shaam 1000-SK/I 2081 Slo Cook & Hold Oven, Holds 3-Full-Size Pans, 2-Deck, 208/1 V
$9,000.00


American Metalcraft 1139 39 in Wood Pizza Peel, 11 x 11 in Blade, Short Handle
$14.40



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.

READ ARTICLE



Website design by Business Edge - great websites for the food service industry