• FE&S' 2014 DSR of the Year: Jason Sem

  • Designing for Multiple Generations

  • DSR of the Month, August 2014: Phil Blas, Smallwares Sales Manager Smith & Greene Co., Kent, Wash.

  • Crossings Restaurant in South Pasadena, Calif.

Foodservice News

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jCarbonara
Joe Carbonara

Meaningful Value: Innovation and Information Sharing

W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

Fast-Casual Juggernaut Might Be Stuttering, Problems Face Single-Item Restaurants and More

New data from Technomic suggests fast-casual restaurants may face some challenges, July housing stats are mostly positive, some observers have a negative view of one-item restaurants, and a whole lot more.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Says Who? - Michael Kornick, executive chef/owner, mk Restaurant, Chicago

Considered one of the founders of Contemporary American cuisine as we know it and longtime chef/owner of the iconic mk Restaurant in Chicago, Michael Kornick serves as a model of lasting success and perseverance even through tough economic times. Not only has mk stood the test of time for decades, it has also been a training ground for numerous chefs, pastry chefs, sommeliers, managers and other restaurant staff who have gone on to win accolades and awards as well as open their own restaurants. Here’s what Kornick has to say about his own training ground and inspirational figures throughout his life and career.

sayswho_background Michael Kornick

FE&S: Who are some other people who have influenced your career most?

Michael Kornick: Alice Waters, Jeremiah Tower, Danny Meyer, Jean-Georges Vongerichten, Rich Melman, Wolfgang Puck

FE&S: What aspect of your career gives you the greatest sense of accomplishment?

Michael Kornick: Working with so many amazing people over the last 34 years and being able to learn from others and then teaching my craft to others.

FE&S: If you were not working in foodservice, what would you be doing?

Michael Kornick: Stand-up comedy

FE&S: Do you have any fun hobbies?

Michael Kornick: I am an avid wine collector and enthusiast, and a downhill skier. My wife Lisa and I also collect contemporary art, especially photography.

FE&S: What’s the best advice anyone ever gave you?

Michael Kornick: Operating a business (restaurant) specifically to pursue your art/craft and passion will not work any better than pursuing a business (restaurant) specifically to make money. Finding that balance is critical to long-term success.

FE&S: Knowing what you now know, would you still pursue a career in foodservice?

Michael Kornick: Yes, I love what I do. I am proud of the contribution I have made as well as the emotional and financial benefits I have received from our great industry.

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