• Facility Design Project of the Month: The Fresh Food Company at The University of Alabama

  • Bonanza Leaves the Buffet Behind

  • DSR of the Month: Luke Green, Rapids Foodservice Contract & Design

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

Labor Lessons

Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.

Read more...

jMartinez
Juan Martinez

Post NRA Thoughts: My Labor Costs are Killing Me! What Can I do About It?

The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together.  This year, I also participated in a panel discussion that explored unit economics  and was moderated by Steve Romaniello, managing director of Roark Capital.

Read more...

jStiegler
Jerry Stiegler

Study Projects Compound Growth Rate for U.S. Foodservice Market

Restaurant sales in June were slower than in May. A new report looks for foodservice to grow 3.33 percent in the next 5 years. A C-store chain says it will open at least 600 locations in the next few years. Taco Bell expands their Cantina concept. These stories and a whole lot more This Week In Foodservice.

Read more...

Highlights

Says Who? - Michael Kornick, Part 2

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: What was your first job in foodservice?

Michael Kornick: Busing tables and washing dishes at Wildberry Ltd. in Highland Park, Ill. in 1977.

FE&S: What are some of your first memories about food?

Michael Kornick: Warm bacon lettuce and tomato sandwiches on toasted white bread, Jay’s potato chips and a cup of Campbell’s tomato soup. This was the difference between lunch (cold sandwiches) and great lunch. My father and mother were foodies and often brought home treats from restaurants. Some of my favorite doggie bags were N.Y. Sirloin from Fritzel’s and Lobster from The Palm. We used to go to great neighborhood restaurants like Del Rio in Highwood, Ill., and Billy the owner would have the chef make pasta prosciutto, which was never on the menu (but always available), and hamburgers with thick onion rings at Night n’ Gale. My mom cooked at home and made delicious brisket, escargot, steak tartar and the best chicken soup with matzo balls, parsnips and turnips.

FE&S: Do you have any other nostalgic favorites from your childhood?

Michael Kornick: My childhood holdovers are not in the sweet category — I love savory. Peanut butter (Jiff creamy), bananas, smoked bacon on rye toast, a classic. Hard salami, Dijon mustard and new pickles, BBQ potato chips with onion dip made from Lipton onion soup mix and sour cream. On the sweet side, Reese’s peanut butter cups.

FE&S: When it comes to crafting dishes, what inspires you most?

Michael Kornick: The market — I love to shop for food. Having it delivered by a supplier in the restaurant is never the same. I also love to go to the markets when I travel and I’ll cook what I find — usually whatever is fresh and in season.

FE&S: Do you have a favorite cookbook?

Michael Kornick: My 1961 English translation of Larousse Gastronomic – I want to be buried with it. The Chez Panisse Menu Cookbook, Alice Waters; The Cuisine of Freddy Girardet, Freddy Girardet; An Omelette and a Glass of Wine, Elizabeth David; Consider the Oyster, MFK Fisher; The Physiology of Taste, Brillat-Savarin; On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee; Simple Cuisine, Jean Georges Vongerichten; Memories of Gascony, Pierre Koffman; Jeremiah Tower’s New American Classics, Jeremiah Tower.

FE&S: If I were just starting out in the foodservice industry, what advice would you give me?

Michael Kornick: Work for passionate chefs or other people willing to teach. Be patient, spend lots of time reading, travel, learn Spanish (if you choose to work in the U.S.), learn as much as you can about wine and beer, and fall in love as often as possible!

Click here to read part one of the interview with Michael Kornick.

------------------

Do you follow FE&S on Facebook or Twitter?

Get the latest foodservice equipment and supplies news delivered directly via your preferred platform.

Related Articles