• Puesto in San Diego, Calif.

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  • Chain Profile: Bad Daddy’s Burger Bar

  • Educating Students at the Francis Tuttle School of Culinary Arts in Oklahoma City, Okla.

Foodservice News

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jCarbonara
Joe Carbonara

Go the Distance: The Most Important Three Feet in the House

Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.

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jMartinez
Juan Martinez

Foodservice Design Parameters for Successful Co-Branding

 The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?

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jStiegler
Jerry Stiegler

Darden’s Shareholder Takeover, Tablets Don’t Mean Fewer Jobs, and Much More

Knapp-Track says casual chain restaurant comp sales were up again in September. Despite improving sales, Darden stockholders vote in a new board. A report notes that the new tablet ordering systems may not replace employees.

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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, 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.

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