New York City's favorite butcher shares barbecue secrets

06/7/2013 | New York Observer, The

Big-name New York butcher Pat LaFrieda and his father, Pat LaFrieda, Sr., agree which cooking method -- gas vs. charcoal -- is best when cooking for a crowd. "I have a side, and I can tell you mine’s gas," said Pat LaFrieda, Jr. "I know foodies are going to be saying, 'No way! Charcoal is the best!' And yes, I agree, if you have the time. But we’re working 18-hour days here, so no, we don’t have time to be lumping charcoal around and waiting for it to heat up."

View Full Article in:

New York Observer, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA