Frank Bruni looks across the table

08/19/2009 | New York Times (tiered subscription model), The

In reflecting on his five-plus years as a restaurant critic for The New York Times, Frank Bruni notes that his dinner guests often were irrational about what they ate and how they judged it. A person who refused to eat veal had no problem consuming lamb or young chicken, and another who enjoyed foie gras and liver refused to eat sweetbreads because they are organ meat.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI