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
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL