Fine-dining chefs resurrect the fixed-price menu

09/8/2011 | San Francisco Chronicle

Chefs at fine-dining restaurants are bringing back the fixed-price menu just a few years after bemoaning its demise. This time around, the menus are modernized to take less time at the table, but they are pricier and often include more courses such as the $98 eight-course dinner at Saison, writes Michael Bauer.

View Full Article in:

San Francisco Chronicle

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY