Chefs dish on expansion philosophies

10/11/2010 | Eater

Chef Gabrielle Hamilton's plate is full enough with one restaurant, while Daniel Boulud's dish always has room for new concepts that grow out of his cravings to try something new. Recently, Hamilton, Boulud and several other high-profile chefs and restaurateurs served up their thoughts on maintaining quality while operating multiple eateries.

View Full Article in:

Eater

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Lead Cook/Sous Chef
University of San Diego
San Diego, CA
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
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