Michael Sanson

Michael
Sanson
Editor-in-Chief,
Penton

Michael Sanson took over as editor-in-chief of Restaurant Hospitality magazine the same year Star Trek creator Gene Rodenberry’s ashes were launched into space and Paul McCartney was knighted Sir Paul by the Queen. Since then he’s been writing about his restaurant experiences in an editorial currently called Sanson Sez. His column has elicited all forms of love and hate, which are documented on our letters page, Back Talkin’.
If you have a beef with his opinions or want to share a little love, email Mike. The best of your comments will appear in Back Talkin’.

Articles
Camber Lay 
Take a look at that face! It's the future of mixology. Yeah, we know that's a fancy-ass moniker for bartending, but Camber Lay (that's her name, and what
What Are You Doing to Survive? 
Last month, the Feds made another big move to cut interest rates with the hope of jump-starting a stagnant economy that has consumers skittish. In fact,
Jonathon Sawyer 
When Jonathon Sawyer talks about the lamb he gets from a small farm just miles from his Cleveland restaurant, you'll be reminded of Tom Hanks in Big.
BAM! Emeril Took A Shot And Scored 
For a while now I've been carrying on about the celebrity chef phenomenon both the good and the bad that come with the elevated status celebrity brings.
Lindsay Autry 
It's not always easy finding great eats in smaller cities off the culinary beaten path. So if you stumble across a place named The Lazy Goat in Greenville,
The Top Chef Phenomenon Is Taking Its Toll 
According to the National Restaurant Association, rising food costs had the greatest effect on your company last year. This year, however, many of you
Jamie Lauren 
Its not always easy for a chef to get noticed in a highly regarded watering hole, much less one named for a legendary spirit that was banned in 1912 for
Fame and Fortune Rarely Come Without Sweat 
As silly as that may be, its not surprising. America is obsessed with stardom. An old-fashioned work ethic is slowly being eroded by the desire for instant
Service Is Really Bad; Hardees Is a Joke 
A few weeks back, Zagat Survey released the results of its 2008 New York City restaurants survey. The good news is that 56 percent of its nearly 35,000
Chalk One Up For Hanson 
Observers of the national restaurant scene were intrigued when Steve Hanson, founder of the New York City-based restaurant company, B.R. Guest, entered
The Art of Simplicity 
Giuseppe Tentori describes his cooking as simple and clean, which is not surprising for a native of Milan, Italy. Italians are reknowned for cooking with
Service Is Really Bad; Hardees Is a Joke 
A few weeks back, Zagat Survey released the results of its 2008 New York City restaurants survey. The good news is that 56 percent of its nearly 35,000
Mixology Takes A Leap Ahead 
Remember the first time you had a margarita made with premium tequila, Cointreau and real lime juice? It probably dawned on you that every margarita you
Whats It Going to Take to Fix Boston Market? 
By now youve heard the news that McDonalds has sold off Boston Market, the 630-unit chain that pioneered home meal replacement with its roast chicken
Gabriel Rucker, Executive Chef, Le Pigeon, Portland, OR 
There's something deliciously rebellious about the culinary scene in Portland, OR. Let's just say you may not find as many CIA graduation certificates

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