Michael Sanson

Michael
Sanson
Articles
Is The Person Answering Your Phone Hurting You? 
Every month on this page it's my duty to express my opinion about something important in the industry. But I'm way too opinionated to be limited to once
Randy Evans, Executive Chef, Brennan's, Houston. TX 
Have you noticed that many chefs today are as mentally sharp as the knives they wield? Consider executive chef Randy Evans. Long before he took over the
The FDA Wants You To Act Like A Parent 
I've mentioned this quote before, but it bears repeating. It comes from the great New York City restaurateur Joe Baum. "The restaurant industry is a soft
Let's Dance, Jose! 
WHAT'S CHILLIN: Vitasoy Soy Milk Organic Orange Juice Dom Perignon Rose 1995 vintage Fresh Spanish Mackerel Fillet School Yard Sugar Bush Maple Syrup
Chicago Chefs Are Honked Off About the Foie Gras Ban 
Last month I had a great meal with friends at MK restaurant in Chicago. Usually, when I'm dining with compadres we'll just order a bunch of stuff and
Michael Psilakis, Chef, Dona, New York, NY 
Donatella Arpaia put herself on the culinary map several years ago when she opened her first New York City restaurant, Bellini. But when she later teamed
You May Not Know It, But You're a Star, Baby! 
Is it possible that you restaurant folk have achieved rock-star status? You're getting there. When I began covering this industry 20 years ago the public
Gavin Kaysen, Chef de Cuisine, El Bizcocho, San Diego, CA 
Some people stumble through life searching for a purpose, while others are on a mission from a ridiculously young age. Gavin Kaysen falls into the later
Homaro Cantu, Chef, Moto, Chicago, IL 
Homaro Cantu Remember those geeky kids in high school who got shoved into lockers by the jocks? Today, many of those jocks are working in the plumbing
Editor's Letter 
Michael Sanson Editor-in-Chief Photograph by Roger Mastroanni A summit of restaurant chain executives met recently in Chicago to discuss a variety of
Jared Simons, Chef/Owner, Violet, Los Angeles, CA 
In a city as image-conscious as Los Angeles, the temptation to show off is irresistible. That's why it's so refreshing to discover a young talent who's
Is It Time To Educate Customers About Tips? 
Cornell University's Center for Hospitality Research recently presented a report that suggests black customers do not tip as well as white customers.
Doug Psaltis, Executive Chef, Country, New York, NY 
Some people never quite figure out their life's mission, while others, like Doug Psaltis, know from an early age. By the time he was 10, Psaltis was already
Is it Time to Brag About Your Healthful Menu Items? 
I'm getting older. I'm not complaining, but I wish birthdays wouldn't fly by so quickly as I speed along the highway of life. But that's life. What scares
Is Your Restaurant As Cozy As My Family Room? 
According to the National Restaurant Association's Hudson Riehle, American restaurants are slowly but surely turning into "America's family room." This
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