Michael Sanson

Are You Tough Enough To Handle A Bad Review? 
Theres been a lot of talk lately about restaurant reviewers, and not much of it is complimentary. For a brief time I reviewed restaurants for a newspaper,
Jose Garces, Executive Chef/ Alma de Cuba, Executive Chef/El Vez, Philadelphia, PA 
Even if Jose Garces wasn't a rising culinary star, we'd honor him, anyway, just for showing up to work. Every day, he labors in the shadow of giants,
A Customer Doesn't Like His Order. What Do You Do? 
A few months back, I wrote in this column about an experience I had when a menu order had been botched during a lunch with friends. I received tons of
Good Restaurants Are The Cornerstone Of A City 
For years, the National Restaurant Association has referred to the foodservice industry as the "cornerstone" of the American economy. The numbers120 million
Rose Had It Right: Slow Down And Enjoy Your Meal 
Since the last issue of RH, my grandmother Rose passed away. What a wonderful life she led during her 100 years on the planet. I'm going to miss her,
Govind Armstrong, Chef/Partner, Table 8, Los Angeles, CA 
The dude with the waist-length dreds isn't into body piercing. You might think so after seeing him walk into 7661 Melrose every day. But this is L.A.,
Don't Wait Around For the Low-Carb Craze to Fade 
I must admit that I was caught a bit off guard by top notch restaurateurs who said in our annual State of the Industry Forecast last month that the Atkin's
A Menu Order Has Been Botched. What Do You Do? 
I want to pose a question to you, but first let me set a scene. I was in a restaurant recently and a mistake was committed. It happens in every restaurant
Revved & Ready 
There may have been years when running a restaurant was easy, but you'd have to go way back to find them. As expected, last year was another roller coaster
Revved & Ready 
According to our State of the Industry Forecast, most operators in the full service category are guardedly optimistic that 2004 According to our State
The Restaurant Industry Is A Blur of Change 
Editors Letter Editors Letter The Restaurant Industry Is A Blur of Change The cover story in this months issue is about the importance of neighborhood
The Restaurant Industry Is A Blur of Change 
The cover story in this month's issue is about the importance of neighborhood restaurants. A sluggish economy during turbulent times has led to a resurgence
Koren Grieveson, Chef, Avec, Chicago, IL 
When you ask chefs where they eat in Chicago, Blackbird is almost always at the top of the list. So when it was announced sometime back that Chef Paul
This Industry is Not Responsible for Obesity 
Editors Letter Editors Letter This Industry is Not Responsible for Obesity Before you put an attorney on retainer to fight potential obesity-related lawsuits,
Johnny Iuzzini, Pastry Chef, Georges, NYC 
Johnny Iuzzini is undoubtedly a culinary rising star, though with his Hollywood good looks and bad-boy reputation, he could easily be mistaken for a rock
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