Secrets of Success
An ongoing series of interviews with chefs, restaurateurs and foodservice operators, Secrets of Success looks at the paths taken to professional recognition and acclaim.
In his first PR job with a high tech PR firm, Chris Haynes was told that he didn't belong in the field. He went on to disprove that, because he "never quits", becoming recognized for outstanding, creative public relations and specializing in restaurant and retail clients. A near-death experience led him to believe "you can be a victim or a vampire." He chose to be a vampire. A six-month-long job in a Paris PR firm taught him "you can have a life and work" and exposed him to a world of glamour, coolness and creativity.
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FSE: What led you to specialize in restaurants and high-end retail?
HAYNES: My friend Mat Schaffer who was a food critic pointed out that there were all these restaurant publicists. Boston had a couple, but it wasn't a job I'd thought about or thought possible.
FSE: How did you begin?
HAYNES: Helping a restaurant owner by writing a free press release about the place he was opening, I began to build a repertoire and ended up opening Aquitaine and No. 9 Park in Boston.
FSE: What is the secret of your success?
HAYNES: I have a love and passion for what I am promoting and that comes through to the reporters/writers. I don't believe you can make anyone write about something they don't want to write about. I may not be the loudest publicist in the room but I am the one who will get the client a cover story/tv show. I get to work with clients I trust and believe in – restaurants, retail, lifestyle. This sector of PR doesn't hurt anybody. I can put my head on the pillow and sleep with a clear conscience. I don't rep pharmaceuticals or businesses that might require crisis communications due to naughty behavior.
To read more, please download the full article!
Kendall College launches sous vide training
CHICAGO - Kendall College is partnering with Cuisine Solutions, Masters of Soous Vide, to offer a new training program and dedicated kitchen on the college campus. The program launches in September's Fall 2012 term for associate and baccalaureat degree students and culinary professionals who seek the training and certification in the process.
Formal training in sous vide is heavily regulated by health departments because its exacting food-safety demands must conform to Hazard Analysis Critical Control Points (HACCP) standards. As a result, professional culinary-arts higher education and training programs have not had the skilled faculty, equipment or funding to offer programs in the sous-vide process.
"Kendall College is thrilled to be the exclusive education partner of Cuisine Solutions for preparing professionals in the foodservice industry with an in-depth familiarity and expertise in sous vide," says Emily Williams Knight, president of Kendall College. "Our new sous-vide kitchen will provide training not only for our students, but also for foodservice and manufacturing personnel worldwide."
The new kitchen and training facility at Kendall will be built on the first floor of the college and will house sous-vide equipment manufactured by Niles, Ill.-based PolyScience. Sous-vide HACCP certification and introductory sous-vide coursework will be integrated into the associate- and bachelor-degree curricula that include the foundations of cooking. Seasoned professionals can take the online theoretical courses on sous vide and HACCP certification, as well as participate in workshops with Kendall's certified sous-vide instructors and the "godfather" of modern sous vide, Bruno Goussalt, founder of CREA and chief chef-scientist for Cuisine Solutions. Initial online training will be offered in English and Spanish, and programs in additional languages such as Mandarin and Portuguese will be made available in coming years.
For more information, go to www.cuisinesolutions.com.
Product Panorama
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Maristella line of Arborio rice seafood aranci now available everywhere
Maristella Fine Foods' line of nine Arborio rice arancini is now available to foodservice operators everywhere, offering low cost-high-profit margin menu items that include five seafood varieties, one chicken option, and three vegetarian choices. The high quality products are sized to fit various menu price points and are well suited for small plates and bar menus. The nine flavors come in 10-lb. bulk pack cases, after breaded and fried or breaded unfried. For more information about Maristella's Fine Foods and ways the line can add value to foodservice menus, contact Robby Brandano at 617-464-4545 or e-mail rbrandano@maristellasfinefoods.com.
URESERV launches at New England Food Show
URESERV, a new, premium online reservation and table management system from restaurateur Jeff Gates and engineer and sales executive Van Garrett offers operators an alternative to pricier options with a robust, cost-effective reservation and table management system that begins with a flat $30 a month fee and no additional charges per reservation. The Cloud-based system may be used from any Internet active device, smart phone, tablet or computer and requires no additional leased or purchased equipment. A partnership with Constant Contact allows operators to build, maintain and own guest databases and execute marketing programs. 24-hour tech support is available.
Visit www.ureserv.com for more details.
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Seafood skillet meals from Phillips Foods
New seafood skillet meals from Phillips Foods give operators restaurant quality dishes ready in six minutes or less, reducing prep time. Items are frozen ready-to-eat and include such favorites as Creamy Parmesan Shrimp Alfredo, Mediterranean Style Shrimp Primavera, Garlic and White Wine Shrimp Scampi and New Orleans Style Shrimp, all with the seafood quality for which Phillips is known. Go to www.Phillipsfoods.com.
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MOZO Signature Collection designed by chefs
MOZO invited top chefs such as Marcus Samuelsson, Chris Cosentino and Aaron Sanchez, to develop the New Chef Signature Shoes collection, designed by chefs for chefs and kitchen staffers to keep them comfortable while at work in the kitchen. The mission is to produce revolutionary footware for talented professionals – high performance shoes designed to their standards and not just their workplace. The line focuses on ergonomic shape, gel insoles, built-in air vents, moisture management, slip resistance and self-cleaning outsoles. Chef Samuelsson's line features his own distinct style and creativity, including his The Downtown, a black and white throwback to classic shoes, which he even wore at a James Beard Awards function.
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