Current Issue: Vol 87 No 5 | Wintertide 2013 In an era of "celebrity chefs" and culinary students aspiring to instant fame, we present several stories about chefs who cook out of passion and love of making customers. At Moxy, a new Portsmouth, NH restaurant, a chef discovered his true passion. After fire destroyed his 70-year- old restaurant and his father died before completion of its successor, E.J. Cubellis learned about new beginnings when Mezza Luna reopened. And more...

Secrets of Success June 2013: Gerald Hunter When Executive Chef Gerald Hunter at Philadelphia University, a Parkhurst account, first meet a student with celiac disease, his immediate response was to want to make the student feel comfortable and "not left out when she came into the café." Today, he views making gluten-free options part of offering a healthier lifestyle for everyone.

Guest Column: Social Media is Now an Element of Guest Service We manage the social media presence for a $20 million portfolio of Silicon Valley-based restaurants. One of our accounts, Sams' Chowder House, has been heralded in tech media as a Facebook marketing success story, and was cited by Sheryl Sandberg, the COO of Facebook, during their 2012 quarterly earnings call to investors. For more information, email info@swerver or visit www.swerver.com.