Fodder for Thought: Week 32

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Daniel Humm offers advice to young chefs, Food & Wine explores the underbelly of food delivery, and Restaurant Business revels it’s top 10 list of groundbreaking concepts set to change the face of culinary endeavors the world over.


Restaurant Business | 10 Groundbreaking Concepts

In Restaurant Business’ annual roundup of the country’s top ten earth-shatteringly awesome restaurant concepts, retails behemoths like Amazon Go share space with culinary darling Danny Meyer – and the result is pure restaurant gold. The future of food rests in these ten concepts, and these pioneers are testing everything from no-tipping coffee houses to co-working cafés. Word to the wise: hop on the bandwagon sooner rather than later, or risk being left behind.


New York Times |  A Renowned Chef’s Advice for Beginners

Daniel Humm, chef extraordinaire of the now legendary Eleven Park Madison, shares some of his favorite advice for chefs just starting out in this insightful New York Times Q&A. From prioritizing passion over pedigree, learning the “craft” of cooking, and staying true to your kitchen, young guns will be well on their way to helming an award-winning restaurant of their own one day, and they’re know who to thank for it.


Food & Wine | Delivery People Share the 13 Most Annoying Things Customers Do

With the rise of food delivery apps changing the way we experience restaurants, there’s sure to be a rise of delivery driver horror stories to remind people that even though they’re sitting on their couch – customers can still test your limits. Our favorite delivery gripes? Don’t blame the messenger (literally), taking way too long to answer the door, and our favorite: the dreaded, strange smelling apartments.


Eater | How Massimo Bottura Convinced 60 World-Class Chefs to Launch a Soup Kitchen

Massimo Bottura is a man who doesn’t need an introduction: He’s won every accolade there is, a reservation at his restaurant has a year’s long waiting list, and his success has brought him all the fame and fortune you can imagine. So naturally, his latest venture is buzzworthy in its own right, but not for what you think. Massimo launched a soup kitchen in the heart of Milan, and convinced 60 of his chef-BFF’s to come cook. His new memoir, Bread is Gold, explores how he brought his vision to life, what it means to be the most famous chef in the world, and of course, his recipe for bread (we promise, it’s golden).

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