Word: cooking
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Dates: during 2000-2009
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Instead, creativity is channeled into the company's $1 million R&D kitchen. There, Okura and his staff of 10 chefs, line cooks and pastry chefs have free rein to experiment. Brandon Cook, one of three R&D chefs and the only one who has cooked in a Cheesecake Factory, is riffing on the lobster roll--subbing crab and shrimp for lobster and thick white bread for the traditional top-split hot-dog buns in this classic New England sandwich. Before setting out samples--one on grilled bread, another toasted--he has gone through half a dozen iterations, playing with...
...session and takes a bite. He is wondering about the anchovies. "Karl wanted to put them in," he says. "But some people are allergic to fish." And Overton doesn't want to scare off the anchovy averse who don't realize the fish melt into the tomatoes as they cook, leaving behind a pungent bite that this sauce is missing. "You think it needs more capers?" he asks. Perhaps their tangy saltiness will compensate...
...kept himself open to new ideas. In California in the 1980s, they were everywhere. Early on, he added burritos and a stir-fry to the menu. He loved casual Asian-inspired restaurants like Spago and soon started spending some time each day developing new recipes with his best line cook...
None of the chefs' artistry will ever make it to a restaurant unless it gets through Joaquin Marchan, a star Cheesecake Factory line cook who now puts new recipes through their road tests. It's here that the free-form lasagna started to fall apart. Okura and his chefs had perfected two versions of the dish, layers of pasta, cheese and sauce: one with roasted tomato sauce adorned with basil oil, the other an all-beef Bolognese with truffle...
...meat. Although USDA inspections are supposed to detect E. coli, the system is not perfect. In 1993, 600 people in Seattle got sick and three children died after eating E. coli-- tainted hamburger. Since then, outbreaks have triggered more recalls and led to a federal recommendation that consumers cook beef thoroughly. According to USDA research, more than half of grain-fed cattle have been found to have acid-resistant E. coli in their feces; the proportion drops to 15% if they are switched...