Word: foodes
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...food trends...
...sort you would see in the back of house at an expense-account restaurant. It features granite countertops (requested by Coudreaut), a giant Wolf range that cost more than most McDonald's employees make in half a year, and a salamander, a device that professional kitchens use to brown food before serving. (See more about McDonald...
...salmon, hazelnuts, candied orange rind. There was a huge pot of veal stock simmering on a back burner of the Wolf. He seemed to want to prove his culinary skills, and he did - he made a delicious lunch - but what does any of this have to do with creating food at a real McDonald...
That's a highly corporate way to think about food - celery root is certainly real, so real that it's covered in dirt when you buy it at the supermarket - but McDonald's is, after all, a corporation. Coudreaut may be a chef, but his employer is no restaurant. McDonald's Corp. is largely a holding company, a middleman that works between restaurant owners and food suppliers. It provides franchisees with inexpensive, processed ingredients and - this is where Coudreaut's team and other development people come in - a guarantee that new menu items have been tested and tweaked and retested...
Nothing gets on the menu at McDonald's without the approval of hundreds of people: marketers, franchise representatives, engineers who specialize in food hold times, operations managers who know precisely how far refrigerated trucks can drive before food rots and money people who have read reams of market research that has relentlessly focus-grouped every ingredient combination that could be part of a Snack Wrap...