Word: kitchener
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Each week is devoted to a different facet of the plan. Week One emphasizes the importance of sharing meals and culminates in a guest list and handmade invitations delivered to the children's families. Week Two is all about designing a menu and learning basic kitchen skills and safety. The children decide what to serve, with guidance from the pros about how to make a meal well balanced and healthy. Kris Buda recently organized an event in Cleveland for 65 children and their guests. "We decided on chicken surprise," she says, "which allowed each of the kids to bread...
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...
...America ready for the melted anchovy? That's the question on the table this afternoon in the gleaming research and development kitchen of the Cheesecake Factory in Calabasas Hills, Calif. Karl Matz, 31, a former chef at Spago with the earnest good looks of an Eagle Scout, has reluctantly removed the salty little fish from his pasta puttanesca, traditionally made with tomatoes, anchovies, olives, capers and dried red chilis, and sets plates of rigatoni cloaked in the sauce onto a black-marble counter. David Overton, Cheesecake's founder, CEO and ultimate tasting authority, picks up one of the half...
...those items are mainstream," says Karen Cathey, incoming chair of the American Institute of Wine and Food. "They've modernized American food," says Clark Wolf, a food and restaurant consultant, and the chain's national reach gives every new dish leverage over millions of American taste buds. With its kitchen-sink menu and gargantuan portions, the Cheesecake Factory is big-tent cuisine at its most expansive. It is a restaurant where everything is included but nothing is authentic, and it is changing the way we think about American food...
...Cheesecake Factory sees value, encouraging customers to make a second meal of leftovers. Overton loves the attention that celebrity chefs have brought to dining out, but there is no room for ego in his restaurants. The person in charge of the food at a Cheesecake Factory is called a kitchen manager, not a chef. The emphasis is on consistency, not creativity...