Word: menus
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...Faced with restrictions on economy fares, executives are turning to business class as a compromise between pricey first class and cramped coach. Airlines, which make more money on business class than on steerage, are competing for coach-weary passengers by offering such amenities as wider seats and more extensive menus. New giveaways include helicopter shuttles to airports and upgrades to first class...
...long ago, parents traveling with small children smuggled them into luxury hotels like illegal pets. Most did not dare venture into the dining rooms for fear of waiters who sneered, diners who scowled and menus with nothing resembling a hamburger in any language. But now the baby boomers, that bulky and insistent generation, are traveling with their youngsters in tow -- and once more transforming an industry that is intent on meeting their every need. The travel business will never be the same again...
...physical weakness has not prevented women from becoming bona fide chefs, what about their alleged lack of creativity? Judging by the menus of prominent women chefs around the U.S., pure tradition has gone the way of hand-rolled dough. For though most draw upon certain ethnic and regional influences, all feature the new American cooking, with its free association of international dishes and ingredients and its basically French cooking techniques. Whether such food is prepared by men or women, it is most successful when the surprise of novelty is tempered by a sense of familiarity, a feeling that though...
...most school restaurants the menus are elaborate, and many are classically French. The selections at the California Culinary Academy in San Francisco reflect the curriculum. "Some things are sauteed, some poached, some braised," says Jean-Michel Jeudy, vice president for food and beverage. "We do not teach different recipes but different techniques." The accent is equally Gallic at L'Ecole, the aptly named restaurant of the French Culinary Institute in New York City's SoHo district. A recent $18 prix fixe lunch began with a light Roquefort souffle, which was followed by a moist salmon fillet in chervil sauce...
...most part, these menus are based on what we've gotten back as student input. We're always hungry for information that way," she says...