Word: teaming
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Coudreaut and his team spend most of their time playing with ingredients far more practical than broccoli rabe and celery root. Most days, they work with chicken and apples and beef. Facing the kitchen through a glass wall is a large sign reading "It's Not Real Until It's Real in the Restaurants." (See the best business deals...
...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 so they can come out looking and tasting roughly the same in every McDonald's in every part of America. (Teams led by other chefs work on other continents; that...
...franchisees are a particularly important constituency, since they pay for the equipment to produce any new menu item. They often have ideas for Coudreaut's team to appraise - the Angus burgers were co-developed with a group of California franchisees - and they often push back against odd-sounding creations like one of Coudreaut's failures, a breakfast Snack Wrap made with a crepe that held vanilla cream cheese and fruit. ("Why it didn't work is because we served it cold," Coudreaut says. "We serve hot food. Even our salads, we serve warm chicken on top.") The testing process...
...medevacs are confined to an area very close to the helicopters, and the troops cannot stray too far from there in case there is a call. There are two teams on duty at once, "first up" and "second up," and if there is a mass casualty, they both have to fly. There is also a team on a chase helicopter, which provides cover for the medevacs in case they are fired on. Members of the first-up team are on for 24 hours and take any call that comes in during that spell. They basically sit around and wait...
...like a fish market," says Jawed Habib, fondly surveying the Sunday-afternoon hubbub of his South New Delhi hair salon, one of 12 he runs in the Indian capital alone. Heaving with stylists wearing bold red-and-black shirts emblazoned with JAWED HABIB PRO TEAM, the salon calls to mind less the chaos of a fish market than the disciplined efficiency of a well-run kitchen. His golden quiff defying gravity, the 46-year-old Habib serves as both head chef and maître d', helping a matron into her chair, judging the angle of a junior stylist...