ADAM FREED OF FLIK INTL.: Chef pursues 'truth in menu' in developing corp. concepts

Wolson, Shelley
May 2002
FoodService Director;5/15/2002, Vol. 15 Issue 5, p100
Trade Publication
Interviews Adam Freed, chef and creative director for Flik International. Development of corporate concepts; Importance of integrity in menus; Overview of the entertaining course on dining etiquette offered by the firm.


Related Articles

  • ASK BON APPETIT. Cole, Tricia; Meyn, Laura Samuel // Bon Appetit;Sep2000, Vol. 45 Issue 9, p92 

    Answers several questions on restaurant etiquette and chefs' secrets. Rules of etiquette to follow when selecting and eating cheeses; Suggestions when planning menus; Tipping etiquette.

  • Dining out isn't out! Schwarz, Shelley Peterman // Momentum (19403410);Summer2008, Vol. 1 Issue 3, p61 

    The article shares dining tips for people suffering from multiple sclerosis (MS). When ordering something that needs cutting, ask the server to cut the food into bite-size pieces in the kitchen before it is brought to the table. People who have swallowing problems should look up the restaurant...

  • Restaurants.  // Caterer (2055-7817);07/11/2014, p8 

    This section offers restaurant news briefs as of July 11, 2014. Topics include an overview of the menu offered at Tanyas Raw Food Cafe which opened at Myhotel in Chelsea, England, the plans of restaurant operator Epi Restaurants to open its first permanent site in Worcestershire, England, and...

  • Tabletop Trends. Bellamy, Gail // Restaurant Hospitality;May2004, Vol. 88 Issue 5, p94 

    This article describes several table setting and decoration trends, as of May 2004. Chefs such as Ferran Adria of El Bulli in Spain blend art and science with ideas like flavored foam. It makes a statement on the plate and on the palate. And then there's micri, the sauce-thickening ingredient...

  • Dining etiquette -- Part I. Reddick, Ellen // Enterprise/Salt Lake City;5/9/2011, Vol. 40 Issue 42, p10 

    The article focuses on correct dining etiquette which it says is an important element of a successful business career because it indicates competence. Among the proper dining etiquette rules are arriving at the appointed time of the dinner or luncheon, knowing how to handle a seating arrangement...

  • A Healthy Breakfast: A Functional Problem Unit. Ellis, Mary // Education;Feb1949, Vol. 69 Issue 6, p355 

    The article discusses healthy breakfast as the basis for this general functional unit at the third grade level. The menus for breakfast, lunch and dinner, and food values were discussed. In many cases, the students found that prices, and not food values determine the menu. Through this small...

  • Marketing Boom. Dunning, Artesha // PMQ Pizza Magazine;May2011, Vol. 15 Issue 4, p38 

    The article suggests the inclusion of U.S. baby boomers, or those aged 50 and above, in pizzeria marketing plans. It says that the group controls 67% of the country's wealth and whose 2 U.S. dollars make up every 5 spent on restaurant meals. It says that a marketing strategy should try to...

  • HARVEST FEAST UNDER THE STARS.  // Good Housekeeping;Oct2015, Vol. 261 Issue 4, p64 

    The article presents a series of photographs suggesting an outdoor dinner party with details of table etiquette, table decor, methods to serving food aesthetically and recipes of the dishes to be served including savory pumpkin and sage soup, cide glazed pork & apples, crispy roasted potatoes...

  • OUI OUI OUI ALL THE WAY HOME.  // Indianapolis Monthly;Dec2004, Vol. 28 Issue 4, p204 

    The article informs that the new Savoy Restaurant bills itself as the "finest New Orleans cuisine and ultra lounge." Though the cuisine is in evidence, the ultra lounge appears to be taking a little longer to get off the ground. Charming hostesses greet you warmly, guide you to a high-backed...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics