ALL Videos

Ivy Awards 2009 - Abacus

Tue, 26 May 2009 00:00:00 PST

Ivy Awards 2009 - Apple Pie Bakery Cafe

Tue, 26 May 2009 00:00:00 PST

Ivy Awards 2009 - Bouchon

Tue, 26 May 2009 00:00:00 PST

Ivy Awards 2009 - Cafe Boulud

Tue, 26 May 2009 00:00:00 PST

Ivy Awards 2009 - Oregon State University

Tue, 26 May 2009 00:00:00 PST

Ivy Awards 2009 - Virginia Polytechnic and State University

Tue, 26 May 2009 00:00:00 PST

The Publican in Chicago presents the perfect pour of a Saison beer.

Wed, 20 May 2009 00:00:00 PST

The Publican of Chicago presents the perfect pour of an American-style double IPA.

Wed, 20 May 2009 00:00:00 PST

The Publican in Chicago presents the perfect pour of a British bitter.

Wed, 20 May 2009 00:00:00 PST

The Publican in Chicago presents the perfect pour of a Bavarian Weiss.

Wed, 20 May 2009 00:00:00 PST

French-Fry How-To: Parmesan Truffle Fries with Sola Restaurant Chef Carol Wallack

Thu, 12 Mar 2009 00:00:00 PST

Chicago Chef Carol Wallack's Parmesan Truffle Fries were named Best Idaho Potato Side Dish at the South Beach Wine and Food Festival in Miami Beach, Fla., in February. Back in the kitchen of Sola, her North Side restaurant, Chef Wallack demonstrates how to make the hand-cut fries.

R&I: Magazine of the Year

Fri, 23 Jan 2009 00:00:00 PST

Camracks®: Escape from Contamination

Tue, 01 Jul 2008 00:00:00 PST

Enter the Camzone to discover how the Camrack System can take you to a whole new dimension of glassware washing, storage and transport—an efficient and resource-conserving dimension where plastic-wrapping, unsanitary vinyl covers, and re-washing contaminated glassware are just a bad memory. Enter the Camzone and Escape from contamination today!

Camshelving®: Escape from Rust

Tue, 01 Jul 2008 00:00:00 PST

Enter the Camzone to discover how Camshelving can take you to a whole new dimension of dry or cold storage—a time- and resource-saving dimension where brushing off rust and corrosion, frequent replacement, and struggling with assembly or shelf adjustment are just a bad memory. Enter the Camzone and escape from rust today!

Alinea – Chicago

Tue, 01 Jul 2008 00:00:00 PST

Since it opened in 2005, Chef-owner Grant Achatz’s intimate restaurant has been an internationally acclaimed culinary destination. His creative and boldly innovative preparations redefine American cuisine.

Bartolotta Ristorante di Mare – Las Vegas

Tue, 01 Jul 2008 00:00:00 PST

Already renowned for Bacchus, Lake Park Bistro and Bartolotta Restaurant Group’s other Milwaukee restaurants, Chef Paul Bartolotta moved west in 2005, partnering with Steve Wynn to open this elegant restaurant in the Wynn Las Vegas. Classic Italian technique and the freshest fish and seafood make for unforgettable dining experiences.

Hotel Healdsburg – Healdsburg, Calif.

Tue, 01 Jul 2008 00:00:00 PST

Chef Charlie Palmer and co-owners John Holt, Paolo Patrone and Merritt Sher celebrate the senses at this North Sonoma County retreat that offers luxury accommodations, a spa and the Dry Creek Kitchen restaurant, which celebrates the area’s bounty of foods and wines. Charlie Palmer’s Aureole restaurant in New York City was an Ivy winner in 1997.

Per Se – New York City

Tue, 01 Jul 2008 00:00:00 PST

The menu changes daily at Chef-owner Thomas Keller’s stylish and sophisticated dining room in Manhattan’s Time Warner Center, but the commitment to quality ingredients and impeccable service never varies. Thomas Keller, too, is a previous Ivy Award winner: his The French Laundry in Yountville, Calif., was honored by colleagues in 1996.

Presbyterian Hospital of Plano – Plano, Texas

Tue, 01 Jul 2008 00:00:00 PST

Healthcare foodservice is changing, and Presbyterian Hospital of Plano has been a longtime leader in that evolution. Its Five Star Dining program, which elevates food-quality standards and adapts room-service-style operations, has been studied and embraced by many others in the field.

University of Massachusetts – Amherst, Mass.

Tue, 01 Jul 2008 00:00:00 PST

With multiple dining stations replacing cafeteria lines, introduction of global cuisines, guest-chef programs and commitments to local food sourcing and support for sustainable farming, UMass-Amherst is a model for contemporary campus foodservice. The university’s dining-service department is educating students about health, nutrition and environmental responsibility while introducing them to a world of foods and flavors.

Paul Prudhomme-The View from New Orleans

Thu, 26 Jul 2007 00:00:00 PST

Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture

Peter Backman-The View from the United Kingdom

Wed, 11 Jul 2007 00:00:00 PST

Peter Backman, founder of Horizons for Success, a foodservice research consultancy based in London, offers insights from abroad, discussing what U.S. operators and manufacturers should know about equipment trends, sustainable foods, organic and ethical products.

Shawn LaPean: The View from the College and University Sector

Fri, 29 Jun 2007 00:00:00 PST

Shawn LaPean, director of foodservices for Cal Dining at the University of California at Berkeley, shares secrets for making 100% organic offerings profitable and reveals what college students expect and demand from their dining experiences.

Thomas Keller: The View from the Top

Mon, 18 Jun 2007 00:00:00 PST

Thomas Keller, chef-owner of The French Laundry, Per Se, Bouchon, Bouchon Bakery and Ad Hoc talks about what it means to be a teacher and mentor, about cultivating leadership and maintaining the highest levels of excellence in a growing restaurant empire.

Conversation With Larry Levy

Fri, 01 Jun 2007 00:00:00 PST

Beginning with a single delicatessen in Chicago, Levy Restaurants has evolved into a global foodservice business with 95 locations in 41 markets across a variety of industry segments. Levy Restaurants Founder and Chairman Larry Levy discusses how to build and manage a company that spans fine-dining restaurants such as Spiaggia, skybox dining at sports arenas and concessions during the Kentucky Derby at Churchill Downs.