Thanksgiving has become a busier time for restaurants over time creating new challengers for chefs and owners. Chef LeVine spoke with FSR about how he prepares for this busy time and his tips may help you. With many customers, a restaurant shouldn’t cut corners or ignore the traditional elements of the holiday.

Key Takeaways:

• Imagine if a Food Network “Chopped” champion walked into your kitchen on Thanksgiving morning. While that would be, obviously, a startling turn of events, there is an option that’s becoming increasingly common: you can easily walk into his.
• We keep it traditional. It’s one of those holidays where if people are going to be creative they’re probably going to do it themselves.
• It’s all about making sure you have a good balance of salt, sugar, water. We add herbs.

“There was a time when Thanksgiving was considered a closed-door holiday. But the saturation of Black Friday and the rise of dual-income families continue to blur tradition.”

https://www.fsrmagazine.com/chefs/chefs-tips-surviving-thanksgiving-your-restaurant

The term “Michelin Star” is a hallmark of fine dining quality and restaurants around the world proudly promote their Michelin Star status. Celebrity chef Gordon Ramsay cried when the Michelin Guide stripped the stars from his New York restaurant, calling the food “erratic.” Ramsay explained that losing the stars was like “losing a girlfriend.”

Key Takeaways:

• Michelin announced its star selections for the 12th edition of the MICHELIN Guide New York. The new starred restaurants are standouts among the 857 eateries listed in this year’s guide that represent all five of the city’s boroughs and 63 cuisines from around the globe.
• This year’s selections include a new two star, Aska, which is located in Brooklyn in the shadows of the historic Williamsburg Bridge.
• On the one-star front, 12 new eateries have gained this prized culinary distinction in the new edition of the Michelin Guide. Chelsea’s La Sirena and Ushiwakamaru restaurants were awarded one stars.

“Offering a seasonal and tantalizing earthy Scandinavian fare, Agrern is the product of the Danish food entrepreneur Claus Meyer who co-founded the world famous noma restaurant, and is located in the Grand Central Terminal.”

https://www.fsrmagazine.com/industry-highlights/full-list-2017-michelin-stars-new-york