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Ho Chee Boon Executive chef Hakkasan	Integrate local culinary traits into the menu Each Hakkasan location balances an authentic representation of the region’s culinary attributes while preserving the signature Hakkasan dishes our patrons have come to love and expect. We’ve found that guests, both city natives and visitors, appreciate a nod to each area's ingredients and cuisine. With our latest opening in San Francisco, I spent a great deal of time immersing myself in the local food scene and identifying the elements I wanted to highlight, while staying true to the Hakkasan style.The result is a vibrant and flavorful menu inspired by San Francisco’s dedication to fresh, organic ingredients that complement the city’s deep-rooted Asian influences and thriving Chinatown.
John Suley Director of Culinary Operations Celebrity Cruises	A pop-up to reach potential customers Many people have preconceived notions about cruise ship dining. To show potential customers our unique style of food and service, we created pop-up restaurants in San Francisco and New York. The pop-ups ran for several days, and our chefs replicated some of the culinary experiences and dishes we have on board. The pop-ups proved to be very popular with the public and a big success for us.
John Coletta Executive chef/managing partner Quartino	Listen to customer requests and integrate these into service Our customers on occasion have requested Tiramisu and Cannoli—two desserts we did not offer. We responded to the challenge by creating a superbly executed, authentic Tiramisu and Cannoli made in-house with the exact techniques and ingredients utilized in their region of origin in Italy. We had our entire staff taste test and experience the preparations on many occasions prior to offering them to our customers. In addition, we elected not to list the Tiramisu and Cannoli on the menu. When our servers are in the midst of the dessert order presentation, more times than not a customer will simply request "Do you have Tiramisu or Cannoli?" The customer-focused server responds by saying “Yes!” The guest experiences the Tiramisu and/or Cannoli and immediately recognizes the quality effort that has been made. The customer now becomes an advocate of Quartino by informing family members, friends and associates of their incredible experience. In addition. the customer advocate goes on to inform their friends that the Tiramisu and Cannoli are not listed on the menu ...you must request it! Proof of this personalized service strategy is found on Yelp and Facebook.
Kevin Lasko Executive chef Park Avenue Winter	Black plates The color of food can be a little drab in winter. The vegetables available are just not as colorful as they are in other seasons, and braised dishes tend to be monotone. I've found that using black plates instead of white makes the colors pop a bit more.
Abigail Gullo Barchef SoBou	Make less costly bar mistakes It doesn't always matter what order the ingredients go into a drink. When I train new bar staff at the restaurant, I always instruct them to start with the least expensive ingredients, and put any costly liqueurs in last. That way, if you make a mistake in the process, you can throw out the drink, start over, and not feel guilty about it.
Giulio Adriani Forcella Park Avenue South Chef/pizzaiolo	Double 00 flour for pizza I only use Caputo Double 00 flour for my pizza dough. The super-soft flour, imported from Italy, is what the master pizzaiolo and bakers use to make the renowned pizzas of Naples. Here at Forcella, we bake the pizzas in a 1,000°F for just 1 minute. The crust turns out beautifully charred with just the right texture.
Ted Osorio Corporate Chef General Mills Bakeries & Foodservice Culinary Center	Recipe writing skills As chefs, we are naturally gifted when it comes to creating something tasty and visually appealing at the drop of a hat; however, it becomes a challenge to put the creative vision on paper and ask another to duplicate it! I know this firsthand because I was THAT GUY, writing “bad” recipes. Chefs must be specific and thorough when developing recipes (remember, the devil is in the details). Once you have created a recipe, it is very important to have someone else verify your work and give you feedback; this ensures that the recipe can be replicated and makes sense. Always remember: Consistent recipe writing equals less mistakes, less headaches for you and plenty of satisfied customers.
Jan Birnbaum Executive chef Epic Roasthouse	Preparing the perfect prime rib for holiday dinners Start with the purchasing. Ask your meat purveyor for an 8-bone (approximately 14-18 pounds), Bone-in Beef Rib Export, bones frenched 2 inches (this will serve about 15-20 people). Cut the fat cap so that it has a half fat layer that has been cut and lifted so that only the bottom is attached to the ribs. This will provide a perfect pocket in which to pack the aromatics. I use a mixture of onions, bay leaves, sea salt and black pepper. Using butchers twine, tie the cap back on, going around the circumference of the rib, in between the bones. I then let the meat stand at room temperature for at least an hour before roasting.