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It often becomes a showcase, however, of the artistry and showmanship of the chef, intensified by the competition among restaurants. According to Jean-Georges Vongerichten, a popular New York celebrity chef with restaurants around the world, "The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites". [9]
Stock plans of restaurant designs were provided by Los Angeles architects Armet and Davis or Chicago architectural designer Robert O. Burton, and modified as needed. In the 1960s, Big Boy and other drive-in restaurants could not compete with the spreading fast food restaurants such as McDonald's and Burger King. Big Boy built its last drive-in ...
A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. [ 1] The French name for a tasting menu is menu dégustation. [ 1] Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option. Tasting menus may be offered to provide a sample of a type ...
A mobile caterer serves food directly from a vehicle, cart or truck which is designed for the purpose. Mobile catering is common at outdoor events such as concerts, workplaces, and downtown business districts. Mobile catering services require less maintenance costs when compared with other catering services.
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Menu. In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on ...
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