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The new Barneys superstore joins such fine stores as Porghault, Armani, Yves St Laurent, Baccarat and Lalique. Barneys is a $100 million clothing store for men and women, and now has 15 branches worldwide. Fine clothing and personalized service are Barneys trademarks.

The prospect of abundant job opportunities and increasing salaries has made teaching an attractive career. Two teachers and two education students discuss teaching as a job choice.

The article presents information on enhancing the culinary art at Nashville, Tennessee in order to provide good services to the tourists. It mentions that in order to deal with the tourists it is necessary to focus on the opening of local culinary schools and chef-driven restaurants. It also includes several chefs who are focusing on above services including Randy Ray-burn of Sunset Grill, Sean Brock of Husk and Tandy Wilson of City House.

The article offers information on various topics related to restaurant and culinary industry in the U.S. It says that chef Mario Batali and restaurateur Joe Bastianich have partnered for Sustainable Local Farmers' Market initiative in Las Vegas, Nevada. It states that Roman chokes has been toasted by Jimmy Schmidt of Morgan's in the Desert with hazelnuts to serve Jerusalem artichoke noodles. It adds that SF Chefs 2012 will be held in San Francisco, California on July 30 to August 5, 2012. INSET: CONTESTS FOR FOOD ARTISTS.

The article profiles several food industry experts in California including Eric Weiss, Misty Birchall, and Jeremy Gursey. It mentions that Weiss is a conductor of service workshops for hotel and restaurant personnel. It notes that Birchall is a veteran Navy linguist and suds enthusiast who started concocting beer-laced cupcakes in Southern California. On the other hand, Gursey is the man who makes coffee for dozens of television shows and movie productions around Los Angeles.

The article offers news briefs related to the food service industry in New York City. It reports on the Dutch dish called hete bliksem remixed by Seth Johnson, executive chef at Vandaag. It reports on the consulting group called Esprit de Corps formed by Eric Weiss, service guru. It reports on the opening of the Resorts World Casino in New York City which is owned by the Gensing Group, wherein two restaurants, Genting Palace and RW Prime, will be feeding the gamers.

The article focuses on the efforts of several individuals in Yucatan Peninsula to bring back tourism in the region after global economic depression. It states that co-owner Cristina Baker of La Hacienda Xcanatun focuses on creating original menu for the hacienda's restaurant Casa de Piedra which was recognized among the best in Mexico. Meanwhile, Californian chef John Gray opens a American bistro Club Grill in 2009 which offers mostly grilled menus.

The article discusses the culinary status of Denmark. It states that the food revolution in Denmark was not fully established until 2005, where its young chefs attempted to produce distinctly modern Danish cuisine. It provides insight on various food establishments that offer Nordic cuisine including the Radison Blu Royal Hotel, The Paul, and Bio M. It also references the article "Northern Lights" in the July/August issue of the periodical "Food Arts."

The article presents the insight of several chefs on the dishes popular and rejected to their customers. Ron Mendoza explains that 75% of his dessert sale is attributed to the milk chocolate ganache with caramel, strawberry and popcorn ice cream. He also notes the comments to the caramelized apple tarte tatin with sour cream ice cream and foie gras. George Mendes refers Arroz de Pato as the food loved by customers and pork shoulder steak with littleneck clams as the worst selling in their menu.

The article provides information on several topics related to food service. The French Pastry School in Chicago will introduce the baking program L'Art du Gâteau, which focus on wedding and celebration cakes, on August 30, 2010. The Café Gray Deluxe owned by Gray Kunz in Hong Kong will open in the fall of 2009. It notes that The American Sector and Stage Door Canteen restaurants will open at the National World War II Museum in New Orleans on November 6, 2009.

The article reports that young and inventive chefs are creating unique menu offerings infused with a Yucatecan flavor in restaurants in Mexico in 2007. It includes background information on the chefs and the restaurants that they work for, as well as the combination of local ingredients and ancient Mayan traditions in their food creations.

Presents the Infinity by Michael Mina plates of chef Michael Mina's restaurant in San Francisco, California. Design of the plate to accommodate separate dishes; Total number of produced plates; Shape of the plates.

Presents news concerning restaurants and chefs in New York City as of June 2005. U.S. broadcast of British chef Gordon Ramsay's television program, "Ramsay's Kitchen Nightmares"; Appointment of chef Andrew Carmellini as executive chef for Marlon Abela Restaurant Corp.'s launching in the city; Debut of the Witchcraft TriBeCa establishment owned by Tom Colicchio at Greenwich Street.

Explores the homestyle Vietnamese dishes of chef Charles Phan for his The Slanted Door restaurant in San Francisco, California. Popularity of the restaurant; Family operation of the restaurant; Menus; Price range.

Reports on developments about the restaurant industry in the United States as of November 2004. End of chef Rocco DiSpirito's television show about restaurant in New York; Expansion of Proximo Restaurants in Washington, D.C.; Selection of Alain Allegretti as executive chef at Atelier in the Ritz-Carlton hotel New York.

Reports developments on food service as of July 2004. Significance of the 2004 Olympic Games in improving the business performance of various hotels and restaurants in Athens, Greece; Increase on the number of restaurants owned by restaurateur Stephen Starr; Inclusion of the world's largest wedding cake in the "Guinness Book of World Records."

Features table settings in restaurants of cruise ships. Menu of the main dining room at Silversea Cruises; Saletta dining concept aboard the Silverwind; Variety in table settings aboard the Crystal Harmony; Design of Chops Grille restaurant at the Royal Caribbean's Serenade of the Seas ship.

Reports on news and developments in the United States restaurant and hotel industries. Julie Powell's collection of recipes in her book "Mastering the Art of French Cooking"; Jackson House Inn & Restaurant's hiring of executive chef, Graham Elliot Bowles; Sonesta Beach resort Key Biscayne's hiring of executive chef, Elizabeth Barlow.

The article highlights the Second International Kerasma Conference on Greek Gastronomy and the Food, Wine and Spirits Industry Partenariat, organized by Hellenic Foreign Trade Board, held in Herakleion, Crete. The event discussed the benefits of the Mediterranean diet and gastronomic experts boasting quality and availability of Greek wines and foods. Lisa Smith of Central Market notes that the Greek cuisine has all the characteristics that the U.S. Consumer is looking for.

The article focuses on the entry of chefs Joäl Robuchon and Alain Ducasse to Sofitel Le Parc hotel for its gastronomic restaurant Le Relais du Parc in Paris, France. The restaurant was operated by Groupe Alain Ducasse and make Robuchon as consultant. Along with the chefs' engagement in the restaurant are the four known dishes created by them and the remaining menu will be from Ducasse's student Romain Corbiére who was once a Michelin star.

Focuses on the gathering of the members of the Chefs' Club About Nothing in Washington. Presentation of poker game; Opportunity for a young guy to hang out with experienced cooks; Promotion of the members' restaurants.

Reports on the services offered by New York City-based restaurant Les Halles. Customers' enjoyment of chef Anthony Bourdain's dishes such as streak-frites and cassoulet; Plan of creating a full market by owner Philippe Lajaunie; Interior decoration at the establishment.

Features the Commander's Palace restaurant in New Orleans, Louisiana. Number of branches; Assessment on the quality of service; Details on the popularity of the restaurant.

Reports on developments in the restaurant industry in New York City, compiled as of June 2004. Chef Adam Perry Lang's 'Bowl O' Red' available at his Texas chili carts, offshoots of his West Side takeout joint, Daisy May's BBQ U.S.A.; Opening of Shake Shack by Danny Meyer, owner of the Union Square Hospitality Group.

Reports on the holding of the "Worlds of Flavor" conference at The Culinary Institute of America's (CIA) Greystone campus in the Napa Valley, California. Assembly of international roster of chefs by conference organizer Greg Drescher; Description of the conference venue; Seminars and cooking demonstrations; Participation of chefs like Jose Andres and Craig Stoll.

Focuses on the life and career of Maggie Kuhn as a social worker and one of the founders of the Gray Panthers, a national group devoted to fighting ageism. Circumstances in which Kuhn developed her organizational abilities; Manner in which she deals with the press; Description of her life after retirement; Information about the Gray Panthers.