May/June 2013 Table of Contents

Features
Chef Insights: Tradition Meets Innovation
Chef Gene Kato, Sumi Robata Bar
Chef Insights: Overcoming Obstacles
Chef Elisabeth Prueitt, Tartine Bakery & Cafe
Getting Cozy
Comfort food is a touchstone to diners.
Late Night Nosh
Bring in diners till dawn
NRA Show Preview

Chef Educator
FENI 2013 Wrap-Up
A Look Back At the 15th Annual FENI Summit
New Beef
Beef producers explore new ways to raise and prepare the American favorite.
Nutrition & Health ABCs
Putting together flavorful dishes that nourish the body and the soul
Spotlight: Johnson & Wales, Louisville, KY
The Advanced Dining Room Procedures course at Johnson & Wales University teaches students the importance of good tableside manner.

Equipment Solutions
Blenders & Food Processors
Modern blenders go beyond power-stirring cocktails to making soups, sauces, dips and more.
Saving Money on Energy in the Kitchen
Get plugged into the latest energy-saving hardware.

Departments
Publisher's Message, Industry Voices, News Bites Recipe Cards
Last Word