Daily News All News  |  Subscribe  
Restaurant and Foodservice News
RSS
News |  Newsletters  |  Articles |  Blogs | Video |  TV |  QSR News  |  Casual Dining News  |  Onsite News  |  Chef News

Man Behind McDonald's Menu: Fast Food Visionary Visits Hartford




Copyright: Hartford Courant

June 29, 2012


Dan Coudreaut studied at the Culinary Institute of America, the country's premier cooking school. He worked at restaurants in New York, then moved to Dallas, where he rose to lead kitchens at Cafe Pacific and the Four Seasons. At his latest gig, Coudreaut said, his favorite food is the fries, though it's a tough call because he also likes the oatmeal, the smoothies and the chicken nuggets. For eight years, now, he has worked for McDonald's as executive chef. His other title there is director of culinary innovation for the company's U.S. restaurants, which means Coudreaut's vision for what fast food should be influences meals for an estimated 27 million...


Read More (opens new link to source)  |   All News



Note: The story above links to an external site and was free from registration requirements at the time it was selected. Because Foodservice.com has no control over information outside of our site, the availability and status is subject to change.






Thoughts and Comments?  Post as a member of Foodservice.com or Facebook below
Note that you must be registered to leave comments. Register or Sign in.




Top Stories
1. Restaurant's Reservation Policy Allows It to Sue Yelpers, Online Critics
2. Why the healthy school lunch program is in trouble. Before/after photos of what students ate.
3. How U.S. restaurants are experimenting with no-tipping policies to counter rising minimum wages
4. Michelle Obama's Lunch Rules Have Cost Cafeteria Worker Jobs
5. San Francisco's First Automated Cafe Signals a Delicious, Terrifying Future
6. Subway is considering making 2 drastic changes to save its business
7. 75 Best Colleges for Food in America for 2015
8. The Culture of the Kitchen: David Chang
9. Chef Abandons French Cuisine to Open Harlem Burger Joint
10. Unfair Competition: Food Trucks vs Restaurants

Recent News
Fast Casual Consumers Want Food Quality, Chef's Touch
Fast food reinvented? Eatsa, a fully automated restaurant, opened this week
Experts weigh in on New York's minimum wage increase
Uniformed officer denied service at fast-food restaurant
Le Cordon Bleu: Sweet lessons in pastries from the pros
The psychological toll of being a Hooters Waitress
16-Year-Old Chef Flynn McGarry to Open His First NYC Restaurant
McDonald's All-Day Breakfast Might Make America's Egg Shortage Worse
Mayor de Blasio launches 'largest dining program in NYC'
How To Shoot Food Like a Pro




More like this:

Le Cordon Bleu: Sweet lessons in pastries from the pros

16-Year-Old Chef Flynn McGarry to Open His First NYC Restaurant

Female chefs take a stand against sexist kitchen culture

The Culture of the Kitchen: David Chang

Chefs moving into fast casual offer their take on industry's future

75 Best Colleges for Food in America for 2015

How Eric Ripert Became a Restaurant Legend Without Working Himself to Death

Chef Abandons French Cuisine to Open Harlem Burger Joint

Robots Will Take Fast-Food Jobs, But Not Because of Minimum Wage Hikes

'Chef' fools fine diners into enjoying inferior food

Other Topics:

Business & Financial  (2130)

Chefs and Cooking  (2159)

Customer Service  (115)

Design  (26)

Equipment & Supplies  (29)

Food Cost Management  (68)

Food Safety  (227)

HR and Recruiting  (53)

Human Interest  (1022)

Interviews  (6)

Legal  (300)

Marketing - Products  (207)

Marketing - Restaurant  (480)

Menu Development  (209)

Nutrition  (1147)

Restaurant Management  (92)

Restaurant Spotlight  (94)

Sanitation  (29)

Startup  (24)

Technology  (176)

Trends  (124)

 




Copyright © 1996-2013 Foodservice.com ®. All Rights Reserved.