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. From Homeless to 'Hell’s Kitchen': A Chef's Story
2. Cannabis Cooking Thrives in Iron Chef-Style Competition
3. 8 Restaurant Brands That Rose From the Dead
4. The Infamous 20 Cents: Why Hitting Your Server With A Low Tip Hurts More Than You Think
5. Two New Ways McDonald's Is Trying to Win Over Millennials
6. US chef bans ketchup being served to anyone over the age of 10
7. 27 Things I Learned Working in Restaurant Kitchens
8. Eagles Player Who Left A 20-Cent Tip At A Restaurant Says He Would Do It Again
9. It’s Time to #BanBossy School Lunch Ladies
10. Chick-fil-A Founder S. Truett Cathy Dies at 93

Recent News
Remembering Truett Cathy
Pioneering L.A. chef Roy Choi on improving food in inner cities
Taco Bell Owner's Next Big Thing Is Vietnamese Fast Food
Using Yelp reviews to track food-poisoning outbreaks
The Uproar over the "Death Row Dinners" Restaurant In London
The 10 Best-Paying Jobs In Fast Food
'MasterChef' crowns season 5 winner
Tim Hortons' sales up in Canada and U.S.
America's 10 Most Outrageous Pizza Toppings
Millions wasted in federal school lunch program




More like this:

Pioneering L.A. chef Roy Choi on improving food in inner cities

'MasterChef' crowns season 5 winner

America's 10 Most Outrageous Pizza Toppings

From Homeless to 'Hell’s Kitchen': A Chef's Story

Why Aren't Most Chefs Overweight?

Meet The Chef Who's Changing The Way We Look At Different Cultures' Food

Cannabis Cooking Thrives in Iron Chef-Style Competition

Just because you can go foraging doesn’t mean you should

Chef Danny Bowien on the Five Lessons He's Learned About Mexican Food

Gordon Ramsay to open restaurant in Atlantic City

Other Topics:

Business & Financial  (1852)

Chefs and Cooking  (1939)

Customer Service  (100)

Design  (22)

Equipment & Supplies  (27)

Food Cost Management  (64)

Food Safety  (216)

HR and Recruiting  (49)

Human Interest  (941)

Interviews  (6)

Legal  (271)

Marketing - Products  (207)

Marketing - Restaurant  (452)

Menu Development  (197)

Nutrition  (1013)

Restaurant Management  (89)

Restaurant Spotlight  (87)

Sanitation  (27)

Startup  (22)

Technology  (147)

Trends  (116)

 




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