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. A Restaurant's Hilarious Use for Negative Yelp Reviews
2. Of carrots and kids: Healthy school lunches that don't get tossed
3. More of the Worst Restaurant Customers Ever
4. Restaurant Adds Industry’s First 'Kitchen Gratuity' Line to Checks
5. Congress eases First Lady's school lunch guidelines
6. 6 Interesting Facts about Anthony Bourdain
7. We used Amazon for lunch delivery, and here’s what happened
8. The food trends that will dominate restaurant menus in 2015
9. 3 Career Lessons From Sushi Chef Jiro Ono
10. LAUSD Bans Antibiotic Treated Chicken in School Lunches

Recent News
Ralph Lauren Ready to Open First Restaurant in New York City
Cracker Barrel Waitress Shocked After Getting New Car As Tip
Restaurant Serves a Second Chance to Kids Who Need It Most
McDonald's Menu, Ingredients To Change As Chain Struggles With Falling Sales
Carl's Jr. to roll out 'natural' burger
Jessica Biel to Open Her Organic Restaurant for Children
"Santa" asked to leave fast food restaurant
The Hidden Pain in Every Kitchen
Three Stars Above the Clouds
Chef unearths the stories of his beloved Napa.




More like this:

Jessica Biel to Open Her Organic Restaurant for Children

The Hidden Pain in Every Kitchen

Three Stars Above the Clouds

Chef unearths the stories of his beloved Napa.

5 Questions: Marcus Samuelsson

Chef Tom Colicchio on Farm-to-Table and What's in Between

Why I won't yell in my kitchen

How Chefs Navigate the Transition Between a la Carte and Tasting Menus

How may restaurant trends affect the food business come 2015?

3 Career Lessons From Sushi Chef Jiro Ono

Other Topics:

Business & Financial  (1962)

Chefs and Cooking  (2044)

Customer Service  (109)

Design  (25)

Equipment & Supplies  (27)

Food Cost Management  (65)

Food Safety  (222)

HR and Recruiting  (51)

Human Interest  (995)

Interviews  (6)

Legal  (281)

Marketing - Products  (207)

Marketing - Restaurant  (465)

Menu Development  (203)

Nutrition  (1059)

Restaurant Management  (89)

Restaurant Spotlight  (91)

Sanitation  (29)

Startup  (22)

Technology  (161)

Trends  (121)

 




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