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jCarbonara
Joe Carbonara

A Shared Responsibility: Some Thoughts on Extended Warranties

Many foodservice equipment manufacturers continue to offer extended warranties to help sweeten the sales process during this slower growth period.

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jMartinez
Juan Martinez

Dining-Room Efficiency

Don't focus so much on the total seat count.

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jStiegler
Jerry Stiegler

Restaurants Outperform Retail Market Again, Americans Are Cooking Less, and Much More

Restaurant sales looked good in October. The NRA says consumers spent more on food away from home but NPD says traffic is down. Godfather’s enters the chicken business. Steam grills prove their worth for an up and coming chain and a whole lot more in This Week In Foodservice.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Says Who? - Gale Gand, Executive Pastry Chef

Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, root beer maker, and mom. She is the executive pastry chef and partner of Chicago-based Tru, with Rich Melman and culinary partner Rick Tramonto. She was recognized in 2001 as Outstanding Pastry Chef by The James Beard Foundation.

sayswho_background Gale Gand

FE&S: Would you encourage your children to work in this business?

Gale Gand: Yes, if they love it and get as much satisfaction out of it as I do. I really found my calling when I got into food and restaurants. I hope they find theirs. But I'm always encouraging them to have a career in wine making so mommy can have a free place in Napa when she retires!

FE&S: If you were not working in foodservice, what would you be doing?

Gale Gand: Probably teaching, teaching art I think. I have a BFA and really get excited when I lead art classes at my kids' schools.

FE&S: Any interesting hobbies?

Gale Gand: Gardening (yawn), collecting old cook books, postcard collecting (mostly food images or recipes cards), collecting old pie tins and bakeware, old cooking brochures, chocolate labels, sewing, drawing, collecting old children's books, playing folk music with my kids and family and cooking (duh). I also like hunting for the best BLT, fried chicken and Caesar salad in the world, staging in pastry kitchens and bakeries in France, and working on goat farms to learn to make goat cheese.

FE&S: When traveling for business, what is one of your favorite past times?

Gale Gand: Checking out bakeries, small ones, big ones, ethnic ones, and old fashion ones. Any bakery, really.

FE&S: What is your favorite kitchen tool?

Gale Gand: Probably my grandmother's rolling pin.

FE&S: What was your first job in foodservice?

Gale Gand: I was a waitress, and just loved it. I loved nurturing the customers, teaching them about the menu items and where the ingredients came from; helping them choose what paired well and serving the food was like a dance to me. I went on to wash dishes, check coats, work the door, answer phones, be a line cook a pastry cook, a sous chef, and voila! That's how you make a restaurateur!

FE&S: If I were just starting out in the foodservice industry, what advice would you give me?

Gale Gand: When someone asks you if you can do something always say "yes," whether you know how to do it or not. You'll figure it out eventually. That's how to push you to grow. And ALWAYS wear comfortable shoes.

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