There are plenty of positions for talented chefs in New York City, but Michael Smith has chosen one that may not come immediately to mind when one thinks about dining in the Big Apple. Smith is the executive chef for the Restaurant Associates managed operation at the New York Times. It's an environment that poses the challenges typical of large white collar B&I operation in a big city: a sophisticated customer base with plenty of other dining choices right outside the door (in ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.