Making a beautiful plate like Pan-Seared Pork Medallions come together in front of a crowd takes a little bit of behind-the-scenes prep work, and the results can turn a chef into a showman.
Chef Art Ishman creates delicious drama at the chef’s table at the BRB Cafe, CWRU, Cleveland, OH.
Art Ishman, chef manager, Bon Appetit Management Company at Case Western Reserve University in Cleveland, OH, has a catering background, so he knows how important preparation can be for an action station or “chef’s table” as Ishman calls it. “I worked in hotels and in catering for years,” Ishman says. “I’ve learned an action station should be really well thought-out, with as much prep work as possible done beforehand. Once you get going, you ...
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