I remember growing up during the 70’s and seeing my parents drink instant coffee. Back then, there were no Starbucks or specialty retail coffee chains. But what these chains have done over the past 20 years is help to influence American taste and perception of quality coffee in the US. The introduction of a high-quality instant coffee looks like we are going back 30 years.

The opportunities may be great for Starbucks, but it seems like a bad move that may have a big impact on the brand and public perception in the long run.

What are your thoughts?

My recollection of cooking school was distant as I have not cooked for a very long time, but I got back in touch with school as I wanted to be able to give back and help in any way that I could – especially with my work in executive recruitment.

Our first night back in Vermont was scheduled with a dinner to be hosted with one of my chef instructors – Chef Michel LeBorgne.  Me and a couple of other alumni who were in town were to have dinner with the keynote speaker at graduation – Chef Susan Spicer of LaBayonne fame in New Orleans. Unfortunately, Chef Spicer’s plane was delayed and she could not join us for dinner. She did miss a truey memorable dinner. It was amazing to see what second year students can produce. Here was the menu:

Amuse Bouche

Bone Marrow Broth, Sausage Ravioli Seared Foie Gras, Vanilla Gnocchi, Poached Cherries Veal Tongue Salad

First Course

Skate Wing Beurre Noisette Salsify Puree, Wilted Spinach, Lemon Caper Essence

St. Urbans-Hof “Leiwener Laurentiuslay Riesling Spatlese, 2005

Second Course

Crispy Veal Sweebreads & Crepinette Forest Mushrooms, English Pea Puree, Foie Gras Emuslsion

Domaine de la Janasse “Terre de Bussiere”, 2005

Third Course

Lamb Sirloin Poached Marrow, Potato Puree, Fava Beans, Fine Herb Cabernet Reduction

Dutcher Crossing “Taylor Reserve” Cabernet Sauvignon, 2002

Cheese Course

Au Gratin Bijou, Clover Honey, Toasted Pistachio, Brioche

Dessert Course

Chocolate Coated Mint Cannoli with Trio of Seasonal Fruit

Goody, a registered and licensed dietitian, member of the American Dietetic Association and former Peace Corps volunteer, will lead McDonald’s U.S. team of food and nutrition professionals to develop plans that align with McDonald’s menu strategy. Working with McDonald’s U.S. executive leadership, Menu Management, Supply Chain, Suppliers, Owner/Operators and Staff, Goody will provide nutritional science expertise and oversee the company’s nutritional information development process.

Peter Romeo in his blog, has a funny post on what could possibly be an interesting move by the number one burger chain in the world.

But what I wonder most about this new appointment is if McDonald’s is really going to make a huge difference in their menu approach. Can you really see a Big Mac Lite?!?! Or maybe a Low-Fat Quarter Pounder? Or even a No-Sugar, Reduced Fat, Low Sodium Milk Shake?

Probably not. And that is why I do think that this whole announcement earlier this week is a way for the Golden Arches to get some of the muckrakers like Eric Schlosser. With all the changes going on with the McDonald’s concept in the beverage area, I am not certain that Goody will really make that much of an impact on the food side. We will have to see.

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The council voted 37-6 to repeal the two-year-old ban, which critics argued had made Chicago–and the City Council–a national laughingstock.

And this all just in time for one of the biggest food/restaurant parties to take place in just a couple of days – the National Restaurant Association Convention at McCormick Place. How uncanny that Charlie Trotter can now dazzle all the foodies that will be descending on the Windy City.

This whole idea of local municipalities being do-gooders and looking out for our well being is ludicrous.

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