By Scott Mechura EBS Food Columnist For years, maître d’ Ben Chekroun at New York City’s Le Bernardin has reined in new servers with his list...
By Scott Mechura EBS Food Columnist Most industries have certain, specific ways of doing things, even the sports world. But these often come with a list...
By Scott Mechura EBS Food Columnist In my previous article, I pondered whom would be the chess pieces running a successful restaurant. Logic would dictate that...
By Scott Mechura EBS Food Columnist After reading an article from a chef in which he likened a restaurant’s business and staff to a game of...
By Scott Mechura EBS Food Columnist This time of year, most restaurants and bars are ushering in another winter season. They’re cleaning out beer lines, relighting...
By Scott Mechura EBS Food Columnist I believe in continuing my education. Sometimes that means reading a book, other times it may involve driving to Missoula...
By Scott Mechura EBS Food Columnist It isn’t a fruit or vegetable, it isn’t a fiber, and it certainly isn’t a protein. Then what is a...
By Scott Mechura EBS Food Columnist There is a saying that everything you need to know as an adult, you learned in kindergarten. Do field trips...
By Scott Mechura EBS Food Columnist Thousands of hospitality professionals nationwide, and many here in Big Sky, have passed the Court of Master Sommeliers level one...
By Scott Mechura EBS Food Columnist If you’ve ever read an interview with a chef, you’d see pretty standard questions, such as “Where did you learn...
