Orion Design has gone Organic with their new introduction of a nature inspired porcelain design by Danish designer, Johnny Jensen.

The Organic collection is a full collection of unique irregular-shaped serving plates, cup and saucer, and accessories.

One of the more interesting items is the Thermo Mug designed to keep the beverage warm and remain cool to the touch.
For more information on Orion Design's new Organic line, go to www.oriontrading.com

Wüsthof has announced the appointment of Michael Garaghty (a.k.a. “Chef Mike”) as executive chef of Wüsthof-Trident of America, Inc.

In this newly created position, Garaghty will preside and appear in Wüsthof-sponsored television segments, retail events, cooking videos, social media initiatives, trade shows, consumer food festivals and other elements of the brand’s sales and marketing campaigns.

Garaghty will report to Scott Severinson, president/sales and marketing at Wüsthof-Trident. 
“We’re pleased to welcome Chef Mike to our team, where his culinary expertise and long-standing preference for Wüsthof knives will significantly bolster our sales and marketing programs,” said Severinson. “Chef Mike’s amiable and accessible personality, combined with his professional cooking background will be instantly appealing to consumers interested in enhancing their experience cooking and entertaining at home.”
Garaghty’s first appearance as Wüsthof’s executive chef debuted, April 15, on Lifetime Television’s “The Balancing Act,” which featured an educational segment on how to select, use, store and sharpen quality kitchen knives. The Wüsthof-sponsored cutlery segment on Lifetime’s morning show will re-air on June 2.
Garaghty has more than 25 years experience in the professional food service industry, including founding and managing his Plymouth, MN-based catering company, A Call to Catering. In operation since 2002, his full-service catering company oversees events ranging in size from 25 to 2,500 guests.
Prior to starting his own company, Garaghty led the kitchens of various establishments, including restaurants, festivals, banquet facilities, dinner theaters and hotels. During his earlier years of training, Garaghty discovered Wüsthof knives and quickly became an avid user and enthusiastic brand “ambassador,” recommending Wüsthof to aspiring chefs and home cooks, according to the company.

Taster spoons from Studio William were awarded the coveted Red Dot product design prize last month in Germany for the unique dining experience the utensils offer.

Studio William’s taster spoons have been designed in a way that optimises the taste of the food.

Studio William designer William Welch aims to create new forms of cutlery that support innovative ways of cooking and thinking to deliver new experiences to the rapidly growing number of sophisticated diners.

“Dining is not just about the consumption of food,” Welch says.

“It can and should be a complete sensory experience and journey of discovery; innovative cutlery gives creative chefs new options to present food and stimulate the mouth in different ways.”

As a winner of this prestigious award, the Studio William taster spoons will be displayed for one year in the Red Dot design museum in Essen, Germany.

This year’s winners were chosen by an internationally renowned expert jury that received over 4,200 entries.

For a more in depth view of designer William Welch and his company - StudioWilliam - and their plans to bring a cutting edge to the design of America's restaurant flatware, be sure to see  the profile in our People section or simply go to their website:   www.StudioWilliam.com

While we understand the heated (all puns intended) battle between Le Creuset and Staub over the colored cookware category......we're just happy that America's chefs have a terrific way to bring some texture and color to their tabletops.

So.....which do you prefer? And, better yet....why?

And, if you think chefs don't have a preference, think again.

Seems like restaurant dinnerware companies keep upping the ante in the game of who’s got the best white dinnerware. The latest entrant is Wedgwood Hotelware’s Ethereal. Graceful lines, reminding us of nature’s own beauty are embossed in a bone china material that would garner positive comments at your family’s dining room table. Only Ethereal is for restaurant tables, not the home.

With some really terrific items for foodservice (our favorite might be the 20+ inch Leaf tray) , Ethereal is another step in the domestication of high end restaurant dinnerware. With lines continuing to be blurred between retail products and foodservice products, Ethereal offers beauty in an undecorated dinnerware. Leafy serving pieces and a unique cup handle will give operators attributes to debate, but one thing there can be no debate over is Wedgwood’s commitment to design and functionality in this new foodservice bone china offering. Both are part of Ethereal’s dinnerware DNA. With Oneida’s strength of distribution and marketing, our guess is that the leaves of Ethereal will be spreading out across the land very soon. Now….if we can only get some of that DNA into flatware….hmmm.

Size does matter.....serve espresso with an espresso spoon. Please.

Buddha Bar's well-thought out plate design compliments their food nicely and reinforces the overall theme of their dining experience. An example of a well-executed design by Royal Porcelain from Thailand. Global re-supply might be an issue, but the design looks fantastic!

Way back, oh..maybe a million years ago (ok, not quite that long ago) I happened to see a photograph that completely bew me away. I decided to contact the photographer and just tell him how much I enjoyed the image.

Well, the image is the one you see here and it is the silver drawer from the legendary Lutece restaurant in New York. And, the photographer was Eric Futran, who turned out to be an incredibly nice guy...not to mention extraordinarily talented ...and sent me a copy of his picture. After many years, it still hangs nearby in a place of honor. I still love how he captured the texture and surface patina of owner Andre Soltner's silver. It's perhaps a simple image....but it means a lot...still. (it also serves as a reminder of how as a young person starting in this industry, Chef Andre gave me far more time and attention than I deserved; his teachings were many)

If you are looking for terrific culinary and food photography....you won't do better than Eric Futran. Go by his website and check it out - www.chefshots.com I think you will be impressed.