| Man, Mango and Mojito
Kapolanialaimaka “Kapo" Kealoha is the Executive Chef at Tiki's Grill & Bar in Waikiki. Since he returned from culinary stints in Wyoming and Northern California to take the top job at Tiki's, he's worked to accomplish three things: create an all-new breakfast buffet service, expand the over-all level of food and service, and teach all employees how to pronounce his first name. We hear he's nailed the first two, but using the nickname “Kapo" just might indicate goal number three is a bit more elusive than first thought. Kapo's a local man, having attended Moanalua High School and then cracking the culinary arts books at the Travel Institute of the Pacific. He's got a ton of local experience under his belt, not including those two sojourns at the Four Seasons Hotels already alluded to in paragraph one.
Beware hot keys
WE NO longer automatically reach for the phone book, the dictionary or the encyclopedia when we want information. Neither do we rely on the cookbook for our recipes or a phone call to a friend for a restaurant recommendation. Increasingly, computers are becoming our first port of call – whether we want information on a new ingredient or to browse a restaurant menu. From people writing online to others booking tables, restaurants are willingly or not, being sucked into the vortex of a technological hurricane. The Flogger You're a chef and you're having a bad day at work. A very, very bad day. Two of your colleagues are off sick, so you're doing their work as well as your own. Equipment malfunctions, the tarte tatin is no longer caramelised but no-question-about-it burnt and the suppliers haven't turned up.
New Orleans mourns Katrina dead two years on
A man carries an American flag while marching through the Lower Ninth Ward in New Orleans, Louisiana. New Orleans Wednesday mourned the huge losses inflicted by Hurricane Katrina two years ago, as US President George W. Bush sought to dispel residents' anger vowing better days lay ahead. .
The Most Innovative Corporate Cafeterias
For many workers, the company cafeteria offers all the appeal of airline or hospital food -- assuming, of course, you're not left dining from a vending machine. However, even in this era of rigorous corporate penny-pinching and wolf-a-sandwich-at-your-desk deadlines, some worker-diners enjoy a different mealtime experience. .
Meal tickets
Ever since a trip to Vietnam two years ago, during which I toured the exotic food markets of Nha Trang with the hotel chef at the Ana Mandara resort and learned how to make my own rice paper for spring rolls at cooking schools in Hoi An, I have been convinced that there is no better way to get to the heart of any city than through its cuisine. .
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