Clik here to view.
The checkered life of a chef
“Become a chef and see the world!” might have been the motto of many of the chefs who came to the United States from Europe in the 19th century. Take Joseph L. Legein, born in Belgium in 1852. He...
View ArticleClik here to view.
Anatomy of a restaurateur: Harriet Moody
It’s a good bet that there have not been many women, or men, who have opened their first restaurant at age 68 – and, furthermore, made a success of it. Harriet Tilden (Brainard) Moody [pictured below...
View ArticleClik here to view.
Diary of an unhappy restaurateur
Edmund Hill began working in his father’s bakery and restaurant full-time in 1873 when he was 18. His help was needed because of his father’s poor health. He wanted to go on to Yale, yet he devoted his...
View ArticleClik here to view.
Habenstein of Hartford
In the late 19th century having your party catered by Edward Habenstein was proof that you had arrived socially. The newspapers of Hartford CT and Springfield MA were filled with descriptions of lavish...
View ArticleClik here to view.
Catering
The catering business is closely related to restaurants, though many caterers work from a rented or home-based kitchen. Frequently caterers have been – and are — cooks or waiters; many later enter the...
View ArticleClik here to view.
Women chefs before the 1970s
In the late 20th century women began to make serious inroads into restaurant kitchens, sometimes taking the top spot as chef. An account of women’s progress is given in Ann Cooper’s “A Woman’s Place...
View ArticleClik here to view.
They delivered
Many restaurants survived the past year’s shutdown by offering curbside pickup as well as delivery by outside services. Neither takeout nor delivery is a new idea. Both stretch back into at least the...
View Article
