Bret Thorn Patricia Cobe - 10 Minutes News for Hoteliers - Page 5

2 min

Cocktail-inspired scents, Scotch eggs, and Fado dinner

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts "In the Kitchen with Bret Thorn" podcast. He reported on NYC food scene in The New York Sun from 2005 to 2008 and covered business in Thailand during 1992-1997. A Tufts University magna cum laude graduate and Phi Beta Kappa member, Thorn studied French cooking at Le Cordon Bleu in 1986 and Chinese in Beijing during Tiananmen Square protests in 1989. He won a Jesse H. Neal Award in 2006 and joined Disciples d’Escoffier in 2014.

2 min

Edible glitter, tainted onions, and the evolution of American sushi

🍴 Bret Thorn is the Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016. He hosted the podcast “In the Kitchen with Bret Thorn” and wrote for The New York Sun from 2005-2008. His previous experience includes writing in Thailand for Manager magazine and Asia Times (1992-1997). Thorn is a magna cum laude graduate from Tufts University with a BA in History and studied French cooking at Le Cordon Bleu. His work won the 2006 Jesse H. Neal Award. Inducted into the Disciples d’Escoffier in 2014, Thorn resides in Brooklyn, NY. Contact him at [email protected] and follow him on LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram (@foodwriterdiary).

2 min

Chef-inspired Crunchwraps, Cava’s all in on ranch, and a visit to Bluestone Lane

🍴 Bret Thorn, Senior Food & Beverage Editor, has worked with Nation’s Restaurant News since 1999 and with Restaurant Hospitality since 2016. He wrote The New York Sun’s "Kitchen Dish" column (2005-2008), reported from Thailand for Manager magazine and Asia Times, and was an ABC News runner during the 1989 Tiananmen Square protests. Thorn, a Tufts University graduate and Le Cordon Bleu-trained, won the 2006 Neal Award and was inducted into the Disciples d'Escoffier in 2014. His food expertise spans French cuisine and Asian culinary trends.

2 min

Whole hog barbecue, CREATE recap and 2 food festivals

This article was written by NRN. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant News…

2 min

Greek food, the Chicken Big Mac, and The Bear

📖 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality, hosts "In the Kitchen with Bret Thorn" podcast. He's written for The New York Sun (2005-2008), covered business in Thailand (1992-1997), and has been with Nation’s Restaurant News since 1999. A magna cum laude Tufts University graduate, Thorn also studied at Le Cordon Bleu in Paris and in China. He won the 2006 Jesse H. Neal Award, joined Disciples d’Escoffier in 2014, and resides in Brooklyn, N.Y. Contact him at [email protected] and follow on social media: LinkedIn, Facebook, Twitter, and Instagram.

2 min

ChatGPT says hello, sauces are everywhere, and so is KPOT

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, oversees food and beverage trends reporting. Host of "In the Kitchen with Bret Thorn" podcast, he wrote for The New York Sun (2005-2008), reported in Thailand for Manager magazine and Asia Times (1992-1997), and covered the 1989 Tiananmen Square events for ABC News. His column won the 2006 Jesse H. Neal Award, he's a Phi Beta Kappa Tufts graduate (1990), studied at Le Cordon Bleu (1986), and was inducted into the Disciples d’Escoffier (2014). Contact: [email protected]

2 min

A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, has built a prolific career in food journalism. He was a columnist for The New York Sun from 2005 to 2008 and previously contributed to Manager magazine and Asia Times in Thailand from 1992 to 1997. A magna cum laude Tufts University graduate, Thorn studied French cooking at Le Cordon Bleu in Paris and Chinese language and culture at universities in Beijing and Nanjing. His work earned him the 2006 Jesse H. Neal Award and an induction into the Disciples d’Escoffier in 2014. Thorn also hosts a podcast, has written for encyclopedias, and was IFEC president in 2005. Email: [email protected] Social Media: LinkedIn, Facebook, Twitter, Instagram.

2 min

Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality, reports on food and beverage trends and has been with NRN since 1999. He hosted a podcast, wrote for The New York Sun from 2005-2008, lived in Thailand writing about business and food for Manager magazine and Asia Times (1992-1997), and worked for ABC News during the 1989 Tiananmen Square protests. Thorn, a magna cum laude Tufts University graduate and Phi Beta Kappa member, also studied French cooking at Le Cordon Bleu Paris. He joined the Restaurant Hospitality staff in 2016, won a 2006 Jesse H. Neal Award, was an IFEC president in 2005, and authored entries in food encyclopedias. Inducted into Disciples d'Escoffier in 2014, Thorn resides in Brooklyn, NY.

2 min

US Open chefs, Lebanese wine, and khachapuri variations

🍴 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News and Restaurant Hospitality since 1999, previously wrote for The New York Sun (2005-2008) and was a food columnist in Thailand (1992-1997). A Tufts University magna cum laude graduate in history and a Le Cordon Bleu-trained chef, he’s known for food and beverage trends and French and Asian cuisines. Awards include the 2006 Jesse H. Neal Award and he was inducted into the Disciples d’Escoffier in 2014. He's based in Brooklyn, N.Y.

2 min

Pumpkin spice season, New York’s month-long ‘restaurant week,’ and menu pricing in the Berkshires

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends and hosts "In the Kitchen with Bret Thorn" podcast. Wrote "Kitchen Dish" column for The New York Sun (2005-2008), worked in Thailand as journalist (1992-1997), and received the 2006 Jesse H. Neal National Business Journalism Award. A magna cum laude Tufts University graduate, studied French cooking at Le Cordon Bleu, Paris, and was inducted into the Disciples d’Escoffier in 2014. Lives in Brooklyn, NY.

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