ON THE INSIDE
Insider continued from page 9
the menu, and I love my food more than
ever. It has tons of soul.
a New York restaurant in Mobile. Now,
after a year and a half, we are an Alabama
restaurant with New York technique. I came
to realize that I should have learned more
about the local food and embraced the local
culture when we started out—really gotten
around to seeing what people are eating,
getting to know the farmers and fishermen—
and incorporate all that into my food. Now
we’re really cooking with the heritage of the
South in our hearts, and it shows in the way
plates are licked clean and in the smiles and
tips from the customers. I think we’re making
people very happy now.
What makes True work in Mobile?
I think what makes it work—and what is
making it work more and more—is that we
really know how to cook. In any city, it can
be hard just to get a piece of meat or fish or
even a vegetable cooked right. This is what
we do, and we’re extremely consistent.
What advice do you have for young
people coming into the business?
When we opened, True was basically
What gives you pleasure on the job
Having my restaurant filled, which is
something that every restaurateur is
struggling to do. But if that can’t be the
case, what makes me happy is people
liking what they eat, and the service, in
other words, liking the way dining at my
restaurant makes them feel. My favorite
thing to ask people is, “How did you
hear about us?” and the No. 1 response
is, “My friend told me to eat here.” That
is firsthand information that I made
someone happy, and that’s great.
Barbara Sido named NRAEF
Barbara Sido was
director of the
(NRAEF) in July.
Previously, Sido Sido
was vice president of knowledge and
professional practice at the American
Institute of Architects, Washington, D.C.,
where she oversaw 50 staff members
and an annual budget of $28 million.
At NRAEF, she will work to support the
National Restaurant Association’s mission
and plans to focus on jobs and careers.
The National Culinary Review | October 2009
Women’s Foodservice Forum names
Alice Murray president
The Women’s Foodservice Forum (WFF),
Bloomington, Minn., named Alice Murray
its new president in July. Murray joined the
organization Aug. 1. Murray’s experience
spans both the for-profit and not-for-profit
sectors and includes serving as president
and CEO for Downtown Dallas Inc. Murray
says she plans to guide the organization to
between the diverse
involved with WFF.
The Research Chefs Foundation (RCF), which
supports the educational endeavors of the
Research Chefs Association (RCA), named
Dr. Carl P. Borchgrevink its new president in
July. Borchgrevink, associate professor in The
School of Hospitality Business at Michigan
State University, East Lansing, Mich., will serve
on the all-volunteer
board for two years.
a founding member
of the RCA in 2002,
served as RCF