Restaurant Impossible is visiting a little restaurant in the Kansas City metro named Poco’s. They are there right now, as I type this, remaking Poco’s interior, tearing down the menu and likely putting something in place that is smaller and uses fresher ingredients. I’ve only been to Poco’s one time myself. I had some tacos that were okay, but what stuck out to me was how hungry I was when I left. The serving was very small and they didn’t have the customary bottomless chips and salsa you get at every Mexican restaurant in the area. While Poco’s considers itself more “Latin” than “Mexican”, the menu was more Mexican and customers likely made the comparison to Mexican restaurants. I don’t know if I was just there on an off day, but it doesn’t surprise me that they were a candidate for Robert Irvine’s Restaurant Impossible.
In the spirit of Restaurant Impossible being in my neck of the woods, I wanted to share this article from the New York Times about some restaurants that recieved the Restaurant Impossible treatment. As a restaurant and food service consultant, I’m not one to suggest that anyone can fix a restaurant in 48 hours, but it sure makes for fun television.
After the cameras leave the kitchen… from the New York Times – July 9, 2012
Kudos to Johnson County Community College in the Kansas City metro, putting larger, expensive culinary programs to shame for 40 years now! Just kidding, but they do have some great news for the school whose apprenticeship programs is the largest in the ACF. JCCC is building a new state of the art Culinary Academy to further boost the already incredible quality of their culinary program at the school. If you want a great culinary education at a great price, check out Johnson County. The chefs I have worked with from JCCC have run circles around the CIA and Le Cordon Bleu chefs I’ve worked with. (No offense to anyone from those schools, but this really is a great program)
Congratulations to Mary Molt, Assistant Dining Director at Kansas State University, for winning the 2012 Silver Plate award! Mary is also the author of an essential food production cookbook named Food for Fifty. If you don’t have a copy, you are missing out on an incredible food production planning tool. It’s great to see Kansas food service professionals getting praise on a national stage.
Read her interview below…
Silver Plate 2012 award winner Mary Molt from Kansas State University
What is your quick service restaurant doing to prepare for the upcoming trends in 2012?