Bret Thorn Patricia Cobe - 10 Minutes News for Hoteliers - Page 4

2 min

Restaurant chains roll out seafood specials for Lent

🍳 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality, guides F&B trends coverage since 1999. Host of "In the Kitchen with Bret Thorn" podcast, he reported on foodservice operations and authored a column for The New York Sun (2005-2008). With a BA in history from Tufts University and studies at Le Cordon Bleu, Thorn reported from China in 1989 for ABC News. His work includes entries for the Oxford Encyclopedia of Food and Drink in America (2012) and Oxford Companion to Sugar and Sweets (2015). He won the 2006 Jesse H. Neal National Business Journalism Award and was inducted into the Disciples d'Escoffier in 2014. ???? [email protected]

2 min

Exploring the first IHOP-Applebee’s cobranded restaurant

🍴 Bret Thorn, Nation’s Restaurant News Senior Food & Beverage Editor since 1999 and Restaurant Hospitality editor since 2016, also hosted "In the Kitchen with Bret Thorn" podcast. He wrote for The New York Sun (2005-2008), reported from Thailand (1992-1997), and worked for ABC News during the 1989 Tiananmen Square protests. His writing won the 2006 Jesse H. Neal Award, and he was inducted into the Disciples d’Escoffier in 2014. A Tufts University magna cum laude graduate and Phi Beta Kappa member, Thorn studied at Le Cordon Bleu and in China.

2 min

Unexpected Valentine’s Day menu promotions

🍴 Bret Thorn, Food & Beverage Editor at Nation’s Restaurant News and Restaurant Hospitality since 1999, reported on food and beverage trends. He wrote for The New York Sun (2005-2008), and in Thailand for Manager magazine and Asia Times (1992-1997). A magna cum laude Tufts University graduate and Phi Beta Kappa member, he studied at Le Cordon Bleu in Paris. Thorn won the 2006 Jesse H. Neal Award and was IFEC president in 2005. He authored entries for the Oxford Encyclopedia (2012) and the Oxford Companion (2015), and was inducted into the Disciples d’Escoffier in 2014.

2 min

Espresso, gelato, and pinsa, plus Super Bowl specials

🍴 Bret Thorn is a Senior Food & Beverage Editor at Nation’s Restaurant News and Restaurant Hospitality, part of Informa’s Restaurants and Food Group. He hosts "In the Kitchen with Bret Thorn" podcast, wrote "Kitchen Dish” for The New York Sun from 2005 to 2008, and reported from Thailand for Manager magazine and Asia Times newspaper. A graduate of Tufts University, he studied French cooking at Le Cordon Bleu. Thorn won the 2006 Jesse H. Neal Award and was president of IFEC in 2005. He authored entries for the Oxford Encyclopedia (2012) and the Oxford Companion (2015). Inducted into Disciples d'Escoffier (2014). Contact: [email protected], LinkedIn, Facebook, Twitter, Instagram.

2 min

Trends in coffee and ranch dressing, plus Wingstop’s multicultural new sauce

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, reports on food and beverage trends. Hosts the podcast "In the Kitchen with Bret Thorn." Wrote for The New York Sun (2005-2008) and worked in Thailand as journalist and critic (1992-1997). Thorn's column won the 2006 Jesse H. Neal National Business Journalism Award. In 2014, inducted into the Disciples d’Escoffier. Educated at Tufts University (BA in History, 1990) and trained at Le Cordon Bleu Paris (1986).

2 min

The Restaurant Hospitality holiday party, Yelpers’ favorite restaurant, and a brasserie at Grand Central

🍴 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News since 1999, also joined Restaurant Hospitality in 2016. He wrote The New York Sun's Kitchen Dish column from 2005-2008 and was based in Thailand writing for Manager magazine and Asia Times from 1992-1997. Thorn graduated magna cum laude from Tufts University in 1990 and studied at Le Cordon Bleu in 1986. Won the 2006 Jesse H. Neal National Business Journalism Award, inducted into Disciples d’Escoffier in 2014, and authored entries in the Oxford Encyclopedia (2012) and Oxford Companion (2015). He's based in Brooklyn, NY.

2 min

Momo crawl, Black Friday in Chinatown, and dinner at Baar Baar

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, has been reporting on food trends since joining NRN in 1999. He won the 2006 Jesse H. Neal National Business Journalism Award, was inducted into the Disciples d’Escoffier in 2014, and hosts the podcast "In the Kitchen with Bret Thorn." Previously, Thorn wrote for The New York Sun (2005-2008), Asia Times, and Manager magazine in Thailand. He's also a Tufts University magna cum laude graduate, studied at Le Cordon Bleu, and reported for ABC News during the 1989 Tiananmen Square protests.

2 min

Virgil’s 30th anniversary, happy hour at Mermaid Inn, and Christmas decorations at Pete’s Tavern

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, previously wrote for The New York Sun (2005-2008), Asia Times, and Manager magazine in Thailand. He graduated magna cum laude from Tufts University in 1990 and studied at Le Cordon Bleu in 1986. Thorn won the 2006 Jesse H. Neal Award, was president of IFEC in 2005, and was inducted into the Disciples d’Escoffier in 2014. Contact: [email protected]

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).

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