Jonathan Deutsch, Ph.D.

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Jonathan Deutsch, Ph.D. is our Advice Guy and Professor of Culinary Arts and Food Science at Drexel University in Philadelphia. He is the author of six books, including They Eat That? A Cultural Encyclopedia of "Weird" Foods (ABC-CLIO, 2012).

Articles by
Jonathan Deutsch, Ph.D.

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How to prevent job interview no-shows

Restaurants' desperation to find staff has given job-seekers the upper hand, Advice Guy says.


The pros and cons of email reservations

Email gives restaurants a chance to research guests, but also raises ethical questions, Advice Guy says.

Customers' expectations around packaging and food waste are changing, and restaurants should reflect that, Advice Guy says.

Steam table settings are not universal. There are a number of reasons why yours might not be keeping food hot enough, Advice Guy says.

Once rice dries, it is challenging to bring it back to an acceptable temperature, Advice Guy says.

Letting it go unaddressed implicitly endorses the theft and damages the operation, Advice Guy says.

Yes, but operators should take stock of the kind of side work they're expecting, Advice Guy says.

There's an important distinction between how long food can be held and how long it should be, Advice Guy says.

The line between side work and duties that call for full hourly pay is blurry, Advice Guy says.

A restaurant indicates it's serving veal from a certain farm, but the farmer says otherwise. Here's what to do, Advice Guy says.

Single-use gloves help prevent cross-contamination—and that extends to allergies, intolerances or other dietary restrictions, Advice Guy says.

No restaurant is every perfectly maintained, but there are some repairs that should take priority, Advice Guy says.

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