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Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes

 By Patricia Cobe on Sep. 28, 2023

The chef-owner of Chicago’s Big Jones tells many stories behind an often overlooked cuisine in “Midwestern Food,” a new narrative cookbook.

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Delaware North's restaurant DNA drives menu development

 By Patricia Cobe on Sep. 19, 2023

As VP of food, beverage and culinary development, Lou Piuggi focuses on restaurant-quality dishes that can be scaled up for high-volume foodservice operations.

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Bronx chef Kwame Onwuachi honored as neighborhood role model

By Patricia Cobe on Sep. 04, 2023

The Bronx Children’s Museum is recognizing three local figures, enlisting an 11-year-old rising star as the event emcee.

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How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant

By Patricia Cobe on Aug. 31, 2023

Amelia’s 1931 offers a sophisticated Korean-Latin menu and swanky decor in a Miami neighborhood dominated by more casual spots.

Operations

A multitude of food and drink options star in center court at 2023 US Open

By Patricia Cobe on Aug. 29, 2023

Tennis fans can indulge in menu items from top restaurant chefs in between matches featuring the world’s best players.

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Ceviche station at UCI Health lures staff and visitors to hospital cafe

By Patricia Cobe on Aug. 11, 2023

The Morrison-run culinary team created Latin-inspired seafood offerings to coincide with National Avocado Day.

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As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'

By Patricia Cobe on Aug. 10, 2023

McCurdy and his team of chefs help operators in every foodservice segment create smarter and more cost-effective menus.

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How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots

By Patricia Cobe on Jul. 27, 2023

The VP of culinary, a transplanted New Yorker, executes a menu lineup that works as well in the Midwest as it does in the South.

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Chefs share their proudest menu innovations and what's coming next

By Patricia Cobe on Jul. 25, 2023

FSD tapped its Culinary Council to find out what’s happening on menus now and where R&D is headed for fall.

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Chef Kraig Dixon's interactive demos inspire Loyola students and faculty

By Patricia Cobe on Jul. 21, 2023

The “Krafted by Kraig” pop-ups at Loyola University New Orleans nourish attendees in multiple ways, thanks to the chef’s contagious passion.

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