chefs

FoodService Director surveyed our 50 Chefs' Council members to see what items customers are demanding and what will be on their menus in the coming year...
High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.
Chefs' Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them...
Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.
Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.
Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016...
The American Culinary Federation and Epicurean Club of Boston have named Addison Gilbert’s David Gauvin as the recipient of the award.
vegetarian quiche
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
Having a chef prepare school lunches may convince students to eat more fruits and vegetables, suggests a new study.
empanada fork
An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

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