chefs

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.
smoked salmon cuts
Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends...
The Children’s Hospital will open its new Forest kitchen in the fall of 2016, which will offer made-to-order menus.
There are a handful of hidden surprises in NRA's 2016 What's Hot list for noncommercial operators among the 192 food, beverage and prep trends...

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