chefs

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.
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...
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.
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...
Rick Postiglione, COO of the Compass Group USA, took home the Lifetime Achievement Award.
The group asked lawmakers to keep certain provisions that K-12 foodservice directors would like to change.
Students can sample specialties and chat with Jamie Kennedy.
With 2015 coming to a close, Technomic has identified the 10 trends likely to shape menus next year. Here is what the Chicago researcher has identified.

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