Published in FSD Update
University of Montana’s executive chef says flexibility is key when storing local produce for winter.
01-16-2015 Menu Development
The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on...
12-18-2014 Menu Development
Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.
11-19-2014 Menu Development
Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.
11-18-2014 Menu Development
Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.
10-21-2014 Menu Development
Pork’s versatility offers operators the chance to have some fun with the protein, especially in trendy street food applications.
10-16-2014 Menu Development
It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.
09-19-2014 Menu Development
Despite ranchers receiving higher dollars for their beef, ranch expenses have increased, eating up their revenue.
09-04-2014 Menu Development
Wholesale prices for choice-grade beef—the main variety consumed in the U.S.—surged 11% from May 2013 to May 2014, according to the U.S. Department of Agriculture.
08-11-2014 Menu Development
Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.
By showcasing his staff’s talent and drive, this operator is ‘building fans’ for Unidine at Tufts.
Industry News & OpinionView All
Marshall University’s sustainability department now offers fresh produce grown from gardens around the campus in a weekly fresh market.
Managing Your BusinessView All
Esteemed members of the Chefs' council Cameron Clegg, Darla Mehrkens and Ryan McNulty answer the question, what are you doing about the price of eggs?...
Ideas & InnovationView All