The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.
05-17-2012 Menu Development
Crucifer may rhyme with Lucifer, but there’s nothing devilish about the huge family of vegetables that includes cabbage, broccoli and cauliflower. In fact, some research indicates...
03-26-2012 Menu Development
Rice has been a staple of many world cuisines for ages. Asian, Indian, Middle Eastern and some Latino cultures have relied on this starch in all its various forms as the basis for many dishes. But...
03-13-2012 Menu Development
When it comes to cheese, it seems many chefs never tire of dreaming up new recipes. Some even say they now find success with cheese substitutes that fill growing requests from vegans and lactose-...
02-12-2012 Menu Development
Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms...
01-15-2012 Menu Development
Whether offered at breakfast, lunch or dinner, eggs are finding their way onto the plates of more and more customers, according to many non-commercial chefs. This increased demand has led to the...
01-04-2012 Menu Development
11-29-2011 Menu Development
Whole-wheat varieties of pasta are allowing operators to menu the grain as a healthy option. Today’s pasta dishes are more flavorful, stylish and healthful than ever before, according to...
11-07-2011 Menu Development
With increased awareness beyond the common mushrooms, many operators are incorporating exotic mushroom varieties, such as shiitake, trumpet, porcini, morel, chanterelles and truffles into dishes.
09-14-2011 Menu Development
Exotic grains are undergoing a kind of renaissance due to their healthy qualities and versatility. Also called heirlooms, these nutrition-packed grains—amaranth, teff, quinoa, spelt, millet...
Chefs' Council members Kurt Kwiatkowski, Tracey MacRae and Bill Claypool share what substitutions they are making due to weather-related costs/supply issues.
Industry News & OpinionView All
Students a South Seattle College serve up French-inspired dishes for less than $10 at Alhadeff Grill.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All