After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.
09-21-2011 Menu Development
08-30-2011 Menu Development
Adding protein to salads allows foodservice operators to beef up the nutrition factor of entrées already perceived as healthy. Today’s proteins go beyond the mainstream beef,...
07-15-2011 Menu Development
With its rich flavors and general health factor—foods rich in protein, fiber and antioxidants—the Mediterranean diet continues to satisfy customers’ demand for authentic...
06-23-2011 Menu Development
05-25-2011 Menu Development
05-24-2011 Menu Development
From the early 1900s, when Louis Diat, head chef at New York’s Ritz-Carlton Hotel, invented vichyssoise by combining potatoes, leeks and onions with cream, diners have enjoyed a growing...
04-27-2011 Menu Development
04-20-2011 Menu Development
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
Industry News & OpinionView All
A discussion about alternate career routes for chefs with Cardinals team Chef Simon Lusky and SSM DePaul Health Center Sous Chef Kore Wilbert.
Managing Your BusinessView All
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
Ideas & InnovationView All