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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 13
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Chefs from 4 Louisiana colleges collaborate on cookbook to showcase regional cuisine

“Taste of Louisiana” highlights the talents of the campus chefs and exposes students to the uniqueness of Cajun and Creole food.

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Recipe report: Get ready for Cinco de Mayo

With Cinco de Mayo just one week away, it’s time to start planning a celebratory menu. These five recipes are sure to get the fiesta started.

Sustainability

Earth Day-inspired menu highlights a sustainable grain for school lunch

Pomptonian Food Service partnered with N.J. school districts to educate students about sorghum and sample a recipe.

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Stay true to your brand identity when adding plant-based items, operators say

Restaurant leaders share the secrets to their success with plant-based menu initiatives.

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How 3 chain restaurant execs put menu innovation front and center

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

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Recipe report: Refresh the beverage lineup

Warmer days call for cooler drinks. If your beverage menu needs a revamp, try one of these seasonal thirst-quenchers.

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Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the chain's menu—but will never touch its signature queso

Velazquez uses her experience working with chef Rick Bayless to add authenticity to dishes, balancing that with a sense of fun.

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Recipe report: Sandwich stars

Sandwiches are a menu mainstay, and there are a few must-haves in every operation. If your sandwich list has gotten into a rut, take it up a notch or two with these new ideas.

Operations

New Orleans colleges partner up to feed students during power outage

Loyola University welcomed Dillard students and employees to its dining halls when their campus went dark for several days.

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How Aaron Taylor and Atlas Restaurant Group are revitalizing the dining scene in Baltimore

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

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Recipe report: Bountiful bowls

Bowls continue to trend on menus, offering a versatile and convenient way to showcase flavorful ingredients and cuisines.

Operations

New dining concepts launching at Cooperstown All Star Village this summer

Sodexo Live! overhauls the food experience at the youth baseball resort.

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