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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 95
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World Flavors: Moroccan

Multi-cultural heritage and fertile land have shaped Moroccan cuisine into the rich, colorful mosaic it is today. France, Spain, West Africa and the Arab world have all played a part...

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World Flavors: Spanish

Spain is a hotbed of culinary activity, leading the charge to transform traditional ingredients and preparations with cutting-edge techniques. American restaurants are embracin...

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World Flavors: Indian

The vast size and diverse geography and climate of India define its culinary traditions. These traditions are comprised of many regional cuisines. In the cooler north, dishes t...

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Keeping Greens Fresh

Cold-chain management is the key. Greg Longstreet, VP of foodservice sales for Dole, says cold-chain management is the key factor in getting the freshest, tastiest greens to restaura...

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Greens Grow Smaller

Head lettuces are being grown in miniature sizes or harvested at an immature stage. Head lettuces like romaine and iceberg as well as many leafy greens, from ordinary spinach to exot...

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It's in the Bag

Today, pre-cut or fresh-cut salad greens are the dominant force in foodservice, produce suppliers agree. Pre-cut greens range from chopped romaine hearts to custom salad mixes with global influences. ...

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Equipment: Cool Tech Tools

Today's high-tech software and supporting systems can streamline management functions, ensure consistency in multi-unit operations and improve unit level and company profits. It takes a lot to ma...

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Cheese forms and heads

America is turning into a nation of cheeseheads. Per capita consumption nearly tripled in the last 30 years, from 11 pounds to 31 pounds, with roughly 60% of that gain coming through foodservice, according to the U.S. Department of Agriculture.

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