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chefs

Operations

How well-written recipes can optimize productivity and profitability in the kitchen

 By Patricia Cobe on Mar. 07, 2024

Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.

Menu

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

 By Patricia Cobe on Feb. 22, 2024

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Menu

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

By Patricia Cobe on Feb. 15, 2024

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

Menu

How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges

By Patricia Cobe on Jan. 18, 2024

As senior director of global culinary development, Doherty and Sysco’s 87 chefs develop solutions to ease back-of-house operations.

Menu

How Esmé marries art and food for a Michelin-starred dining experience

By Patricia Cobe on Jan. 11, 2024

The husband-wife team behind the Chicago restaurant infuse it with their dual passions.

Recipes

Recipe report: Top 5 favorites of 2023

By Patricia Cobe on Dec. 20, 2023

After sending out 52 Recipe Reports in 2023, we crunched the numbers and discovered the recipes that were viewed the most. In case you missed them, here are the top favorites to add to your collection.

Menu

How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe

By Patricia Cobe on Dec. 14, 2023

As new VP of culinary, Joel Reynders is creating chef-driven entrees, sides and bar bites that cover every daypart.

Menu

Local Kitchens' partnerships help existing restaurants grow and new ones start up

By Patricia Cobe on Nov. 16, 2023

Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

Menu

How Beatrix nails the all-day restaurant format with its chef-driven menu

By Patricia Cobe on Nov. 02, 2023

With corporate chef Andrew Ashmore at the helm, the Lettuce Entertain You concept pulls in crowds for breakfast, lunch and dinner.

Menu

Chefs from Texas State University compete in Culinary Throwdown

By Patricia Cobe on Oct. 31, 2023

The winner was crowned “champion” of the Mongolian Station in Commons Dining Hall.

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