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The post-partum cheeseburger at Woman's Hospital has built a large and vocal fan base

 By Patricia Cobe on Jun. 01, 2023

Originally created for brand-new moms, the Patient Burger is now a best-seller with hospital staff and Baton Rouge residents.

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How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

 By Patricia Cobe on May 25, 2023

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

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Award-winning chef Suzanne Goin updates the menu at Hollywood Bowl

By Patricia Cobe on May 05, 2023

The 2023 Hollywood Bowl Food + Wine portfolio includes close to 20 new menu items and a couple of new concepts to tempt Los Angeles Philharmonic fans.

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Sodexo Live! chef heads up 2 new concepts at Miami Beach Convention Center

By Patricia Cobe on May 01, 2023

Samantha Cruz draws on Florida’s melting pot of cuisines for the menus at Rum Room and Venu.

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

By Patricia Cobe on Apr. 27, 2023

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

By Patricia Cobe on Apr. 06, 2023

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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5 takeaways from FSD's college chefs' culinary summit

By Patricia Cobe on Mar. 15, 2023

At a roundtable during the Big 10 Conference Culinary Immersion at Rutgers University, 11 college chefs share current challenges and possible solutions.

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How a B&I chef combats labor and budget challenges

By Patricia Cobe on Feb. 23, 2023

Iraj Fernando, senior executive chef with Southern Foodservice Management, shares fresh menu ideas that can work in many operations.

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College and healthcare chefs adapt menus to meet operational challenges

By Patricia Cobe on Feb. 03, 2023

FSD’s Culinary Council members share how food costs, labor shortages and evolving consumer tastes are impacting what’s on the menu.

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How Chef Ron Yan took Parcelle's from popup to brick-and-mortar restaurant

By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

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