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.

Steal This Idea

5 takeaways from FSD's college chefs' culinary summit

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

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

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

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

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

Chef Mario Reyes created new sauce bases to offer consistency, flexibility and ease of execution in over 100 senior meal prep kitchens.

Steal these ideas from healthcare and C&U pros and put them to work in your operation.

Chefs in every segment have been busy cooking up new offerings this year.

Sodexo Live! chef Phil Evans connected with historically excluded producers and growers to source local ingredients and bring North Carolina’s culture to the plate.

  • Page 5