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10 more fresh culinary ideas10 more fresh culinary ideas

Maybe it’s finding a better way to zest a lemon. Or learning to use a steampunk coffee machine. Or developing a recipe for gumbo with a magical dark roux that’s better than the rest.

Tara Fitzpatrick, Editor-in-Chief

May 9, 2016

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Blended mushroom burger

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Blended mushroom burger photo: The Mushroom Council

Maybe it’s finding a better way to zest a lemon. Or learning to use a steampunk coffee machine. Or developing a recipe for gumbo with a magical dark roux that’s better than the rest. Or creating a school lunch that’s healthier, tastier and more cost-effective. Or rediscovering parsley as a powerhouse ingredient. Culinary innovation happens every day in hot, fluorescent-lit, busy, noisy kitchens. Here are 10 of the coolest things happening in the back of the house. (Part 2 of 2. Read part 1 here.)

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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