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Biography

Patricia Cobe

Senior Editor

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Pat plans and executes several sections of Restaurant Business magazine, including food and beverage trends, Menu R&D, profiles of chefs and restaurateurs, and marketing and lifestyle features. She also contributes to the magazine’s website and is editor of the e-newsletter, Recipedia. Pat came to RB from Mr. Food’s EasyCooking, a Hearst publication, where she was Executive Editor. Prior to that, she contributed to Ladies’ Home Journal, Women’s Day, Good Housekeeping and other consumer magazines.

Pat is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is currently on the Board of IFEC (International Foodservice Editorial Council). Previously, she served on the James Beard Journalism Committee and was on the Board of Les Dames d’Escoffier New York.

Articles by
Patricia Cobe

Page 1
Menu

Recipe report: Super Bowl specials

With football playoffs in high gear and Super Bowl parties around the corner, it’s time to plan some eats and drinks to cook up for game days. 

Menu

A cake healthy enough for school breakfast

Los Angeles Unified School District reworked a signature item to meet federal nutrition standards.

Authenticity and innovation are driving ramen on menus, and diners are slurping it up.

Keep an eye on these flavors and ingredients just starting to make waves.

Are menus continuing to shrink or has the trend leveled off?

After weeks of holiday indulgence, a comforting pot of soup seems very appealing to both operators and the people they feed. 

Technology is a cornerstone for Freeman, who recently took on a new role at the Ford Motor Co.

At Restaurant Business and FoodService Director we have great respect and admiration for all the creativity that comes out of restaurant and noncommercial kitchens. 

2018 met expectations and delivered a few surprises on the plate.

To tap into America’s culinary roots and flavors, start with these five recipes.

Consumer perceptions are changing, and foodservice menus are changing with them.

Try an Indian curry, meaty poutine, grilled Cuban sandwich and more to warm up the winter lineup.