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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

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Menu

Recipe report: Comforting soups

Soup weather is here to stay for a while, making it necessary to tempt winter-weary customers with new recipes. Start by adding these five bowls of comfort to your soup rotation.

Menu

How Galit’s seasonal menu gets innovative with Middle Eastern food

Partners Zach Engel and Andres Clavero share how they've created a Chicago destination that retains its neighborhood vibe.

Fresh preparations and an eye toward flexitarianism are leading the way forward.

The latest Time Out Market is a 50,000-square-foot showcase of the city’s top chefs.

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

A dozen new concepts at Louis Armstrong New Orleans International Airport reflect the local culinary legacy.

Founders Ashley and Rick Ortiz share how their Chicago eatery is getting a piece of the $65 million catering pie.

Compass Group is partnering with Andres and others for new food options at the university’s Feinberg School of Medicine.

Is this the future of retail? Chicago's 35,000-square-foot Starbucks Reserve Roastery, which opens this week, features five photo-worthy floors of food and drink experiences.

What will the customers of tomorrow be seeking at restaurants? Four college chefs share insights.

Pumpkin, apples, cranberries and pears give sweets a seasonal spin this time of year. Add some fresh fall flavor to the dessert menu with these five recipes.

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

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