Patricia Cobe

Senior Editor

 Contact Patricia

Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s biweekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She 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 active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

Articles by
Patricia Cobe

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

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


How Jonathon Sawyer’s passion for live-fire cooking ignites the menu at Kindling

The James Beard Award-winning chef partnered with Fifty/50 Restaurant Group to realize his culinary vision at the soaring two-story space inside Chicago’s iconic Willis Tower.

The Sodexo-led cook-a-thon was the first “Big Soup” event held on a college campus.

Cooking on an outdoor grill can transform an everyday burger into a flavor bomb. Now that grilling season is getting into full swing, here are five new ideas to add to your recipe file.

Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.

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

Summer calls for lighter, cooler desserts that satisfy the sweet tooth without heating up the kitchen. To lighten up your dessert lineup, start with these five sweet endings.

Founder and CEO Aaron Noveshen shares Starbird’s story and hints at some surprises ahead.

“The Rot” will transition into a new building across campus next semester, but the old space holds many memories for students, alumni and foodservice staff.

Snacks are in high demand—both as between-meal pick-me-ups and as substitutes for breakfast, lunch or dinner. Take your snacking game to the next level with these five innovative ideas.

The convenience-store chain teamed up with ezCater to become a major player in workplace catering.

After walking the Show floor at McCormick Place, it’s time to kick up those tired feet and take a seat at one of Chicago’s top restaurants.

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