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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 2
Menu

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

The Chicago chef blends taste memories from his childhood in Sao Paulo with Midwestern ingredients and live-fire cooking for a unique culinary experience.

Operations

How well-written recipes can optimize productivity and profitability in the kitchen

Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.

People

NYC's Institute of Culinary Education celebrates Jacques Pépin and his educational legacy

Pépin was a founding dean of the French Culinary Institute, a training ground for some of today’s most influential chefs.

Operations

Central Park Boathouse restaurant reopens, with Legends Hospitality running the show

The landmark restaurant in NYC’s Central Park, closed for two years, has been refreshed with a modern continental menu and an elegant interior to match.

Menu

How Vino Volo's airport wine bars create a unique oasis for travelers

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

Sustainability

James Beard Foundation launches campaign to speed federal action on climate change

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Technology & Equipment

Here are the National Restaurant Association's 2024 Kitchen Innovation Awardees

25 cutting-edge equipment products were singled out for advancements in sustainability, automation, safety and more. And yes, there are robots and AI in the mix.

Menu

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Menu

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

Operations

How Charleston's Husk restaurant stays relevant in a competitive dining city

GM Steven Chandler honors the restaurant’s legacy while moving it forward in step with the trends.

Menu

How Nekter Juice Bar is breaking away from the pack in a crowded segment

Co-founder and Chief Visionary Officer Alexis Schultze Parra collaborates with brands outside the food and drink category to grow the audience for juices, smoothie and bowls.

Operations

Healthier eating may be a menu's font size away

Size matters when it comes to listing calorie counts, as customers may be more likely to choose a menu item when nutrition info is printed in a larger typeface.

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