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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 6
Operations

Auburn University taps restaurateur Ford Fry as this year's Chef in Residence for its teaching kitchen

Hospitality students work alongside Fry and chef de cuisine Tom Baco-Wang to create lunch and dinner menus for guests at the university’s 1856—Culinary Residence restaurant.

Menu

How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes'

The Israeli chef and restaurateur is partnering with the U.S. Holocaust Memorial Museum for a series of fundraising dinners across the country.

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Recipe report: Cozy soups

As fall temps drop, it’s time to warm up the menu with cozy, comforting soups. No doubt you already have some favorites in the recipe file, but these five soups should make welcome additions.

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Levy adds local flavor as new hospitality partner at NJ's Prudential Center

The culinary team launched “Made in Jersey,” a curated food and beverage experience at the hockey arena for New Jersey Devils fans.

Operations

What foodservice directors can learn from the fast-casual model

Piada Italian Street Food and Choolaah Indian BBQ are growing fast casuals with authentic, hand-crafted menus and well-defined missions.

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Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company

The executive chef and VP of culinary has accelerated innovation and taken the menu where it hasn’t ventured before.

Recipes

Recipe report: Pizza pizzazz

October is National Pizza Month, and while no one needs an excuse to enjoy this universal favorite, it’s the perfect time to add a new pie or two to the menu.

Operations

Good to Go, a fast-casual incubator supported by the James Beard Foundation, hosts its first concept

Chef Jared Howard won the opportunity to test launch HoneyBunny Chicken and Biscuits for six months inside NYC’s Market 57 food hall.

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How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu

VP of Food & Beverage Steve Sturm is constantly evolving the menu, with several new initiatives coming just this year.

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Recipe report: Winner, winner chicken dinner

National Chicken Month is winding down with the last days of September, but chicken is a perennial favorite all year long. These five recipes put chicken in the center of the plate.

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Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes

The chef-owner of Chicago’s Big Jones tells many stories behind an often overlooked cuisine in “Midwestern Food,” a new narrative cookbook.

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How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks

Founder and CEO Sharon Arthofer employs trained “sipologists” and “sipistas” at each location to create and serve the elevated beverage menu.

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