Patricia Cobe

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Patricia Cobe

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8 ways to boost catering business

Catering racked up $52.3 billion in 2015, and 64% of off-premise dollars were spent at restaurants, according to Technomic’s Catering Insights Report. Here's how to get a bigger chunk of those catering dollars.

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Recipe report: Summer salads

Hotter weather and an abundance of seasonal produce call for salads on the menu. 

Veggies took center stage at the Chef Culinary Conference held at the University of Massachusetts last week. In demos and hands-on kitchen workshops, chefs and culinary instructors proved that plant-forward recipes are flavor forward, too.

Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.

University of Montana chef Tony Martinez wanted to create a fish taco that would appeal to students' spice-seeking palates, so he amped up the flavor.

Move over, millennials—Gen Z is aging into the dining-out scene, and these kids have some very different tastes and behaviors.

Alice Waters shares ideas on promoting edible education in schools.

These five recipes, gathered from the exhibits and demos on the 2016 NRA Show floor, represent several top trends that emerged at this year’s show.

Chef Larry Posen's "Streets of Chicago" station at University Center In Chicago remakes ethnic dishes, including Tikka Masala inspired by Little India.

May is National Barbecue Month—time to fire up the grill and try something new.

Warmer weather means it’s time to showcase seasonal fruits and lighter ingredients in the dessert lineup.

Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they shared their culinary traditions and innovations.

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