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chefs

Food

In the hands of Rasmus Munk, dinner sends a message at The Alchemist

 By Patricia Cobe on Apr. 02, 2024

The Copenhagen chef’s “holistic cuisine” merges science, gastronomy, performance art, societal issues and storytelling in a restaurant designed to look like a planetarium.

Food

How culinary inspiration and a positive work culture share equal billing at Freight House

 By Patricia Cobe on Mar. 21, 2024

Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.

Food

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

By Patricia Cobe on Mar. 14, 2024

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

By Patricia Cobe on Mar. 07, 2024

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

Leadership

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

By Patricia Cobe on Mar. 05, 2024

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

Leadership

What you might not know about Jacques Pepin

By Peter Romeo on Mar. 05, 2024

Restaurant Rewind: A chef, educator, author and early TV star, the relocated Frenchman helped to popularize fine-dining. And then there was his time at Howard Johnson's.

Food

Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

By Patricia Cobe on Feb. 28, 2024

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

Food

Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

By Patricia Cobe on Feb. 22, 2024

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.

Food

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

By Patricia Cobe on Feb. 22, 2024

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

Emerging Brands

How Sean Brock is spreading joy via Joyland

By Heather Lalley on Feb. 20, 2024

The famed Southern chef is ready to grow his fast-casual concept, saying it’s “a great privilege for somebody to make something as simple as a burger and fries and see how happy it makes people.”

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