Continue to Site >>>

chefs

Workforce

Tomorrow's aspiring industry leaders strut their stuff at ProStart's national competition

 By Peter Romeo on May 02, 2024

The program's best went head to head for a weekend in Baltimore, with 96 teenaged teams vying for $200,000 in scholarships to continue their restaurant educations.

Food

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

 By Patricia Cobe and Bret Thorn on Apr. 23, 2024

Menu Talk: Pat and Bret dig into the latest food and drink trends and news.

Food

Pepe Moncayo's food at Cranes in Washington, D.C., reflects the sum of his experience

By Bret Thorn and Patricia Cobe on Apr. 09, 2024

Menu Talk: The Catalonian chef spent a decade in Singapore but also fell in love with Japanese food before opening his restaurant.

Food

So long Menu Feed, welcome to Menu Talk

By Patricia Cobe on Apr. 04, 2024

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Marketing

James Beard Award finalist list shines spotlight on big- and small-town independents

By Patricia Cobe and Lisa Jennings on Apr. 03, 2024

Winners of the James Beard Foundation restaurant and chef awards will be named on June 10. Ruth Reichl was honored with the Lifetime Achievement Award and The LEE Initiative was named Humanitarian of the Year.

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.

  • Page 1