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4 unexpected uses for frying oil on menus

With varieties that are adaptable to nearly every fat or oil application in the food industry, soybean oil works well in dishes from fried appetizers and salad dressings to sauces and desserts.


Global flavors shake up turkey LTOs

For operators who offer turkey and want to put an ethnic item on the menu, incorporating global flavors can be a great opportunity.

With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests. It can also be a competitive advantage.

Today’s diners are more conscious than ever about the foods they eat—what they’re made of, but more importantly, what they’re not made of.

The latest edition says appetizers displayed modest growth while healthy menu items experienced strong growth.The Trend Tracker report offers a new snapshot.

It used to be that spring and summer menus had the monopoly on fresh fruits and vegetables—especially in restaurants north of the sunbelt.

To assume an industry leadership position in the culinary field, it’s a given that a chef possesses strong technical abilities. But to become a leader and an innovator, there are additional skills and areas of expertise that a chef must gain. Returning to the building blocks of flavor and gaining a strong knowledge of today’s global flavors is key.

Last September, First Lady Michelle Obama and the USDA challenged chefs, school nutrition professionals, students and community members to create an imaginative, nutritious, kid-approved recipe that schools could easily incorporate into the National School Lunch Program.

Sensient Flavors, using a proprietary predictive process that filters trends from a macro level, has predicted that in 2012, customers will follow their taste buds to restaurants offering new and exciting flavor profiles. These are the ingredients and flavors they see in the forefront.

Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.

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