facebook pixal

ingredients

How to

You can’t learn everything in culinary school. Or business school. Some lessons you’ve just got to learn on the job. With that in mind we set out to gather a little collected wisdom from the industry on how to do some of the more obscure tasks an operator might face. Challenges abound out there. Hopefully this will help get you through a few of them.

Consumer Trends

Six saucy ways to tempt the American palate

While ketchup and mustard have been the go-to condiments for years, Americans are now turning toward those of other countries to pump up plates of food. “Condiments and sauces are the fashion accessory of the culinary world,” says Kimberly Egan, CEO of the Center for Culinary Development. ‘They are a necessary part of the ensemble as diners seek enhanced food experiences and more global flavors.”

Restaurant dinner checks may be shrinking along with patrons’ wallets, but morning people are putting their money where their mouths are.

Vermilion’s location in the Washington, D.C. suburb of Alexandria is a stone’s throw from Virginia’s rolling farmland and Chesapeake Bay’s fishing grounds. That’s allowed executive chef Tony Chittum to develop relationships with dozens of farmers and fishermen.

For chefs, music is often as important as the knives they cart around. While chefs tend to avoid music during restaurant service, prep is another matter.

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

Is “better pizza” following in the footsteps of “better burgers” as the next fast-casual star? Some industry veterans are betting on it, including...

At one time, Chicago was the candy capital of America, home to many iconic brands. Although most of the production has moved elsewhere, it's possible to retrace the city's sweet history through a walking tour.

Menus have limited space. Guests have limited attention spans.

Once upon a time, chefs relied on the foods grown in their own backyards, on their own farms, or obtained at the local farmer's market.

  • Page 67