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The inaugural NolaLoyola: Live to Eat, a scholarly symposium celebrating the culture of New Orleans, culminated in a candid restaurant discussion that had the audience laughing. Iconic local food figures Leah Chase of Dooky Chase Restaurant, JoAnn Clevenger of Upperline Restaurant, and Ti Martin of Commander's Palace related their experiences with the wit and straightforward charm one expects from New Orleans restaurateurs.

With the push to offer healthier choices, restaurants must rethink not only how they prepare food but the equipment they use to prepare it. We asked a few...

At high-volume restaurants, a holding cabinet can be a real time- and money-saver for keeping dishes warm without drying out. For smaller operations, there are countertop models, usually holding two or three pans.