Chef Richard Rosendale will lead a U.S. team into culinary battle at the Bocuse d'Or in Lyon, France next month. This year's team will be better prepared than ever, thanks to the Bocuse d’Or USA Foundation, founded in 2008 by Daniel Boulud, Thomas Keller and Jerome Bocuse to foster the country's young culinary talent. Spokesman Aaron Ginsberg talks about how the biennial contest works and the foundation's role in helping chefs prepare.
The U.S. restaurant industry appears poised to grow for the fourth consecutive year and hit a new record in 2013, according to a National Restaurant Association report released Tuesday. The report said restaurant sales could reach $660 billion next year.
Pizza Hut Delivery plans to take advantage of British consumers' growing tendency to dine in during tighter economic times by opening 100 new takeaway units by the end of 2014. The new stores are slated to employ about 2,000 people.
Food trends come and go as fast as Twitter and Instagram can produce them, but there are 10 trends that have popped up in the past year that may have staying power. Modernized Jewish deli eats, pumpkin-flavored everything and the influx of small plate meals are just a few trends that Americans will see continue in 2013.
The council in one London neighborhood is cracking down on restaurants that serve burgers cooked rare and medium-rare amid food safety concerns. Officials say the extra scrutiny is warranted, while restaurants fear new rules might quash the burgeoning burger business. "If you follow the guidelines to the letter then you’re going to destroy the burger industry," said chef John Cadieux.