Chefs including Michael Symon, Jose Andres and Bobby Flay have partnered with Wonder, a takeout and delivery app that replicates prominent chefs' recipes with their full cooperation, making an array of dishes from geographically disparate locations available to customers in New York City and its suburbs. "It's a very curated list of restaurants they've put together, which I think elevates their brand, and helps elevate our brand as well," says J.J. Johnson, chef of Bankside in Brooklyn, N.Y., which was created in partnership with Wonder.

Ron Siegel named his Michelin-starred restaurant in Marin County, Calif., "Madcap" as homage to more than four decades working as a chef in chaotic kitchens, and the menu features an array of seasonal and local flavors. Siegel, who has become prominent in the Bay Area, made history in 1998 when he became the first US citizen to win the "Iron Chef" TV competition, which at the time was still produced in Japan.

Chef John Fraser has expanded his restaurant interests from a Greek food establishment in New York City to JF Restaurants, a company with 15 different concepts spread across five cities, staying focused on plant-based ingredients and culinary creativity throughout. "It's essential to continuously evolve through creativity," says Fraser.

Salish Coast Elementary in Washington state integrates math, science and curiosity through hands-on gardening experiences. With increasing participation and funding, the farm-to-school program enriches student nutrition, education and community connections.

What's in a cocktail has almost taken a backseat to what's on top of it, with creative twists like bartender Scott Baird's dry ice "fog" on his San Francisco Cable Car Redux or New York bartender Rohit Gawali's vodka-based Valentine's Day drink with edible flowers atop as well as down the side of the glass. The Kelp on the Rocks martini at Regards in Portland, Maine, is garnished with fresh figs topped with a bit of seaweed.

A leader who senses a project is veering off track but doesn't bring it up promptly with a frequently underperforming subordinate is doing both parties a disservice. "Bottom line: It's the leader's job to ensure progress, whether or not the subordinate is capable of generating that progress," management consultant Liz Kislik writes, suggesting ways to act early when the antennae go up.

Discover how to cultivate confidence and grow your team management skills the the CIA Wine & Beverage Summit May 5-7 at the CIA at Copia. Business experts will lead you through sessions and workshops designed to help you level up as a leader and professional in the wine and beverage business. Between sessions on tasting techniques and the trends outlining the future of wine, you'll practice your networking skills, learn the secrets to effective team leadership, and find the power to negotiate and advocate for yourself and your business. View the complete program schedule.

The Venerable Jeong Kwan Seunim, dubbed "The Philosopher Chef" byThe New York Times, is a Buddhist nun and renowned expert on Korean temple cuisine. Her Buddhist cultural approach to eco-friendly eating practice has been shaped over centuries and handed down based on the foundation of Buddhist philosophy. She shows us three different tofu dishes and talks about Buddhist temple cooking and sustainable eating practices. Watch the full Asian Plant-Forward Kitchen: Korea.