#chefs

Restaurant and FoodserviceTechnology

What AI can’t taste: How the CIA is training the next generation of chefs

The Culinary Institute of America is testing how AI can support menu innovation and culinary education without replacing the instincts, judgment and creativity that define great chefs.

By Amy Sung 06/03/26

Recent articles

Restaurant and Foodservice

Q&A: Why chefs are central to the future of food and health

By Amy Sung 04/03/26

Restaurant and Foodservice

Worlds of Flavor 2025: Chefs redefine tradition through innovation

By Amy Sung 11/14/25

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Temperature check: The rising role of beef tallow, seed oils in foodservice kitchens

By Restaurant Technologies 05/16/25

Restaurant and Foodservice

From tradition to global influence: How Latin American cuisine continues to shape the culinary world

By Amy Sung 03/20/25

Restaurant and Foodservice

ACF’s 2025 culinary trends: Electrification, pizza, regional flavors lead the way

By Amy Sung 01/09/25

Restaurant and Foodservice

Worlds of Flavor 2024: A celebration of culinary migration, tradition and connection

By Amy Sung 11/15/24

Restaurant and Foodservice

The strain of success: How the labor shortage is affecting restaurants

By Misty Chally 10/02/24

Restaurant and Foodservice

Q&A: How cultural blending, migration are reshaping culinary traditions

By Amy Sung 09/04/24

Consumer Insights

Keys to making and sustaining a winning menu

By Samantha Des Jardins 07/17/24

Consumer InsightsRestaurant and Foodservice

Specialty food innovation, sales are flourishing in foodservice channels

By Janet Forgrieve 07/05/24

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