#chefs

Restaurant and Foodservice

Worlds of Flavor 2025: Chefs redefine tradition through innovation

From Spanish monasteries to ancient Persian kitchens, this year's Worlds of Flavor demonstrated how culinary traditions evolve, offering lessons in sustainability, adaptability and community for today’s chefs.

By Amy Sung 11/14/25

Recent articles

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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

Consumer InsightsRestaurant and Foodservice

The growing trend of flexitarianism presents simple steps to drive big change in plant-forward menus

By Amy Sung 06/26/24

Restaurant and Foodservice

Restaurant industry is focused on labor landscape, tech innovations

By Audrey Altmann 05/24/24

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