chefs

Creating plant-forward menus that serve the planet, consumers and the bottom line

5/10/2021

SmartBrief Original

Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.

2021 will bring continuing focus on wellness, flexitarian diets, and ways to make dining out safe and memorable

12/23/2020

SmartBrief Original

Looking ahead to 2021, many of the food trends predicted by chefs, retail executives and other experts reflect the changing way consumers eat both at and away from home.

Familiar formats can boost appeal of plant-forward meals

6/10/2020

SmartBrief Original

Using familiar ingredients, rather than processed meat alternatives, can help restaurants appeal to vegans, meat-eaters and everyone in between, researchers and chefs said during The Culinary Institute of America’s Global Plant-Forward Culinary Summit.

Biodiversity plays a key role in the future of food

6/25/2019

SmartBrief Original

Food industry experts at the Menus of Change conference discussed the important role biodiversity plays in the future of food and what chefs and food companies can do to promote a more diverse range of foods.

Pourable cream cheese creates new possibilities for pastry chefs

5/7/2019

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Award-winning pastry chef Kathryn Gordon explains the benefits of Savencia's new pourable cream cheese product -- from labor savings to culinary inspiration.

Fresh produce and grill marks help menus turn over a new leaf for spring

3/20/2019

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As winter turns to spring, menus should follow suit by featuring seasonal produce and lighter fare such as grilled meats.

Elevate charcuterie offerings with this meltingly tender ham from France

2/11/2019

Sponsored Content

Produced only in a certain region in the southwest of France, Bayonne ham is a meltingly tender cured meat that can elevate charcuterie plates and other dishes.

US chefs discover the flavor and history of Bayonne ham

2/5/2019

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Bayonne ham's centuries-old production process gives the French cured meat its unique flavor. Learn how it's made and how it's making its mark on US menus.

The future of food is up to chefs

6/27/2018

SmartBrief Original

It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.

Mashed potatoes are a versatile vehicle for truffle flavor

5/31/2018

Sponsored Content

Truffle flavor is trending on menus and versatile, affordable applications mean it’s not just for fine dining anymore.