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7 Dos and Don’ts of Menu Development

Make over your menu with these tips.   Even the best menus need a makeover from time to time. Sometimes a chef wants to try something...

Why you should bring your lunch to work — even though you work in a kitchen

by Laura McWilliams, chefhealthcoach.com Pack a lunch! "Why would I need to pack a lunch?," you might ask. This can be a confusing concept for those of...

Creativity or familiarity — which one tastes better?

Some guests want what they're used to, even if the chef likes the new version better. Sometimes we have to devise a solution; sometimes...

Food fads to leave behind in 2019

The month of January offers a time after the busy holiday season to plan for the coming year. It also provides an opportunity to...

Alaska Seafood: Tradition & Transparency in Good Taste

From fisherman to supplier and chef to diner--we all have a role to play ensuring that sustainable seafood lands on our plate. In Alaska,...

Paella, a Spicy Dish for the Dog Days of Summer

By Daniel Pliska, CEC, AAC Prepared with rice, peppers, onions, tomatoes and saffron, Paella is meal for those who enjoy spicy flavorful food and originally...

Healthy Ingredient Substitutions

These days, it seems that everyone has special dietary needs. From gluten and lactose allergies to eating more “cleanly,” diners are demanding that dishes...

Now Trending: Wisconsin Cheese Curds

10 Facts about the Squeaky Wisconsin Cheese Customers are Craving In Wisconsin, we all know one thing for certain: cheese curds are irresistible. Once you...

Gingerbread Cake: More Than Just a Dessert

By Stephanie L. Charns, CSCE Late autumn is such a beautiful time of year. From the toasty smell of a festive bonfire to the crunching...