Chefs predict trends, embrace them, spread them or reject them. That’s a fact. “Chefs absolutely drive trends, they are very knowledgeable about what other...
Cheese takes center stage in so many beloved dishes, it’s easy to forget the subtle, playful, balancing qualities it can provide — whether injecting...
To better understand the cutting, yield and shelf-life of watermelon, the National Watermelon Promotion Board (NWPB) conducted a cutting, yield and shelf-life study in...
By Gilberto E. Geronimo, DSL, CFM Warrant Officer 1, U.S. Army, Food Service Technician
Have you ever considered how many of our interactions center on...
When you menu local lamb, you’re supporting the nation’s shepherds and their families.
There are approximately 80,000 sheep farms and ranches in the United States,...
The FDA Model Food Code provides regulators and facilities with the most up-to-date means of keeping food safe in food service and retail operations. By following the guidelines set forth in the Food Code, operators can help increase the safety of the foods they’re serving.
Urban legends prevalent in the culinary world often credit innovation and creativity to mere chance. This is especially true when it is women who are the culinary innovators. Melitta Bentz and Ruth Graves are two such innovators.
