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

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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...
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Creativity or familiarity — which one tastes better?

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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...
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Food fads to leave behind in 2019

Ana Kinkaid -
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The month of January offers a time after the busy holiday season to plan for the coming year. It also provides an opportunity to...
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Gingerbread Cake: More Than Just a Dessert

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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...
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Chefs and Trends: A Close Relationship

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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...
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Recipe: White Chocolate Bonbons With Aged Gruyere Ganache

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Cheese takes center stage in so many beloved dishes, it’s easy to forget the subtle, playful, balancing qualities it can provide — whether injecting...
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Base: How low can you go?

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  by Chef Jeremy Abbey, CEC, CEPC, CCE, CCA Add one tablespoon to eight ounces of water. There you have it, a liquid full of umami...
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The Wonderful World of Watermelon

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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...
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What your food is telling your customers

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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...
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