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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...

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...

Recipe: White Chocolate Bonbons With Aged Gruyere Ganache

Cheese takes center stage in so many beloved dishes, it’s easy to forget the subtle, playful, balancing qualities it can provide — whether injecting...

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...

Base: How low can you go?

  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...

What your food is telling your customers

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...