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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...

Chefs and Trends: A Close Relationship

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...

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...

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...

The Wonderful World of Watermelon

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...

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...