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We Are Chefs Book Club: July 2019

  Welcome to the ACF We Are Chefs Book Club! Our July 2019 book is Gary Allen's “Sauces Reconsidered: Après Escoffier” (Rowman & Littlefield, 2019). If it...

How Instagram is changing the restaurant industry (and 3 reasons chefs should have an account)

Instagram isn't just a frivolous pastime. It's a marketing tool. Here's how savvy chefs are making the new norm work for their kitchens.   By Samantha...

Everything you ever wanted to know about turkey meat

Think you’re a turkey expert? Take the June 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   Turkey meat, commonly referred to...

Everything you ever needed to know about radishes

Think you’re a radish expert? Take the May 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Radishes are edible...

Communities are benefiting from the growing number of hospital farms

  by Jodi Helmer There are no mystery meats slathered in congealed gravy, rehydrated mashed potatoes or frozen peas served at St. Luke’s University Health...

6 trendy spice blends you need to know right now, from baharat to za’atar

By Lauren Kramer Variety is the spice of life, goes the old adage. For chefs on the brink of joining or launching new kitchens,...

How breeding seeds for flavor can create a more sustainable food system

By Karen Weisberg Bringing his abiding passion and intelligence to bear upon his latest project, Blue Hill at Stone Barns chef/co-owner Dan Barber has...

After 82 years, Hawaii’s SPAM obsession continues to grow

by Jody Shee Any chef worth his or her salt wanting to experiment with the Hawaiian cuisine trend will dabble with SPAM. After all, Hormel's...

Two chefs dispel some of the myths around cooking with cannabis

Cannabis offers a lot of value for what it can do in regards to taste and perception of the dining experience.   By Rob Benes Marijuana was...