Home Menu Trends

Menu Trends

Alaska Seafood: Tradition & Transparency in Good Taste

From fisherman to supplier and chef to diner--we all have a role to play ensuring that sustainable seafood lands on our plate. In Alaska,...

The Art of Corporate Catering

The first-ever U.S. chef to win the 2014 Culinary World Cup, ACF Chef George Castaneda is a proven unstoppable force in the kitchen. Currently based in...

Everything you ever needed to know about eggs

Anatomy of an egg The egg is a versatile ingredient that can be incorporated into dishes or prepared on its own. It has a cylindrical...

Now Trending: Wisconsin Cheese Curds

10 Facts about the Squeaky Wisconsin Cheese Customers are Craving In Wisconsin, we all know one thing for certain: cheese curds are irresistible. Once you...

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...

Allergens & Cross-Contamination: Education vs. Ignorance

Chef Danielle M. Gleason C.H.E., C.S.C. This article originally appeared in Food Safety Magazine. Approximately 15 million people live with food allergies, according to the Food Allergy...

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...

How sous vide cooking is changing the game for some chefs

By Karen Weisberg For Bruno Goussault, widely recognized as the founder of modern sous vide, 2017 was a good year. In February, Starbucks put its...

The Crossroad of Science and Food

Learn more about the culinary trend molecular gastronomy from ChefConnect: Atlanta presenter, David Campbell, CCC, CCE. Why is this topic important for chefs/students/educators to know? How does...