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...
You can stroll the taco stalls throughout Mexico City, browse the hawker markets for satay or Zhen Zhen porridge in Singapore, grab jerk chicken off a street-side grill in Jamaica, buy a hot dog off a cart in New York, nab elote from a table in Chicago or pick up a cup of frites with mayonnaise in Amsterdam. In cities all over the world, people set up stands or stalls and sell food they have passionately cooked for years, sometimes generations, to offer folks on the go a quick, delicious and inexpensive meal. Most cultures contribute to street food and the environments in which their wares are sold can range from a single stand set up on a street corner in a busy neighborhood or a bustling market offering dozens of dining options.
There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains...
Restaurants are making the gap
between farm and table even tighter
E
ach year the National Restaurant Association’s What’s Hot Culinary Forecast predicts food and menu...