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chefs

Operations

How well-written recipes can optimize productivity and profitability in the kitchen

 By Patricia Cobe on Mar. 07, 2024

Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.

Leadership

NYC's Institute of Culinary Education celebrates Jacques Pépin and his educational legacy

 By Patricia Cobe on Mar. 05, 2024

Pépin was a founding dean of the French Culinary Institute, a training ground for some of today’s most influential chefs.

Leadership

What you might not know about Jacques Pepin

By Peter Romeo on Mar. 05, 2024

Restaurant Rewind: A chef, educator, author and early TV star, the relocated Frenchman helped to popularize fine-dining. And then there was his time at Howard Johnson's.

Food

Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

By Patricia Cobe on Feb. 28, 2024

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

Food

Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

By Patricia Cobe on Feb. 22, 2024

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.

Food

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

By Patricia Cobe on Feb. 22, 2024

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Emerging Brands

How Sean Brock is spreading joy via Joyland

By Heather Lalley on Feb. 20, 2024

The famed Southern chef is ready to grow his fast-casual concept, saying it’s “a great privilege for somebody to make something as simple as a burger and fries and see how happy it makes people.”

Food

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

By Patricia Cobe on Feb. 15, 2024

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

Leadership

Famed Chef David Bouley dies at age 70

By Lisa Jennings on Feb. 13, 2024

Among the vanguard of chefs who redefined French fine dining, Bouley also believed food had an important role in good health.

Food

How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges

By Patricia Cobe on Jan. 18, 2024

As senior director of global culinary development, Doherty and Sysco’s 87 chefs develop solutions to ease back-of-house operations.

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