Julia Child once insisted “nothing is too much trouble if it turns out the way it should”. Although Julia was referring to food and the lengths we go to prepare it, chefs are now applying this same principle to their restaurants’ environments. From this hyper-awareness of the details, we see a focus that was strictly…
Read MoreBorn in Austria, Chef Wolfgang Puck’s love of cooking from a very young age came from his mother, a successful pastry chef. After moving to the United States at the age of 24, Puck worked at La Tour in Indiana before moving to Los Angeles where he has remained. Throughout the years, Chef Puck has…
Read MoreStandout Dishes and Flavor Concepts; what makes the best dish? In the restaurant business, there is this constant quest to create standout dishes that keep the customers coming back for more. Two notable restaurants seem to have “found the recipe” (pun intended) for creating the best chicken. Featured in September’s Media Spotlight, both start by…
Read MoreReturn of the Snack “95% of US adults snack daily, and 70% do so 2+ times per day, making snacking a huge opportunity for connecting with consumers. The percentage of “super snackers” (those who snack 4+ times per day) is increasing, and the fact that busy lifestyles result in the skipping of meals (or replacing…
Read MoreCanlis is a family business. Originally opened by Peter Canlis in 1950, the goal was to create a restaurant that felt like home. After many years, and three generations later, Mark and Brian Canlis have made it their mission to keep Canlis the same as it has been throughout the years; a restaurant where people…
Read MoreLimited time offers normally appear on national chain restaurant menus. You see them advertised on TV commercials all of the time. Whether it’s a shrimp sampler at a seafood chain or all you can eat pasta, these menus are often so popular that they are brought back once a year. And each year, customers expect…
Read MoreFor those of us in the culinary field – whether owner, operator or chef – remaining current and competitive in our field must never come at the sacrifice of value or quality. Consider French and Italian cooking methods as a surefire way to ensure attention to detail and method. While some may consider these cuisines…
Read MoreRegarding Chef Jean-Georges Vongerichten, the New York Times writes “No chef working in America is quite his equal. Many, like him, have created multiple restaurants. A very few, like him, are considered among the best. Even fewer are both. Mr. Vongerichten is able to do more, and he is able to do it better, his…
Read MoreHealthy, better-for-you and functional foods have been trending for quite some time now and are expected to continue into the foreseeable future. As consumers grow more health-conscious and become increasingly more interested in flexitarian diets, they are eating less meat and consuming more fruits and vegetables than ever before. Additionally, consumers have concerns about sustainability,…
Read MoreIt is quite apparent that the ‘Plant-Based Movement’ is not going away anytime soon and is not only going to be a longtime food trend, but a driving factor in the expansion of diverse dietary choices. Although, veganism and vegetarianism make up the smaller minority of diets, it has greatly impacted the way we view…
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