Chicago native, Chef Justin Cogley, traveled the world as a professional ice skater before settling into his chef position. During his time touring with ‘Disney on Ice’, Chef Cogley was exposed to new flavors and cuisines as well as a myriad of food markets and international techniques. Upon his return, he enrolled at the Western…
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While familiar favorites like salmon and tuna will never be off menus, consumers are consistently looking for more options. Fish like branzino, red-fish, Arctic Char, and barramundi appear on more menus, and octopus is now the fastest-growing shellfish mentioned. Clearly, US seafood palates are expanding, and restaurants should keep a close eye on the trends. …
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