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Website optimization tips for restaurant menus
Optimizing your restaurant's menu for online visitors is the first step in convincing them to visit your restaurant and come back in the future.
Never throw out another potato skin: Here’s how to use them
Potato skins are a longtime favorite that can easily be changed and improved to offer a variety of new tastes and experiences to your customers.
What can chefs learn about the “Beyond Burger” and other “bleeding” veggie burgers?
As any meat-lover knows, the perfect burger isn't just about the taste and toppings. Texture plays an important role, too.
How to pair water with your food and wine
Did you know there's an art to pairing water with dishes? The right water pairing will complement a dish and heighten your guests' experiences.
Business Succession Tips for Multigenerational Restaurants
There are several key steps involved in turning a restaurant over to a family member when the time is right, and it’s crucial to lay the groundwork for succession in advance
From Thomas Keller to Thailand: Graham Heldreth Spotlight
In the fourteen years since Graham Heldreth graduated from culinary school, his career’s taken him everywhere from Thomas Keller’s famous...
Why turmeric is becoming more popular
Turmeric has a long history in Asian cuisine and traditional medicine, but it’s been making huge inroads in American kitchens over the past couple years and culinary students should take note.
How chefs are including anti-inflammatories into their dishes
An anti-inflammatory diet can help people with a variety of medical conditions manage their symptoms while enjoying a variety of delicious dishes.
Oat milk – the latest nondairy craze
Using a nondairy milk in your culinary creations can make your products available to a wider audience while introducing unique flavor combinations to your recipes.
Using fennel pollen in your cooking
Try these recipes to start exploring all you can do with fennel pollen and then see how you can incorporate this widely loved ingredient into some of your favorite foods.
The newest meat cuts to liven up your entree
Consider straying away from the familiar steaks and trying one of the intriguing and innovative takes on your favorite protein that are currently inspiring buzz in professional kitchens across the country.
What is heme, and how is it reshaping the burger conversation?
One of the most promising developments in the pursuit of a more convincing stand-in for beef has been the use of heme, so cooking professionals should familiarize themselves with the latest advancements in burger science.
How to incorporate ‘superfoods’ into your health-conscious dishes
Superfoods are ingredients that have gained a reputation for being exceptionally packed with nutrients. Try these recipes to get started on crafting a menu that prioritizes health without sacrificing flavor.
South American cuisine leads in new restaurant menu trends
To get ahead of a fast-growing trend, you should familiarize yourself with some of the key culinary traditions of South America and how these foods are prepared in U.S.
Online Graduate Wins 5 Gold Medals at JCTE Military Cooking Competition
Elaborate cakes resembling fine-art sculptures standing 3 feet tall; perfectly plated dishes reminiscent of 3-Michelin starred restaurants; soldiers trading in...
These specialty teas are taking over cafes and restaurants
Tea is a popular drink and ingredient that continues to inspire enjoyment in its fans.
What’s the next avocado toast?
Chefs everywhere are in search of the next must-have food to become a nationwide phenomenon, and these are some strong contenders.
The top 2018 food presentation trends everyone should know
Explore some of the current presentation trends showing up on tables across the country and you may discover a spectacular idea for your next creation.
Cauliflower pizza crust, and other versatile uses for cauliflower
Try these approaches to preparing cauliflower and you’ll soon see that there are endless ways to put your produce to work.
How to sub nutritional yeast into all of your cheesy favorites
Nutritional yeast has a creamy texture and a cheesy, nutty flavor. It's an ideal substitute for cheese or a perfect addition to dish to make it a little more decadent.
Alternative ‘butters’ that are peanut allergy friendly and totally delicious
Two of the most common food-related allergies involve tree nuts and peanuts. Chefs can use peanut butter substitutes to cater to a broader audience.
The Happenings of the 2018 Mystery Basket Challenge
Great Grandson of Auguste Escoffier Attends Austin Culinary School Competition Michel Escoffier and celebrated local culinarians gathered for the institution’s...
Rethink farm-to-table with these trends we’ve seen in 2018
Farm to table is now an umbrella term of sorts for a variety of trends.
What foods to pair with 2018’s NYT best-sellers
Here are some exceptional pairings that will provide ample food for thought
What is the tacro?
Chefs often focus on using perfectly honed techniques and fresh ingredients to capture the potential of a classic dish. A delicious new combination of beloved comfort foods looks poised for explosive popularity: the tacro.
You can pickle that?
A new food trend is popping up in stores, restaurants and home kitchens: pickles, and not of the common cucumber variety. Pickled fruits and vegetables of all kinds can be pleasing additions to a dish.
A look at the Disney Culinary program from Culinary Director, Michael Pythoud
For most people around the world, the Disney name is synonymous with excellence. From the theme parks and resorts to...
The rise of Chef-Influencers: It’s more than just cooking skills
Chef influencers are a unique breed.
New innovations in cold brew
Cold brew coffee has a growing fan base.
James Beard Award Winning Chef Partners with Escoffier Schools to Provide Scholarship Opportunities for High School Students
BOULDER, Colorado and AUSTIN, Texas, February 22, 2018 – The Auguste Escoffier School of Culinary Arts is pleased to announce...
Networking tips for aspiring chefs
Networking is important in every field, but in the culinary world it's especially vital. Practical career advice can help you make the most of new opportunities.
Mighty vegetable medleys that make super sides
A vegetable medley makes a simple but satisfying addition to dinner by bringing a welcome mixture of colors and flavors to the table.
Baked desserts to beat your customers’ winter blues
One way students learning the art of baking can bring cheer to friends, classmates or customers is through creative and tasty desserts that brighten the day.
What makes a Buffalo wing zing?
Follow these tips to ensure the perfect combination of crispy exterior and bold, spicy flavor.
Tapping into the delicious history of fried hand pies
Fried hand pies are convenient and delicious desserts that chefs can easily make their own to please a wide variety of patrons.
Infuse spirits in-house for one-of-a-kind flavors
Infusing your own spirits is one way to open up fresh and delicious possibilities for drinks.
Calorie counts: Do your customers want them? And are they practical?
Calorie counting is a popular choice for people who want to control portion size, lose weight and generally improve their health.
Pairing food with floral arrangements
Plating food with flowers can lead to eye-catching designs that delight customers and create a more immersive dining experience.
Nordic winter dishes to co-opt
Nordic countries have found a variety of ways to turn readily available ingredients, like fish and root vegetables, into flavorful dishes worth adding to your rotation.
Why Israeli food is considered ‘cuisine of the year’
Israeli food may be a major restaurant trend in 2018, thanks to the wide variety of dishes and influences involved in its development.
