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Tag:
menu development
Find out how you can unleash your creative genius in menu creation! Dive into articles that cover the art of crafting menus that may captivate diners within the ever-evolving culinary landscape.
How to Build Complementary Menus and Minimize Waste
Now more than ever, culinary students in Boulder should pay close attention to sustainability trends - especially those with sights set on the local market.
Making Matcha a Match for Your Menu
Matcha is an increasingly popular ingredient, both as a standalone beverage and as a unique taste in a variety of foods.
Incorporating Ciders into Your Menu This Summer
Ciders are light-bodied, crisp and cool, and they deserve a place on your drink menu this summer.
Is Pizza Gaining Acceptance as a Top Cuisine?
Pizza isn't only a food for delivery or casual celebrations anymore. Culinary school students can learn more about upscale presentations of pizza and how to create their own.
Passion Fruit and Other Flavors Add a New Dimension to Baked Goods
Passion fruit and a variety of other less-common but generally available fruits can turn a standard dessert into something far more unique.
Emphasizing Fresh, Homemade Condiments
Condiments can be so much more than a simple bottle of mass-produced ketchup or mustard left on the table for your customers.
Tapping Into the Rise in Popularity of Thin and Crispy Cookies
A great thin and crispy chocolate chip cookie is delicious, not particularly difficult to bake and can please a wide variety of customers.
Hoagies and Grinders: Sprucing Up Sandwiches with Regional Inspirations
Sub sandwiches don't have to be a simple on-the-go meal, as these regional variations and attractive alternatives to the standard sandwich show.
Chow from Macau: A primer on Macanese cuisine
Online culinary students who haven't heard of Macanese cuisine are in for a treat - the food is as interesting and mixed as the culture that created it.
Dishes Inspired by Spring Season Holidays
From Easter brunch to pre-fasting Ramadan feasts, Boulder culinary students who want to get into the spirit of spring holidays can draw inspiration from the dishes served at these annual celebrations.
Nostalgia as a Driver for Dessert Inspiration
Nostalgic pastries and other desserts are a great source of inspiration when it comes to crafting modern treats that customers of all ages will enjoy.
Americans Just Can’t Get Enough Eggs
Whether you recently inspired by Austin's first ever brunch festival, or you're already studying culinary arts there, there's never been a better time than now to start discovery the full potential of eggs.
Fermented foods continue to find favor
Fermented foods are popular across the globe and have been for thousands of years. Learn more about incorporating these foods into your culinary career.
Is tahini the new peanut butter?
Tahini is versatile and straddles the border of sweet and savory depending on exactly how it's prepared, just like peanut butter.
Contemporary plating techniques
Plating techniques are constantly evolving, but some approaches are enduringly popular. Learn more about contemporary techniques and how to apply them to your dishes.
The cauliflower craze continues
Cauliflower's mild flavor and versatile texture potential make it a culinary contortionist.
Now trending in 2019: African cuisines
From the peri peri chicken of South Africa to the rich nyembwe chicken of Gabon, African cuisines are poised to take the world by storm in the next few years.
Thai-rolled ice cream is coming to a shop near you
Thai-rolled ice cream shops are opening left and right. For Austin culinary students who haven't had a chance to indulge in one of the city's many shops, here's a breakdown of this popular culinary curiosity.
Nonalcoholic cocktails continue to grow in popularity
The market for nonalcoholic cocktails, as well as alcohol-free beers, wines and other spirits, is growing. Here's what you need to know.
Fats having a moment in the sun
After years of embracing low-fat and "lite," the pendulum has swung back the other way. Low-fat is out, and fatty is in.
Sourcing transparency is on the menu in 2019
Sourcing transparency is an increasingly important topic for restaurants and customers alike. Learn how to tap into the farm-to-table trend and address a number of other important concerns.
Better-for-you desserts are increasing in popularity
Better-for-you desserts are increasingly popular among a variety of eaters. How can you build such options into the menus you offer to your customers?
Blossom and thumbprint cookies are bakery classics
Blossom and thumbprint cookies are both bakery classics that are easily made and adapted to create intriguing new treats for customers.
Tapping into staff experience to create delicious new dishes
Collaboration in the kitchen is a vital consideration for all chefs, whether they're right out of culinary school or have many years of experience.
Why lasagna is such a crowd pleaser
Lasagna is a surprisingly versatile dish, open to a number of different preparations, presentations and permutations, as well as being a classic comfort food.
Nanaimo bars: Bring a Canadian favorite to your table
Boulder culinary students interested in expanding their pastry menus, or just experimenting with new international cuisines, should try their hand at making this delicious Canadian classic.
How To Make A Gingerbread House
If you’ve ever purchased one of those store-bought gingerbread decorating kits, you understand how they often leave much to be...
Classic winter holiday baked goods to add to your arsenal
Learn some new holiday baked good recipes that will be sure to delight and surprise a wide variety of diners.
Fighting food waste in your kitchen
Food waste is a major concern for restaurants, and there are a number of effective ways to address it.
Bring these holiday movie classic dishes to your menu this year
'Tis the season to bring some holiday cheer to your menu!
Usher in the holiday season with Italian-inspired Christmas pastries
The holiday season offers many opportunities for home and professional bakers alike to offer a variety of Italian pastries to friends and customers.
Bread bowl basics: Making edible dishware work for you
Austin culinary students would be wise to include this option on their menu, but first, they need to understand the basics of the bread bowl.
Crafting a special holiday menu for your restaurant
Here are some pointers for online culinary students students to keep in mind as they plan for this holiday season.
Modern dessert and drink pairings to keep in mind
This year, Austin culinary students should explore the magic that is an effective drink and dessert pairings.
How To Make Pumpkin Cheesecake Brownies
When it comes to throwing a successful holiday shindig, it’s often less about the big meals and more about tasting...
Dear avocados, is there anything you can’t do?
Avocados can be salty or sweet, smooth or chunky, fried or frozen, but they can't be beaten.
Nontraditional pie crusts to dress up your dessert menu
Pie crusts aren't only made of pastry dough. Use this advice to experiment with a variety of other pie crusts that can punch up a number of different recipes.
Honey: The secret ingredient you can’t do without
Whether you use it as a condiment or as main ingredient, don't forget about the extra something that honey can bring to your menu items.
Avoiding color overload: These bakery treats get back to basics
The unicorn food trend will continue to have a place for some time to come, but there are plenty of less-garish desserts to incorporate in your repertoire as well.
The Fool’s Gold Loaf: A true culinary curiosity
If you take only one thing away from the Fool's Gold Loaf, let it be this: PB&J has potential to be much more than a basic sandwich.
