No food industry segment revels in flavors and trendy food components as much as chefs and restaurants. Working toward a goal of pleasing palates with innovative, inspired cuisine, their creations guide the development of pre-prepared products for mainstream foodservice outlets and grocery items alike.

The following articles are excerpted from the premiere issue of Plate, a new foodservice publication that focuses on culinary trends and recipe ideas for professional chefs and other menu decision-makers.

Although only two recipes are provided here, many more are profiled in Plate itself.

Go to for more information on this new foodservice magazine.