Articles Tagged with ''culinary''

A Day in the Life of a Corporate Chef

OSI Group Culinary Executive Chef Christopher Hansen shares an inside look at corporate culinary work

December 3, 2021

Students find themselves in culinary school having come from many different backgrounds and having traveled down many paths. Some are cooks that are ready to move into a more challenging role in the kitchen; others want to learn new skills in baking by becoming a pastry chef; and others are building on years of cooking experience, having had no formal training. I found my way to Le Cordon Bleu Culinary School by way of music.

Restaurant Menus in 2022 Will Focus on Healthier Planet, Healthier Consumers

Menus will become streamlined in 2022, while chefs anticipate alcohol-infused desserts, globally inspired items, and upscale potato chips

November 17, 2021

As consumers continue to use off-premises options in all dayparts, restaurants are looking to translate their dine-in experience outside the four walls of the restaurant with thoughtful packaging that maintains food quality, retains temperature, and is tamper-proof.

CuliNex Names New Team Members

Food innovation consultancy adds staff as business expands

October 26, 2021

CuliNex, a clean label food product consultancy, introduced two new members of the expanding product development team.

Darifair Foods Rebrands as Rubix Foods

The change honors that the company has evolved beyond its dairy roots and today serves a wide variety of business-to-business customers in a full spectrum of food solutions

October 22, 2021

Darifair Foods, a culinary and food science-focused provider of flavor and functional ingredients for restaurants and food manufacturers, announced a new company name and brand identity: Rubix Foods.

Q&A with Chef Eric Nakata

A chef’s perspective on coffee drinks and coffee ingredients

October 22, 2021

Prepared Foods talks coffee ingredient and beverage trends with Chef Eric Nakata, a 20-year food and beverage industry culinary expert.

ON THE NATIONAL MENU

Consumers Find Comfort in Desserts and Trusted Names

Co-Branded Comfort: Nostalgic flavors and products bring a sense of comfort, in a time when consumers seem more affected by stress

Alyssa Hangartner

October 15, 2021

Faced with ongoing uncertainty and disruption of COVID-19, consumers have turned to familiar, comforting retail products to find emotional support. In particular, many categories of packaged desserts and confections are enjoying greater sales and frozen desserts, in particular, are thriving.

New Food Industry LTO Platform Unleashes Creativity For Chain Restaurants

Mattson launches ProtoThink LTO™, a new service to help operators accelerate ideation and development of scalable LTOs

October 14, 2021

Mattson, a leader in food and beverage innovation announced its newest service, ProtoThink LTO™, during The Flavor Experience foodservice industry event in Monterey, Calif., on September 8. This new platform is a revolutionary way for foodservice operators to create exciting, limited time offers in as little as two to three months and help drive users to QSR and Fast Casual brands.

Boursin Dairy Free Garlic & Herbs Cheese Spread Alternative

NEW ON THE MENU

Showcasing New Sauces, Dips & Spreads for Foodservice

This month's collection includes wing sauces and dairy-free cheeses

October 12, 2021

Prepared Foods profiles new foodservice sauces, dressings and spreads.

ON THE NATIONAL MENU

Functional Foods and Drinks Find a Home on Restaurant Menus

Functional—to Feel Better: A growing number of consumers are familiar with basic ingredients that have a profound impact on health

Maeve Webster

October 4, 2021

Look for more restaurant operators to menu, promote functional, better-for-you foods, beverages.

Bourbon Secures Spot on the Menu, in New Product Development

What Can Brown Do For You? For savory applications, chefs find that bourbon makes a great base for sauces and marinades across all industry categories

Juliet Greene

September 30, 2021

Whether over the rocks or incorporated into a savory or sweet dish, bourbon is a go-to flavor of fall. Bourbon-flavored dishes are often associated with comfort food and also one of the reasons it has experienced continued and growing popularity.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.